Description
Raspberry Cheesecake Cupcakes combine the creamy richness of cheesecake with a light, fluffy cupcake base. These bite-sized treats are filled with fresh raspberries and topped with a buttery graham cracker crust, offering a delightful mix of textures and flavors.
Ingredients
Scale
- 1 1/2 cups all-purpose flour (for cupcake base)
- 1 cup granulated sugar (for cupcake base)
- 1/2 cup unsalted butter, softened (for cupcake base)
- 2 large eggs (for cupcake base)
- 1/2 cup milk (for cupcake base)
- 2 teaspoons baking powder (for cupcake base)
- 1 teaspoon vanilla extract (for cupcake base)
- Pinch of salt (for cupcake base)
- 8 oz cream cheese, softened (for cheesecake filling)
- 1/4 cup granulated sugar (for cheesecake filling)
- 1 large egg (for cheesecake filling)
- 1 teaspoon vanilla extract (for cheesecake filling)
- 1 cup fresh raspberries (or frozen, for cheesecake filling)
- 1 cup graham cracker crumbs (for crust)
- 1/4 cup unsalted butter, melted (for crust)
- 1/4 cup granulated sugar (for crust)
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin and line with cupcake liners.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press a tablespoon of this mixture into each cupcake liner. Bake for 8-10 minutes until golden, then remove and let cool slightly.
- For the cupcake batter, cream softened butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing after each addition, followed by milk and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined.
- For the cheesecake filling, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract, mixing until well combined. Gently fold in raspberries.
- Fill each cupcake liner halfway with cupcake batter, then top with a heaping tablespoon of cheesecake filling.
- Bake for 20-25 minutes, or until the tops are set and slightly golden. A toothpick inserted into the center should come out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- For dairy-free, use almond or coconut milk and dairy-free cream cheese.
- If you prefer other berries, you can swap raspberries with blueberries or strawberries.
- For an egg-free version, replace the eggs with a flaxseed or chia seed mixture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 21g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: raspberry cheesecake cupcakes, cheesecake cupcakes, mini cheesecakes, cupcake recipes, raspberry desserts