Description
Delicious and light raspberry cheesecake cupcakes that are perfect for any occasion.
Ingredients
Scale
- 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
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 egg (for filling)
- 1/2 tsp vanilla extract (for filling)
- 1/2 cup raspberry jam or puree
- 1/4 cup powdered sugar
- Fresh raspberries for garnish
Instructions
- 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.
- 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.
- 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 more intense raspberry flavor, consider adding fresh raspberries into the batter.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg