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White Chocolate Raspberry Cheesecake Cupcakes

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  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 18
  • Total Time: 120

Description

A delicious cheesecake with raspberries hiding in one small cupcake!

Ingredients

Scale

For the cupcake

  • 1 1/4 cup (160g) cake flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup (150g) sugar
  • 5 tbsp. (75g) butter at room temperature
  • 1 egg at room temperature
  • 1/2 cup (120ml) milk

For the cheesecake filling

  • 6 oz. (150g) cream cheese
  • 3 tbsp. sour cream
  • 1/3 cup (70g) sugar
  • 1/4 tsp. vanilla extract

For the topping

  • 1 3/4 cups (250g) raspberries, fresh or frozen
  • 1/4 cup (30g) confectioner’s sugar

For the buttercream

  • 3 eggs whites
  • 3/4 cup (150g) sugar
  • 1 cup unsalted butter at room temperature, cut into small pieces
  • 5 oz. (150g) white chocolate melted, at room temperature

Instructions

  1. In a small bowl mix cake flour, salt and baking powder and set aside. In a large bowl mix together butter and sugar for 2-3 minutes or until light and fluffy. Add egg to the butter mixture and mix well. Then add the flour mixture in 3 additions, alternating with the milk in 2 additions. Do not over-beat, mix on low speed just until flour and milk are combined.
  2. Preheat the oven to 350˚F (175°C). Line muffin tins and fill only half way. Do not overfill – the cream cheese filling will make a big mess out of your cupcakes if there is too much batter in the cupcake tins.
  3. Use a teaspoon to dig a hole in each cupcake. Mix cream cheese, sour cream, vanilla extract and sugar until well comined. Fill in the holes of the cupcakes. Bake the cupcakes for 15-18 minutes. Let cool completely on wire rack.
  4. For the buttercream combine egg whites and sugar in a heatproof mixing bowl. Set the bowl over simmering water in a saucepan. Mix egg whites and sugar for 2 minutes or until mixture is warm to touch and sugar is dissolved. Remove bowl from saucepan, place in mixer and mix egg whites on high speed until stiff peaks form. Mix in unsalted butter until combined. Add white chocolate and continue whipping buttercream until super airy and fluffy.
  5. Crush the raspberries lightly and mix with the confectioner’s sugar. Be careful – the mix should not be too liquid. If you use frozen raspberries, let them defrost first. Place a spoonful of raspberries onto each cupcake. Let cool in the fridge for 30 minutes. To finish, top with buttercream using pastry bag and tip.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 12

Find it online: https://baketotheroots.de/white-chocolate-raspberry-cheesecake-cupcakes/