Description
Raspberry Cheesecake Cupcakes blend classic American dessert magic with delicate pastry perfection. Silky cream cheese filling nestled in tender vanilla cake creates an irresistible treat that melts delicately on your palate, inviting pure dessert bliss.
Ingredients
Scale
Main Ingredients (Cupcake Base):
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup (113 grams) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
Cheesecake Filling:
- 8 ounces (227 grams) cream cheese, softened
- 0.5 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup raspberry preserves
Garnish:
- Fresh raspberries
Instructions
- Prepare the oven by heating to 350°F (177°C) and arrange cupcake liners in a standard muffin tin, ensuring even spacing.
- Create the cupcake base by sifting together all-purpose flour, baking powder, and salt in a medium mixing bowl. In a separate large bowl, vigorously cream unsalted butter and granulated sugar until light and airy, approximately 3-4 minutes. Incorporate eggs individually, mixing thoroughly after each addition. Gently fold in pure vanilla extract.
- Gradually alternate adding the dry flour mixture and whole milk to the butter mixture, beginning and concluding with the flour mixture. This technique ensures a smooth, well-integrated batter with minimal lumps.
- Carefully distribute the cupcake batter into the prepared liners, filling each cup precisely halfway to allow room for the cheesecake filling and potential rising.
- Prepare the cheesecake filling by beating cream cheese, granulated sugar, egg, and vanilla extract in a clean bowl until completely smooth and free of lumps, approximately 2-3 minutes.
- Delicately spoon one tablespoon of cheesecake filling into the center of each cupcake batter, followed by one tablespoon of raspberry preserves, creating a marbled effect.
- Transfer the muffin tin to the preheated oven and bake for 20-25 minutes, or until the cupcakes are set and a toothpick inserted into the center emerges clean.
- Remove from the oven and allow cupcakes to cool completely at room temperature, which helps stabilize their structure and enhances flavor development.
- Once cooled, garnish each cupcake with fresh, vibrant raspberries for an elegant and appetizing presentation.
Notes
- Freezing these cupcakes works best when wrapped individually in plastic wrap and stored in an airtight container for up to 2 months.
- Room temperature ingredients blend more smoothly, ensuring a velvety batter and creamy cheesecake center.
- Raspberry preserves can be swirled with cream cheese filling for a marbled effect or replaced with strawberry jam if preferred.
- Decorative toppings like white chocolate shavings or fresh mint leaves add elegant finishing touches.
- Always check cupcakes with a toothpick inserted in the center to ensure they’re fully baked without over-browning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 410 kcal
- Sugar: 38g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg