Raspberry Graham Cracker Cupcakes Recipe
These Raspberry Graham Cracker Cupcakes are easy to make and full of amazing flavor. They only require a few simple ingredients and have the best flavor to them. You are going to love this easy recipe.
Non-stick Cooking Spray
Small Mixing Bowl
- 21 ounces raspberry pie filling 1 can
- 4 Tablespoons packed brown sugar
- ¼ cup crushed graham crackers
- 12.4 ounces Pillsbury refrigerated cinnamon roll dough 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. Watch them so they don't burn!
When they are done, pull them out and drizzle the cream cheese frosting on top.
Serve hot or cold.
Here are a few other pie filings we recommend trying, with this recipe:
- apple pie filling
- cherry pie filling
- blueberry pie filling
- blackberry pie filling
- strawberry pie filling
- rhubarb pie filling
Calories: 284kcal | Carbohydrates: 52g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 353mg | Potassium: 13mg | Fiber: 1g | Sugar: 32g | Vitamin C: 16mg | Calcium: 25mg | Iron: 1mg