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Summer Raspberry Cheesecake Cupcakes topped with fresh raspberries
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Summer Raspberry Cheesecake Cupcakes

Dreaming of a sweet treat that combines creamy indulgence with bright berry flavor? Summer Raspberry Cheesecake Cupcakes are just what your dessert table needs!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Saucepan
  • Muffin Tin

Ingredients

Cupcake Base

  • 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

Cheesecake Filling

  • 8 ounces cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 large egg yolk
  • 0.5 teaspoon vanilla extract

Raspberry Sauce

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

Frosting

  • 0.5 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2.5 cups powdered sugar
  • 1 teaspoon vanilla extract

Garnish

  • Fresh raspberries for topping
  • Extra raspberry sauce for drizzle

Instructions

  • Step 1: 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.
  • Step 2: 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.
  • Step 3: 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.
  • Step 4: 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.
  • Step 5: 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.
  • Step 6: 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.
  • Step 7: 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.

Notes

Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze unfrosted cupcakes for up to 2 months; thaw in the fridge overnight and frost fresh.