How do I make raspberry cheesecake cupcakes from scratch?

To make raspberry cheesecake cupcakes, start by preparing the cupcake batter using your preferred vanilla or yellow cake mix. For the cheesecake filling, beat cream cheese, sugar, egg, and vanilla until smooth. Fill cupcake liners halfway with batter, add a spoonful of cheesecake mixture, and then top with more batter. Add fresh or frozen raspberries on top. Bake at 325°F (163°C) for about 22-25 minutes until the cupcakes are set. Cool completely before frosting with cream cheese frosting and decorate with extra raspberries.

Can I make raspberry cheesecake cupcakes ahead of time?

Yes, raspberry cheesecake cupcakes can be made a day ahead. After the cupcakes have cooled, frost them and store in an airtight container in the refrigerator. This helps the flavors meld, but make sure to bring them to room temperature before serving for the best texture. You can also freeze unfrosted cupcakes for up to 2 months and thaw them overnight in the fridge before frosting.

What is the best way to prevent cheesecake cupcakes from cracking?

To avoid cracking in cheesecake cupcakes, bake them at a lower temperature, around 325°F (163°C), and avoid overbaking by checking doneness early. You can also use a water bath by placing the cupcake pan in a larger pan with hot water to create gentle, even heat. Additionally, avoid sudden temperature changes and let the cupcakes cool gradually in the oven with the door slightly open.

Can I substitute fresh raspberries with frozen ones in cheesecake cupcakes?

Yes, frozen raspberries can be used as a substitute in cheesecake cupcakes. Thaw and drain them well before adding to the batter to prevent excess moisture, which can affect baking. Using frozen berries year-round is a convenient option without compromising taste. They may release more juice, so gently fold them into the batter to avoid coloring.

What type of frosting pairs well with raspberry cheesecake cupcakes?

Cream cheese frosting is the classic pairing for raspberry cheesecake cupcakes because its tangy flavor complements the sweet and tart raspberries perfectly. You can make it by beating cream cheese, butter, powdered sugar, and vanilla until smooth. For a lighter option, whipped cream or whipped cream cheese frosting can be used, offering a delicate texture that balances the richness of the cheesecake cupcake.

Raspberry Cheesecake Cupcakes Recipe For Perfect Mini Treats

Name: Raspberry Cheesecake Cupcakes
Prep time: 2 h 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 3/4 cup plus 2 tablespoons graham cracker crumbs for the crust; 1 1/2 teaspoons sugar for the crust; 3 1/2 tablespoons melted unsalted butter for the crust; 4 ounces fresh raspberries for the raspberry swirl; 2 tablespoons granulated sugar for the raspberry swirl; 3/4 cup granulated sugar for the cheesecake filling; 1 tablespoon all-purpose flour for the cheesecake filling; Two 8-ounce packages softened cream cheese for the cheesecake filling; 1 teaspoon lemon zest for the cheesecake filling; 2 large eggs for the cheesecake filling; 1 teaspoon vanilla extract for the cheesecake filling; 1/4 cup sour cream for the cheesecake filling; 1 cup fresh raspberries for the main batter, to provide natural tartness and vibrant color; 8 oz cream cheese for the main batter, to deliver the classic cheesecake creaminess; 1/2 cup softened butter for the main batter, to impart richness and tenderness

Description

🍰 Raspberry Swirled Mini Cheesecakes offer a delightful bite-sized treat with a perfect balance of creamy cheesecake and fresh fruity raspberry swirls.
🍇 These treats are ideal for parties or a sweet indulgence that’s easy to share and enjoy in moderation.

Ingredients

Scale

3/4 cup plus 2 tablespoons graham cracker crumbs for the crust

1 1/2 teaspoons sugar for the crust

3 1/2 tablespoons melted unsalted butter for the crust

4 ounces fresh raspberries for the raspberry swirl

2 tablespoons granulated sugar for the raspberry swirl

3/4 cup granulated sugar for the cheesecake filling

1 tablespoon all-purpose flour for the cheesecake filling

Two 8-ounce packages softened cream cheese for the cheesecake filling

1 teaspoon lemon zest for the cheesecake filling

2 large eggs for the cheesecake filling

1 teaspoon vanilla extract for the cheesecake filling

1/4 cup sour cream for the cheesecake filling

1 cup fresh raspberries for the main batter, to provide natural tartness and vibrant color

8 oz cream cheese for the main batter, to deliver the classic cheesecake creaminess

1/2 cup softened butter for the main batter, to impart richness and tenderness

Instructions

1-Getting Started: First, preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Gather all ingredients and prepare any substitutions for dietary needs to keep things smooth. This step sets the stage for a stress-free baking experience, ensuring your oven is ready when you are.

2-Getting Started: In a mixing bowl, cream the softened butter and sugar until light and fluffy, adapting sugar type as desired. This creates a base that’s full of flavor and texture, making your cupcakes extra enjoyable.

3-Mixing and Baking: Add eggs one at a time, mixing well after each addition; substitute eggs as needed for vegan versions. This helps bind the ingredients while adding moisture for that perfect crumb. For more ideas on creamy textures, check out a related recipe that might spark your creativity.

4-Mixing and Baking: Incorporate vanilla extract and cream cheese, ensuring a smooth, creamy texture. Gently fold in flour, careful not to overmix, using gluten-free flour if required to keep it adaptable. Stir in fresh raspberries, reserving some for topping, which adds that burst of tartness everyone loves.

5-Mixing and Baking: Spoon batter evenly into cupcake liners and bake for 20-25 minutes or until a toothpick comes out clean. Allow cupcakes to cool completely before adding any additional toppings, like the raspberry swirl made from those 4 ounces of fresh raspberries and 2 tablespoons of granulated sugar. Serve chilled or at room temperature for the best taste, and consider how the crust from graham cracker crumbs adds a nice crunch.

Notes

🍓 Use fresh ripe raspberries for a bright, natural flavor in the swirl.
🥄 Gently swirl the raspberry puree to avoid mixing fully and keep pretty marbling.
❄️ Chill cheesecakes well before serving for the best texture and taste.

Prep Time: 15 minutes
Chilling time: 2 hours
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 170 kcal
Sugar: 15 g
Sodium: 90 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 50 mg

Keywords: Raspberry Swirl, Mini Cheesecakes, Bite-Sized Treats, Cream Cheese Dessert