New York Cupcakes with Cream Cheese Frosting and Raspberries

Votes: 1

Time: 50 min.
Complexity: easily
Quantity: 24 pcs.

These charming cupcakes are a twist on the New York Cheesecake. They offer all the flavors of the popular cheesecake: a delicious combination of a rich crust and a delicious cream cheese filling, plus a little something extra.

The base of these cupcakes is a crust made from crushed cookies and a cake made with gluten-free flour. It gives the cupcakes a texture that pairs perfectly with the filling and frosting. We'll be using raspberry jam or preserves for the filling. A tart jam is best; it will perfectly balance the sweetness of the cream cheese frosting. Fill the cupcakes with the jam and top with more frosting. Add a berry flavor to the frosting by drizzling it with raspberry coulis.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1.5 cups crumbled graham crackers or gluten-free gingerbread cookies
4 eggs
220 g (1 cup) butter, room temperature
2 cups granulated sugar
2 tbsp vanilla paste
2 and 2/3 tbsp. gluten-free baking mix
1.5 cups whole milk
1.5 cups raspberry jam
Vanilla Cheesecake, recipe below
Raspberry coulis, recipe below

Vanilla cheese cream

450 g cream cheese, softened
4 tbsp (60 g) butter, room temperature
2 cups sifted powdered sugar
2 tsp vanilla paste

Raspberry coulis

350 g fresh or frozen raspberries
0.5 cups of sugar
Special equipment: Pastry bag with star tip No. 847

Ingredient Substitution Suggestions

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Recipes with similar ingredients: crackers, eggs, butter, vanillin, cake mix, milk, raspberry jam, curd cheese, powdered sugar, raspberry, sugar

Cooking the dish according to the recipe:

Preheat oven to 190°C (375°F). Line two standard 12-cup muffin tins with paper cupcake liners. Spread 1 tablespoon of cookie crumbs evenly into each cup.
Break the eggs into a small container.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy. Add the sugar and continue beating until evenly combined. Stop the mixer, scrape down the sides of the bowl, and continue beating on low speed. Begin adding the eggs one at a time, mixing thoroughly after each addition.
Once all the eggs are incorporated, stop the mixer, scrape down the sides of the bowl, and mix thoroughly. Add the vanilla paste and mix well.
Then add the gluten-free mixture in three additions, alternating with the milk and mixing well after each addition. Stop the mixer as needed to scrape down the sides of the dough. Continue mixing on low speed.
Once you've mixed all the flour and milk into the batter, evenly fill the cupcake pan two-thirds full. Bake the cupcakes for 14-16 minutes. The cupcakes should spring back slightly when pressed. Or, check for doneness by inserting a toothpick into the center. It should come out clean.
Remove from oven and immediately place cupcakes on a wire rack to cool completely.
Using an apple corer or a knife, cut out the center of each cupcake. Fill the cavity with 1 tablespoon of raspberry jam and top with cream cheese frosting. Drizzle with a little raspberry coulis.

Vanilla cheese cream

In the bowl of a stand mixer, combine the cream cheese and butter and beat until soft and fluffy. Add the powdered sugar and vanilla extract. Mix thoroughly on low speed, then increase the mixer speed to medium-high. Beat until light and fluffy.
Take a 45 cm pastry bag fitted with a star tip and twist it around the tip to prevent the cream from leaking. Hold the bag above the tip with one hand and open the top edges, folding them over the same hand. Use a spoon to fill the bag with cream.

Raspberry coulis

Place the raspberries in a heavy-bottomed saucepan and heat. Mix the sugar and 3 tablespoons of water and add to the raspberries. Bring the mixture to a boil until all the sugar has dissolved. Cool and pour the raspberry mixture into a blender or food processor. Puree the berries and strain the coulis through a fine sieve.