If you adore cupcakes that deliver a perfect balance of fruity brightness and creamy indulgence, then this Raspberry Vanilla Cream Cheese Cupcakes Recipe is about to become your new favorite. Imagine tender, moist cupcakes infused with vanilla, bursting with a luscious fresh raspberry filling, and crowned with a silky cream cheese frosting that has just the right hint of sweetness and tang. This treat is elegant yet approachable, making it ideal for everything from casual get-togethers to special celebrations. I can’t wait to share with you how easy and satisfying these cupcakes are to make!
Ingredients You’ll Need
Getting the perfect raspberry vanilla cream cheese cupcakes starts with a handful of simple, quality ingredients. Each one plays a vital role in creating that moist texture, fresh flavor, or the perfect frosting consistency that makes these cupcakes unforgettable.
- 1 1/2 cups all-purpose flour: The foundation that gives structure while keeping the crumb tender.
- 1 teaspoon baking powder: Helps the cupcakes rise beautifully, giving them a light texture.
- 1/2 teaspoon baking soda: Works with the acid in sour cream to add subtle lift and softness.
- 1/4 teaspoon salt: Balances sweetness and enhances the vanilla flavor.
- 1/2 cup unsalted butter, softened: Provides richness and moisture to the batter and frosting.
- 1 cup granulated sugar: Adds sweetness and helps create a tender crumb.
- 2 large eggs: Bind the ingredients and contribute to the cake’s structure.
- 1 teaspoon vanilla extract: Infuses the cupcakes with a warm, inviting aroma and flavor.
- 1/2 cup sour cream: Adds moisture and a slight tang for depth.
- 1/4 cup milk: Ensures the batter reaches the perfect consistency.
- 1/2 cup fresh raspberries (for filling): Bursts of natural fruitiness for a lovely surprise inside each cupcake.
- 8 oz cream cheese, softened: Makes the frosting luxuriously creamy and tangy.
- 1/2 cup unsalted butter, softened (for frosting): Creates a smooth, spreadable frosting texture.
- 2 teaspoons vanilla extract (for frosting): Enhances the sweet cream cheese flavor.
- 3-4 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 1 tablespoon heavy cream (optional): Adjusts frosting consistency to be just right.
- 1/2 cup fresh raspberries, 2 tablespoons granulated sugar, 1 teaspoon lemon juice (optional) (for raspberry filling): Create a vibrant, slightly tart jam-like filling.
How to Make Raspberry Vanilla Cream Cheese Cupcakes Recipe
Step 1: Prepare the Cupcake Batter
Start by whisking together the flour, baking powder, baking soda, and salt in a medium bowl. These dry ingredients give your cupcakes structure and help them rise nicely. In a separate large bowl, beat the softened butter with granulated sugar until it becomes creamy and light—this is key for a tender cupcake. Then add eggs one by one, blending thoroughly after each. Stir in the vanilla to infuse all those lovely aromatic notes.
Step 2: Combine Wet and Dry Ingredients
Now, alternately add the dry flour mixture and the sour cream-milk blend to your butter mixture, starting and ending with the flour. This careful layering keeps the batter just right—not too dense or too wet. Mix gently until everything is combined; over-mixing here can make the cupcakes tough, so resist the urge to whisk vigorously.
Step 3: Bake the Cupcakes
Divide the batter evenly into a lined cupcake pan, then bake at 350°F (175°C) for about 18 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack before moving on—frosting warm cupcakes can cause frosting to melt and slide off, and that’s no fun!
Step 4: Prepare the Raspberry Filling
While the cupcakes cool, place half a cup of fresh raspberries in a saucepan over medium heat. Mash them gently as they warm and simmer until the mixture thickens slightly—usually around 5 to 7 minutes. This natural filling will be the delicious surprise inside each cupcake. Let it cool completely before filling.
Step 5: Make the Cream Cheese Frosting
For the frosting, beat softened cream cheese and butter together until creamy. Add vanilla extract and then gradually sift in powdered sugar, mixing as you go to avoid lumps. If the frosting feels too thick, add heavy cream one tablespoon at a time until it becomes gorgeously spreadable yet firm enough to hold its shape.
Step 6: Assemble the Cupcakes
Once your cupcakes have cooled, hollow out a small well in the center of each using a spoon or a cupcake corer. Fill each cavity with a spoonful of raspberry filling, then pipe or spread the cream cheese frosting on top. For a pretty touch, use a star-tip piping bag to create swirls that look as good as they taste.
