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    12 Delicious Cream Cheese Cupcakes Recipes

    Summer JenkinsBy Updated:No Comments18 Mins Read

    Delight your taste buds with our roundup of 12 Delicious Cream Cheese Cupcakes Recipes that promise to turn any ordinary day into a celebration! Whether you’re craving something sweet for a cozy night in or planning a special treat for friends and family, these cupcakes are your ticket to creamy, dreamy bliss. Dive in and discover your next baking adventure!

    Classic Cream Cheese Frosted Cupcakes

    Classic Cream Cheese Frosted Cupcakes

    Elevate your baking game with these irresistibly fluffy cupcakes topped with a velvety cream cheese frosting—perfect for any occasion or just because.

    Ingredients

    • 1 1/2 cups all-purpose flour (sifted for lighter texture)
    • 1 cup granulated sugar (adjust to sweetness preference)
    • 1/2 cup unsalted butter, room temperature (for smoother batter)
    • 2 large eggs (room temperature blends better)
    • 1/2 cup whole milk (or any milk for moisture)
    • 1 tsp vanilla extract (pure for best flavor)
    • 1 1/2 tsp baking powder (ensure it’s fresh)
    • 1/4 tsp salt (balances sweetness)
    • 8 oz cream cheese, room temperature (for frosting)
    • 1/4 cup unsalted butter, room temperature (for frosting)
    • 2 cups powdered sugar (sifted to avoid lumps)
    • 1 tsp vanilla extract (for frosting)

    Instructions

    1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
    2. In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy, about 3 minutes.
    3. Beat in eggs one at a time, then stir in 1 tsp vanilla extract.
    4. Alternately add sifted flour mixture and milk to the creamed mixture, starting and ending with flour. Mix until just combined.
    5. Divide batter evenly among cupcake liners, filling each 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
    6. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
    7. For frosting, beat cream cheese and 1/4 cup butter together until smooth. Gradually add powdered sugar and 1 tsp vanilla, beating until creamy.
    8. Frost cooled cupcakes with a knife or piping bag for a decorative touch.

    Whip up these cupcakes for a treat that’s moist, tender, and perfectly sweet. Serve them at room temperature to enjoy the frosting at its creamy best, or garnish with fresh berries for a pop of color and freshness.

    Red Velvet Cream Cheese Cupcakes

    Red Velvet Cream Cheese Cupcakes

    Flaunt your baking skills with these irresistible Red Velvet Cream Cheese Cupcakes—moist, velvety, and topped with a tangy swirl that’s pure bliss.

    Ingredients

    • 1 1/4 cups all-purpose flour (spooned & leveled)
    • 1/4 cup unsweetened cocoa powder (sifted for clump-free batter)
    • 1/2 tsp baking soda (fresh for best rise)
    • 1/4 tsp salt (fine sea salt preferred)
    • 1/2 cup unsalted butter, softened (room temp blends smoother)
    • 3/4 cup granulated sugar (adjust to sweetness preference)
    • 1 large egg (room temp incorporates better)
    • 1 tsp vanilla extract (pure for depth of flavor)
    • 1/2 cup buttermilk (shake well before measuring)
    • 1 tbsp red food coloring (gel for vibrant hue)
    • 1 tsp white vinegar (reacts with baking soda for lift)
    • 8 oz cream cheese, softened (full-fat for richness)
    • 1/4 cup unsalted butter, softened
    • 2 cups powdered sugar (sifted to avoid lumps)
    • 1 tsp vanilla extract

    Instructions

    1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
    2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
    3. In a large bowl, beat 1/2 cup butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
    4. Add egg and 1 tsp vanilla; beat until combined. Scrape down sides as needed.
    5. Alternately add dry ingredients and buttermilk to butter mixture, beginning and ending with dry ingredients. Mix until just combined.
    6. Stir in food coloring and vinegar until batter is uniformly red.
    7. Divide batter evenly among prepared cups, filling each 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
    8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
    9. For frosting, beat cream cheese and 1/4 cup butter on medium until smooth. Gradually add powdered sugar and 1 tsp vanilla, beating until fluffy.
    10. Pipe frosting onto cooled cupcakes. Serve immediately or refrigerate.

    Now relish these cupcakes—their tender crumb pairs perfectly with the creamy frosting. Not just a treat, they’re a conversation starter at any gathering.

