Heavenly Raspberry Cheesecake Cupcakes
Delightful cupcakes featuring a rich cheesecake filling, a buttery graham cracker crust, and a burst of fresh raspberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 cup raspberries (fresh or frozen)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
- In a bowl, mix together the graham cracker crumbs, 1/4 cup of sugar, and melted butter until combined.
- Press the crumb mixture into the bottom of each cupcake liner.
- In another bowl, beat the softened cream cheese, 1/2 cup of sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- In a small bowl, gently mash the raspberries with the lemon juice until combined.
- Pour the cream cheese mixture into the cupcake liners, filling them about 2/3 full.
- Add a swirl of the raspberry mixture on top of each cupcake.
- Bake for 20-25 minutes or until set, with a slight jiggle in the center.
- Let the cupcakes cool completely before serving.
Notes
For best results, ensure cream cheese is fully softened and avoid overmixing after adding eggs.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://thestationrecipes.com/raspberry-cheesecake-cupcakes-2/