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Raspberry Cheesecake Cupcakes

Delightful cupcakes combining creamy cheesecake and fluffy cake, topped with raspberries—perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter (softened)
  • 2 large eggs
  • ½ cup milk
  • 1 ½ teaspoons baking powder
  • ½ teaspoon vanilla extract
  • a pinch salt
For the Cheesecake Filling
  • 8 oz cream cheese (softened)
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • ½ teaspoon vanilla extract
  • ½ cup fresh raspberries (plus extra for garnish)
For the Topping
  • Whipped cream (optional)
  • Fresh raspberries for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C) and line a muffin pan with cupcake liners.
Mixing Cupcake Batter
  1. Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
  2. Add the eggs and vanilla extract, mixing well after each addition.
  3. Alternately add flour, milk, and baking powder until the batter is smooth; incorporate a pinch of salt.
Cheesecake Filling Division
  1. In another bowl, beat the softened cream cheese, sugar, egg, and flour together until smooth.
  2. Gently fold in the fresh raspberries, being careful not to crush them.
Assemble
  1. Spoon about a tablespoon of cupcake batter into each liner, followed by a dollop of cheesecake filling.
  2. Top each with another layer of cupcake batter, filling each liner about three-quarters full.
Bake
  1. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for about 10 minutes before transferring to a wire rack and cooling completely.
Decorate
  1. Top each cupcake with whipped cream and a fresh raspberry if desired.

Notes

Avoid overmixing to keep the cupcakes fluffy. You can substitute raspberries with your favorite berries. Store in an airtight container in the fridge for 3-4 days. Can be frozen without toppings.