RASPBERRY CUP CAKES
Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months. Note - Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree.
Provided by William Anatooskin
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 5h15m
Yield 12
Number Of Ingredients 7
Steps:
- Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
- Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
- Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 25.1 g, Cholesterol 29.3 mg, Fat 12.8 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.3 g, Sodium 123.8 mg, Sugar 21.7 g
RASPBERRY CUPCAKE DESSERT
This recipe is a hit with kids of all ages. When I'm in a hurry, store-bought cupcakes work fine. And while I prefer homemade whipped cream, purchased whipped topping is an easy option.-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place one cupcake half each in four dessert dishes. In a large bowl, beat cream until soft peaks form. Beat in sugar and vanilla until stiff peaks form. Fold in raspberries. Spoon over cupcakes. Garnish with additional berries if desired. Chill until serving.
Nutrition Facts : Calories 321 calories, Fat 25g fat (14g saturated fat), Cholesterol 85mg cholesterol, Sodium 100mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.
LEMON-RASPBERRY CUPCAKES
Fresh raspberries, paired with plenty of lemony flavor, make for an awesome summertime cupcake! This recipe makes a lot of frosting---plenty to generously frost 15 cupcakes and then some--but it freezes well, and would make a great sugar cookie topping too!
Provided by Kim
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl.
- Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine.
- Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely.
- Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes.
- Frost cooled cupcakes and top with additional raspberries, if desired.
Nutrition Facts : Calories 534.6 calories, Carbohydrate 73.6 g, Cholesterol 98.2 mg, Fat 26.4 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 16.3 g, Sodium 174.4 mg, Sugar 58.8 g
RASPBERRY FILLED VANILLA CUPCAKES
Make and share this Raspberry Filled Vanilla Cupcakes recipe from Food.com.
Provided by Born with a whisk
Categories Dessert
Time 1h20m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
- For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
- To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
- For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.
RASPBERRY CREAM CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 18 cupcakes
Number Of Ingredients 9
Steps:
- Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
- Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
- Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
- Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
- Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.
RASPBERRY CUPCAKES
A fabulous dessert that requires no cooking and is easy to make. Young people love this dessert and especially when the weather is warm. I found this recipe in an old cookbook and then modified to the new products that we have today to make them tastier.
Provided by William Uncle Bill
Categories Cheesecake
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a medium size mixing bowl, combine graham wafer crumbs, crushed pecans and melted butter, mixing well.
- Spoon mixture evenly into 12 large paper-lined baking cups and press with a rounded spoon to firm bottom.
- Puree' raspberries and set aside. Reserve 1/4 cup of puree to serve with the frozen cupcakes as topping.
- In a mixing bowl, beat cream cheese until fluffy.
- Add condensed milk and 1/2 cup of raspberry puree' and mix until well blended.
- Fold in whipped topping.
- Spoon evenly into the 12 paper-lined cups.
- Place the 12 cup tray into the freezer compartment for at least 5 hours or longer.
- Remove from freezer and remove paper liner.
- Invert cakes and place on serving plates.
- Serve frozen with a spoonful of remaining raspberry puree'.
- If desired, garnish with a few fresh whole raspberries.
Nutrition Facts : Calories 82.5, Fat 6.4, SaturatedFat 3.4, Cholesterol 8.8, Sodium 101.8, Carbohydrate 4.8, Fiber 0.8, Sugar 2.9, Protein 2
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