Every Monday we have family night. It consists of singing songs, having a lesson, playing games, having treats. Tonight we are having these Raspberry Graham Cracker Cupcakes. We had them about a week ago and my kids voted to have them this week too.
Raspberry Graham Cracker Cupcakes
1 can (21 oz) of Raspberry Pie Filling
4 tablespoons packed brown sugar
1/4 cup Crushed Graham Crackers
1 can (12.4 oz) of Pillsbury refrigerated cinnamon rolls with cream cheese frosting in the package
Heat your oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
Open your cinnamon roll dough and spread them out on your counter. You will want them to sit at room temperature for about 10 minutes so they are easier to work with.
In a small bowl, combine your graham crackers and brown sugar.
Flatten your dough so it is thin and it will be able to fill the bottom and edges of the muffin tin. You want to leave it open so you can fill up your “cup cake”
Next, you will want to fill your dough with some raspberry Pie Filling. I used 2 to 3 spoonfuls of raspberry filling in each cup.
Sprinkle the brown sugar and graham cracker mixture over each cupcake (about 1 tablespoon of the mixture on each cupcake)
Cook in the oven at 400 degrees for 8 to 12 minutes. You will want to watch them so they don’t burn.
When they are done, pull them out and drizzle the cream cheese frosting on top. They are delicious served hot or cold.
I put a little more raspberry filling on top just for show, and I LOVE lots of raspberry!
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