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Raspberry Cheesecake Cupcakes

Delicious and creamy Raspberry Cheesecake Cupcakes are the perfect dessert for any occasion, combining the best of cheesecake and cupcake in a delightful, portable form.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened Make sure butter is at room temperature.
  • 1 cup granulated sugar
  • 2 large eggs At room temperature.
  • 2 teaspoons vanilla extract
  • ½ cup milk At room temperature.
For the Cheesecake Topping
  • 8 oz cream cheese, softened At room temperature.
  • ¼ cup granulated sugar
  • 1 large egg At room temperature.
  • ½ teaspoon vanilla extract
  • 1 cup fresh raspberries Plus extra for garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a mixing bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs, one at a time, followed by the vanilla extract.
  4. Gradually mix in the dry ingredients, alternating with the milk until fully combined.
Assembly
  1. Scoop the cupcake batter into the cupcake liners, filling each about 2/3 full.
  2. In another bowl, beat the softened cream cheese and granulated sugar until smooth. Add the egg and vanilla extract, mixing until well combined. Gently fold in the fresh raspberries.
  3. Spoon a dollop of the cheesecake mixture onto each cupcake, gently spreading it over the batter.
Baking
  1. Place the cupcake pan in the preheated oven and bake for approximately 20 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
  2. Once baked, let them cool completely before garnishing with more fresh raspberries.

Notes

Store leftover cupcakes in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Thaw in the refrigerator overnight before serving.