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

Prep time: 45 minutes

What you need:

• 1-1/2 cups sugar
• 24 ounces light cream cheese, softened
• 1 teaspoon vanilla
• 4 eggs
• 1-1/2 cups raspberries

Topping

• 8 ounces light cream cheese
• 1/4 cup sugar

What to do:

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 3/4 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 up to 450°F (232°C).
9. In a small bowl, blend together topping ingredients. Using a small spoon, drop topping into the center of each cupcake.
10. Bake for 5 minutes. Remove from oven and cool. Refrigerate for 1 hour. Keep refrigerated.

Nutritional analysis (per serving):

• 157 calories
• 5g protein
• 8g fat
• 5g sat. fat
• 17g carbohydrate
• 0.5g fiber
• 58mg cholesterol
• 171mg sodium
• 57mg calcium
• 0.5mg iron

Serves: 24

Serving size: 1 cupcake

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.