Ingredients
Scale
- Graham crackers crumbs 1 1/2 cups
- Granulated sugar 1/4 cup
- Unsalted butter, melted 5 tablespoons
- Cream cheese, softened 8 ounces
- Sour cream 1/2 cup
- Large eggs 2
- Vanilla extract 1 teaspoon
- Fresh raspberries 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom of each cupcake liner.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in sour cream, eggs, and vanilla extract until well combined.
- Step 3: Gently fold in 3/4 cup of the raspberries into the cream cheese mixture.
- Step 4: Spoon the cream cheese mixture over the graham cracker crusts, filling each liner about 2/3 full.
- Step 5: Bake for 18-20 minutes, or until the edges are set and the center is slightly jiggly.
- Step 6: Let the cupcakes cool completely in the muffin tin before refrigerating for at least 2 hours. Top with remaining fresh raspberries before serving.
Notes
- For best flavor and texture, store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- If you prefer a softer cupcake, let it sit at room temperature for about 15 minutes before enjoying.
- Garnish with a sprig of mint alongside the fresh raspberries for an extra touch of elegance.
- To prevent a cracked surface, don't overbake—the center should still have a slight wobble when you remove them from the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American