Luscious Raspberry Cheesecake Cupcakes
Ingredients
Vanilla Cupcakes
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup whole milk
Raspberry Cheesecake Filling
½ cup raspberry preserves or seedless raspberry jam
½ tsp lemon juice (optional, to brighten flavor)
Cream Cheese Frosting
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 ½–3 cups powdered sugar
1 tsp vanilla extract
1 tbsp heavy cream or milk (for consistency)
Topping
12 fresh raspberries
Extra jam for drizzle (optional)
Preparation
1. Make the Cupcakes
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In another large bowl, cream together butter and sugar until fluffy.
Add eggs one at a time, mixing well, then stir in vanilla.
Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with the flour.
Divide batter evenly among liners (about ¾ full). Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
Cool completely.
2. Fill with Raspberry
Use a small knife or cupcake corer to cut out the center of each cupcake.
Mix raspberry preserves with lemon juice (if using).
Spoon about 1–2 teaspoons of the raspberry mixture into each cupcake cavity.
3. Make the Cheesecake Frosting
Beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar and beat until fluffy.
Mix in vanilla extract and enough cream to reach piping consistency.
Pipe onto cupcakes using a large star tip.
4. Decorate
Top each frosted cupcake with a fresh raspberry.
Drizzle extra raspberry preserves on top if desired for that glossy finish.