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Raspberry Cheesecake Cupcakes

Raspberry Cheesecake Cupcakes

Get Ready

Servings: Makes 15 cupcakes

Prep Time: 25 minutes

Cook Time: 22 minutes

Ingredients: Add ingredients to List

6 oz cream cheese (Filling)
1/4 cup granulated sugar (Filling)
1 each egg (Filling)
1/4 teaspoon almond extract (Filling)
1 1/4 cup sifted cake flour (Cupcakes)
1 teaspoon baking powder (Cupcakes)
1/4 teaspoon salt (Cupcakes)
1/2 cup Butter, unsalted, room temperature (Cupcakes)
1 cup sugar (Cupcakes)
2 each egg (Cupcakes)
1 tsp. vanilla extract (Cupcakes)
1/2 cup Whole milk, 3.25% (Cupcakes)
3/4 cup rasberries, fresh or frozen and unsweetened (defrosted) (Cupcakes)
2 Tbsp. Taste of Inspirations Two Raspberry Fruit Spread, stirred and warmed (Cupcakes)

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 sugar until smoothly blended. Beat in 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 (Filling)  
1/4 cup granulated sugar (Filling)  
1 each egg (Filling)  
1/4 teaspoon almond extract (Filling)  
1 1/4 cup sifted cake flour (Cupcakes)  
1 teaspoon baking powder (Cupcakes)  
1/4 teaspoon salt (Cupcakes)  
1/2 cup Butter, unsalted, room temperature (Cupcakes)  
1 cup sugar (Cupcakes)  
2 each egg (Cupcakes)  
1 tsp. vanilla extract (Cupcakes)  
1/2 cup Whole milk, 3.25% (Cupcakes)  
3/4 cup rasberries, fresh or frozen and unsweetened (defrosted) (Cupcakes)  
2 Tbsp. Taste of Inspirations Two Raspberry Fruit Spread, stirred and warmed (Cupcakes)  
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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 Makes 15 cupcakes
Base Nutrients
Calories 210 kcal (11%)
Calories from Fat 99
Total Fat 11 g (17%)
Saturated Fat 7 g (35%)
Cholesterol 70 mg (23%)
Sodium 125 mg (5%)
Total Carbohydrates 28 g (9%)
Dietary Fiber 1 g (4%)
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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