Description
These Raspberry Vanilla Cream Cheese Cupcakes combine light and fluffy vanilla cupcakes with a sweet and tangy raspberry filling, all topped with a smooth and creamy vanilla cream cheese frosting. Perfect for celebrations or a delightful dessert, this recipe balances fruity freshness with rich creaminess in every bite.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Raspberry Filling
- 1/2 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 3-4 cups powdered sugar
- 1 tablespoon heavy cream (optional, for consistency)
Instructions
- Prepare the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to combine the dry ingredients well. In a large bowl, beat the softened butter and granulated sugar until creamy and light. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Gradually add the dry ingredients alternated with sour cream and milk, beginning and ending with the dry ingredients, mixing just until combined to keep the batter light.
- Bake the Cupcakes: Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners and pour the batter evenly into 12 cups. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely in the pan on a wire rack before frosting to ensure the frosting does not melt.
- Prepare the Raspberry Filling: In a small saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice if using. Cook for 5-7 minutes, mashing the raspberries as they cook until the mixture thickens slightly. Remove from heat and let cool completely before using to prevent sogginess in the cupcakes.
- Make the Cream Cheese Frosting: In a mixing bowl, beat the cream cheese and softened butter until smooth and creamy. Add vanilla extract and gradually mix in powdered sugar, one cup at a time, until the frosting reaches your desired sweetness and consistency. If the frosting is too thick, add heavy cream one tablespoon at a time until smooth and spreadable.
- Assemble the Cupcakes: Once cupcakes are cooled, create a small well or hole in the center of each cupcake and fill with a spoonful of the cooled raspberry filling. Pipe or spread the cream cheese frosting over the top of each cupcake for a decorative and delicious finishing touch. Serve and enjoy your raspberry vanilla cream cheese cupcakes fresh.
Notes
- Ensure cupcakes are completely cooled before frosting to avoid melting.
- Use fresh raspberries for best flavor but frozen can be substituted if fresh are unavailable.
- The lemon juice in the raspberry filling is optional but enhances flavor and balances sweetness.
- You can adjust the powdered sugar in the frosting to make it sweeter or less sweet depending on your preference.
- To make preparing easier, you can make the raspberry filling and frosting ahead of time and refrigerate.
