These Summer Raspberry Cheesecake Cupcakes are sunshine in a bite! With a soft vanilla cupcake base, luscious cream cheese frosting, and tangy raspberry swirl, they deliver all the richness of cheesecake in portable cupcake form. Crowned with fresh raspberries and a vibrant drizzle, they’re perfect for warm-weather celebrations.
Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
For the Raspberry Sauce:
1 1/2 cups fresh or frozen raspberries
1/4 cup sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
For Topping:
Fresh raspberries
Extra raspberry sauce for drizzling
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