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White Chocolate Raspberry Cheesecake Cupcakes

White Chocolate Raspberry Cheesecake Cupcakes

Delicious White Chocolate Raspberry Cheesecake Cupcakes combining rich flavors and a creamy texture, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 350 kcal

Equipment

  • muffin tin
  • Mixing bowls
  • electric mixer
  • measuring cups
  • Measuring spoons

Ingredients
  

For the cupcakes

  • 1 ¼ cups all-purpose flour 160g
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup sugar (fine) 150g
  • ⅓ cup butter at room temperature (75g)
  • 1 medium egg at room temperature
  • ½ cup milk 120ml

For the cheesecake filling

  • 6 oz cream cheese 150g
  • 3 tablespoon sour cream
  • ¼ cup sugar (fine) 50g
  • ¼ teaspoon vanilla extract

For the buttercream

  • 3 medium egg whites
  • ¾ cup sugar (fine) 150g
  • 1 cup butter at room temperature, cut into small pieces (230g)
  • 5 oz white chocolate melted (150g)

For the topping

  • 9 oz raspberries fresh or frozen (250g)
  • ¼ cup confectioners‘ sugar 30g

Instructions
 

Cupcake Preparation

  • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a mixing bowl, combine flour, baking powder, and salt. Set aside.
  • In another bowl, cream the butter and sugar until light and fluffy.
  • Add the egg and mix well, then alternate adding the milk and flour mixture.
  • Spoon the batter into cupcake liners, filling them about ⅔ full.
  • Bake for 20 minutes or until a toothpick comes out clean. Let cool.

Cheesecake Filling

  • In a bowl, mix together cream cheese, sour cream, sugar, and vanilla extract until smooth.
  • Once cupcakes are cooled, make a small hole in the center of each cupcake and fill it with cheesecake mixture.

Buttercream Topping

  • In a mixing bowl, whisk egg whites and sugar together until stiff peaks form.
  • Gradually add in the butter and melted white chocolate, beating until combined.
  • Pipe or spread buttercream on top of each filled cupcake.

Topping

  • Top with fresh raspberries and dust with confectioners‘ sugar.

Notes

Optional to add some fresh raspberries for decoration.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword baking, cheesecake, cupcakes, dessert recipes, raspberry, White Chocolate
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