A sunny treat bursting with fresh raspberries, creamy cheesecake filling, and luscious cream cheese frosting — the ultimate summer dessert in cupcake form!

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Ingredients

For the Cupcakes:

• 1½ cups all-purpose flour

• 1½ 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

• 2½ cups powdered sugar

• 1 tsp vanilla extract

For Topping:

• Fresh raspberries

• Extra raspberry sauce for drizzling

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Instructions

1. Make the Raspberry Sauce:

In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice.
Stir and mash the berries as they cook. In a small bowl, mix cornstarch with water, then stir into the raspberry mixture.
Cook until thickened. Remove from heat, strain to remove seeds if desired, and let cool completely.

2. Prepare the Cheesecake Filling:

In a medium bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside.

3. Make the Cupcake Batter:

Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat the softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Then mix in sour cream, milk, and vanilla.
Gradually add the dry ingredients and mix just until combined.

4. Assemble the Cupcakes:

Spoon 1 tablespoon of cupcake batter into each liner.
Add 1 teaspoon of cheesecake filling in the center, then top with more cupcake batter until liners are 2/3 full.
Add 1/2 teaspoon of raspberry sauce on top and swirl gently with a toothpick.

5. Bake:

Bake for 20–22 minutes, or until a toothpick inserted around the edge (not the cheesecake center) comes out clean.
Let cool completely on a wire rack.

6. Make the Frosting:

In a large bowl, beat the butter and cream cheese until smooth and creamy.
Gradually add powdered sugar and vanilla extract. Beat until fluffy and pipeable.

7. Finish and Serve:

Pipe the frosting onto cooled cupcakes.
Drizzle with raspberry sauce and top each with a fresh raspberry.
Serve and enjoy your sweet taste of summer!