Raspberry Cheesecake Cupcakes
These Raspberry Cheesecake Cupcakes blend the rich creaminess of cheesecake with the delightful zing of fresh raspberries, making them the perfect treat for any occasion.
Ingredients
For the Cupcake Base
- 1.5 cups all-purpose flour
- 1 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups buttermilk Can be substituted with regular milk + 1 tbsp vinegar or lemon juice.
- 0.33 cups vegetable oil
- 1 large egg
- 1 teaspoons vanilla extract
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 0.33 cups granulated sugar
- 1 large egg
- 0.5 teaspoons vanilla extract
- 1 cups fresh raspberries Plus more for topping!
For the Topping
- Whipped cream (store-bought or homemade)
- A sprinkle of crushed graham crackers (optional) For that classic cheesecake crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
- In a separate bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
Baking
- Fill each cupcake liner about halfway with the cupcake batter, then add a generous dollop of the cheesecake mixture on top.
- Drop a few fresh raspberries on top of each cheesecake dollop.
- Bake in the preheated oven for about 20-25 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack.
Decoration
- Once completely cool, top with whipped cream and a sprinkle of crushed graham crackers.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Can be made a day in advance, just top with whipped cream right before serving.