Note: This recipe is especially for teens who must avoid gluten, a type of protein found in many foods.

Prep time: 45 minutes

Ingredients:

• 1½ c. sugar
• 24 oz. light cream cheese, softened
• 1 tsp. vanilla
• 4 eggs
• 1½ c. raspberries

Topping

• 8 oz. light cream cheese
• ¼ c. sugar

Directions:

1. Preheat oven to 350°F (176°C).
2. In a large bowl, use a hand mixer to blend the sugar, cream cheese, and vanilla.
3. Add eggs to cream cheese mixture one at a time and blend after adding each egg.
4. Line 24-cupcake pan with cupcake liners. Fill cupcake liners ¾ of the way full with cream cheese batter.
5. Divide raspberries evenly between the 24 cupcakes and sprinkle on top of each cupcake.
6. Bake for 25 minutes.
7. Remove from oven and let stand for 5 minutes. A well will form in the middle of each cupcake.
8. Turn the oven to 450°F (232°C).
9. In a small bowl, blend together topping ingredients. Using a teaspoon, drop topping into the center of each cupcake.
10. Bake for 5 minutes. Remove from oven and cool. Refrigerate for 1 hour. Keep refrigerated.

Serves: 24

Serving size: 1 cupcake

Nutritional analysis (per serving):
157 calories
5 g protein
8 g fat
5 g sat. fat
17 g carbohydrate
0.5 g fiber
58 mg cholesterol
171 mg sodium
57 mg calcium
0.5 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:
These cupcakes freeze well. You can use other berries, such as strawberries or blueberries.

Reviewed by: Allison Brinkley, RD, CNSC, LD/N
Date reviewed: July 2012