Cream Cheese Raspberry Cupcakes
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
1 cupcake
- Serves:
- 13-14
ingredients
- 118.29 ml unsalted butter, room temp, plus
- 9.85 ml unsalted butter, room temp
- 59.14 ml sugar
- 226.79 g cream cheese or 226.79 g neufchatel cheese
- 2 eggs, room temp
- 266.16 ml flour
- 4.92 ml salt
- 9.85 ml baking powder
- 73.94 ml raspberry jam
- 77.64 ml milk
- 59.14 ml sour cream
- 2.46 ml vanilla extract
- confectioners' sugar
directions
- Pre-heat the oven to 350 degrees Farenheit and line a muffin tin with muffin liners.
- Beat butter, sugar, vanilla, cheese, and sour cream until fluffy (about 3-5 minutes) using either a hand-mixer or your hand/whisk. In a separate bowl; mix eggs, baking powder, salt, and flour (it will be rather crumbly, but never fear, this is normal and will not matter after the next step.
- Add the flour mixture to the cheese mixture. Stir until well incorporated at a high speed (about 2 minutes).
- Stir in the milk until the batter holds a thicker consistancy, yet is fully incorporated to the milk. Fold in the jam.
- Using a measuring cup(1/4 is my reccomendation, the measuring ensures a uniform size amongst the cupcakes) or ice cream scooper, fill the muffin tins accordingly (the fuller you fill the cups, the more of a top your cupcake will have).
- Bake for 25-30 minutes at 350 until the cupcakes are a slight golden color and cooked through (if the toothpick comes out clean).
- Let cool for 5 minutes before sprinkling with confectioners sugar. Serve.
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