Raspberry Cheesecake Cupcakes 

Raspberry Cheesecake Cupcakes are a delightful fusion of moist white chocolate cupcakes, tangy raspberries, and creamy cheesecake frosting, topped with a crunchy biscuit praline. Perfect for parties or a sweet treat, they’re as stunning as they are delicious!

Why You’ll Love This Recipe

• Decadent yet balanced: The richness of white chocolate pairs perfectly with tart raspberries.
• Textural contrast: Soft cupcakes, creamy frosting, and crunchy praline create a dreamy bite.
• Visually stunning: The halved fresh raspberries and praline make these cupcakes Instagram-worthy.

Ingredients

Cupcakes:

• 150g butter, at room temperature
• 155g (3/4 cup) caster sugar
• 2 eggs
• 150g white chocolate, melted, cooled
• 300g (2 cups) plain flour
• 1 tsp baking powder
• 85g (1/3 cup) sour cream
• 150g frozen raspberries

White Chocolate Icing:

• 250g cream cheese, at room temperature
• 100g butter, at room temperature
• 150g white chocolate, melted
• 80g (1/2 cup) icing sugar mixture

Biscuit Praline:

• 70g (1/3 cup) caster sugar
• 6 Arnott’s Granita biscuits, finely crushed

Decoration:

• Fresh raspberries, halved

Directions

Step 1: Make the Cupcakes

1. Preheat oven to 180°C (160°C fan-forced). Line a 12-hole muffin tin with cupcake liners.
2. Cream butter and sugar: In a large bowl, beat butter and caster sugar with an electric mixer until pale and fluffy (~3 minutes).
3. Add eggs: Beat in eggs one at a time, ensuring each is fully incorporated.
4. Mix in chocolate: Gently fold in cooled melted white chocolate.
5. Dry ingredients: Sift flour and baking powder together, then fold into the batter alternately with sour cream until just combined.
6. Add raspberries: Lightly fold in frozen raspberries (do not overmix to avoid staining the batter).
7. Bake: Divide batter evenly among liners. Bake for 20–25 minutes or until a skewer inserted comes out clean. Cool completely on a wire rack.

Step 2: Prepare the Biscuit Praline

1. Caramelize sugar: In a small saucepan over medium heat, melt caster sugar without stirring until golden amber (~5 minutes).
2. Add biscuits: Immediately stir in crushed Granita biscuits, then pour onto a baking paper-lined tray. Let cool completely, then break into small pieces.

Step 3: Make the White Chocolate Icing

1. Beat cream cheese and butter: In a bowl, beat cream cheese and butter until smooth.
2. Add chocolate and sugar: Gradually mix in melted white chocolate and sifted icing sugar until fluffy (~2 minutes).

Step 4: Decorate

1. Pipe icing: Transfer icing to a piping bag fitted with a star nozzle. Pipe swirls onto cooled cupcakes.
2. Top with praline and raspberries: Press biscuit praline into the icing and garnish with halved fresh raspberries.

5. Pro Tips and Variations

• Room-temperature ingredients: Ensure butter, eggs, and cream cheese are softened for smoother batter and frosting.
• Frozen raspberries: Use straight from the freezer to prevent bleeding into the batter.
• Variation: Swap raspberries for blueberries or strawberries.

6. Serving Suggestions

Serve at room temperature with a dusting of icing sugar or a drizzle of extra melted chocolate.

Storage/Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Freeze: Unfrosted cupcakes freeze well for up to 1 month.

FAQs

Can I use fresh raspberries in the batter?
A: No—frozen raspberries hold their shape better during baking.

Can I skip the praline?
A: Yes, but it adds a delightful crunch! Substitute with crushed shortbread.

10. Conclusion

These Raspberry Cheesecake Cupcakes are a showstopper with their creamy, tangy, and crunchy layers. Follow the steps precisely for bakery-quality results!

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