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This raspberry cream cheese recipe was just an experiment of mine one day, but I loved it! It is to die for on black bottom cupcakes, but use it for any type of cake you prefer. It covers 24 cupcakes or 1 cake.
Ingredients
- 1 (8 ounce) package cream cheese, softened
- ¼ cup butter, softened
- 1 cup confectioners' sugar
- ½ teaspoon raspberry extract
- 1 tablespoon seedless raspberry jam
Directions
Step 1
Beat cream cheese and butter in a bowl with an electric mixer until smooth. Add confectioners' sugar and raspberry extract; beat until smooth. Fold in raspberry jam.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 72 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat3g | 17% |
| Cholesterol15mg | 5% |
| Sodium41mg | 2% |
| Total Carbohydrate6g | 2% |
| Total Sugars6g | |
| Protein1g | |
| Calcium8mg | 1% |
| Iron0mg | 1% |
| Potassium12mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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