Name: Summer Raspberry Cheesecake Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 1.5 cups all-purpose flour; 1.5 teaspoons baking powder; 0.25 teaspoon salt; 0.5 cup unsalted butter, softened; 0.75 cup granulated sugar; 2 large eggs; 0.5 cup sour cream; 0.25 cup milk; 1 teaspoon vanilla extract; 8 ounces cream cheese, softened; 0.25 cup granulated sugar; 1 large egg yolk; 0.5 teaspoon vanilla extract; 1 cup fresh or frozen raspberries; 2 tablespoons sugar; 1 teaspoon lemon juice; 1 teaspoon cornstarch mixed with 1 tablespoon water; 0.5 cup unsalted butter, softened; 8 ounces cream cheese, softened; 2.5 cups powdered sugar; 1 teaspoon vanilla extract; Fresh raspberries for topping; Extra raspberry sauce for drizzle

Jump to Recipe

Dreaming of a sweet treat that combines creamy indulgence with bright berry flavor? Summer Raspberry Cheesecake Cupcakes are just what your dessert table needs! These cupcakes are a delightful fusion of pillowy-soft cake, tangy cheesecake filling, and a burst of juicy raspberry—each bite feels like a little celebration. Did you know raspberries have been a symbol of love and happiness since ancient times? Every summer, my family waits eagerly for raspberry season, and these cupcakes are our favorite excuse to indulge. Unlike complicated layered desserts, you’ll find these cupcakes remarkably simple to prepare, making them ideal for busy families and beginner bakers alike. If you loved my Strawberry Shortcake Bars, you’re bound to fall for these portable wonders too! Don’t wait—let this easy, irresistible treat bring a ray of summer sunshine to your kitchen today.

What is Summer Raspberry Cheesecake Cupcakes?

Why the grand name, you ask? Summer Raspberry Cheesecake Cupcakes sound like they’ve just stepped off a fancy bakery’s display, but don’t let that intimidate you. These bite-sized beauties capture all the bliss of a classic cheesecake and the playful charm of a cupcake, crowned with glistening raspberry sauce. Who decided cheesecake couldn’t be grabbed on the go? The answer: no one, and thank goodness for that! As the saying goes, the way to a man’s heart is through his stomach—and trust me, one of these will make anyone’s heart skip a beat. Go on, give these a try and make every summer gathering unforgettable!

Why You’ll Love This

First and foremost, the main highlight of these Summer Raspberry Cheesecake Cupcakes is their irresistible combination of textures and flavors—think soft cupcake base, velvety cheesecake center, and juicy, tart raspberry topping. Plus, making them at home costs a fraction of what you’d pay at a bakery, without sacrificing a hint of decadence. The real star? That glossy homemade raspberry sauce and a swirl of cream cheese frosting, both of which send flavor and presentation over the top. Craving a little variation? If you’re a fan of my Lemon Blueberry Muffins, you’ll appreciate the burst of fruitiness in every cupcake bite! Ready to skip the store-bought sweets? These cupcakes are calling your name—give them a try and discover your newest family favorite.

How to Make

Quick Overview

These cupcakes look impressive but couldn’t be simpler to put together. You’ll make an easy vanilla cupcake base, add a luscious cheesecake filling, swirl in homemade raspberry sauce, and bake—no water bath or fancy tools required! From start to finish, you’ll only need about an hour, and most of that time is waiting for the oven to work its magic. What you’re left with is a batch of individual treats as creamy, fruity, and addictive as any full-size cheesecake.

