Description
These Raspberry Vanilla Cream Cheese Cupcakes combine the sweetness of vanilla and the tartness of fresh raspberries, all nestled in a soft, fluffy cupcake. With a rich and creamy vanilla cream cheese frosting and a juicy raspberry filling, these cupcakes are perfect for any special occasion or as a delightful treat to brighten up your day. The balance of flavors and textures makes them a hit with everyone!
Ingredients
Scale
For the Cupcakes:
- 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)
For the 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)
For the Raspberry Filling:
- 1/2 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice (optional)
Instructions
- Prepare the Cupcake Batter:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 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. 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:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 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, combine the fresh raspberries, sugar, and lemon juice (if using).
- Cook over medium heat 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.
- Make the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add the vanilla extract and 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:
- Once the cupcakes have cooled, use a small spoon or a cupcake corer to remove a portion of the center of each cupcake.
- Fill each hole with a spoonful of the raspberry filling.
- Pipe the cream cheese frosting over each cupcake. You can use a piping bag with a star tip for a decorative finish.
- Serve and Enjoy:
- Garnish the cupcakes with additional fresh raspberries on top of the frosting for a fresh, vibrant look. Serve and enjoy these delicious cupcakes!
Notes
- You can substitute frozen raspberries if fresh ones aren’t available. Just be sure to thaw and drain them before using.
- These cupcakes can be stored at room temperature for 1-2 days or in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 27g
- Sodium: 140mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg