Cream Cheese Raspberry Cupcakes
Indulge in the perfect balance of tangy and sweet with these delectable Cream Cheese Raspberry Cupcakes, a must-have for any dessert lover. Featuring a light and fluffy vanilla cupcake base, this recipe takes it up a notch with a swirl of creamy, slightly tangy cream cheese filling and luscious raspberry preserves baked right in. The process is simple yet impressive, using classic ingredients like butter, sugar, and milk to create a moist crumb, while the cream cheese and raspberry add a sophisticated touch. These beautiful cupcakes are finished with an optional garnish of fresh raspberries, making them as visually stunning as they are delicious. Ready in under 40 minutes, these cupcakes are perfect for parties, afternoon tea, or any occasion that calls for a sweet treat!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 2 Large eggs
- 0.5 cups Whole milk
- 8 ounces Cream cheese, softened
- 0.5 cups Powdered sugar
- 0.25 cups Raspberry preserves
- 12 Fresh raspberries (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a separate large mixing bowl, beat the unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the whole milk. Begin and end with the dry ingredients. Mix just until combined, being careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
In a small bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
Spoon about 1 teaspoon of the cream cheese mixture onto the center of each cupcake, followed by 1/2 teaspoon of raspberry preserves. Use a toothpick or skewer to swirl the toppings lightly into the batter.
Bake the cupcakes for 16-18 minutes, or until a toothpick inserted into the edges of a cupcake (avoiding the cream cheese center) comes out clean.
Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Optionally, garnish each cupcake with a fresh raspberry before serving.
Enjoy your Cream Cheese Raspberry Cupcakes as a delightful dessert or sweet treat!
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 29.1 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 153 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
