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Raspberry Cheesecake Cupcakes

Delightful cupcakes combining rich cream cheese and fresh raspberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 cup cream cheese, softened
  • 0.5 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature
  • 0.5 cups sour cream at room temperature
  • 1 cup fresh raspberries keep some whole for decoration
For the Topping
  • additional fresh raspberries for garnish
  • powdered sugar optional, for dusting

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
  3. Divide the mixture evenly into cupcake liners, pressing it down firmly to form the crust.
  4. In another bowl, beat cream cheese on medium speed until smooth. Gradually add granulated sugar and beat until fluffy.
  5. Mix in the vanilla extract, followed by the eggs, one at a time. Fold in the sour cream until smooth.
  6. Gently fold in the fresh raspberries while keeping some whole for decoration.
Baking
  1. Spoon the cheesecake batter over the crusts in the cupcake liners, filling them about ¾ full.
  2. Bake for about 18-20 minutes or until the centers are just slightly jiggly.
  3. Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack.
  4. If desired, top with fresh raspberries and a dusting of powdered sugar.

Notes

For an even creamier texture, let the cupcakes chill in the fridge for a few hours after they cool down. Room temperature ingredients help create a smooth mix.