RASPBERRY-SWIRL CHEESECAKE CUPCAKES
The miniature siblings of our Raspberry-Swirl Cheesecake, these bite-size treats are the perfect utensil-free dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Place paper liners in the cups of two standard 12-cup muffin tins, and set aside.
- Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press 1 tablespoon of the crumb mixture firmly onto bottom of each cup in muffin tin. Bake until set, about 5 minutes. Let cool in tins on a wire rack. Leave oven on.
- Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 4 1/2 teaspoons sugar, and set aside.
- Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Spoon 3 tablespoons filling into each cup.
- Drop raspberry sauce by the 1/2 teaspoon over cakes. With a wooden skewer or toothpick, swirl sauce into filling.
- Bake until set, 10 to 12 minutes. Let cool completely in tins on a wire rack. Refrigerate, uncovered, 1 hour or overnight.
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Akash Haider
haider@yahoo.comThese cupcakes look amazing! I'm definitely going to give this recipe a try.
Milagros Margarita
milagrosmargarita@yahoo.comThank you for sharing this recipe! I'm always looking for new and delicious cupcake recipes.
Rad Shahamath
s_rad18@gmail.comI can't wait to try this recipe! It looks so good.
Pero Jelas
p5@gmail.comThese cupcakes are perfect for any occasion. They are sure to be a crowd-pleaser.
Bishundev Kumar
kumar-bishundev@gmail.comOverall, I thought these cupcakes were delicious and I would definitely make them again.
Goodness Eric
eric_g@gmail.comI had some trouble getting the cupcakes to rise properly. I'm not sure if I did something wrong or if it was the recipe.
Dan Puckett
p-dan@yahoo.comThe cupcakes were a little too sweet for my taste, but I think that's just a personal preference.
Hedayat Rahimi
rahimi.hedayat@yahoo.comI made these cupcakes for a bake sale and they sold out in minutes! Everyone loved them.
Dilawar Nawaz
n.dilawar@yahoo.comThese cupcakes are a bit time-consuming to make, but they are worth the effort. They are sure to impress your friends and family.
Jessica Sheefeni
jessica-sheefeni@gmail.comI love the combination of raspberry and cheesecake. These cupcakes are the perfect balance of sweet and tangy.
Imran Tainwala
ti@hotmail.comThe recipe was easy to follow and the cupcakes turned out beautifully. I will definitely be making these again.
Wun Martin
wun62@aol.comThese cupcakes were a hit at my party! The raspberry swirl added a burst of flavor that perfectly complemented the creamy cheesecake filling.
Ajmal Khattak
khattak-a29@aol.comRaspberry Swirl Cheesecake Cupcakes: A Delightful Twist on Classic Flavors