Raspberry Cheesecake Cupcakes
A delightful combination of creamy cheesecake and fresh raspberries in cupcake form, perfect for any occasion.
Ingredients
For the cupcake batter
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter softened
- 0.75 cups granulated sugar
- 2 large eggs
- 0.5 cups sour cream
- 0.25 cups milk
- 1 teaspoons vanilla extract
For the cheesecake filling
- 8 ounces cream cheese softened
- 0.25 cups granulated sugar
- 1 large egg yolk
- 0.5 teaspoons vanilla extract
For the raspberry sauce
- 1 cups fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoons lemon juice
- 1 teaspoons cornstarch
- 1 tablespoons water
For the frosting
- 0.5 cups unsalted butter softened
- 8 ounces cream cheese
- 2.5 cups powdered sugar
- 1 teaspoons vanilla extract
- fresh raspberries for topping
- extra raspberry sauce for drizzling
Instructions
Make raspberry sauce
- In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Stir and mash until the berries break down, then add the cornstarch mixed with water and cook until thickened. Let cool.
Prepare cheesecake filling
- In a mixing bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
Make cupcake batter
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In one bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Incorporate sour cream, milk, and vanilla, blending until smooth.
- Gradually add dry ingredients to the wet ingredients and mix until just combined.
Assemble cupcakes
- Spoon one tablespoon of batter into each cupcake liner, add one teaspoon of cheesecake filling, then cover with more batter until filled two-thirds full. Top with 1/2 teaspoon of raspberry sauce to create a swirl.
Bake
- Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Let cool in the pan before transferring to a wire rack.
Make frosting
- In a bowl, beat the softened butter and cream cheese until creamy. Gradually add powdered sugar and vanilla until fluffy and smooth.
Finish and serve
- Once cooled, pipe the frosting onto each cupcake, drizzle with raspberry sauce, and top with fresh raspberries.
Notes
To prevent watery raspberry sauce, ensure it reaches the desired thickness. Use room-temperature ingredients for smoother mixing. Enhance raspberry flavor with additional raspberries in the sauce.