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
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
- 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