    Pumpkin Spice Cream Cheese Cupcakes

    Pumpkin Spice Cream Cheese Cupcakes

    Dive into the ultimate fall flavor mashup with these Pumpkin Spice Cream Cheese Cupcakes. They’re fluffy, spiced, and swirled with a tangy cream cheese surprise that’ll have you reaching for seconds.

    Ingredients

    • 1 1/2 cups all-purpose flour (spooned & leveled)
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 tsp pumpkin pie spice (or make your own blend)
    • 1/2 cup unsalted butter, softened (room temp for easy mixing)
    • 1 cup granulated sugar
    • 2 large eggs (room temp blends better)
    • 1 cup canned pumpkin puree (not pumpkin pie filling)
    • 1/2 cup buttermilk (or milk + 1/2 tbsp vinegar, let sit 5 mins)
    • 4 oz cream cheese, softened (for the swirl)
    • 1/4 cup granulated sugar (for the swirl)
    • 1/2 tsp vanilla extract (for the swirl)

    Instructions

    1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
    2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
    3. In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes. Tip: Scrape down the sides to ensure even mixing.
    4. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree.
    5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix until just combined. Tip: Overmixing leads to dense cupcakes.
    6. In a small bowl, mix cream cheese, sugar, and vanilla until smooth.
    7. Fill each cupcake liner 2/3 full with batter. Dollop a teaspoon of cream cheese mixture on top, then swirl with a toothpick. Tip: Don’t over-swirl to maintain distinct layers.
    8. Bake for 20-22 minutes, or until a toothpick inserted into the cake part comes out clean.
    9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

    Zesty pumpkin meets creamy cheesecake in every bite. Serve these slightly warm to highlight the gooey cream cheese center, or chill for a firmer swirl. Either way, they’re a crowd-pleaser.

    Chocolate Cream Cheese Swirl Cupcakes

    Chocolate Cream Cheese Swirl Cupcakes

    Look no further for your next baking obsession—these Chocolate Cream Cheese Swirl Cupcakes are a decadent twist on the classic. Moist chocolate cake meets a tangy cream cheese swirl, creating a bite that’s irresistibly rich and perfectly balanced.

    Ingredients

    • 1 1/2 cups all-purpose flour (spooned and leveled)
    • 1 cup granulated sugar
    • 1/3 cup unsweetened cocoa powder (use Dutch-process for deeper flavor)
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 cup water
    • 1/3 cup vegetable oil (or any neutral oil)
    • 1 tbsp white vinegar
    • 1 tsp vanilla extract
    • 8 oz cream cheese, softened (full-fat for best texture)
    • 1/4 cup granulated sugar
    • 1 large egg
    • 1/2 tsp vanilla extract

    Instructions

    1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
    2. In a large bowl, whisk together flour, 1 cup sugar, cocoa powder, baking soda, and salt.
    3. Add water, oil, vinegar, and 1 tsp vanilla to the dry ingredients. Mix until just combined; avoid overmixing.
    4. In another bowl, beat cream cheese, 1/4 cup sugar, egg, and 1/2 tsp vanilla until smooth.
    5. Fill each cupcake liner halfway with chocolate batter. Top with a spoonful of cream cheese mixture.
    6. Use a toothpick to swirl the cream cheese into the chocolate batter for a marbled effect.
    7. Bake for 20-22 minutes, or until a toothpick inserted into the chocolate part comes out clean.
    8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

    Rich in flavor with a moist crumb and creamy swirl, these cupcakes are a showstopper. Serve them chilled for a firmer swirl or at room temperature for a gooier center—either way, they’re a crowd-pleaser.

    Lemon Zest Cream Cheese Cupcakes

    Lemon Zest Cream Cheese Cupcakes

    Yield to temptation with these Lemon Zest Cream Cheese Cupcakes—bright, creamy, and utterly irresistible. Perfect for when you need a quick bake that doesn’t skimp on flavor.

