Make Creamy Lemon Raspberry Cups
Whip up these creamy mini lemon cakes with bright raspberry topping. A graham cracker base pairs perfectly with tangy lemon filling for a party-ready snack.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookwithcarla.com.
Cooking tools:
- Hand mixer
- Muffin tin
- Cupcake liner
- Cooling rack
- Microplane
- Citrus press
- Oven
- Stove
- Pot
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Spatula
- Refrigerator
Ingredients
- 1/2 cup melted unsalted butter
- 1 cup crushed graham crackers
- 1/4 cup white sugar
- 8 ounces soft cream cheese
- 1/2 cup white sugar
- 1/2 cup sour cream
- 2 eggs, large size
- Zest from one lemon
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup raspberry jam
- 1 cup raspberries, fresh
- Powdered sugar for sprinkling
- Optional: Fresh mint leaves
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