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Your New Sweet Obsession

Are you ready for a sweet delight that feels like a hug from your oven? Look no further than these Heavenly Raspberry Cheesecake Cupcakes! Perfect for a cozy family gathering or just a weekday treat after a long day, these cupcakes bring together the creamy decadence of cheesecake with a pop of vibrant raspberry flavor. Trust me, they’re as delightful to make as they are to eat!

Why You’ll Love These Heavenly Raspberry Cheesecake Cupcakes

First off, who doesn’t love a cupcake that doubles as a mini cheesecake? It’s like a fabulous marriage of two beloved desserts! These adorable little treats offer a burst of berry goodness while keeping that luscious, creamy texture that only cheesecake can deliver. Plus, they’re handy enough for weekday indulgence and fancy enough for special occasions—no one will need to know how easy they are to whip up!

Ingredients You’ll Need

Let’s talk about what goes into these glorious cupcakes. Gather the following ingredients, and let’s make some magic happen!

For the Cupcakes:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

For the Cheesecake Filling:

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries (or you can use frozen, but drain them well!)

The Raspberry Swirl (optional but highly recommended!):

• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

Let’s Get Baking!

Now that you have all your ingredients in front of you, it’s time to roll up those sleeves and get mixing!

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Combine the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream It Up: In a large bowl, beat the softened butter and sugar until light and fluffy. This should take about 2-3 minutes. Just imagine your kitchen smelling heavenly at this point!
4. Mix in the Eggs and Extracts: Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Add the Buttermilk: Slowly mix in the buttermilk until combined. Now, gently fold in the dry ingredients until you see no more streaks of flour. Don’t overmix; we like our cupcakes light and fluffy!
6. Make the Filling: In another bowl, combine cream cheese, sugar, egg, and vanilla extract. Beat until smooth and creamy. Add in your tier of raspberries (gently mash them if you want raspberry chunks in your filling).
7. Fill the Liners: Spoon a tablespoon of cupcake batter into the bottom of each cupcake liner. Then, add a generous dollop of the cheesecake filling on top. Finally, top with another tablespoon of cupcake batter to cover the filling completely.
8. Add a Raspberry Swirl: If using, blend the raspberries, sugar, and lemon juice until smooth. Dot small amounts onto the top of each cupcake and swirl with a toothpick for that fancy look!
9. Bake: Bake for 20-25 minutes or until a skewer inserted in the center comes out clean. Don’t forget to let them cool in the pan for about 10 minutes before transferring them to a wire rack.
10. Enjoy!: Once fully cool, dig in and enjoy your little bites of heaven!

Cooking Tips

• Don’t Skip the Buttermilk: It’s what gives these cupcakes their delightfully moist texture. If you don’t have buttermilk on hand, you can make your own by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for 10 minutes.
• Chilling Time: If you want even creamier filling, let the cheesecake mixture chill in the refrigerator for a bit before spooning it into your cupcakes. Also, it’s an excellent excuse to grab a quick coffee break while you wait!
• Decorate: Finish them off with whipped cream and a few fresh raspberries on top for that Instagram-worthy shot—because let’s face it, you need every excuse to flex those culinary muscles on social media!

Frequently Asked Questions

Can I substitute cream cheese in this recipe?

Yes! You can use Greek yogurt or mascarpone cheese for a slightly different flavor, but you won’t achieve that classic cheesecake taste.

How can I store leftovers?

These cupcakes can be stored in an airtight container in the fridge for up to 3 days, but let’s be real—they’re best enjoyed fresh!

Final Thoughts

These Heavenly Raspberry Cheesecake Cupcakes are sure to become a staple in your dessert repertoire! They’re perfect for sharing with loved ones or enjoying as a decadent personal treat after a long day. Really, who could resist these charming little cupcakes? So, roll up those sleeves and let’s make your kitchen smell like a pastry shop! You’ll not only satisfy your sweet tooth but also create memories that will linger long after the last bite—a true delight for both the taste buds and the heart.

Heavenly Raspberry Cheesecake Cupcakes

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• Author: Anna

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Description

Are you ready for a sweet delight that feels like a hug from your oven? Look no further than these Heavenly Raspberry Cheesecake Cupcakes! Perfect for a cozy family gathering or just a weekday treat after a long day, these cupcakes bring together the creamy decadence of cheesecake with a pop of vibrant raspberry flavor. Trust me, they’re as delightful to make as they are to eat!

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Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

For the Cheesecake Filling:

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries (or you can use frozen, but drain them well!)

For the Raspberry Swirl (optional but highly recommended!):

• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

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Instructions

For the Cupcakes:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

For the Cheesecake Filling:

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries (or you can use frozen, but drain them well!)

For the Raspberry Swirl (optional but highly recommended!):

• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

Notes

• Don’t Skip the Buttermilk: It’s what gives these cupcakes their delightfully moist texture. If you don’t have buttermilk on hand, you can make your own by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for 10 minutes.
• Chilling Time: If you want even creamier filling, let the  cheesecake mixture chill in the refrigerator for a bit before spooning it into your cupcakes. Also, it’s an excellent excuse to grab a quick coffee break while you wait!
• Decorate: Finish them off with whipped cream and a few fresh raspberries on top for that Instagram-worthy shot—because let’s face it, you need every excuse to flex those culinary muscles on social media!