Luscious Raspberry Cheesecake Cupcakes
Ingredients
For the Cupcakes:
1 ½ cups (190 g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup (120 ml) whole milk
For the Raspberry Filling:
1 ½ cups fresh or frozen raspberries
3 tbsp granulated sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water (slurry)
For the Cheesecake Frosting:
8 oz (225 g) cream cheese, softened
½ cup (115 g) unsalted butter, softened
3 cups (360 g) powdered sugar, sifted
2 tsp vanilla extract
Decoration:
Fresh raspberries (for topping)
Optional: drizzle of raspberry sauce
Preparation
Step 1: Prepare the Cupcakes
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla.
Alternate adding dry ingredients and milk into the butter mixture, starting and ending with dry ingredients. Mix until just combined.
Divide the batter evenly into cupcake liners (about ⅔ full).
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Step 2: Make the Raspberry Filling
In a saucepan over medium heat, add raspberries, sugar, and lemon juice. Stir and cook until raspberries break down.
Add cornstarch slurry and cook for 1–2 minutes until thickened.
Remove from heat and let cool completely.
Step 3: Prepare Cheesecake Frosting
In a mixing bowl, beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar and continue beating until fluffy.
Add vanilla extract and mix until combined. Chill frosting for 15–20 minutes if it’s too soft for piping.
Step 4: Assemble the Cupcakes
Using a small knife or cupcake corer, cut out a small hole in the center of each cooled cupcake.
Fill each hole with raspberry filling.
Pipe cheesecake frosting beautifully on top using a star nozzle.
Step 5: Decorate
Garnish each cupcake with a fresh raspberry.
Optional: drizzle with extra raspberry sauce for a more indulgent finish.