Delicious and moist raspberry cheesecake cupcakes with a creamy cheesecake filling and a fresh raspberry topping.

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

For the Cheesecake Filling:

8 ounces (225g) cream cheese, softened

1/4 cup (50g) granulated sugar

1 teaspoon vanilla extract

1/2 cup (120ml) heavy cream

For the Raspberry Topping:

1 cup (125g) fresh raspberries

2 tablespoons powdered sugar

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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.

Make sure the cupcakes are completely cool before adding the cheesecake filling to prevent it from melting.

You can substitute fresh raspberries with frozen ones if needed, but ensure they are thawed and drained beforehand.

Store cupcakes in the refrigerator to keep the cheesecake filling fresh.