    Ingredients

    • 1 1/2 cups all-purpose flour (spooned & leveled)
    • 1 tsp baking powder (aluminum-free for a cleaner taste)
    • 1/4 tsp salt (fine sea salt blends best)
    • 1/2 cup unsalted butter, room temperature (soft but not melted)
    • 1 cup granulated sugar (for a lighter texture, pulse in a blender first)
    • 2 large eggs, room temperature (cold eggs can curdle the batter)
    • 1 tsp vanilla extract (pure for the best flavor)
    • 1/2 cup whole milk (or buttermilk for extra tang)
    • Zest of 2 lemons (organic preferred to avoid wax)
    • 8 oz cream cheese, softened (full-fat for richness)
    • 1/4 cup powdered sugar (sifted to avoid lumps)

    Instructions

    1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
    2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
    3. In a large bowl, beat butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
    4. Add eggs one at a time, beating well after each addition. Mix in vanilla.
    5. Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
    6. Fold in lemon zest. Divide batter evenly among prepared muffin cups, filling each 2/3 full.
    7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
    8. While cupcakes cool, beat cream cheese and powdered sugar until smooth. Pipe or spread onto cooled cupcakes.

    Velvety cream cheese frosting crowns these moist, lemony cupcakes—ideal for a sunny brunch or as a sweet counterpoint to your afternoon coffee. Try garnishing with thin lemon slices or a sprinkle of zest for an extra pop of color and flavor.

    Strawberry Cream Cheese Stuffed Cupcakes

    Strawberry Cream Cheese Stuffed Cupcakes

    These Strawberry Cream Cheese Stuffed Cupcakes are your next baking obsession. Transform basic cupcakes into creamy, fruity delights with this easy recipe.

    Ingredients

    • 1 1/2 cups all-purpose flour (sifted for lighter cupcakes)
    • 1 cup granulated sugar (adjust to taste)
    • 1/2 cup unsalted butter, softened (or use margarine for a lighter option)
    • 2 large eggs (room temperature for better mixing)
    • 1/2 cup milk (whole milk recommended for richness)
    • 1 tsp vanilla extract (pure extract for best flavor)
    • 1 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
    • 1/4 tsp salt (balances the sweetness)
    • 4 oz cream cheese, softened (full-fat for creamier filling)
    • 1/4 cup strawberry jam (seedless for smooth texture)
    • Fresh strawberries, diced (for garnish, optional)

    Instructions

    1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
    2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
    3. Beat in the eggs one at a time, then stir in the vanilla extract.
    4. Alternately add the flour mixture and milk to the creamed mixture, starting and ending with the flour. Mix until just combined.
    5. Fill each cupcake liner halfway with batter. Spoon a teaspoon of cream cheese and a teaspoon of strawberry jam into the center of each.
    6. Cover the filling with more batter until each liner is 3/4 full.
    7. Bake for 20-22 minutes, or until a toothpick inserted into the cake part comes out clean.
    8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
    9. Garnish with diced fresh strawberries before serving, if desired.

    Outrageously moist and fluffy, these cupcakes hide a sweet surprise inside. Serve them at your next brunch or pack as a decadent lunchbox treat.

    Blueberry Cream Cheese Cupcakes

    Blueberry Cream Cheese Cupcakes

    Just when you thought cupcakes couldn’t get any better, these Blueberry Cream Cheese Cupcakes swoop in. Packed with juicy berries and a creamy surprise, they’re a game-changer for your dessert table.

    Ingredients

    • 1 1/2 cups all-purpose flour (spooned & leveled)
    • 1 tsp baking powder (aluminum-free for a cleaner taste)
    • 1/4 tsp salt (fine sea salt blends best)
    • 1/2 cup unsalted butter, softened (room temp for easy mixing)
    • 1 cup granulated sugar (adjust to sweetness preference)
    • 2 large eggs (room temp for smoother batter)
    • 1 tsp vanilla extract (pure for best flavor)
    • 1/2 cup whole milk (or any milk % you prefer)
    • 1 cup fresh blueberries (toss in flour to prevent sinking)
    • 8 oz cream cheese, softened (full fat for richness)
    • 1/4 cup powdered sugar (sifted to avoid lumps)

    Instructions

    1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
    2. In a medium bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
    3. In a large bowl, beat 1/2 cup butter and 1 cup sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl sides for even mixing.
    4. Add 2 eggs, one at a time, then 1 tsp vanilla, beating well after each.
    5. Alternately add the flour mixture and 1/2 cup milk to the butter mixture, starting and ending with flour. Mix until just combined.
    6. Gently fold in 1 cup blueberries coated in a tbsp of flour. Tip: This prevents them from sinking to the bottom.
    7. Divide batter among liners, filling each 2/3 full. Bake for 20-22 minutes until a toothpick comes out clean. Tip: Rotate pan halfway for even baking.
    8. While cupcakes cool, beat 8 oz cream cheese and 1/4 cup powdered sugar until smooth. Pipe or spread onto cupcakes.

    Delight in the moist crumb and burst of blueberry in every bite. Serve chilled for a refreshing twist or warm for a gooey cream cheese center.

    Carrot Cake Cream Cheese Cupcakes

    Carrot Cake Cream Cheese Cupcakes

    Whip up these Carrot Cake Cream Cheese Cupcakes for a dessert that’s as fun to make as it is to eat. Perfect for any occasion, they’re a twist on the classic that’ll have everyone asking for seconds.

    Ingredients

    • 1 1/2 cups all-purpose flour (spooned & leveled)
    • 1 tsp baking soda (fresh for best rise)
    • 1/2 tsp salt
    • 1 tsp ground cinnamon (or pumpkin spice for warmth)
    • 1/2 cup granulated sugar
    • 1/2 cup packed light-brown sugar
    • 2 large eggs (room temperature)
    • 1/2 cup vegetable oil (or any neutral oil)
    • 1 tsp pure vanilla extract
    • 2 cups grated carrots (about 3 medium, peeled)
    • 8 oz cream cheese (softened)
    • 1/4 cup unsalted butter (softened)
    • 2 cups confectioners’ sugar (sifted)
    • 1 tsp pure vanilla extract

    Instructions

    1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
    2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
    3. In a large bowl, beat granulated sugar, brown sugar, eggs, oil, and vanilla until smooth. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
    4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to dense cupcakes.
    5. Fold in the grated carrots until evenly distributed throughout the batter.
    6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
    7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
    8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
    9. While the cupcakes cool, beat cream cheese and butter together until smooth. Gradually add confectioners’ sugar and vanilla, beating until fluffy.
    10. Once cupcakes are completely cool, frost them with the cream cheese frosting. Serve immediately or store in the refrigerator.

    Get ready to enjoy cupcakes that are moist, spiced just right, and topped with a creamy, tangy frosting. For an extra touch, garnish with a sprinkle of cinnamon or finely chopped nuts before serving.

    Banana Cream Cheese Cupcakes

    Banana Cream Cheese Cupcakes

    Whip up these Banana Cream Cheese Cupcakes for a dessert that’s **unapologetically indulgent** and **ridiculously easy**. Perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen.

    Ingredients

    • 1 1/2 cups all-purpose flour (sifted for lighter cupcakes)
    • 1 tsp baking powder (ensure it’s fresh for maximum rise)
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup unsalted butter, softened (room temperature blends smoother)
    • 1 cup granulated sugar
    • 2 large eggs (room temperature for better incorporation)
    • 1 tsp vanilla extract
    • 1/2 cup mashed bananas (about 1 large, super ripe for sweetness)
    • 1/2 cup sour cream (or Greek yogurt for a tangy twist)
    • 8 oz cream cheese, softened (full-fat for the creamiest texture)
    • 1/4 cup powdered sugar (sifted to avoid lumps)

    Instructions

    1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
    2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
    3. Beat butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
    4. Add eggs one at a time, then vanilla, beating well after each addition.
    5. Mix in mashed bananas and sour cream until just combined.
    6. Gradually add the dry ingredients to the wet, mixing until no flour streaks remain. Don’t overmix.
    7. Divide batter evenly among prepared liners, filling each 2/3 full.
    8. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely.
    9. While cupcakes cool, beat cream cheese and powdered sugar until smooth. Pipe onto cupcakes.

    Fluffy, moist, and with a creamy tang, these cupcakes are a dream. Serve them chilled for a refreshing twist or drizzle with caramel for extra decadence.

    Peanut Butter Cream Cheese Cupcakes

    Peanut Butter Cream Cheese Cupcakes

    Absolutely no one can resist the combo of peanut butter and cream cheese—especially when it’s baked into fluffy cupcakes that scream indulgence.

    Ingredients

    • 1 1/2 cups all-purpose flour (sifted for lighter texture)
    • 1 cup granulated sugar (or sub with coconut sugar for a twist)
    • 1/2 cup creamy peanut butter (use natural for oil separation notes)
    • 1/2 cup cream cheese, softened (full-fat for richness)
    • 2 large eggs (room temperature blends better)
    • 1/2 cup milk (any % works, but whole milk adds creaminess)
    • 1/4 cup unsalted butter, melted (cooled slightly to avoid cooking eggs)
    • 1 tsp vanilla extract (pure for best flavor)
    • 1 tsp baking powder (ensure it’s fresh for rise)
    • 1/2 tsp salt (balances sweetness)

    Instructions

    1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
    2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
    3. In another bowl, beat peanut butter, cream cheese, and sugar until fluffy, about 2 minutes. Tip: Scrape bowl sides to ensure even mixing.
    4. Add eggs one at a time to the peanut butter mixture, beating well after each.
    5. Stir in melted butter, milk, and vanilla until just combined. Tip: Don’t overmix to keep cupcakes tender.
    6. Gradually fold dry ingredients into wet until no flour streaks remain.
    7. Divide batter evenly among liners, filling each 2/3 full. Tip: Use an ice cream scoop for uniform cupcakes.
    8. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in tin for 5 minutes, then transfer to a wire rack.

    Serve these cupcakes slightly warm to highlight the gooey peanut butter center, or chill for a firmer texture that contrasts beautifully with the creamy topping. Either way, they’re a knockout.

    Mocha Cream Cheese Cupcakes

    Mocha Cream Cheese Cupcakes

    These mocha cream cheese cupcakes are your next obsession. **Transform** your dessert game with rich coffee flavor and creamy cheese swirls—no fancy skills needed.

    Ingredients

    • 1 1/2 cups all-purpose flour (spooned & leveled)
    • 1 cup granulated sugar
    • 1/3 cup unsweetened cocoa powder (Dutch-process adds depth)
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 cup water (warm, to bloom coffee)
    • 1/3 cup vegetable oil (or any neutral oil)
    • 1 tbsp white vinegar
    • 2 tsp vanilla extract
    • 1 tbsp instant coffee granules (dissolved in water)
    • 8 oz cream cheese, softened (full-fat for best texture)
    • 1/4 cup granulated sugar
    • 1 large egg
    • 1/2 tsp vanilla extract

    Instructions

    1. **Preheat** oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
    2. **Whisk** flour, 1 cup sugar, cocoa, baking soda, and salt in a large bowl.
    3. **Add** water, oil, vinegar, 2 tsp vanilla, and coffee mixture to dry ingredients. Stir until just combined—tiny lumps are okay.
    4. **Beat** cream cheese, 1/4 cup sugar, egg, and 1/2 tsp vanilla in a separate bowl until smooth.
    5. **Fill** each liner 2/3 full with chocolate batter. Top with 1 tbsp cream cheese mixture. Swirl with a toothpick.
    6. **Bake** for 20-22 minutes, until cupcakes spring back when lightly pressed. Cool in tin for 5 minutes, then transfer to a rack.

    **Enjoy** the contrast of fluffy chocolate cake and tangy cream cheese swirl. Serve slightly warm with a dusting of cocoa or a dollop of whipped cream for extra indulgence.

    Raspberry Cream Cheese Cupcakes

    Raspberry Cream Cheese Cupcakes

    These raspberry cream cheese cupcakes are your next obsession. Tangy meets sweet in every bite, and they’re stupid easy to make.

    Ingredients

    • 1 1/2 cups all-purpose flour (spooned & leveled)
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs, room temperature
    • 1 tsp vanilla extract
    • 1/2 cup whole milk
    • 4 oz cream cheese, softened
    • 1/4 cup powdered sugar
    • 1 cup fresh raspberries (plus extra for garnish)

    Instructions

    1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
    2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    3. In a large bowl, beat the butter and granulated sugar until light and fluffy, about 3 minutes.
    4. Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla.
    5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
    6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
    7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
    8. While the cupcakes cool, beat the cream cheese and powdered sugar until smooth. Fold in the raspberries gently.
    9. Once cooled, pipe or spread the cream cheese mixture onto each cupcake. Garnish with additional raspberries if desired.

    Zesty raspberry swirls through the creamy topping, contrasting the soft, fluffy cake beneath. Serve these beauties at your next brunch or sneak one with your morning coffee—no judgment here.

    Conclusion

    Luscious and varied, these 12 cream cheese cupcake recipes offer something for every sweet tooth! Whether you’re a baking novice or a seasoned pro, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which one becomes your favorite—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest!

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