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Raspberry Cheesecake Cupcakes

Raspberry Cheesecake Cupcakes

Get Ready

Servings: Serves 15Learn How to Scale This Recipe

Prep Time: 25 minutes

Cook Time: 20 minutes

Ingredients: Add ingredients to List

Raspberry Cheesecake Cupcakes
6 oz cream cheese
1/4 cup Sugar
1 each Large eggs, slightly beaten
1/4 teaspoon Almond extract
11/4 cup Sifted cake flour
1 teaspoon baking powder
1/4 teaspoon Salt
1/2 cup Butter, unsalted, room temperature
2 each Large eggs
1 teaspoon Vanilla extract
1/2 cup Whole milk, 3.25%
3/4 tablespoon Hannaford Inspirations Two Raspberry fruit spread
2 tablespoon Hannaford Inspirations Two Raspberry fruit spread

directions:

1. Preheat oven to 350 degrees F. Using two muffin pans, line 15 muffin cups with paper liners; spray liners with nonstick vegetable oil spray.
2. Make filling. In a large bowl, use an electric mixer on medium speed to beat cream cheese and <-cup of sugar until smoothly blended. Beat in 1-egg and almond extract just until blended. Set aside.
3. Make cupcakes. Sift cake flour, baking powder, and salt into a medium bowl. Set aside. In a large bowl, use an electric mixer on medium speed to beat butter and 1-cup of sugar until light and creamy, about 3 to 5 minutes. Beat in 2-eggs one at a time. Mix in vanilla extract. On low speed, mix in half the flour mixture, then milk. Mix in remaining flour mixture, just to incorporate. Use a large spoon to stir in raspberries. (It's fine if they're slightly crushed.)
4. Divide batter evenly among 15 lined muffin cups. Spoon a generous tablespoon of cream cheese filling over each cupcake. Drop a few dots of warmed Two Raspberry Spread on filling and use a small spoon or toothpick to swirl it lightly.
5. Bake just until a toothpick inserted in center of cupcake comes out clean and edges are lightly browned, about 20 to 22 minutes.
6. Cool cupcakes for 10 minutes in pan on a wire rack. Transfer cupcakes in their paper liners to wire rack to cool completely, about 30 minutes. Serve at room temperature. Cupcakes can be covered and refrigerated for up to two days.
Source: Hannaford Fresh Magazine, March - April 2007

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Quantity Ingredients  
6 oz cream cheese  
1/4 cup Sugar  
1 each Large eggs, slightly beaten  
1/4 teaspoon Almond extract  
11/4 cup Sifted cake flour  
1 teaspoon baking powder  
1/4 teaspoon Salt  
1/2 cup Butter, unsalted, room temperature  
2 each Large eggs  
1 teaspoon Vanilla extract  
1/2 cup Whole milk, 3.25%  
3/4 tablespoon Hannaford Inspirations Two Raspberr  
2 tablespoon Hannaford Inspirations Two Raspberry  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 15
Base Nutrients
Calories 183 kcal (9%)
Calories from Fat 180 kcal (0%)
Total Fat 20 g (30%)
Saturated Fat 16 g (80%)
Cholesterol 75 mg (25%)
Sodium 103 mg (4%)
Total Carbohydrates 24 g (8%)
Dietary Fiber 4 g (16%)
Protein 11 g (18%)
Vitamins
Vitamin A 407 IU (8%)
Vitamin C 2 mg (3%)
Minerals
Calcium 53 mg (1%)
Iron 13 mg (21%)
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