In the world of desserts, few pleasures can match the exquisite taste of Raspberry Cheesecake Cupcakes. This divine concoction combines the creamy richness of cheesecake with the vibrant tartness of raspberries, all nestled in a portable cupcake form. Ideal for gatherings, these cupcakes promise to elevate any dessert table.
Crafting the Ultimate Cupcake Experience
Creating Raspberry Cheesecake Cupcakes involves a meticulous process that ensures every bite is a symphony of flavors. The journey begins with a buttery, graham cracker crust, followed by a smooth, velvety cheesecake filling. Fresh raspberries, with their burst of natural sweetness and slight acidity, are the crown jewel of this dessert, providing a refreshing contrast to the richness below.
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 cups cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1 cup fresh raspberries
2 tbsp raspberry jam
Raspberry Compote:
1 cup fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch dissolved in 1 tbsp cold water
for the Frosting:
1 cup unsalted butter, softened
1/4 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 tablespoons heavy cream
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For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and heavy cream, beating until fluffy.
Once cupcakes are cool, pipe the frosting onto the cupcakes and garnish with fresh raspberries and a drizzle of melted chocolate, if desired.
Directions:
Preheat oven to 325°F (165°C) and line a cupcake pan with liners.
Mix graham cracker crumbs with melted butter and press into the bottom of each cupcake liner.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
Fold in fresh raspberries and raspberry jam without overmixing.
Fill the liners with the cheesecake mixture and bake for 20-22 minutes.
For the compote, combine raspberries, sugar, and lemon juice in a saucepan. Cook until berries break down. Add cornstarch mixture and stir until thickened.
Once cupcakes are cool, top with raspberry compote and additional fresh raspberries.
Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 42 minutes | Kcal: 320 kcal | Servings: 12 cupcakes