Description
Indulge in these delightful raspberry cheesecake cupcakes that beautifully combine the creamy richness of cheesecake with the light, fluffy texture of a cupcake. Bursting with fresh raspberry flavor, these treats are visually stunning and ideal for any gathering. With just 30 minutes of prep time and simple ingredients, you can create a gourmet dessert sure to impress everyone.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 8 oz cream cheese, at room temperature
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time, mixing well.
- Gradually mix in flour and baking powder until just combined.
- In another bowl, beat cream cheese and sugar until smooth; gently fold in raspberries.
- Fill each cupcake liner halfway with batter, add a tablespoon of cheesecake filling on top, then cover with more batter until two-thirds full.
- Bake for 20-25 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 205
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg