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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 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 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, baking powder, and salt. Set aside.
  3. Cream butter and sugar until light. Add eggs one at a time, then vanilla. Alternate adding flour mixture and milk.
  4. For the filling, beat cream cheese and powdered sugar until smooth. Fold in mashed raspberries and lemon juice.
  5. Fill cupcake liners halfway with batter. Add a spoonful of cheesecake filling, then top with remaining batter.
  6. Bake for 20-25 minutes until golden. Cool completely before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett