Heavenly Raspberry Cheesecake Cupcakes
Deliciously fluffy cupcakes with a creamy cheesecake filling and a hint of raspberry, perfect for dessert lovers.
Ingredients
Cupcake Ingredients
- 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
Cheesecake Filling Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar for filling
- 1 large egg for filling
- 1/2 tsp vanilla extract for filling
- 1/2 cup raspberry jam or puree
- 1/4 cup powdered sugar
- Fresh to garnish raspberries
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together butter and sugar until fluffy. Beat in eggs one at a time, then mix in vanilla.
- In another bowl, whisk flour, baking powder, and salt. Add dry mix to wet mix alternately with milk.
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
Baking
- Fill each liner halfway with cupcake batter, add a teaspoon of cheesecake filling, and top with a bit more batter.
- Bake for 18-22 minutes. Let cool completely.
Glazing
- Heat raspberry jam with powdered sugar and a splash of water until smooth.
- Spoon glaze over cooled cupcakes and top each with a fresh raspberry.
Notes
For a quicker option, you can use jam instead of fresh raspberry puree. Cupcakes can be kept in the fridge for 2-3 days; bring to room temperature before serving.