Description

These cupcakes combine the creamy delight of cheesecake with the bright, tangy pop of raspberry glaze. Perfectly portioned, gorgeously topped, and absolutely irresistible—they’re a showstopper dessert for any occasion.

Ingredients

1 (8 oz) block full-fat cream cheese, softened

1/4 cup white sugar (for cheesecake layer)

1 large egg (for cheesecake layer)

1/2 tsp vanilla extract (divided)

1/2 cup unsalted butter, softened

3/4 cup white sugar (for cupcake batter)

2 large eggs (for cupcake batter)

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 cup whole milk

1 cup fresh raspberries (plus extra for topping)

2 tbsp white sugar (for glaze)

2 tsp lemon juice

1 tsp cornstarch

Instructions

Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
For cheesecake filling: Beat cream cheese, 1/4 cup sugar, 1 egg, and 1/4 tsp vanilla until smooth. Set aside.
For cupcake batter: Cream butter and 3/4 cup sugar until fluffy. Add eggs one at a time, then remaining 1/4 tsp vanilla.
Mix flour and baking powder separately. Add to batter alternately with milk until smooth.
Spoon cupcake batter into liners halfway. Add a tablespoon of cheesecake filling, then top with more batter (3/4 full).
Bake 18–22 minutes until golden and set at the edges. Cool in pan 10 minutes, then move to wire rack.
For glaze: Cook raspberries, 2 tbsp sugar, lemon juice, and cornstarch in saucepan until thick and glossy. Strain if desired. Cool.
Spoon glaze over cooled cupcakes. Top with fresh raspberries. Chill briefly before serving.

Prep Time: 25 minutes
Cook Time: 22 minutes
Category: Desserts