Description
These luscious raspberry cheesecake cupcakes are the perfect marriage of creamy cheesecake, sweet vanilla cake, and tart raspberry drizzle all in a portable, elegant bite. Each cupcake features a soft vanilla base, rich cheesecake center, and a swirl of raspberry jam, topped with smooth cream cheese frosting, a fresh raspberry, and a cascade of raspberry sauce. Perfect for birthdays, bridal showers, or a dreamy weekend treat!
Ingredients
For the Cheesecake Cupcakes:
- • 1 (18.25 oz) box vanilla cake mix, prepared as directed
- • 1 (8 oz) block cream cheese, softened
- • ½ cup granulated sugar
- • 1 tsp vanilla extract
- • 1 large egg
- • ¼ cup sour cream
- • ½ cup raspberry jam or preserves
- • 24 vanilla wafers
For the Frosting:
- • 8 oz cream cheese, softened
- • ½ cup unsalted butter, softened
- • 2½ cups powdered sugar
- • 1 tsp vanilla extract
- • 1 tbsp heavy cream (optional, for smoother texture)
Toppings:
- • 24 fresh raspberries
- • Extra raspberry jam for drizzling
Instructions
1️⃣ Prep & Line:
Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners and place one vanilla wafer at the bottom of each.
2️⃣ Make the Cheesecake Filling:
In a mixing bowl, beat cream cheese and sugar until smooth. Add egg, vanilla, and sour cream, and mix until creamy.
3️⃣ Fill the Liners:
Fill each liner ⅔ full with prepared vanilla cake batter. Add 1 tablespoon of cheesecake mixture over each. Swirl in 1 teaspoon of raspberry jam using a toothpick.
4️⃣ Bake:
Bake for 20–22 minutes, or until the centers are just set and the edges are lightly golden. Cool completely, then chill in the refrigerator for at least 2 hours.
5️⃣ Prepare the Frosting:
Beat softened cream cheese and butter until fluffy. Gradually mix in powdered sugar, vanilla, and optional cream until smooth and spreadable.
6️⃣ Frost & Decorate:
Pipe or spread frosting on each chilled cupcake. Top with a raspberry and drizzle with extra raspberry jam.
Notes
-
Use room temperature ingredients
To ensure a smooth batter and lump-free cheesecake filling, bring your cream cheese, eggs, and butter to room temperature before mixing. -
Cupcake liners help with structure
Because these cupcakes are filled and topped, using quality cupcake liners helps them hold their shape and prevents sticking. -
Don’t overfill the liners
Filling each cupcake liner only about 2/3 full prevents overflow during baking, especially once the cheesecake and jam are added. -
Chill for best results
These cupcakes taste best when fully chilled—allow at least 2 hours in the refrigerator to set the cheesecake layer. -
Use a toothpick for the swirl
Gently swirl the raspberry jam into the cheesecake layer with a toothpick to get that signature marbled look without over-mixing. -
Make ahead friendly
You can bake the cupcakes a day ahead. Store them covered in the fridge and frost the next day for best texture. -
Customize the toppings
While raspberries are classic, you can top them with blueberries, strawberries, lemon zest, white chocolate curls, or even mini meringues for fun variations. -
Frosting tip
For neater presentation, pipe the cream cheese frosting using a star tip or round tip and drizzle the raspberry sauce just before serving.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Desserts, Cupcakes
- Method: Baking
- Cuisine: American