These cupcakes make quite the treat for any occasion.
These cupcakes don't just look great on the outside, they have a fun little raspberry jam surprise for you on the inside and look very cute when you bite into them, too! With cheesecake, a graham cracker crust, whipped cream, and fresh raspberries, these cupcakes make quite the treat for any occasion.
- acid favorited Raspberry Cheesecake Cupcakes 27 Mar 11:53
- effy.kingly favorited Raspberry Cheesecake Cupcakes 08 Dec 15:46
- katie q. favorited Raspberry Cheesecake Cupcakes 14 Sep 20:28
- elizabeth w. favorited Raspberry Cheesecake Cupcakes 10 Aug 18:14
- Jasinta M. added Raspberry Cheesecake Cupcakes to Sweet Tooth 30 Mar 13:52
- Millie H. added Raspberry Cheesecake Cupcakes to Dessert 25 Mar 20:59
- Millie H. added Raspberry Cheesecake Cupcakes to Organize and display 25 Mar 20:59
- Helen V. added Raspberry Cheesecake Cupcakes to Foods 23 Mar 08:48
- Helen V. favorited Raspberry Cheesecake Cupcakes 23 Mar 08:48
- Caaryn S. favorited Raspberry Cheesecake Cupcakes 22 Feb 21:12
You Will Need
Start by making the raspberry jelly. Bring the raspberries, sugar and water to a boil in a small saucepan over medium heat. Mix well, breaking apart the raspberries with the end of your spoon. Allow to boil for 7 minutes, then remove from heat and allow to cool for 30 minutes. Then put it in the refrigerator to chill.
Preheat the oven to 325 degrees Fahrenheit. Get out your cupcake pan and put in cupcake liners. Place 1 tablespoon of the graham cracker mixture at the bottom of each cup, pressing it into the bottom of the cup gently with the backs of your curled fingers.
Place 1 teaspoon of the raspberry jelly in the center of each of the graham cracker crusts.
Place the pan in the oven and bake for 8 to 10 minutes, then turn the heat down to 275 degrees Fahrenheit and continue to bake for another 12 to 16 minutes, or until the tops of the cheesecakes are golden. They will crack at the top, and that is okay, because we will be covering the cracks with whipped cream, which brings me to the next part.
While the cupcakes are baking, make the cheese whipped cream. Put the heavy whipping cream and cream cheese in a medium-sized bowl. Using an electric mixer, beat the mixture on high for about 2 minutes, or until a dense and thick whipped cream forms. This will be much thicker than store bought whipping cream, and it will pipe out of the frosting bag quite nicely! Cover and refrigerate.
Once the cupcakes are done, remove them from the oven and allow them to cool to room temperature. Then, place them in the refrigerator for 30 minutes to chill. Now they are ready to be frosted.
Fit a frosting bag with a size 13 closed star frosting tip. Now fill the bag two-thirds full of the whipped cream and roll down the empty top of the bag until the whipped cream is nice and compacted inside, as air bubbles will cause the frosting to sputter out messily rather than in nice, clean strokes. Grab a cupcake and start icing it around the outside edge, continuing around the edge until you are about to meet the point where you started frosting. Curl the frosting into the center of the cupcake, and you are done! It is basically like making a single, large spiral. Repeat this process with all of the cupcakes. Garnish the tops with a single raspberry. Serve immediately and refrigerate any leftovers.