* 1 1 / 2 c. Sugar
* 24 ounces light cream cheese softened
* 1 tsp. Vanilla
* 4 eggs
* 1 1 / 2 c. Raspberries
* 8 ounces light cream cheese
* 4.1 c. Sugar
1st Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
2nd In a large bowl with a hand mixer on the sugar, cream cheese mix and vanilla.
3rd Add eggs to mix cream cheese mixture one at a time and by the addition of each egg.
4th pan-Line 24 cupcake liners with cupcake. Fill cupcake liners 4.3 of the way full with cream cheese dough.
5th Divide raspberries evenly spread on the 24 muffins and on top of each cupcake.
6th Bake for 25 minutes at 350 degrees (176 degrees Celsius).
7th From the oven and let stand for 5 minutes. A well in the center of each cupcake form.
8th Turn the oven to 450 degrees Fahrenheit (232 degrees Celsius).
9th In a small bowl, mix topping ingredients. With a teaspoon, drop topping into the center of each cupcake.
10th Bake for 5 minutes at 450 degrees Fahrenheit (232 degrees Celsius).
11th Remove from the oven and let. set for 1 hour cool. Keep refrigerated.
Serving size: 1 cupcake
Nutritional analysis (per serving):
5 g protein
6 g fat
3 g Sat Fat
18 g carbohydrates
1.8 g fiber
53 mg cholesterol
181 mg sodium
55 mg calcium
0.2 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
These muffins freeze well. You can also use other berries, like strawberries or blueberries to use.