Heavenly Raspberry Cheesecake Cupcakes

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These Heavenly Raspberry Cheesecake Cupcakes are like little bites of summer bliss. Moist vanilla cupcakes form the base, topped with a creamy cheesecake frosting and finished with a vibrant raspberry glaze that glistens like a jewel. Each one is crowned with a single fresh raspberry, adding just the right tart pop to balance the sweet richness below.

Perfect for special occasions or just because, these cupcakes offer an elegant twist on traditional cheesecake and are far easier to serve. They deliver all the luscious flavor in a handheld form that guests can grab and go. Light yet decadent, fruity yet creamy, they check every dessert box you could dream of.

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Ingredients for this Heavenly Raspberry Cheesecake Cupcakes

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk

For the Cheesecake Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

For the Raspberry Glaze:

• 1 cup fresh or frozen raspberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

Garnish:

• Fresh raspberries for topping

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Step 1: Prep and Preheat

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and set aside. In a medium bowl, whisk together the flour, baking powder, and salt.

Step 2: Mix the Batter

In a separate large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add in the dry ingredients, alternating with the milk, beginning and ending with the flour mixture. Stir until just combined.

Step 3: Bake the Cupcakes

Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 4: Prepare the Cheesecake Frosting

While the cupcakes are cooling, beat the cream cheese and butter together in a large bowl until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting is creamy and holds its shape.

Step 5: Make the Raspberry Glaze

In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir occasionally until the raspberries break down. Stir in the cornstarch-water mixture and cook until the glaze thickens. Strain through a fine mesh sieve to remove seeds and let cool.

Step 6: Assemble the Cupcakes

Once the cupcakes are cool, pipe or spread a generous layer of cheesecake frosting on top. Spoon a little raspberry glaze over the frosting and gently place a fresh raspberry on each cupcake.

Let them chill slightly before serving for the best flavor and texture.

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Frequently Asked Questions

How do I keep my cupcakes from becoming soggy?

Let the raspberry glaze cool fully before spooning it onto the cheesecake frosting. This prevents the glaze from melting into the frosting or the cupcake.

Can I use frozen raspberries for the glaze?

Yes, frozen raspberries work just as well. Thaw them slightly before cooking and strain the seeds for a smooth finish.

What kind of piping tip should I use for frosting?

A large round or star piping tip gives the most beautiful swirl. However, simply spreading it with a knife works too.

Are these cupcakes suitable for travel?

Yes, but keep them chilled during transport. Use a cupcake carrier and consider adding the glaze and raspberry topping after arrival.

Can I make them a day ahead?

Absolutely. Assemble the cupcakes the night before, but wait to add the fresh raspberry on top until just before serving for the best look.

What can I substitute for cream cheese in the frosting?

Mascarpone is a great alternative, offering a similar texture with a slightly different flavor profile.

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