Raspberry Cheesecake Cupcakes

Place the pan in the oven and bake for 8 to 10 minutes, then turn the heat down to 275 degrees Fahrenheit and continue to bake for another 12 to 16 minutes, or until the tops of the cheesecakes are golden. They will crack at the top, and that is okay, because we will be covering the cracks with whipped cream, which brings me to the next part.While the cupcakes are baking, make the cheese whipped cream.

Put theheavy whipping cream and cream cheese in a medium-sized bowl. Using an electric mixer, beat the mixture on high for about 2 minutes, or until a dense and thick whipped cream forms. This will be much thicker than store bought whipping cream, and it will pipe out of the frosting bag quite nicely! Cover and refrigerate.Once the cupcakes are done, remove them from the oven and allow them to cool to room temperature. Then, place them in the refrigerator for 30 minutes to chill. Now they are ready to be frosted.Fit a frosting bag with a size 13 closed star frosting tip. Now fill the bag two-thirds full of the whipped cream and roll down the empty top of the bag until the whipped cream is nice and compacted inside, as air bubbles will cause the frosting to sputter out messily rather than in nice, clean strokes. Grab a cupcake and start icing it around the outside edge, continuing around the edge until you are about to meet the point where you started frosting. Curl the frosting into the center of the cupcake, and you are done! It is basically like making a single, large spiral.Repeat this process with all of the cupcakes.

Garnish the tops with asingle raspberry.

Serve immediately and refrigerate any leftovers.