Heavenly Raspberry Cheesecake Cupcakes
These delightful cupcakes blend rich, creamy cheesecake with vibrant raspberries, perfect for any occasion.
Ingredients
For the cupcake base
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 large egg
For the cheesecake filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the butter until smooth. Add the milk, vanilla, and egg, and mix. Gradually combine with the dry ingredients, stirring until just combined.
- In a separate bowl, beat the cream cheese with the sugar until smooth. Add in the egg and vanilla extract, and blend until creamy. Gently fold in the raspberries.
- Fill each cupcake liner about two-thirds full with the batter. Spoon the cheesecake filling on top and swirl gently.
Baking
- Bake for about 20-25 minutes or until a toothpick comes out clean. Remember, a little cheesecake filling may cling to the toothpick.
Cooling
- Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure ingredients like cream cheese are at room temperature for best results. Don’t overmix the batter to avoid dense cupcakes. You can substitute different berries if desired.