How to Serve Raspberry Vanilla Cream Cheese Cupcakes Recipe
Garnishes
A few fresh raspberries on top of each frosted cupcake add a vibrant pop of color and a hint of tartness. Alternatively, sprinkle with a tiny dusting of powdered sugar or finely grated white chocolate for an elegant finish. Fresh mint leaves also bring a lovely contrast in aroma and look gorgeous as a garnish.
Side Dishes
Pairing these cupcakes with a simple cup of hot tea or coffee complements the richness beautifully. For a more indulgent treat, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to enhance the creamy textures and mellow fruitiness.
Creative Ways to Present
Serve your Raspberry Vanilla Cream Cheese Cupcakes Recipe in colorful cupcake liners that match the occasion, or line them up on a pretty tiered dessert tray for a festive look. You can even use edible glitter or raspberry sauce drizzles for special events, making these cupcakes a centerpiece that draws everyone in!
Make Ahead and Storage
Storing Leftovers
Leftover cupcakes should be stored in an airtight container in the refrigerator to keep the cream cheese frosting fresh and safe to eat. They will keep well for 3 to 4 days, maintaining their moist texture and fresh flavors nicely.
Freezing
If you want to freeze these cupcakes, do so without the frosting for best results. Wrap each cupcake tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator and then add fresh cream cheese frosting before serving.
Reheating
Since cupcakes are best enjoyed at room temperature, take them out of the fridge about 20 minutes before serving. Avoid microwaving as it can alter the texture, especially of the frosting. Bringing them to room temp allows the flavors and textures to shine perfectly.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just make sure to thaw and drain the frozen raspberries well before using them in the filling to prevent excess moisture from making the cupcakes soggy.
How do I prevent the cream cheese frosting from being runny?
Use cream cheese and butter at room temperature but not softened too much or melted. Gradually add powdered sugar to thicken the frosting, and if needed, chill it slightly before piping or spreading.
Can I make this recipe dairy-free?
You can substitute dairy ingredients with alternatives like vegan butter, almond milk, and dairy-free cream cheese, but note that the texture and flavor will vary slightly.
What’s the best way to fill the cupcakes with raspberry jam?
Use a cupcake corer or a small spoon to gently remove the center of each cupcake, then spoon in the raspberry filling carefully to avoid spills.
Can I double this Raspberry Vanilla Cream Cheese Cupcakes Recipe?
Definitely! Just double all ingredients accordingly and bake in batches or use multiple pans to fit all the batter evenly.
Final Thoughts
I truly hope you give this Raspberry Vanilla Cream Cheese Cupcakes Recipe a try because it has all the hallmarks of a go-to dessert: easy to make, irresistibly delicious, and perfect for sharing. Whether you’re treating yourself or impressing guests, these cupcakes will bring smiles with every bite. Happy baking and enjoy every creamy, fruity moment!
Print
Raspberry Vanilla Cream Cheese Cupcakes Recipe
- Total Time: 42 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These Raspberry Vanilla Cream Cheese Cupcakes combine moist vanilla cupcakes with a tangy raspberry filling and a rich cream cheese frosting, offering a delightful balance of sweet and tart flavors perfect for any occasion.
Ingredients
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
- 1/2 cup fresh raspberries (for filling)
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. In a large bowl, beat together the softened butter and sugar until creamy and light. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cupcakes: Preheat your oven to 350°F (175°C). Pour the batter into cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan on a wire rack before frosting.
- Prepare the Raspberry Filling: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice if using. Cook for 5-7 minutes, mashing the raspberries as they cook. Allow the mixture to simmer until it thickens slightly. Remove from heat and let cool completely.
- Make the Cream Cheese Frosting: In a bowl, beat together the softened cream cheese and butter until smooth. Add the vanilla extract, then gradually mix in the powdered sugar one cup at a time until the frosting reaches your desired consistency. If the frosting is too thick, add heavy cream one tablespoon at a time until smooth and spreadable.
- Assemble the Cupcakes: Using a small knife or cupcake corer, create a hole in the center of each cupcake. Fill each hole with a spoonful of the raspberry filling. Pipe the cream cheese frosting over each cupcake using a piping bag with a star tip for a decorative finish. Serve and enjoy.
Notes
- Ensure cupcakes are completely cool before adding filling and frosting to prevent melting.
- If fresh raspberries are not available, frozen raspberries can be used; thaw and drain excess liquid before cooking.
- Adjust the amount of powdered sugar in frosting to your preferred sweetness and consistency.
- For a lighter frosting, reduce powdered sugar and add more heavy cream carefully.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
