Cheesecake Filled Cupcakes with Raspberry Buttercream

Oh, y’all. Today is a yummy day. My husband, the cupcake hater and cheesecake lover, would go nuts over these guys! Should he eat it? Should he run from it? What to do, what to do?  Kristan, of Confessions of a Cookbook Queen, is so funny, so sweet, and has such yummy recipes. Hope you love her as much as I do!


Hey guys!!

I’m Kristan, a displaced housewife living and baking in rural Arkansas. When I’m not eating my son’s Fruit Roll-Ups or judging reality television stars, you can find me at my pink and sparkly blog, Confessions of a Cookbook Queen.

When I saw that Karly was looking for guest posters, I was super excited. I’m always looking for an excuse to impose my will on meet new friends, and since Karly is so sweet and funny, I know all her readers must be too.

Because I’m new here, I wanted to come up with something impressive to share. I decided on these yellow cupcakes, filled with cheesecake and topped with raspberry buttercream.

(click here for printable recipe)


24 yellow cupcakes, baked and cooled (your favorite recipe–I used cake mix, but if you want to go all Martha on me and use homemade, that’s great too)
8 oz cream cheese, softened
1/2 (14 oz) can sweetened condensed milk
2 teaspoons lemon juice

For buttercream:
2 sticks salted butter, softened
1 can Oregon Red Raspberries, in syrup
6 cups powdered sugar

First, prepare the cheesecake filling: In the bowl of an electric mixer, mix cream cheese, sweetened condensed milk, and lemon juice on low speed until combined. Increase speed to medium and beat until smooth. Cover filling and place in the refrigerator for several hours until thickened.

Once filling has thickened, cut a hole in the cupcakes for filling.

raspberry 2

I like to use the flat side of a large piping tip, but you could also just cut a circle with a small knife. Be sure not to go more than halfway through the cupcake. You want it stable enough to hold the filling.

raspberry 3

Spoon filling into the hole you cut out. Don’t use too much–you don’t want it to overflow and make a mess.

Make your frosting: In the large bowl of an electric mixer, mix both sticks of butter and 3 Tablespoons of raspberry syrup from the can of raspberries. Mix on medium until smooth. Add powdered sugar and mix on low until just combined. Add 1/2 cup of raspberries and beat on medium high until light and fluffy.

Pipe or spoon raspberry frosting on top of cupcakes, covering the filling.

raspberry 4

Now eat a few, and feel really fancy.

Thanks so much to Karly not only publicly admitting that she knows me, but letting me post on her absolutely beautiful blog. I hope to see you guys over at Confessions of a Cookbook Queen from time to time–I’d love to get to know you!!