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Raspberry Vanilla Cream Cheese Cupcakes

Barry C. Parsons
  • 45 minutes
  • Serves 18

INGREDIENTS

2 cups

Raspberries, fresh or frozen

4

Eggs

1 cup

Undiluted evaporated milk

1 1/4 cups

All-purpose flour

2 1/2 tsp

Baking powder

1 1/2 cups

Cake flour

2 tsp

Corn starch

3 1/2 cups

Icing sugar

1/4 tsp

Salt

2 1/3 cups

Sugar

5 tsp

Vanilla

1 cup

Butter, unsalted

1/2 cup

Butter

1/2 cup

Cream cheese

1

Little milk

1 oz

Water