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Servings: 15

Weight Watcher Smart Points: 14

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2 ½ teaspoons baking powder
  • 1/3 cup butter – room temperature
  • ¾ cup buttermilk
  • 8 ounces (weight) cream cheese
  • 1 egg
  • 1 ¾ cup sifted all-purpose flour
  • 2 cups powdered sugar
  • 23 fresh raspberries (or frozen)
  • ½ teaspoon salt
  • 2 ounce (weight) chocolate bar
  • 1 cup sugar
  • 2 teaspoons vanilla extract


  1. For the Cupcakes: Preheat the oven to 350 degrees F
  2. Line the muffin tins with the cupcake liner papers
  3. The batter yields about 45 mini cupcakes
  4. Add the butter and sugar to a medium size mixing bowl
  5. Cream the butter and sugar until it’s light and fluffy
  6. Set aside.In a separate bowl, sift together the flour and salt
  7. Set aside
  8. In another separate bowl, add the baking powder, egg, buttermilk, and vanilla extract
  9. Alternate adding the flour mixture, and the egg mixture, to the butter mixture
  10. Mix well after each addition
  11. Add the batter to the cupcake liners and bake in preheated oven for about 15 to 20 minutes
  12. Let the cupcakes cool completely.For the Cupcake Filling: Cut each raspberry in half
  13. Break the chocolate into 45 small pieces that are about ½ inch by ½ inch
  14. Press one piece of the chocolate into the middle of each of the cupcakes making the hole a slight bit larger than the size of the chocolate
  15. Then, press in ½ piece of a raspberry into the middle of each cupcake right next to the piece of chocolate.For the Frosting: Mix all of the frosting ingredients together with a mixer
  16. It should be smooth and creamy
  17. Frost each of the cupcakes and top with colored candies for garnish.

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