Irresistible Raspberry Vanilla Cream Cheese Cupcakes Recipe

Sweet bakers adore these raspberry vanilla cream cheese cupcakes that blend tangy fruit with smooth, velvety cream cheese.

Delicate raspberries swirl through light vanilla batter, creating a delightful contrast of flavors.

Soft and tender, these cupcakes promise pure dessert bliss with every single bite.

The cream cheese frosting adds a luxurious richness that perfectly complements the bright berry notes.

Elegant yet simple, this recipe turns an ordinary afternoon into a special treat.

Whip up these cupcakes and watch faces light up with pure joy.

Bring a batch to your next gathering and become the ultimate dessert hero.

Raspberry Vanilla Cream Cheese Cupcakes You’ll Love

• Quick Nutritional Boost: Packed with protein from Greek yogurt and whole grains from rice cakes, this snack delivers a healthy punch perfect for busy individuals seeking balanced nutrition.
• Customize with Ease: Versatile recipe allows endless topping combinations, making it ideal for different taste preferences and dietary needs with simple ingredient swaps.
• Zero Cooking Required: No heating or complex preparation needed, allowing anyone from kids to adults to assemble this delightful snack in mere moments without kitchen skills.
• Flexible Occasions: Great for quick breakfasts, afternoon energy boosts, post-workout refueling, or kid-friendly after-school treats that satisfy hunger without compromising nutrition.

Ingredients for Raspberry Vanilla Cream Cheese Cupcakes

• All-Purpose Flour: A key ingredient that provides structure and texture to the cupcakes.
• Baking Powder: This leavening agent helps the cupcakes rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cupcake batter.

• Butter, Sugar: These ingredients create a rich and sweet base for the cupcakes.
• Eggs: They bind the ingredients together and add moisture to the batter.
• Vanilla Extract: Provides a warm, classic flavor to the cupcake base.
• Milk: Adds moisture and helps create a soft, tender crumb.

• Raspberries, Sugar, Lemon Juice: These ingredients combine to create a tangy and sweet fruit filling.
• Cornstarch: Helps thicken the raspberry compote and give it a smooth consistency.

• Cream Cheese, Butter: Provide a rich and creamy base for the frosting.
• Powdered Sugar: Adds sweetness and helps create a smooth, spreadable texture.
• Vanilla Extract: Enhances the flavor of the cream cheese frosting.

• Fresh Raspberry: Optional topping for additional visual appeal and fresh flavor.

How to Make Raspberry Vanilla Cream Cheese Cupcakes

Step 1: Warm Up the Oven

Turn your oven to 350F (175C) and place cupcake liners in a muffin tin.

Step 2: Create the Dry Mix

• Flour
• Baking powder
• Salt

Set this mixture aside for later use.

Step 3: Cream Butter and Sugar

In a large bowl, beat butter and sugar until they transform into a light, fluffy cloud-like mixture.

Step 4: Add Egg Magic

Introduce eggs one at a time, mixing thoroughly after each addition.

Pour in vanilla extract and blend smoothly.

Step 5: Combine Wet and Dry Ingredients

Gradually fold dry flour mixture into butter mixture, alternating with milk.

Start and end with flour mixture to ensure perfect texture.

Step 6: Fill Cupcake Liners

Distribute batter evenly into cupcake liners, filling each about two-thirds full.

Step 7: Bake to Perfection

Slide muffin tin into the oven and bake for 18-20 minutes. Check doneness by inserting a toothpick – it should come out clean.

Allow cupcakes to cool completely.

Step 8: Craft Raspberry Compote

• Raspberries
• Sugar
• Lemon juice

Cook over medium heat, stirring frequently until raspberries break down.

Step 9: Thicken the Compote

Add cornstarch slurry and cook for 1-2 minutes until mixture reaches a thick consistency. Remove from heat and cool completely.

Step 10: Whip Cream Cheese Frosting

Beat cream cheese and butter in a large bowl until smooth and creamy.

Step 11: Create Fluffy Frosting

Gradually add powdered sugar, one cup at a time, beating until frosting becomes light and fluffy.

Step 12: Enhance Frosting Flavor

Mix in vanilla extract for an extra layer of deliciousness.

Step 13: Hollow Out Cupcakes

Use a small spoon or cupcake corer to create a small center cavity in each cupcake.

Step 14: Fill with Raspberry Goodness

Carefully fill the hollowed cupcake centers with cooled raspberry compote.

Step 15: Frost and Decorate

Generously cover cupcakes with cream cheese frosting using a piping bag or spatula.

