#Excellent Example –
**Luscious Raspberry Cheesecake Cupcakes Recipe**
Let’s dive into these perfectly portioned, Luscious Raspberry Cheesecake Cupcakes. They’re bursting with sweet raspberry goodness and are the ultimate treat for any special occasion.
**Why Make This Recipe**
Creating these Raspberry Cheesecake Cupcakes at home allows you to control the sweetness level and the freshness of the ingredients. Plus, they’re easier to make than a whole cheesecake but offer the same incredible taste!
**How To Make Luscious Raspberry Cheesecake Cupcakes**
**Ingredients:**
**For the Crust:**
– 1 cup graham cracker crumbs
– 2 tbsp granulated sugar
– 4 tbsp unsalted butter, melted
**For the Cheesecake Filling:**
– 12 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 2 large eggs
– 1/4 cup sour cream
– 1/4 cup raspberry preserves
**For Raspberry Swirl:**
– 1/4 cup raspberry jam or preserves
– 12 fresh raspberries, for garnish
**Directions:**
1. Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
2. Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press about a tablespoon of this mixture into the bottom of each liner.
3. Beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract to this.
4. Add the eggs one by one, mixing just until combined. Stir in the sour cream until the batter is smooth.
5. Distribute the cheesecake filling evenly amongst the liners. Add a small spoonful of raspberry preserves to the top of each and swirl gently with a toothpick.
6. Bake for 18-20 minutes or until the centers are set. Cool to room temperature.
7. Refrigerate for a minimum of 2 hours before serving. Garnish with a dollop of raspberry jam and a fresh raspberry on top of each cupcake.
**How To Serve Luscious Raspberry Cheesecake Cupcakes**
Serve these delightful cupcakes chilled, straight from the fridge. They’re excellent when accompanied by a hot cup of coffee or tea.
**How To Store Luscious Raspberry Cheesecake Cupcakes**
Store leftover cupcakes in an airtight container in the refrigerator for up to five days.
**Tips To Make Luscious Raspberry Cheesecake Cupcakes**
Always use full-fat cream cheese for the creamiest texture. For the raspberry swirl, using high-quality preserves can make a massive difference to the flavor.
**Variation:**
You can replace raspberry preserves with strawberry or cherry preserves for a fun flavor variation.
**FAQs**
**Can I Freeze These Cupcakes?**
Yes, these cheesecake cupcakes freeze well. Just wrap them tightly in plastic and they will last in the freezer for up to a month.
**Can I Use Frozen Raspberries?**
Yes, although fresh raspberries are preferable for the garnish, you can use frozen if needed. Just ensure they’re fully defrosted and patted dry to prevent them from bleeding into the topping.
**Can I Make These Gluten-Free?**
Yes, simply replace graham cracker crumbs with gluten-free cookies or almond flour for a gluten-free version.
Enjoy the perfect balance of creamy cheesecake and fruity raspberry in every bite! Happy Baking!