Raspberry Cheesecake Cupcakes Recipe

Name: Raspberry Cheesecake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sticks Butter; 8 ounces, fluid Cream Cheese; 6 whole Eggs; 3 cups Sugar; 3 cups Cake Flour; 3 teaspoons Vanilla; FOR THE BUTTERCREAM:; 1/2 cups Shortening; 1 stick Butter; 2 teaspoons Raspberry Extract; 4 cups Sifted Powdered Sugar

Servings: persons

3 sticks Butter
8 ounces, fluid Cream Cheese
6 whole Eggs
3 cups Sugar
3 cups Cake Flour
3 teaspoons Vanilla
FOR THE BUTTERCREAM:
1/2 cups Shortening
1 stick Butter
2 teaspoons Raspberry Extract
4 cups Sifted Powdered Sugar

1
Mix butter and cream cheese together until completely mixed. Butter should be at room temperature. I used pretty cold cream cheese, but do whatever you want.
2
Add the eggs and sugar alternately, mixing well between additions. Add SIFTED flour by cups and finish it up with the vanilla. I almost forgot the vanilla. Don't be like me. Remember your vanilla. It remembers you.
3
This batter is pretty thick and really doesn't rise that much in the oven, so you should fill up those muffin cups. Bake in the oven for 20-25 minutes until a toothpick comes out clean. They turn VERY brown, so get ready for them to start looking overdone before they are actually done.
4
For buttercream:
5
Cream together the shortening and butter. Add powdered sugar and raspberry extract; beat until well mixed. At this point, just dip your hand into the bowl and eat all of the frosting right away. You'll thank me later. With whatever you can pry out of your hands, go ahead and frost those cupcakes.
6
I used some leftover fondant I had made the week before (16 oz bag of mini marshmallows + 2 Tbsp water, melt marshmallows then add 2lb bag of powdered sugar, knead until smooth and elastic - refer to my blog for details at www.firethehousewife.com.)

2602

kcal

Calories

127

Fat

344

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 11 ingredients. The key ingredients include: 3 sticks Butter, 8 ounces, fluid Cream Cheese, 6 whole Eggs, 3 cups Sugar, and more.

Yes, Raspberry Cheesecake 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.

Raspberry Cheesecake Cupcakes

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