This raspberry cream cheese recipe was just an experiment of mine one day, but I loved it! It is to die for on black bottom cupcakes, but use it for any type of cake you prefer. It covers 24 cupcakes or 1 cake.
Beat cream cheese and butter in a bowl with an electric mixer until smooth. Add confectioners' sugar and raspberry extract; beat until smooth. Fold in raspberry jam.
Per Serving: 72 calories; protein 0.7g; carbohydrates 6g; fat 5.2g; cholesterol 15.4mg; sodium 41.3mg.