Description
Indulge in these heavenly raspberry cheesecake cupcakes that are perfect for any occasion. Creamy cheesecake batter swirled with sweet raspberry jam, baked to perfection, and topped with fresh raspberries. A delightful treat that will impress your guests!
Ingredients
Scale
Cheesecake Cupcakes:
- 12 vanilla wafer cookies
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Topping:
- 1/4 cup seedless raspberry jam
- Fresh raspberries, for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a standard muffin tin with paper cupcake liners.
- Prepare the base: Place a vanilla wafer cookie at the bottom of each cupcake liner.
- Mix the cheesecake batter: In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in vanilla extract and sour cream.
- Fill the liners: Spoon the batter into cupcake liners, filling each about 3/4 full.
- Add raspberry topping: Dollop raspberry jam on top of each cupcake and swirl it into the batter.
- Bake: Bake for 20-25 minutes until set at the edges and slightly jiggly in the center.
- Cool and refrigerate: Let the cupcakes cool in the tin, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
- Garnish and serve: Top with fresh raspberries before serving, if desired.
Notes
- For best results, make sure all ingredients are at room temperature.
- You can customize the topping with your favorite fruit preserves.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: raspberry cheesecake cupcakes, dessert, cheesecake recipe, raspberry swirl cupcakes
