SUMMER RASPBERRY CHEESECAKE CUPCAKES
INGREDIENTS
For the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/4 cup milk
1 tsp vanilla extract
For the cheesecake filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 egg yolk
1/2 tsp vanilla extract
For the raspberry sauce:
1 cup fresh or frozen raspberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tbsp water
For the cream cheese frosting:
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups powdered sugar
1 tsp vanilla extract
Topping:
Fresh raspberries
Extra raspberry sauce for drizzle
INSTRUCTIONS
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