Print Options

 
 
 
 Print
Raspberry Cupcake Dessert Recipe

Raspberry Cupcake Dessert Recipe

This recipe is a hit with kids of all ages. When I'm in a hurry, store-bought cupcakes work fine. And while I prefer homemade whipped cream, purchased whipped topping is an easy option.—Edith Ruth Muldoon, Baldwin, New York
TOTAL TIME: Prep/Total Time: 10 min. YIELD:4 servings

Ingredients

  • 2 cream-filled chocolate cupcakes, cut in half
  • 1 to 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 1-1/2 cups fresh or frozen raspberries, thawed and drained
  • Additional raspberries, optional

Directions

  • 1. Place one cupcake half each in four dessert dishes. In a large bowl, beat cream until soft peaks form. Beat in sugar and vanilla until stiff peaks form. Fold in raspberries. Spoon over cupcakes. Garnish with additional berries if desired. Chill until serving. Yield: 4 servings.

Nutritional Facts

1 serving (1 each) equals 321 calories, 25 g fat (14 g saturated fat), 85 mg cholesterol, 100 mg sodium, 24 g carbohydrate, 2 g fiber, 2 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.