Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 cup fresh raspberries
- 1 tbsp lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt in a bowl. In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla. Alternate adding flour mixture and milk, mixing just until combined.
- For the filling, beat cream cheese and powdered sugar until smooth. In a separate bowl, mash raspberries with lemon juice.
- Fill cupcake liners halfway with batter. Add a spoonful of cream cheese mixture, then top with remaining batter. Swirl raspberry mixture on top.
- Bake for 20-25 minutes until a toothpick comes out clean. Cool completely before serving.
Notes
You can customize the seasonings to taste.