Ingredients

For the Cupcake Base:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon 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 teaspoon vanilla extract

For the Cheesecake Filling:

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract

For the Raspberry Sauce:

1 cup fresh or frozen raspberries
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water

For the Frosting:

1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla extract

For Garnish:

Fresh raspberries for topping
Extra raspberry sauce for drizzle

Step-by-Step

Prepare the Raspberry Sauce: In a small saucepan over medium heat, combine raspberries, 2 tablespoons sugar, and lemon juice. Stir occasionally, crushing the berries slightly. Once bubbling, add the cornstarch-water mixture and cook until thickened (about 2-3 minutes). Strain to remove seeds if desired, then cool.
Make the Cheesecake Filling: Using an electric mixer, beat 8 ounces softened cream cheese with 1/4 cup sugar until smooth. Mix in the egg yolk and 1/2 teaspoon vanilla. Set aside.
Mix the Cupcake Batter: In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream 1/2 cup butter and 3/4 cup sugar until light and fluffy. Add eggs one at a time, beating until combined. Mix in sour cream, milk, and 1 teaspoon vanilla extract. Gradually add the flour mixture, stirring gently until just combined.
Assemble the Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Fill each liner halfway with cupcake batter. Dollop a spoonful of cheesecake filling into the center, then add a small swirl of raspberry sauce over the top. Use a toothpick to gently swirl the layers together.
Bake: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the cupcake part comes out clean. Let cool completely before frosting.
Make the Cream Cheese Frosting: Beat together remaining softened butter and 8 ounces cream cheese until smooth. Gradually add powdered sugar and 1 teaspoon vanilla, mixing until fluffy.
Decorate: Pipe or spread the frosting onto cooled cupcakes. Top each with a fresh raspberry and a drizzle of raspberry sauce for a charming finish.

What to Serve Summer Raspberry Cheesecake Cupcakes With

These cupcakes shine as a centerpiece, but pairing them with a few simple sides will turn dessert into an experience. Serve them with a tall glass of homemade lemonade or iced tea for the ultimate summer refreshment. Want to impress your guests? Add a fruit salad with mint or a platter of light cheese and crackers for a beautiful afternoon spread. For a more indulgent touch, offer coffee or a vanilla milkshake—each sip brings out those creamy, tangy cupcake notes!

Top Tips for Perfecting

Use full-fat cream cheese for the creamiest filling and frosting.
Swap raspberries for blackberries or blueberries for a fresh twist.
Ensure ingredients are at room temperature; this makes for smoother batters.
Don’t over-mix the cupcake batter—gentle folding keeps them fluffy.
Use a piping bag to swirl in the cheesecake and raspberry layers if you want a pro look.
If using frozen berries, thaw and drain before cooking to avoid a watery sauce.
Make ahead: Bake cupcakes a day in advance and frost just before serving.

Storing and Reheating Tips

Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze unfrosted cupcakes (with or without cheesecake filling) for up to 2 months; thaw in the fridge overnight and frost fresh. To refresh the cupcakes, let them sit at room temperature for about 15 minutes before serving, or give a quick 5-10 second microwave zap for a warm, gooey treat. Never store frosted cupcakes at room temperature for extended periods, as the cream cheese may spoil.

FAQs

Can I use frozen raspberries instead of fresh?
Absolutely! Make sure to thaw and drain them before making the sauce to prevent extra liquid in your filling.

How do I make these gluten-free?
Simply substitute your favorite gluten-free all-purpose flour blend for a similar texture and taste.

Can I prepare these ahead of time?
Yes. You can bake the cupcakes and prepare the frosting and sauce up to two days in advance. Assemble and decorate the day you plan to serve.

Do I need special equipment?
No fancy tools required! Just a couple of bowls, a whisk, an electric mixer, a saucepan, and a standard muffin tin.

Can I double the recipe for a party?
Of course! Just double all the ingredients and bake in batches, or use two muffin tins if you have them.

Conclusion

Summer Raspberry Cheesecake Cupcakes are a dreamy marriage of creamy, tangy cheesecake and sweet, summery raspberries—all atop a tender, vanilla cupcake. They’re beautiful, easy to make, and guaranteed to disappear fast at any gathering. Next time you need a show-stopping dessert without a lot of fuss, remember these cupcakes are simple enough for a weeknight but impressive enough for any celebration. Enjoy, and don’t forget to share your creations!