Description
If you love quick desserts that blend creamy and fruity in one dreamy bite, these Heavenly Raspberry Cheesecake Cupcakes are calling your name. This easy recipe brings together the buttery softness of a vanilla cupcake, the tangy smoothness of cream cheese frosting, and the sweet, ruby red drizzle of raspberry glaze. Perfect for parties, holidays, or afternoon cravings, they make for beautiful finger-friendly desserts that look as good as they taste.
Whether you’re gathering ideas for birthday treats, looking for new food ideas for brunch, or need a simple yet stunning sweet for your next celebration, these easy cupcakes tick all the boxes. With fresh fruit, rich frosting, and moist cake, they’re also a strong contender for your best-loved dessert ideas list.
Ingredients
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
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla.
- Add dry ingredients to the butter mixture alternately with milk. Mix until combined.
- Divide batter among muffin cups and bake for 18-20 minutes. Cool on a wire rack.
- For frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy.
- For glaze: Cook raspberries, sugar, and lemon juice in a saucepan. Add cornstarch mixture and cook until thick. Strain and cool.
- Frost cooled cupcakes, spoon over raspberry glaze, and top with fresh raspberries.