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Raspberry Cheesecake Cupcakes

These bite-sized Raspberry Cheesecake Cupcakes combine tangy raspberries and creamy cheesecake in a delightful cupcake form, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 0.5 cups unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 large eggs
  • 1 cups whole milk
  • 0.5 cups vegetable oil
  • 1 teaspoon vanilla extract
For Cheesecake Filling
  • 8 oz cream cheese, softened Make sure the cream cheese is at room temperature
  • 0.5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cups fresh raspberries Plus more for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a standard muffin pan with cupcake liners.
Mixing
  1. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  2. In another bowl, whisk together the eggs, milk, oil, and vanilla.
Combining
  1. Pour the wet ingredients into the dry ingredients and mix until just combined.
  2. Divide the batter evenly among the prepared liners, filling about two-thirds full.
  3. In a separate bowl, beat together cream cheese, powdered sugar, and vanilla until smooth and creamy. Gently fold in the raspberries.
  4. Spoon a dollop of the cheesecake filling on top of the batter in each cupcake liner.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the cake part comes out clean.
Cooling and Garnishing
  1. Let your cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack.
  2. Top them with extra raspberries for garnish.

Notes

For best results, use fresh raspberries and make sure your cream cheese is at room temperature. You can use mascarpone as a substitute for cream cheese.