Description
Raspberry Cheesecake Cupcakes offer a delightful adventure in every bite.
Ingredients
Scale
- 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
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar (for cheesecake filling)
- 1 large egg (for cheesecake filling)
- 1 teaspoon vanilla extract (for cheesecake filling)
- 1/2 cup raspberry preserves (without seeds)
- Fresh raspberries (for garnish)
Instructions
- Start by preheating your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Mix the flour, baking powder, and salt in a medium bowl. Cream together the softened butter and sugar in a larger bowl until light and fluffy. Incorporate the eggs one by one, then add the vanilla extract. Alternate adding the flour mixture and milk to the butter mixture, being careful not to overmix.
- Fill each cupcake liner about halfway with batter, then prepare the cheesecake filling by beating together the softened cream cheese, sugar, egg, and vanilla extract until smooth. Spoon a tablespoon of cheesecake mixture over the batter in each liner and top with a small spoonful of raspberry preserves.
- Bake in the preheated oven for 20-25 minutes, checking for doneness with a toothpick. Allow the cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Garnish each cooled cupcake with fresh raspberries.
Notes
Store in refrigerator if not consumed within a day; will stay fresh longer.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 180 mg
- Protein: 4 g