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Raspberry Cheesecake Cupcakes

Delicious and easy-to-make Raspberry Cheesecake Cupcakes with a creamy topping and fresh raspberries, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcake Base
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
For the Cheesecake Topping
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries plus more for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  3. In a larger bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla, mixing until well combined.
  4. Gradually incorporate the dry ingredients followed by the milk until just combined; do not overmix.
  5. Fill each cupcake liner about halfway with the batter, then drop a few fresh raspberries into each cup and cover them with more batter until about 2/3 full.
Cheesecake Topping
  1. In a mixing bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth.
  2. Spoon the cheesecake batter on top of each cupcake, covering the raspberries completely.
Baking
  1. Bake for 20-25 minutes or until the cheesecakes are set and a toothpick inserted comes out clean.
  2. Let them cool a bit before serving.

Notes

For a deeper raspberry flavor, consider adding raspberry puree into the cheesecake mix. Drizzle some chocolate or a sprinkle of powdered sugar on top for an extra special touch.