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 / Raspberry Cupcakes Recipe
    Lost? Site Map

    Raspberry Cupcakes

    Raspberry Cupcakes. Photo by Kiss*My*Tiara

    1/1 Photo of Raspberry Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    William (Uncle Bill) Anatooskin's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a medium size mixing bowl, combine graham wafer crumbs, crushed pecans and melted butter, mixing well.
    2. 2
      Spoon mixture evenly into 12 large paper-lined baking cups and press with a rounded spoon to firm bottom.
    3. 3
      Puree' raspberries and set aside. Reserve 1/4 cup of puree to serve with the frozen cupcakes as topping.
    4. 4
      In a mixing bowl, beat cream cheese until fluffy.
    5. 5
      Add condensed milk and 1/2 cup of raspberry puree' and mix until well blended.
    6. 6
      Fold in whipped topping.
    7. 7
      Spoon evenly into the 12 paper-lined cups.
    8. 8
      Place the 12 cup tray into the freezer compartment for at least 5 hours or longer.
    9. 9
      Remove from freezer and remove paper liner.
    10. 10
      Invert cakes and place on serving plates.
    11. 11
      Serve frozen with a spoonful of remaining raspberry puree'.
    12. 12
      If desired, garnish with a few fresh whole raspberries.

    Ratings & Reviews:

    • on April 22, 2002


      WOW!!! I can't stress enough how fabulous these were!! My only regret was that I only made 12! This was the best tasting and best looking dessert I ever made! The only thing I changed was adding a little much needed water to the raspberries for the topping before blending. And I added much more butter to the crust.Thanks so much for posting this! I can't wait to make this again!! Note: Don't send your husband to the store to get the ingredients...he'll get the wrong stuff!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 13, 2009


      Easy and wonderful! Each guest loved it. I used all the ingredients listed with fresh raspberries and thoroughly enjoyed it. Will use it again, soon!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2009


      These are so wonderful Uncle Bill. Seen this recipe posted in What's In Season...Raspberries. After reading the recipe and having just the right amount of fresh red raspberries on hand...(my favorite fruit) I had to give this a go. Fantastic. After freezing I stuck them in the fridge for a few hours to soften a bit for serving at supper time. As I didn't have fat-free products in the house, I used full-fat. Sinful..I know, but oh so good. thanks for a go-to recipe that would be great with any type of berry fruit:-) Can't wait to try this out using blueberries. DH's favorite.

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

    Read All Reviews (5)


    Nutritional Facts for Raspberry Cupcakes

    Serving Size: 1 (30 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 82.4
    Calories from Fat 57
    Total Fat 6.4 g
    Saturated Fat 3.4 g
    Cholesterol 8.7 mg
    Sodium 101.8 mg
    Total Carbohydrate 4.7 g
    Dietary Fiber 0.7 g
    Sugars 2.9 g
    Protein 2.0 g

    The following items or measurements are not included:

    fat-free sweetened condensed milk

    Ideas from


    Everything Holidays

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

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes