If you have a sweet tooth and adore the bright, fresh flavor of berries paired with the rich smoothness of cream cheese, then you are going to absolutely fall in love with this Raspberry Vanilla Cream Cheese Cupcakes Recipe. It’s a wonderful balance of fluffy vanilla-infused cake speckled with real raspberries and topped with a luscious, velvety cream cheese frosting that melts in your mouth. Every bite bursts with that perfect combination of tart and sweet, making these cupcakes a show-stopping treat for any occasion or just a cozy afternoon indulgence.
Ingredients You’ll Need
The magic behind these Raspberry Vanilla Cream Cheese Cupcakes Recipe begins with simple, classic ingredients that are easy to find. Each one plays a crucial role in building that tender crumb, divine flavor, and beautiful look that will wow your friends and family.
- All-purpose flour: The backbone of the cupcakes, providing structure and a soft crumb.
- Baking powder: Gives just the right lift to make your cupcakes light and airy.
- Salt: Enhances all the flavors and balances sweetness perfectly.
- Unsalted butter (softened): Adds richness and moisture to the cake and frosting.
- Granulated sugar: Sweetens the batter just right for that classic cupcake taste.
- Large eggs: Bind everything together while adding tenderness.
- Vanilla extract: Infuses a warm, fragrant note that complements the raspberries beautifully.
- Whole milk: Keeps the cupcakes moist and contributes to a tender crumb.
- Fresh raspberries (lightly mashed): Fresh bursts of juicy tartness that brighten every bite.
- Cream cheese (softened): Creates the rich, silky base of the luscious frosting.
- Powdered sugar (sifted): Sweet and smooth, perfect for achieving that fluffy frosting texture.
- Optional garnishes: Fresh raspberries, freeze-dried raspberry crumbles, or white chocolate shavings to add extra color and texture.
How to Make Raspberry Vanilla Cream Cheese Cupcakes Recipe
Step 1: Prepare Your Dry and Wet Ingredients
Start by preheating your oven to 350°F (175°C) and lining a muffin pan with cupcake liners. Next, whisk together the flour, baking powder, and salt in a medium bowl; this ensures even distribution of leavening. In a large bowl, cream the softened butter with sugar until light and fluffy—this step is key for perfectly tender and airy cupcakes. Then, beat in the eggs one by one, followed by the vanilla extract, so the flavors meld beautifully.
Step 2: Combine and Add Raspberries
Add the dry ingredients to your wet mixture in three batches, alternating with the milk, starting and ending with the flour. This technique keeps the batter smooth without overmixing, which could make your cupcakes tough. Finally, gently fold in the lightly mashed fresh raspberries just until incorporated—little streaks of raspberry throughout the batter will create delightful flavor pockets.
Step 3: Bake to Perfection
Divide the batter evenly among the cupcake liners, filling each about two-thirds full so there’s room for a nice rise. Place the pan in the oven and bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Once out of the oven, let the cupcakes rest in the pan for five minutes before transferring them to a wire rack to cool completely—this resting helps them set perfectly.
Step 4: Make the Cream Cheese Frosting
While the cupcakes cool, whip up the frosting by beating together softened cream cheese and butter until completely smooth. Gradually mix in the sifted powdered sugar, one cup at a time, then add the vanilla extract. Beat for an additional minute or two until the frosting is luxuriously creamy and fluffy, ready to be spread or piped onto your cupcakes.
Step 5: Frost and Garnish
Once your cupcakes have cooled fully, generously frost each one with your cream cheese frosting. Top with your choice of fresh raspberries, freeze-dried raspberry crumbles, or even white chocolate shavings for a stunning finish that’s as delicious to look at as it is to eat.
How to Serve Raspberry Vanilla Cream Cheese Cupcakes Recipe
Garnishes
Adding garnishes is such a fun way to elevate these cupcakes. Fresh raspberries bring a bright, juicy burst, while freeze-dried raspberry crumbles add a crunchy texture and a vibrant pop of color. White chocolate shavings offer a creamy sweetness that nicely balances the tartness of the fruit and tanginess of the cream cheese frosting. Feel free to get creative here to match your mood or occasion!
Side Dishes
These cupcakes pair wonderfully with light accompaniments. A cup of freshly brewed tea or a fruity sparkling lemonade complements the sweet and tangy flavors beautifully. For a more decadent afternoon treat, serve alongside a bowl of fresh mixed berries or a dollop of whipped cream to round things out.
