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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
  • 2 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. Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
  4. Alternately add dry ingredients and milk to the butter mixture, mixing until just combined.
  5. Fill cupcake liners 2/3 full. Bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
  6. Beat cream cheese and powdered sugar until smooth. Core the center of each cupcake and fill with cheesecake mixture.
  7. Puree raspberries with lemon juice, then drizzle over cupcakes as a swirl topping.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett