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
Scale
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.
