Raspberry Cream Cheese Coffee Cake Cupcakes

I’ve been on quite the baking and cooking spree lately! After cooking a few meals, it was time for some sweets! Hence these cupcakes… They turned out to be very tasty. Perfect for brunch or dessert! The fact that it’s ‘coffee cake’ makes it acceptable to eat cupcakes for breakfast, right?! :)
For the cupcake batter:
  • 2 cups flour
  • 1/4 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 C sugar
  • 1/4 tsp. salt
  • 1/2 cup butter, cold and cubed
  • 3/4 cup half-n-half
For the filling:
  • 8 oz. cream cheese
  • 1/3 cup sugar
  • 4 Tbsp. raspberry preserve (or any flavor you’d like!)

For the topping:

  • 3 Tbsp. brown sugar
  • 1/2 cup flour
  • 2 Tbsp. butter, softened
 For the icing:
  • 2 oz. cream cheese
  • 1/4 cup powdered sugar
  • 2 tsp. half-n-half

How to:

Preheat oven to 350 degrees. Line cupcake pan with liners (recipe makes 12.) Combine flour, sugar, baking powder, baking soda and salt. Add cubed butter. Cut in the butter until it looks like small crumbs. Add half-n-half and stir until combined. Divide batter evenly between the 12 cupcakes. Make a thumbprint-sized “well” in the middle of each cupcake and then set aside.


In a small bowl, cream together the cream cheese and sugar until smooth. Place about a tablespoon in each “well.”


Add a teaspoon of preserve into the center of the cream cheese mixture and set aside.

Now we’ll make the streusel topping! Mix together the brown sugar, flour and butter until crumbly. Mine turned out to have more of a dough consistency, so I evenly spread it across the top of each cupcake instead of just sprinkling it. Bake for 20-25 minutes, until lightly brown. Let cool.




To make the icing, mix together the cream cheese, powdered sugar and half-n-half. If it’s still pretty thick, microwave it for about 10 seconds to give it more of a liquid consistency. Drizzle the icing onto cooled cupcakes. Enjoy!




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