Why Make This Recipe
Summer Raspberry Cheesecake Cupcakes are perfect for warm days. They combine the creamy goodness of cheesecake with the fresh, tart taste of raspberries. These cupcakes are not only delicious but also easy to make. Serve them at parties or enjoy them as a sweet treat on your own!
How to Make Summer Raspberry Cheesecake Cupcakes
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup fresh raspberries
- Whipped cream (for topping)
- Fresh raspberries (for garnish)
Directions:
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until everything is combined. Press this mixture evenly into the bottom of each cupcake liner.
- In another bowl, beat the cream cheese, 1/2 cup sugar, and vanilla until smooth.
- Add the eggs one at a time, beating well after each addition.
- Gently fold in the fresh raspberries.
- Pour the cheesecake batter over the crust in the muffin tins, filling each about 3/4 full.
- Bake for 18-20 minutes until the cupcakes are set.
- Let them cool, then refrigerate for at least 2 hours.
- Serve the cupcakes topped with whipped cream and fresh raspberries.
How to Serve Summer Raspberry Cheesecake Cupcakes
These cupcakes are best served cold. After taking them out of the refrigerator, place a dollop of whipped cream on top and add a few fresh raspberries for garnish. They look pretty and taste amazing!
How to Store Summer Raspberry Cheesecake Cupcakes
To keep your cupcakes fresh, store them in an airtight container in the refrigerator. They will last for about 3-4 days. If you want to keep them longer, you can freeze them. Just wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to a month.
Tips to Make Summer Raspberry Cheesecake Cupcakes
- Make sure the cream cheese is softened to room temperature before mixing. This helps achieve a smooth batter.
- Do not overmix the eggs; just beat until combined to keep the cupcakes light and fluffy.
- For a sweeter cupcake, you can increase the sugar in the cream cheese mixture slightly.
Variation
You can change up the fruit if you like! Try using blueberries, strawberries, or a mix of summer berries for a different flavor. You can also add a bit of lemon zest to the batter for a refreshing twist.
FAQs
1. Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just make sure to thaw them and drain any excess liquid before folding them into the batter.
2. How do I know when the cupcakes are done?
The cupcakes are done when they no longer jiggle in the center and have puffed up slightly. You can also test them with a toothpick; it should come out clean or with a few crumbs.
3. Can I make these cupcakes ahead of time?
Yes, these cupcakes can be made a day or two in advance. Just keep them stored in the refrigerator until you are ready to serve.
