Cream Cheese Raspberry Cupcakes Recipe

Name: Cream Cheese Raspberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsalted butter, room temp, plus; 2 teaspoons unsalted butter, room temp; ¼ cup sugar; 8 ounces cream cheese or 8 ounces neufchatel cheese; 2 eggs, room temp; 1 ⅛ cups flour; 1 teaspoon salt; 2 teaspoons baking powder; 5 tablespoons raspberry jam; 5 ¼ tablespoons milk; ¼ cup sour cream; ½ teaspoon vanilla extract; confectioners' sugar

Servings: persons

½ cup unsalted butter, room temp, plus
2 teaspoons unsalted butter, room temp
¼ cup sugar
8 ounces cream cheese or 8 ounces neufchatel cheese
2 eggs, room temp
1 ⅛ cups flour
1 teaspoon salt
2 teaspoons baking powder
5 tablespoons raspberry jam
5 ¼ tablespoons milk
¼ cup sour cream
½ teaspoon vanilla extract
confectioners' sugar

1
Pre-heat the oven to 350 degrees Farenheit and line a muffin tin with muffin liners.
2
Beat butter, sugar, vanilla, cheese, and sour cream until fluffy (about 3-5 minutes) using either a hand-mixer or your hand/whisk.
3
In a separate bowl; mix eggs, baking powder, salt, and flour (it will be rather crumbly, but never fear, this is normal and will not matter after the next step.
4
Add the flour mixture to the cheese mixture.
5
Stir until well incorporated at a high speed (about 2 minutes).
6
Stir in the milk until the batter holds a thicker consistancy, yet is fully incorporated to the milk.
7
Fold in the jam.
8
Using a measuring cup(1/4 is my reccomendation, the measuring ensures a uniform size amongst the cupcakes) or ice cream scooper, fill the muffin tins accordingly (the fuller you fill the cups, the more of a top your cupcake will have).
9
Bake for 25-30 minutes at 350 until the cupcakes are a slight golden color and cooked through (if the toothpick comes out clean).
10
Let cool for 5 minutes before sprinkling with confectioners sugar.
11
Serve.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup unsalted butter, room temp, plus, 2 teaspoons unsalted butter, room temp, ¼ cup sugar, 8 ounces cream cheese or 8 ounces neufchatel cheese, and more.

Yes, Cream Cheese Raspberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cream Cheese Raspberry Cupcakes

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