Description
Delight in these Raspberry Vanilla Cream Cheese Cupcakes, packed with fresh raspberries and topped with a luscious cream cheese frosting. Perfectly moist and fluffy, these American-style cupcakes combine the tartness of raspberries with the smooth sweetness of vanilla cream cheese frosting, making them an irresistible dessert for any occasion.
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 oven and prepare pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt creating the dry base for the cupcakes.
- Cream butter and sugar: In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time to fully incorporate them, then mix in the vanilla extract to infuse flavor.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the milk, beginning and ending with the flour mixture for even distribution. Gently stir in the lightly mashed raspberries just until combined, careful not to overmix to maintain the cupcake’s light texture.
- Fill cupcake liners and bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in 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, ensuring the frosting doesn’t melt when applied.
- Make cream cheese frosting: While cupcakes cool, beat the softened cream cheese and butter in a mixing bowl until smooth. Gradually add the sifted powdered sugar, one cup at a time, beating until fluffy. Mix in the vanilla extract and continue beating for 1–2 minutes until creamy and spreadable.
- Frost and garnish: Frost the cooled cupcakes generously with the cream cheese frosting. Optionally, garnish with fresh raspberries, freeze-dried raspberry crumbles, or white chocolate shavings to add texture and visual appeal.
Notes
- For a swirl effect, fold in raspberry jam into the batter or frosting.
- To make the frosting tangier, add a teaspoon of lemon juice.
- Store cupcakes in the refrigerator and bring them to room temperature before serving for best flavor and texture.
