Get ready to fall in love with these Raspberry Cheesecake Cupcakes, a perfect blend of tangy raspberries and creamy cheesecake nestled in a tender cupcake base. This recipe is incredibly useful for anyone seeking a show-stopping yet easy dessert that’s sure to impress.
Key Ingredients for Raspberry Cheesecake Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup milk (whole or 2%)
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ cup fresh or frozen raspberries, mashed or pureed
How to Make Raspberry Cheesecake Cupcakes
Whip up these delightful Raspberry Cheesecake Cupcakes in under an hour, boasting a simplicity that belies their decadent taste. The creamy cheesecake swirl and bursts of fruity raspberry make these a truly satisfying treat, perfect for celebrations or just a Tuesday! Preparation time: approximately 25 minutes prep, 20-22 minutes bake.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate Wet Ingredients: In a small bowl, whisk together the sour cream and milk. Add this mixture to the creamed butter and sugar mixture alternately with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Prepare Cheesecake Swirl: In a separate small bowl, beat the softened cream cheese with the powdered sugar until smooth. Stir in the mashed or pureed raspberries until evenly combined, creating a vibrant pink filling.
- Assemble the Cupcakes: Fill each cupcake liner about two-thirds full with the cupcake batter.
- Add Cheesecake Filling: Drop about 1 teaspoon of the raspberry cheesecake mixture onto the center of the batter in each cupcake liner. Gently swirl the cheesecake mixture into the batter with a toothpick or skewer, creating a marbled effect.
- Bake: Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- Frost (Optional): Once completely cooled, you can top these delights with a simple cream cheese frosting, whipped cream, or a fresh raspberry garnish for an extra special touch.
Why You’ll Love This Raspberry Cheesecake Cupcakes
These Raspberry Cheesecake Cupcakes are an absolute dream for any dessert lover. The star of the show is undoubtedly the irresistible combination of a moist, tender cake infused with a tangy raspberry cheesecake swirl, offering a flavor profile that’s both comforting and exciting. Making these at home not only saves you money compared to buying individual gourmet cupcakes but also allows you to control the quality of ingredients, ensuring a fresher, more delicious outcome. The vibrant burst of raspberry against the creamy, subtly sweet cheesecake filling creates a truly memorable taste experience, reminiscent of classic cheesecake but in a perfectly portioned, portable format. If you adore classic cheesecake but crave something a bit more whimsical and less fuss, these cupcakes are your perfect match.
Don’t just dream about them – bring the magic of these Raspberry Cheesecake Cupcakes into your own kitchen! They are a fantastic way to elevate any celebration, from birthdays to baby showers, or simply to brighten up your week with a home-baked treat. Imagine the delighted smiles when you share these beautiful, flavour-packed cupcakes with friends and family. So gather your ingredients and get ready to create a dessert that’s not only delicious but also a joy to make and share.
Storing and Reheating Tips
These Raspberry Cheesecake Cupcakes are best enjoyed fresh, but leftovers can be stored for a few days.
- Refrigeration: Store any leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days. This is especially important if they are frosted with cream cheese frosting.
- Freezing: You can also freeze unfrosted cupcakes. Wrap them tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. If frosted, it’s best to frost them after thawing if possible, or use a frosting that freezes well.
- Reheating: These cupcakes are typically enjoyed at room temperature. If they have been refrigerated, let them sit out for about 30 minutes to come to room temperature for optimal texture and flavor. Over-reheating is not recommended as it can affect the texture.
Final Thoughts
These Raspberry Cheesecake Cupcakes offer a delightful and accessible way to enjoy the classic flavors of cheesecake and raspberries. Give them a try – you’ll be amazed at how simple and satisfying they are to bake for yourself or to share!
Raspberry Cheesecake Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.0.5 cup (1 stick) unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a small bowl, whisk together the sour cream and milk. Add this mixture to the creamed butter and sugar mixture alternately with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.0.5 cup sour cream, 0.5 cup milk (whole or 2%)
- In a separate small bowl, beat the softened cream cheese with the powdered sugar until smooth. Stir in the mashed or pureed raspberries until evenly combined, creating a vibrant pink filling.4 ounces cream cheese, softened, 0.25 cup powdered sugar, 0.5 cup fresh or frozen raspberries, mashed or pureed
- Fill each cupcake liner about two-thirds full with the cupcake batter.
- Drop about 1 teaspoon of the raspberry cheesecake mixture onto the center of the batter in each cupcake liner. Gently swirl the cheesecake mixture into the batter with a toothpick or skewer, creating a marbled effect.
- Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- Once completely cooled, you can top these delights with a simple cream cheese frosting, whipped cream, or a fresh raspberry garnish for an extra special touch.