Name: Raspberry Cheesecake Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups (190g) all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (115g) unsalted butter, softened; 1 1/4 cups (250g) granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup (240ml) buttermilk; 8 ounces (225g) cream cheese, softened; 1/4 cup (50g) granulated sugar; 1 teaspoon vanilla extract; 1/2 cup (120ml) heavy cream; 1 cup (125g) fresh raspberries; 2 tablespoons powdered sugar

These Raspberry Cheesecake Cupcakes combine the best of two beloved desserts: fluffy vanilla cupcakes topped with creamy cheesecake frosting and a fresh raspberry sauce. They’re elegant enough for special occasions yet simple enough for everyday treats.

Why You’ll Love This Recipe

Perfect balance of tangy and sweet flavors
Impressive presentation with minimal effort
No special equipment required beyond basic baking tools
Make-ahead friendly for parties and gatherings
Combines three delicious desserts in one bite
Customizable with different fruit toppings
Lighter than traditional cheesecake while still satisfying your sweet tooth

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of these cupcakes, providing structure while still maintaining a tender crumb. It’s versatile and reliable, making it perfect for these cupcakes.

Baking powder and baking soda work together as leavening agents to help the cupcakes rise properly. The combination ensures a perfectly domed top without excessive spreading.

Salt enhances all the flavors in the cupcakes and balances the sweetness. Even this small amount makes a significant difference in the final taste.

Unsalted butter adds richness and moisture to the cupcakes. Using unsalted allows you to control the salt content, but salted butter will work in a pinch—just reduce the added salt slightly.

Granulated sugar sweetens the cupcakes and contributes to their tender texture. It also helps create that slightly crisp top that makes homemade cupcakes so irresistible.

Eggs provide structure, moisture, and richness. They bind the ingredients together and help the cupcakes rise properly during baking.

Vanilla extract adds warmth and depth to both the cupcakes and the cheesecake frosting. Pure vanilla extract offers the best flavor, but imitation will work too.

Buttermilk makes these cupcakes exceptionally tender and adds a subtle tang that complements the cheesecake topping. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

Cream cheese is the star of the frosting, providing that distinctive tangy cheesecake flavor. Make sure it’s fully softened to avoid lumps in your frosting.

Heavy cream gets whipped and folded into the cream cheese mixture to create a light, mousse-like frosting that’s easier to spread than traditional cream cheese frosting while still delivering that classic cheesecake experience.

Fresh raspberries add a pop of color and a bright, tangy contrast to the rich cheesecake topping. Their natural tartness cuts through the sweetness for a perfectly balanced dessert.

Powdered sugar gently sweetens the raspberry topping without adding grittiness. It also helps thicken the sauce slightly so it sits beautifully on top of the frosting.

Directions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Fill cupcake liners about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool completely in the muffin tin before frosting.
While cupcakes cool, prepare the cheesecake filling: In a medium bowl, beat cream cheese and sugar until smooth. Beat in vanilla extract. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
Once cupcakes are completely cool, frost with the cheesecake filling using a piping bag or knife.
Prepare the raspberry topping: Gently mash raspberries with a fork. Stir in powdered sugar.
Spoon or pipe raspberry topping onto the frosted cupcakes.

Servings and Timing

This recipe makes 12 standard-sized cupcakes.

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes (plus cooling time)
Calories per Serving: 350 kcal

Variations

Berry Medley: Replace the raspberry topping with a mix of blueberries, blackberries, and raspberries for a colorful twist.

Lemon Raspberry: Add 1 tablespoon of lemon zest to the cupcake batter and 1 teaspoon to the cheesecake frosting for a citrusy kick that pairs beautifully with the raspberries.

Chocolate Raspberry: Add 1/4 cup cocoa powder to the cupcake batter (reducing flour by the same amount) for chocolate cupcakes that contrast wonderfully with the toppings.

Mini Cheesecake Cupcakes: Use a mini muffin tin to create bite-sized treats, reducing the baking time to 10-12 minutes.

