Raspberry Cupcakes

READY IN: 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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