Description
These Summer Raspberry Cheesecake Cupcakes combine a buttery cupcake base with a creamy, tangy cheesecake filling and fresh raspberries, delivering a perfectly balanced, fresh, and indulgent summer dessert. Ideal for parties, snacks, or any occasion, these cupcakes bring fruity brightness paired with rich, smooth textures in every bite.
Ingredients
Scale
Cupcake Base
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Additional Ingredients
- Fresh raspberries (2-3 per cupcake)
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, blending well after each addition. Mix in vanilla extract. In a separate bowl, whisk flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, alternating with sour cream or Greek yogurt, creating a smooth, balanced batter.
- Make the Cheesecake Filling: In another bowl, beat cream cheese until smooth and creamy. Add sugar and vanilla extract, then mix in an egg to help set the filling during baking. This cheesecake layer will be luscious and just tangy enough to complement the sweetness of the cupcake base.
- Assemble the Cupcakes: Fill each cupcake liner halfway with the batter, then spoon a dollop of the cheesecake filling on top. Add two or three fresh raspberries directly into the cheesecake layer. Top with remaining cupcake batter until the liner is about three-quarters full. The layering ensures every bite includes a perfect balance of cake, cheesecake, and berry.
- Bake to Perfection: Bake the cupcakes for 20 to 25 minutes until the tops turn golden and a toothpick inserted into the cupcake portion comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack so they cool completely and the cheesecake filling sets beautifully.
- Optional Garnishing: Once cooled, dust the cupcakes with powdered sugar or add a swirl of whipped cream on top for extra indulgence. Place a fresh raspberry on each cupcake to cap off the presentation and flavor.
Notes
- Ensure butter, eggs, and cream cheese are at room temperature to avoid lumps and achieve a smooth batter.
- Use fresh raspberries rather than frozen for better texture and visual appeal.
- Mix the batter just until combined to keep the cupcakes tender and moist.
- Use an appropriate amount of cheesecake filling to balance richness without overwhelming the cupcake structure.
- Start checking cupcakes around 18 minutes to avoid overbaking due to varying oven temperatures.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: summer dessert, raspberry cupcakes, cheesecake cupcakes, fresh berries, creamy dessert, blueberry variation, gluten-free option, dairy-free option