Description
Imagine biting into a soft, moist cupcake base followed by a creamy, rich cheesecake filling, all topped with the vibrant zing of raspberry preserves. Our Heavenly Raspberry Cheesecake Cupcakes blend the comforting texture of cupcakes with the indulgent creaminess of cheesecake, accented by a tart raspberry swirl.This dessert is not just a treat for the taste buds but also a visual delight. Each cupcake is crowned with a fresh raspberry, adding a touch of elegance. Perfect for any celebration or as a sophisticated addition to your afternoon tea, these cupcakes promise a heavenly experience with every bite.
Ingredients
Cupcake Base:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Cheesecake Filling:
1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup raspberry preserves
Garnish:
Fresh raspberries
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
For the base: In a bowl, mix flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla. Alternately blend in flour mixture and milk, starting and ending with flour. Fill each cupcake liner halfway with batter.
For the cheesecake filling: Beat cream cheese, sugar, egg, and vanilla until smooth. Spoon a tablespoon of this mixture on top of the batter in each cup, followed by a spoonful of raspberry preserves.
Bake for 20-25 minutes or until set and a toothpick comes out clean. Cool completely.
Garnish with fresh raspberries before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320