Luscious Lemon Raspberry Swirl Cupcakes are creamy cheesecake-style treats with a buttery graham cracker crust, bright lemon flavor, and sweet raspberry swirls—perfect for any occasion.
Line a 12-cup muffin pan with cupcake liners. Preheat oven to 325°F (163°C).
Make the crust
In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Spoon about a tablespoon into each cupcake liner and press down firmly using the bottom of a glass or spoon. Set aside.
Mix the filling
In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla, lemon juice, and zest until just combined.
Fill and swirl
Divide the batter evenly over the crusts. Warm the raspberry preserves slightly so they’re easy to swirl. Drop about 1/2 teaspoon on top of each cupcake and swirl gently with a toothpick or skewer.
Bake
Bake for 20–22 minutes or until the centers are mostly set but still slightly jiggly. Don’t overbake—cheesecake firms up as it cools.
Chill
Let the cupcakes cool completely in the pan, then refrigerate for at least 2 hours before serving.
Garnish and serve
Top with fresh raspberries, lemon slices, or a swirl of whipped cream if you’d like.