Creative Ways to Present
If you’re planning to impress guests or just want to make your dessert spread pop, try presenting these cupcakes in a decorative tiered stand or wrapped individually in cupcake boxes for gifting. You could even pipe the frosting into rosettes or make a two-tone effect by mixing in some raspberry puree into part of the frosting. The Raspberry Vanilla Cream Cheese Cupcakes Recipe is versatile and ready to shine in all kinds of presentations.
Make Ahead and Storage
Storing Leftovers
Because these cupcakes contain cream cheese frosting, it’s best to store any leftovers in the refrigerator. Place them in an airtight container to keep them from drying out and to maintain that fresh flavor. When you’re ready to enjoy, just take them out and let them sit at room temperature for 20 to 30 minutes to soften the frosting for the perfect bite.
Freezing
If you want to prepare ahead or save some for later, these cupcakes freeze wonderfully. Freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. Frost after thawing in the fridge overnight, then bring to room temperature before serving to preserve the freshness and texture.
Reheating
Since these cupcakes are best served chilled or at room temperature, reheating isn’t typically necessary. However, if you prefer a slightly warm cupcake, remove the frosting and microwave the cupcake alone for about 10 seconds. Add the frosting back on once warmed, and enjoy the subtle contrast of temperatures.
FAQs
Can I use frozen raspberries for this Raspberry Vanilla Cream Cheese Cupcakes Recipe?
Yes, you can substitute frozen raspberries, but make sure to thaw and drain them well to avoid extra moisture in the batter, which could affect the cupcake texture.
How do I prevent cream cheese frosting from becoming runny?
Keep the cream cheese and butter well chilled before mixing and avoid overheating the frosting. Also, add powdered sugar gradually to help maintain the frosting’s firmness and fluffiness.
Can I make these cupcakes dairy-free?
With some tweaks like using dairy-free butter and cream cheese alternatives, plus plant-based milk, you can adapt this Raspberry Vanilla Cream Cheese Cupcakes Recipe to be dairy-free while keeping much of the original flavor.
Is it okay to substitute other berries?
Absolutely! Blueberries or blackberries can be used, but raspberries in this recipe provide a lovely tartness that pairs beautifully with the vanilla and cream cheese.
Why should I not overmix the batter after adding raspberries?
Overmixing can cause the cupcakes to become dense and tough. Gently folding in the raspberries preserves the delicate texture and creates those beautiful berry pockets throughout the cupcakes.
Final Thoughts
This Raspberry Vanilla Cream Cheese Cupcakes Recipe is truly one of those desserts that brings joy with every bite. With its blend of tender vanilla cake, fresh raspberries, and dreamy cream cheese frosting, it’s perfect for celebrations or just treating yourself because you deserve it. I can’t wait for you to try making these cupcakes and sharing them with your loved ones – trust me, they will be asking for seconds!
Print
Raspberry Vanilla Cream Cheese Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Raspberry Vanilla Cream Cheese Cupcakes, featuring moist vanilla cupcakes bursting with fresh raspberries and topped with a luscious cream cheese frosting. Perfect for spring celebrations or any time you crave a fruity, creamy dessert.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup fresh raspberries (lightly mashed)
For the Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
For Garnish (optional):
- Fresh raspberries
- Freeze-dried raspberry crumbles
- White chocolate shavings
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream butter and sugar: In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar together until light and fluffy, which aerates the batter for tender cupcakes.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition, then incorporate the vanilla extract to infuse the batter with flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk, beginning and ending with the flour mixture to maintain batter consistency. Gently fold in the lightly mashed raspberries until just combined, taking care to not overmix to preserve texture.
- Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preparing them for frosting application.
- Prepare cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, one cup at a time, beating until fluffy and well incorporated. Mix in the vanilla extract and continue beating for an additional 1–2 minutes until creamy and spreadable.
- Frost and garnish: Once the cupcakes are fully cooled, frost them with the cream cheese frosting. Optionally, garnish with fresh raspberries, freeze-dried raspberry crumbles, or white chocolate shavings to enhance presentation and flavor.
Notes
- For a swirl effect, fold in raspberry jam into the batter or the frosting.
- Add a teaspoon of lemon juice to the frosting for a tangier flavor.
- Store cupcakes in the refrigerator and bring them to room temperature before serving for optimal taste and texture.
