Recipes for Teens With Celiac Disease- Raspberry CheeseCakes Cupcakes

Note: This recipe is especially for teens who need a gluten-free diet. Teens who need a gluten-free diet must avoid foods that contain gluten, which is a type of protein found in many foods.

Prep time: 45 minutes

Ingredients:

1 1/2 c. sugar
24 oz. light cream cheese, softened
1 tsp. vanilla
4 eggs
1 1/2 c. raspberries

Topping

8 oz. light cream cheese
1/4 c. sugar

Directions:

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

Serves: 24

Serving size: 1 cupcake

Nutritional analysis (per serving):
146 calories
5 g protein
6 g fat
3 g sat. fat
18 g carbohydrate
1.8 g fiber
53 mg cholesterol
181 mg sodium
55 mg calcium
0.2 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.