When a friend meets me after church with a container of freshly picked raspberries and says, “Just because I’m thankful you’re my friend” it calls for baking something special. Raspberries are my favorite and I hope to have bushes of my own someday. I love friends and was reminded how a simple gesture like that can totally make someones day. Thanks Diane for spreading sunshine!
Today was one of those cloudy/drizzly kind of days and I had the privilege of Stan’s company at home all day long…so while the kiddos napped, we celebrated with warm muffins and coffee. I would take these kind of days, everyday!
Nope, these don’t even claim to be healthy but they are ever so delicious.
These are also great served chilled as a dessert…don’t ask me how I know! =)
I have a brand new baby! I don’t know what happened but about a week ago Olivia suddenly decided that life outside the womb isn’t so terrible after all and she’s had a much better outlook on life ever since. Her dad is finally able to enjoy her and she’s keeping us entertained with coos and smiles. Something about hitting that 3 month mark! I’m ever so thankful. (photo credits: Gretta Coates – I can’t wait to see all the pictures from our photoshoot!)
Raspberry Cheesecake Muffins
- Muffin Batter:
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 1 tsp vanilla
- 2 eggs
- 1/2 cup milk
- 1 1/2 cups white flour
- 2 full tsp baking powder
- 1/2 tsp salt
- In mixing bowl, beat butter and sugar until smooth. Add vanilla, eggs, and milk. Mix on low until combined. Fold in dry ingredients. Be careful not to over-mix batter.
- Line cupcake pan with liners or grease. Divide batter between 12 cupcakes.
- Cheesecake mixture:
- 8 oz cream cheese, softened
- 1/4 cup white sugar
- 1 tsp vanilla
- 1 egg yolk
- In mixing bowl, whip cream cheese and sugar until smooth. Add vanilla and egg yolk. Mix until just combined. Top each cupcake batter, with 1 heaping teaspoon cream cheese.
- 1 cup fresh raspberries
- Top each cheesecake with a few raspberries. Press into batter.
- 1/2 cup white flour
- 1/3 cup powdered sugar
- 4 tbsp butter, softened
- Mix topping ingredients until crumbly and top each cupcake.
- Place in preheated oven of 350º and bake for 18-20 minutes.
- NOTE: I made this into 12 cupcakes but had a little extra batter, filling, topping leftover. This could easily be made into 16 cupcakes if you didn’t fill them as full!