Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cream Cheese Raspberry Cupcakes Recipe
    Lost? Site Map

    Cream Cheese Raspberry Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    BachFromTheDead's Note:

    These are real yummy, not too sweet, perfect for breakfast, or just a quick to-go snack. NOTE: I used neufchatel as a lower calorie/fat sub, and it tasted fantastic!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 13-14



    Units: US | Metric


    1. 1
      Pre-heat the oven to 350 degrees Farenheit and line a muffin tin with muffin liners.
    2. 2
      Beat butter, sugar, vanilla, cheese, and sour cream until fluffy (about 3-5 minutes) using either a hand-mixer or your hand/whisk. In a separate bowl; mix eggs, baking powder, salt, and flour (it will be rather crumbly, but never fear, this is normal and will not matter after the next step.
    3. 3
      Add the flour mixture to the cheese mixture. Stir until well incorporated at a high speed (about 2 minutes).
    4. 4
      Stir in the milk until the batter holds a thicker consistancy, yet is fully incorporated to the milk. Fold in the jam.
    5. 5
      Using a measuring cup(1/4 is my reccomendation, the measuring ensures a uniform size amongst the cupcakes) or ice cream scooper, fill the muffin tins accordingly (the fuller you fill the cups, the more of a top your cupcake will have).
    6. 6
      Bake for 25-30 minutes at 350 until the cupcakes are a slight golden color and cooked through (if the toothpick comes out clean).
    7. 7
      Let cool for 5 minutes before sprinkling with confectioners sugar. Serve.

    Ratings & Reviews:

    • on May 31, 2011

      They were a bit dry, but still delicious.
      Remniscent of bread but also of cheesecake.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cream Cheese Raspberry Cupcakes

    Serving Size: 1 (64 g)

    Servings Per Recipe: 13

    Amount Per Serving
    % Daily Value
    Calories 227.5
    Calories from Fat 140
    Total Fat 15.6 g
    Saturated Fat 9.1 g
    Cholesterol 71.3 mg
    Sodium 312.0 mg
    Total Carbohydrate 18.7 g
    Dietary Fiber 0.3 g
    Sugars 8.3 g
    Protein 3.5 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites