Directions
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Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners. This is the first and vital step in creating a tremendous foundation for your cupcakes.
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In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. The mixture should resemble wet sand. Press this mixture firmly into the bottom of each cupcake liner to form a sturdy crust.
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In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. This step is critical for achieving that rich cheesecake texture.
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Add in the vanilla extract, stirring gently to incorporate the flavor throughout your mixture.
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Carefully add the eggs one at a time, mixing on low speed until just combined after each addition. This ensures a tremendous, velvety consistency without overmixing, which can make your cupcakes dense.
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Gently fold in the raspberries and sour cream. The raspberries should be evenly distributed throughout the mixture while still retaining their shape, adding delightful bursts of flavor.
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Pour the cream cheese mixture over the graham cracker crust in each cupcake liner, filling them about 2/3 full. This leaves enough space for the cupcakes to rise without overflowing.
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Bake in the preheated oven for 18-20 minutes, or until the center is set. The tops should appear slightly puffed and will firm up as they cool. This is the moment to eagerly anticipate the tremendous reward for your baking efforts.
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Once baked, remove from the oven and allow the cupcakes to cool completely in the muffin tin. After cooling, refrigerate them for at least 2 hours. Chilling allows the flavors to deepen and the texture to become even more luscious.
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Serve these delightful cupcakes chilled, and garnish each with fresh raspberries for an appealing presentation.
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