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Ingredients
- Crust:
- 3/4 cup graham cracker crumbs
- 3 Tbs melted butter
- 3 Tbs sugar
- 1/2 tsp both almond extract and cinnamon
- Raspberry puree:
- 1/3 cup fresh raspberries
- 1 Tbs sugar
- Filling:
- 8 oz soft cream cheese
- 1/4 cup sour cream
- 3/4 cup sugar
- 1/4 tsp salt
- 1 1/2 tsp both lemon extract and zest
- 2 eggs
Preparation
Step 1
Preheat oven to 350 degrees
Line muffin pan with paper liners
Crust:
Mix all crust ingredients in a bowl. Place 1 Tbs into each cupcake liner, using the bottom of a small drinking glass to flatten.
Bake for 5 min. Cool completely
Raspberry Puree:
Puree raspberries and sugar in blender. Pour through fine mesh sieve to remove seeds. Set aside
Filling:
Beat cream cheese until fluffy. Blend in sugar and sour cream. Add salt, lemon extract and zest. Beat in eggs. Mix well.
Assembly:
Spoon 3 Tbs of filling into each cupcake liner. Place 3 dots of raspberry puree, use a toothpick to lightly swirl and create a marble effect.
Bake until filling is set, about 20 min.
Cool and top each one with a whole raspberry.
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