Raspberry Cheesecake Cupcake Macarons
Servings: 50 macarons
Ingredients
Cheesecake Filling
- 1.5 oz unsalted butter room temperature
- 3 oz cream cheese right from the fridge
- 1/2 + 1/8 cup powdered sugar
- 1/4 teaspoon pure vanilla extract
Raspberry Filling
- Raspberry spread of your choice my favorite brand is Polaner (it's fruit sweetened and SO GOOD)
Cupcake Filling
- 1.5 oz unsalted butter room temperature
- 1.5 tablespoons brown sugar
- 1 1/8 cup powdered sugar
- 2 teaspoons whole milk powder
- 1 teaspoon instant vanilla pudding mix
- 1/2 teaspoon pure vanilla extract
- 1/8 cup Raspberry spread of your choice my favorite brand is Polaner (it's fruit sweetened and SO GOOD)
Macaron Topping
- 1 cup white chocolate
- 1 tablespoon vegetable oil
- sprinkles
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Making the Cheesecake Filling
- Beat the butter and cream cheese together with the paddle attachment until very fluffy and smooth
- Add the powdered sugar and mix on low speed until mostly incorporated
- Add the vanilla extract
- Beat on low speed until the ingredients are incorporated, then turn the mixer up to high speed and beat until very fluffy
Making the Cupcake Filling
- Beat the butter and the brown sugar together with the paddle attachment until light and fluffy
- Add the powdered sugar and pulse until combined
- Add the rest of the filling ingredients and beat for at least 5 minutes on high speed until the filling is fluffy
Assemble the Macarons
- Pipe a thin line of the cupcake filling around the edge of a macaron shell.
- Pipe a some of the cheesecake filling inside the cupcake filling.
- Add a little dollop of the raspberry spread on the inside and and sandwich another macaron shell on top.
- Refrigerate until the filling is set
Make the Topping
- Melt the white chocolate
- Add the vegetable oil and stir until smooth
- Dip the cooled macarons in the white chocolate and add sprinkles on top.
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature". Bring to room temperature before enjoying.