Description
Delightful cupcakes combining creamy cheesecake with sweet raspberry flavor, perfect for any occasion.
Ingredients
Scale
- 12 vanilla wafer cookies
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup seedless raspberry jam
- Fresh raspberries, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Place a vanilla wafer cookie at the bottom of each liner.
- In a mixing bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well, then stir in vanilla and sour cream.
- Spoon batter evenly into liners, filling about 3/4 full.
- Dollop raspberry jam onto each cupcake and swirl with a toothpick.
- Bake for 20-25 minutes until edges are set and centers jiggle slightly.
- Cool in tin for 10 minutes before transferring to a wire rack.
- Refrigerate for at least 2 hours before serving. Garnish with fresh raspberries if desired.
Notes
Make sure the cream cheese is softened to avoid lumps. Use quality raspberry jam for best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cupcakes, cheesecake, raspberry, dessert, baked goods