Description
These delightful cupcakes combine the smooth richness of cheesecake with the light fluffiness of vanilla cupcakes, all topped with a tart-sweet raspberry glaze. Perfect for celebrations or a sweet weekend treat, they’re easy to make and even easier to love.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup milk
8 oz cream cheese, softened
1/4 cup granulated sugar (for filling)
1 egg (for filling)
1/2 tsp vanilla extract (for filling)
1/2 cup raspberry jam or puree
1/4 cup powdered sugar
Fresh raspberries for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together butter and sugar until fluffy. Beat in eggs one at a time, then mix in vanilla.
- In another bowl, whisk flour, baking powder, and salt. Add dry mix to wet mix alternately with milk.
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
- Fill each liner halfway with cupcake batter, add a teaspoon of cheesecake filling, and top with a bit more batter.
- Bake for 18-22 minutes. Let cool completely.
- Heat raspberry jam with powdered sugar and a splash of water until smooth.
- Spoon glaze over cooled cupcakes and top each with a fresh raspberry.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts