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Raspberry Cheesecake Cupcakes

Cheesecake is one of those desserts I think it perfect for any occasion. When you’re in the baking mood and craving something deliciously sweet, turn to these Raspberry Cheesecake Cupcakes because they won’t let you down!

I love these cupcakes because 1. they taste amazing and 2. they look so cute.

You can whip up a batch of these for that next bake sale or whenever you need to satisfy your sweet tooth.

We won’t judge you!

What You Need to Make Raspberry Cheesecake Cupcakes:

For the cupcakes:

  • 1 ½ cup flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 stick butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • ⅔ cup milk
  • 6 ounces fresh raspberries, mashed
  • Piping bag

For the frosting: (you can also use store bought)

  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 2-4 tablespoons of milk
  • Graham crackers, cut into triangles
  • Fresh Raspberries

How to Make Raspberry Cheesecake Cupcakes:

  1. Preheat oven to 350.
  2. In a small bowl, add flour, baking powder and salt. Mix well.
  3. In a mixing bowl, add butter and sugar and beat until fluffy, 3-5 minutes. Add eggs and vanilla and beat well. Add half of flour mixture and half of milk and beat. Add remaining flour and milk and beat until combined. Fold in raspberries.
  4. Spoon into cupcake pan and bake for 15 minutes or until a toothpick inserted in the center comes out clean.
  5. Once your cupcakes have cooled entirely, it’s time to make the frosting.
  6. Beat cream cheese and butter. Add powdered sugar and vanilla. Add milk until you reach your desired frosting consistency.
  7. Place into a piping bag and pipe onto your cupcakes. Top with graham crackers and fresh raspberries.
  8. Serve and enjoy!

Tip: you could always make mini cupcakes to make small cheesecake bites – yum!

Raspberry Cheesecake Cupcakes

Raspberry Cheesecake Cupcakes

Raspberry Cheesecake Cupcakes

Ingredients

For the cupcakes:

  • 1 ½ cup flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 stick butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • ⅔ cup milk
  • 6 ounces fresh raspberries, mashed
  • Piping bag

For the frosting: (you can also use store bought)

  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 2-4 tablespoons of milk
  • Graham crackers, cut into triangles
  • Fresh Raspberries

Instructions

  1. Preheat oven to 350.
  2. In a small bowl, add flour, baking powder and salt. Mix well.
  3. In a mixing bowl, add butter and sugar and beat until fluffy, 3-5 minutes. Add eggs and vanilla and beat well. Add half of flour mixture and half of milk and beat. Add remaining flour and milk and beat until combined. Fold in raspberries.
  4. Spoon into cupcake pan and bake for 15 minutes or until a toothpick inserted in the center comes out clean.
  5. Once your cupcakes have cooled entirely, it’s time to make the frosting.
  6. Beat cream cheese and butter. Add powdered sugar and vanilla. Add milk until you reach your desired frosting consistency.
  7. Place into a piping bag and pipe onto your cupcakes. Top with graham crackers and fresh raspberries.
  8. Serve and enjoy!
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