RASPBERRY CHEESECAKE CUPCAKES

INGREDIENTS

For the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/4 cup milk
1 tsp vanilla extract
For the cheesecake filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 egg yolk
1/2 tsp vanilla extract
For the raspberry sauce:
1 cup fresh or frozen raspberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tbsp water
For the cream cheese frosting:
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups powdered sugar
1 tsp vanilla extract
Topping:
Fresh raspberries
Extra raspberry sauce for drizzle
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INSTRUCTIONS

1. Make raspberry sauce:
In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Stir and mash until berries break down. Mix cornstarch with water and stir into the berries. Cook until thickened. Remove from heat and strain if desired. Cool completely.

2. Prepare cheesecake filling:
In a bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.

3. Make cupcake batter:
Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners. In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time. Mix in sour cream, milk, and vanilla. Gradually add dry ingredients and mix until just combined.

4. Assemble cupcakes:
Spoon a tablespoon of cupcake batter into each liner. Add 1 teaspoon of cheesecake filling in the center, then cover with more cupcake batter until 2/3 full. Add 1/2 tsp of raspberry sauce on top and swirl slightly with a toothpick.

5. Bake:
Bake for 20–22 minutes or until a toothpick comes out clean (not hitting the cheesecake center). Cool completely.

6. Make frosting:
Beat butter and cream cheese together until creamy. Gradually add powdered sugar and vanilla. Beat until fluffy. Pipe onto cooled cupcakes.

7. Finish and serve:
Drizzle with raspberry sauce and top with a fresh raspberry.