Description
Raspberry cheesecake cupcakes blend creamy indulgence with fruity elegance, creating a dessert that dances between classic comfort and modern charm. Rich cream cheese and fresh raspberries promise a delightful experience that will leave you craving another sweet, tangy bite.
Ingredients
Scale
Cheesecake Cupcakes Ingredients:
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs, room temperature
- 1 cup (120 grams) graham cracker crumbs
- 1/2 cup (100 grams) fresh or frozen raspberries
Sweeteners and Stabilizers:
- 3/4 cup (150 grams) granulated sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon cornstarch
Additional Ingredients:
- 5 tablespoons (71 grams) unsalted butter, melted
- 1/4 cup (60 grams) sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar (for raspberry swirl)
- 1 teaspoon lemon juice
- Fresh raspberries (for garnish)
- Whipped cream (for garnish)
- Mint leaves (for garnish)
Instructions
- Warm the oven to 325°F and arrange paper liners inside a muffin tin, creating a perfect canvas for delicate cupcake preparation.
- Craft a crumbly base by blending graham cracker crumbs with sugar and melted butter, then gently compress a tablespoon of this mixture into each muffin compartment, forming a sturdy foundation.
- Whip cream cheese and sugar in a spacious mixing bowl until silky smooth, incorporating eggs individually and ensuring thorough integration after each addition. Fold in vanilla extract and sour cream, creating a luxurious, velvety batter.
- Transform fresh raspberries into a vibrant sauce by simmering with sugar and lemon juice over medium heat. Allow the fruit to disintegrate and thicken for approximately 5 minutes, then strain to eliminate seeds, letting the sauce cool and develop its intense flavor.
- Carefully distribute the cheesecake mixture into muffin cups, filling each about three-quarters full. Artfully dollop raspberry sauce across the surface, then use a toothpick to create elegant swirling patterns that marbleize the cupcake tops.
- Bake for 18-20 minutes until the centers achieve a delicate, barely set consistency. Allow cupcakes to cool completely at room temperature, then chill in the refrigerator for a minimum of 2 hours to enhance texture and flavor complexity.
Notes
- Press graham cracker mixture firmly into muffin cups to create a compact, even base that won’t crumble when eating.
- Ensure cream cheese is at room temperature before mixing to achieve a silky-smooth cheesecake texture without lumps.
- Use a light hand when creating raspberry sauce swirls to maintain beautiful marbled patterns without over-mixing.
- Allow cupcakes to cool gradually at room temperature before refrigerating to prevent cracking and maintain a creamy consistency.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 255 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg