Description
Delightful Raspberry Cheesecake Cupcakes combine creamy cheesecake filling with fluffy cupcake texture, all enhanced by fresh raspberries.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 egg (for filling)
- 1/2 tsp vanilla extract (for filling)
- 1/2 cup raspberry jam or puree
- 1/4 cup powdered sugar
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter and granulated sugar until fluffy.
- Beat in the eggs, one at a time, and then mix in the vanilla extract.
- Whisk the flour, baking powder, and salt in a separate bowl.
- Add the dry mix to the wet mixture alternately with the milk until just combined.
- Beat the cream cheese, sugar, egg, and vanilla extract in another bowl until smooth for the cheesecake filling.
- Fill each cupcake liner halfway with the cupcake batter. Add a teaspoon of the cheesecake filling on top and finish with a bit more batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely.
- Create the raspberry glaze by heating the raspberry jam with powdered sugar and a splash of water until smooth.
- Spoon the glaze over the cooled cupcakes and top each with a fresh raspberry.
Notes
These cupcakes can be served on a tiered platter or paired with ice cream for an extra indulgent treat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg