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Raspberry Cheesecake Cupcakes

Delightful Raspberry Cheesecake Cupcakes are quick and easy to make, combining light fluffy cupcakes with creamy cheesecake and a vibrant raspberry swirl. Perfect for any occasion!
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk or plain yogurt
For the Cheesecake Filling
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries (plus more for topping)
For the Topping
  • Whipped cream (for serving)
  • Fresh raspberries (for garnish)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, cream together softened butter and granulated sugar until light and fluffy. Add in the eggs and vanilla extract, beating well after each addition.
  4. Alternate adding the dry ingredients and buttermilk (or yogurt) to the creamy mixture, beginning and ending with the dry ingredients. Mix until just combined.
  5. In a separate bowl, mix cream cheese, sugar, an egg, and vanilla until smooth. Fold in fresh raspberries gently.
Baking
  1. Fill each lined cupcake well halfway with batter, then add a heaping tablespoon of the cheesecake filling on top. Cover the filling with more batter.
  2. Bake for about 18-20 minutes or until a toothpick comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.
Serving
  1. Top with whipped cream and garnish with fresh raspberries before serving.

Notes

Ensure ingredients are at room temperature for better blending. Don’t overfill the cupcake liners, aim for two-thirds full. You can substitute fresh raspberries with other berries or a fruit jam.