Irresistible Raspberry Cheesecake Cupcakes

[Krissycakes09]

Irresistible Raspberry Cheesecake Cupcakes

Detailed Recipe & Step By Step Instruction Here

Ingredients:

For the Cupcakes:

1 ½ cups flour

2 teaspoons baking powder

¼ teaspoon salt

1 stick butter, softened

1 cup white sugar

2 eggs

2 teaspoons vanilla extract

⅔ cup milk

6 ounces fresh raspberries, mashed

For the Frosting:

8 ounces cream cheese, softened

½ cup butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

2-4 tablespoons milk

Graham crackers, cut into triangles (for garnish)

Fresh raspberries (for garnish)

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C).

Prepare Dry Ingredients: In a small bowl, combine the flour, baking powder, and salt. Mix well.

Mix Wet Ingredients: In a mixing bowl, beat the butter and sugar until fluffy (about 3-5 minutes). Add the eggs and vanilla extract, beating well. Gradually add half of the flour mixture and half of the milk, mixing until combined. Repeat with the remaining flour and milk. Fold in the mashed raspberries.

Bake Cupcakes: Spoon the batter into a cupcake pan lined with cupcake liners. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.

Prepare Frosting: Beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.

Frost and Garnish: Place the frosting into a piping bag and pipe onto the cooled cupcakes. Garnish with graham cracker triangles and fresh raspberries.

Preparation time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Servings: 12 cupcakes