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Heavenly Raspberry Cheesecake Cupcakes

Delicate vanilla cupcakes filled with creamy cheesecake and topped with fresh raspberry swirls.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 cup fresh raspberries
  • 1 tbsp lemon juice

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, sugar, baking powder, and salt. Add butter, eggs, milk, and vanilla. Mix until smooth.
  3. Fill cupcake liners 2/3 full with batter. Bake for 18-20 minutes until golden. Let cool completely.
  4. Beat cream cheese and powdered sugar until smooth. Core the center of each cupcake and fill with cheesecake mixture.
  5. Puree raspberries with lemon juice, then swirl onto cupcakes. Chill for 1 hour before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett