Description
Heavenly Raspberry Cheesecake Cupcakes combine the best of both worlds — soft, fluffy vanilla cupcakes with a creamy cheesecake filling and bursts of fresh raspberries. Topped with light whipped cream and a beautiful berry garnish, they’re an elegant and irresistible treat for any occasion.
Ingredients
For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup (40 g) powdered sugar
- 1 teaspoon vanilla extract
For the Cupcake Batter:
- 1 1/4 cups (160 g) all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) milk
For the Whipped Topping:
- 3/4 cup (180 ml) heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Assembly:
- 1 cup fresh or frozen raspberries
- Fresh raspberries and powdered sugar for garnish (optional)
Instructions
-
Prepare the Cheesecake Filling:
In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla; mix until creamy. Set aside. -
Make the Cupcake Batter:
In a bowl, whisk flour, baking powder, and salt.
In another large bowl, cream butter and granulated sugar until light and fluffy. Add eggs one at a time, then vanilla.
Gradually add dry ingredients, alternating with milk, until batter is smooth. -
Assemble the Cupcakes:
Line a cupcake pan with paper liners. Add a spoonful of batter to each liner. Top with a dollop of cheesecake filling and a few raspberries. Cover with another spoonful of batter. -
Bake:
Bake at 350°F (175°C) for 18–22 minutes, or until the tops are golden and a toothpick inserted into the cupcake (avoiding the filling) comes out clean. Cool completely. -
Prepare the Whipped Topping:
Beat heavy cream, powdered sugar, and vanilla until soft peaks form. -
Decorate:
Frost cooled cupcakes with whipped cream. Garnish with fresh raspberries and a dusting of powdered sugar, if desired.