Ingredients
For the Cake Base:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 eggs
- ½ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 2 tbsp heavy cream (for fluffiness)
For the Toppings:
- Fresh raspberries
- ½ cup crushed freeze-dried raspberries or raspberry powder
- Powdered sugar (for dusting, optional)
Instructions
Step 1: Bake the Mini Cake Bites
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- In a bowl, cream together butter and sugar until light and fluffy.
- Add eggs, vanilla extract, and sour cream, mixing well.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Scoop batter into the mini muffin tin, filling each about ¾ full.
- Bake for 12-15 minutes, or until a toothpick comes out clean.
- Let cool completely before frosting.
Step 2: Make the Cream Cheese Frosting
- In a mixing bowl, beat cream cheese and powdered sugar until smooth.
- Add vanilla extract and heavy cream, beating until light and fluffy.
- Chill for 10 minutes before piping onto the cake bites.
Step 3: Assemble the Raspberry Cream Cheese Bites
- Pipe or spread a dollop of cream cheese frosting onto each mini cake.
- Press a fresh raspberry on top.
- Roll the sides in crushed freeze-dried raspberries for a decorative touch.
- Lightly dust with powdered sugar for extra sweetness.
Notes
Serving & Storage Tips
- Serve chilled or at room temperature for the best flavor.
- Refrigerate in an airtight container for up to 3 days.
- Freeze unfrosted cake bites for up to 2 months, then frost before serving.