Ingredients

For the cupcake:

1 1/4 cup (160g) cake flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup (150g) sugar
5 tbsp. (75g) butter, at room temperature
1 egg, at room temperature
1/2 cup (120ml) milk
For the cheesecake filling:

6 oz. (150g) cream cheese
3 tbsp. sour cream
1/3 cup (70g) sugar
1/4 tsp. vanilla extract
For the topping:

1 3/4 cups (250g) raspberries, fresh or frozen
1/4 cup (30g) confectioners’ sugar
For the buttercream:

3 egg whites
3/4 cup (150g) sugar
1 cup (225g) unsalted butter, at room temperature, cut into small pieces
5 oz. (150g) white chocolate, melted, at room temperature

Directions

In a small bowl, mix cake flour, salt, and baking powder. Set aside. In a large bowl, mix together butter and sugar for 2-3 minutes or until light and fluffy. Add egg to the butter mixture and mix well. Then add the flour mixture in 3 additions, alternating with the milk in 2 additions. Do not over-beat; mix on low speed just until flour and milk are combined.
Preheat the oven to 350˚F (175°C). Line muffin tins and fill only halfway. Do not overfill – the cream cheese filling will make a big mess out of your cupcakes if there is too much batter in the cupcake tins.
Use a teaspoon to dig a hole in each cupcake. Mix cream cheese, sour cream, vanilla extract, and sugar until well combined. Fill in the holes of the cupcakes. Bake the cupcakes for 15-18 minutes. Let cool completely on a wire rack.
For the buttercream, combine egg whites and sugar in a heatproof mixing bowl. Set the bowl over simmering water in a saucepan. Mix egg whites and sugar for 2 minutes or until the mixture is warm to the touch and sugar is dissolved. Remove the bowl from the saucepan, place it in the mixer, and mix egg whites on high speed until stiff peaks form. Mix in unsalted butter until combined. Add white chocolate and continue whipping buttercream until super airy and fluffy.
Crush the raspberries lightly and mix with the confectioners’ sugar. Be careful – the mix should not be too liquid. If you use frozen raspberries, let them defrost first. Place a spoonful of raspberries onto each cupcake. Let cool in the fridge for 30 minutes. To finish, top with buttercream using a pastry bag and tip.

FAQs:

How do you keep cheesecake cupcakes from sinking in the middle?

Overbeating can add too much additional air and/or large air bubbles which the cake can’t support, causing it to collapse in the oven. Beat your butter and sugar gradually at medium to medium-high speed. Don’t beat too aggressively; creaming can’t be rushed, as the air needs to be incorporated gradually.

How many calories are in a slice of white chocolate raspberry cheesecake?

The Cheesecake Factory White Chocolate Raspberry Cheesecake (1 slice) contains 40g total carbs, 39g net carbs, 30g fat, 6g protein, and 450 calories.

How do you store cheesecake muffins?

There are a few ways to properly store muffins. Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer.