Description
Imagine biting into a perfect blend of creamy cheesecake and tangy raspberry sauce, all encased in a soft, fluffy cupcake. That’s the experience offered by the heavenly Raspberry Cheesecake Cupcakes. This dessert combines the rich, smooth texture of cheesecake with the fresh zest of raspberries, making it a unique treat that stands out at any gathering.
Key ingredients include all-purpose flour, butter, sugar, eggs, and vanilla for the base, with cream cheese and raspberry preserves enhancing the filling. What makes these cupcakes special isn’t just their irresistible taste but also their adaptability to various dietary preferences and occasions.
Ingredients
Ingredients for the Cupcake Base:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Ingredients for the Cheesecake Filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup raspberry preserves (without seeds)
Garnish:
- Fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Prepare the cupcake base: In a medium bowl, whisk together flour, baking powder, and salt. In a larger bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then add the vanilla extract. Gradually add the flour mixture to the butter mixture, alternating with milk, starting and ending with the flour mixture. Mix until just combined.
- Fill the liners: Spoon the batter into the cupcake liners, filling each about halfway.
- Make the cheesecake filling: In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth. Spoon a tablespoon of this mixture over the batter in each cupcake liner. Top each with a spoonful of raspberry preserves.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Garnish: Once cooled, top each cupcake with fresh raspberries.
Notes
These Raspberry Cheesecake Cupcakes are perfect as a sweet treat at any party or gathering. For an extra indulgent touch, serve them with a dollop of whipped cream or a drizzle of additional raspberry sauce. They pair wonderfully with a cup of coffee or a glass of cold milk.
