Print Recipe

Raspberry Cup Cakes


Frozen raspberries can also be used. When thawed, drain some of the liquid and use in the raspberry puree.



  1. Line a 12-cup muffin pan with paper cup liners.
  2. In a medium bowl, combine Graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend.
  3. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom.
  4. Puree raspberries and set aside.
  5. Beat cream cheese until fluffy.
  6. Add sweetenedcondensed milk and 1/2 cup of the raspberry puree and mix until well blended.
  7. Fold in whipped topping.
  8. Spoon evenly into baking cups. Freeze for at least 5 hours.
  9. 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.
  10. Serve frozen.

Conributed to Recipe Goldmine by William "Uncle Bill" Anatooskin.

Please shop Amazon here. We are an Amazon affiliate to help maintain Recipe Goldmine. Thank you.

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips

best cbd oil