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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.