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Raspberry Cheesecake Cupcakes

These delightful Raspberry Cheesecake Cupcakes feature rich, velvety cheesecake filling nestled within a tender cupcake, topped with fresh raspberries.
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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: 210
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup milk
  • 1.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 pinch salt
For the Cheesecake Filling
  • 8 oz cream cheese, softened
  • 0.25 cup granulated sugar
  • 0.5 teaspoon vanilla extract
  • 1 cup fresh raspberries (plus extra for garnishing)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, milk, and vanilla extract, and mix until well combined.
  3. Gradually add the flour, baking powder, and a pinch of salt, mixing just until incorporated.
  4. In another bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Fold in the raspberries gently.
Assembly
  1. Spoon about 2 tablespoons of cupcake batter into each liner, followed by a generous dollop of the cheesecake filling.
  2. Top with more cupcake batter until they are about 2/3 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  2. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serving
  1. Once cooled, top with extra raspberries for garnish.

Notes

Make sure your cupcakes are completely cool before frosting them to avoid a gloopy mess. If using frozen raspberries, thaw and pat them dry first before folding them in.