Raspberry Cupcakes Recipe

Ingredients

• 3/4 cup graham cracker crumbs
• 0.5 (8 ounce) package cream cheese
• 1/4 cup pecans, chopped
• 1 (10 1/2 ounce) can sweetened condensed milk
• 3 tablespoons butter, melted
• 3/4 cup fresh raspberry, crushed
• 1 cup frozen whipped topping, thawed

Instructions

1. Line a 12 cup muffin pan with paper cup liners.
2. In a medium bowl, combine 3/4 cup graham cracker crumbs, 1/4 cup chopped pecans, and 3 tablespoons melted butter, mixing well to blend.
3. Spoon the mixture evenly into the lined muffin pan, pressing down firmly with a spoon to create a solid bottom layer.
4. Puree 3/4 cup fresh raspberries and set aside for later use.
5. In another bowl, beat 0.5 (8 ounce) package cream cheese until fluffy.
6. Add 1 can sweetened condensed milk and 1/2 cup of the raspberry puree to the cream cheese, mixing until well blended and smooth.
7. Fold in 1 cup thawed frozen whipped topping gently until fully incorporated.
8. Spoon the cream cheese mixture evenly into the prepared baking cups.
9. Freeze the cupcakes for at least 5 hours until they are set and firm.
10. When ready to serve, remove the paper liners carefully.
11. Invert the frozen cupcakes onto individual-serving plates, ensuring they come out cleanly.
12. Drizzle the remaining raspberry puree over the top and garnish with a few whole raspberries for a lovely presentation.
13. Serve frozen for a delightful treat.