Raspberry Cheesecake Muffins

Prep time: 45 minutes
Ingredients:

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

Topping

• 8 oz. light cream cheese
• ¼ c. sugar
• Directions:

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 ¾ 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. Remove from oven and let stand for 5 minutes. A well will form in the middle of each cupcake.
7. Turn the oven to 450° F (232° C).
8. In a small bowl, blend together topping ingredients. Using a teaspoon, drop topping into the center of each cupcake.
9. Bake for 5 minutes. 
10. Remove from oven and cool. Refrigerate for 1 hour before serving.
11. Store in refrigerator.

Serves: 24