Strawberry Variation: Substitute sliced strawberries for the raspberries in the topping for a different berry experience.

Almond Flavor: Add 1/4 teaspoon of almond extract to the cupcake batter for a subtle nutty undertone.

Storage/Reheating

Refrigeration: These cupcakes should be stored in the refrigerator due to the cream cheese frosting. Place them in an airtight container and refrigerate for up to 3 days. The raspberry topping is best added just before serving, but can be refrigerated for up to 2 days on the cupcakes.

Freezing Unfrosted Cupcakes: The plain cupcakes (without frosting or topping) can be frozen for up to 2 months. Wrap individually in plastic wrap and then place in a freezer bag. Thaw at room temperature before frosting.

Freezing Frosted Cupcakes: Not recommended, as the texture of the cheesecake frosting may become grainy when thawed.

Make Ahead: You can prepare the cupcakes, cheesecake filling, and raspberry topping separately up to a day ahead, then assemble just before serving for the freshest presentation.

Serving Temperature: These cupcakes taste best when slightly chilled but not ice-cold. Remove from the refrigerator about 15-20 minutes before serving for optimal flavor and texture.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries for the topping. Thaw them completely and drain any excess liquid before mashing them with the powdered sugar. The texture will be slightly softer than with fresh berries, but the flavor will be just as delicious.

Why did my cupcakes sink in the middle?

Cupcakes typically sink when they’re underbaked or when the oven door was opened during the first half of baking. Make sure your oven is properly preheated and resist the urge to peek until at least 15 minutes into baking time.

Can I make these cupcakes in advance for a party?

Absolutely! You can bake the cupcakes up to a day ahead, prepare the frosting, and store both separately in the refrigerator. Frost the cupcakes up to 4 hours before the event and add the raspberry topping just before serving for the freshest presentation.

How do I know when the cupcakes are done baking?

The cupcakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should spring back when gently pressed with a finger.

Can I use a stand mixer for this recipe?

Yes, a stand mixer works beautifully for both the cupcake batter and the cheesecake frosting. Use the paddle attachment for the cupcake batter and the whisk attachment for whipping the heavy cream.

My cheesecake frosting is too runny. What went wrong?

This typically happens when the heavy cream wasn’t whipped to stiff peaks before folding it into the cream cheese mixture. Make sure your cream cheese is at room temperature but your heavy cream is cold for the best results. You can salvage runny frosting by refrigerating it for 30 minutes before using.

Can I make these gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Look for one that contains xanthan gum to provide structure to the cupcakes.

How full should I fill the cupcake liners?

Fill the liners about 2/3 full. This gives the cupcakes room to rise without overflowing. Using an ice cream scoop with a release mechanism makes this process neat and consistent.

Can I pipe the cheesecake frosting for a fancier look?

Absolutely! Use a large star tip or round tip for beautiful results. Just make sure the cheesecake frosting is thick enough to hold its shape—if it seems too soft, refrigerate it for 15-20 minutes before piping.

What can I substitute for buttermilk?

If you don’t have buttermilk, add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then add enough regular milk to make 1 cup. Let it sit for 5 minutes before using. The acidity helps tenderize the cupcakes.

Conclusion

These Raspberry Cheesecake Cupcakes offer the perfect blend of tender vanilla cake, creamy cheesecake frosting, and tangy raspberry topping. They’re versatile enough for any occasion, from casual family desserts to elegant dinner parties. The balance of flavors and textures makes them universally appealing while still feeling special and unique.

What makes these cupcakes truly outstanding is how they combine three beloved desserts—vanilla cupcakes, cheesecake, and fresh fruit topping—into one harmonious treat that’s easier to make than a traditional cheesecake but equally impressive. The individual portions make them perfect for serving, and the combination of creamy, tangy, sweet, and fruity elements ensures every bite is a delightful experience.

Whether you’re an experienced baker or trying something new, these Raspberry Cheesecake Cupcakes are sure to become a favorite in your dessert repertoire.