Step 16: Final Touch

Drizzle remaining raspberry compote over cupcakes or crown each with a fresh raspberry.

Pro Tips for Raspberry Vanilla Cream Cheese Cupcakes

• Carefully measure flour and avoid overmixing batter to keep cupcakes moist and tender.
• Stir raspberries constantly and use cornstarch slurry to achieve perfect thick, glossy texture.
• Ensure cream cheese and butter are at room temperature for lump-free, silky cream cheese frosting.
• Use a cupcake corer or small spoon to create even, neat centers for raspberry compote filling.
• Add a touch of lemon zest to raspberry compote for bright, tangy undertones that complement sweet cupcakes.

Variations on Raspberry Vanilla Cream Cheese Cupcakes

• Gluten-Free Raspberry Vanilla Cupcakes: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version.
• Vegan Berry Cream Cupcakes: Swap butter with coconut oil, eggs with flax eggs, cream cheese with cashew cream, and use plant-based milk.
• Lemon Blueberry Cream Cheese Version: Substitute raspberries with blueberries and add lemon zest to the batter for a citrusy flavor profile.
• Low-Sugar Raspberry Cupcakes: Use stevia or monk fruit sweetener instead of sugar, and replace powdered sugar with a sugar-free alternative in frosting.

Pairing Suggestions for Raspberry Vanilla Cream Cheese Cupcakes

• Sip Sweet Moscato: Pair these delightful cupcakes with a chilled, light Moscato wine that complements the raspberry's tartness and enhances the vanilla's sweetness.
• Brew Vanilla Chai Tea: Serve alongside a warm vanilla chai tea that echoes the cupcake's vanilla notes and provides a cozy, spiced contrast to the fruity filling.
• Scoop Lavender Honey Ice Cream: Top with a dollop of lavender honey ice cream, creating a harmonious blend of floral, sweet, and tangy flavors that dance with the raspberry cream cheese cupcake.
• Blend Berry Smoothie: Whip up a fresh mixed berry smoothie that amplifies the raspberry profile while offering a cool, refreshing counterpoint to the rich, creamy frosting.

Storage Advice for Raspberry Vanilla Cream Cheese Cupcakes

• Store cupcakes in an airtight container in the refrigerator for up to 4 days. Place a sheet of wax paper between layers to prevent frosting from sticking.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Bake cupcakes, cool completely, and freeze without frosting or filling for maximum freshness. Thaw and add toppings just before serving to maintain texture.
• Keep cupcakes at room temperature for 1-2 days if serving soon. Cover loosely with plastic wrap to prevent drying out, but avoid sealing completely to prevent condensation.

FAQs

• Can I use frozen raspberries for the compote?

Yes, frozen raspberries work perfectly. Just thaw them before cooking and ensure you drain any excess liquid to maintain the right compote consistency.

• How do I prevent my cupcake centers from collapsing?

Avoid overmixing the batter and ensure your baking powder is fresh. Also, don’t open the oven door during baking, as sudden temperature changes can cause cupcakes to sink.

• What if my cream cheese frosting is too runny?

Refrigerate the mixture for 15-20 minutes to firm it up. If it’s still too soft, add a bit more powdered sugar until you reach the desired consistency.

Raspberry Vanilla Cream Cheese Cupcakes Recipe

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• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Sweet raspberry vanilla cream cheese cupcakes blend delicate flavors into pure dessert magic. Creamy frosting and fresh berries crown these irresistible treats that will delight your senses and satisfy every dessert craving.

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Ingredients

Scale 1x2x3x

Flour and Dry Ingredients:

• 1 1/2 cups (192 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Dairy and Wet Ingredients:

• 1/2 cup (113 grams) unsalted butter, softened
• 1 cup (200 grams) granulated sugar
• 2 large eggs
• 1/2 cup (120 milliliters) milk
• 1 teaspoon pure vanilla extract

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Instructions

1. Warm the oven to 350F and position cupcake liners in a muffin tin.
2. Whisk flour, baking powder, and salt in a medium mixing bowl, setting the dry ingredients aside.
3. Cream butter and sugar in a large bowl until light and airy, creating a smooth base.
4. Incorporate eggs individually, ensuring thorough blending after each addition, then mix in vanilla extract.
5. Gradually fold dry ingredients into butter mixture, alternating with milk and ending with flour mixture.
6. Distribute batter evenly into cupcake liners, filling each approximately two-thirds full.
7. Bake for 18-20 minutes until a toothpick emerges clean when inserted into cupcake centers.
8. Allow cupcakes to cool completely at room temperature.
9. Prepare raspberry compote by combining raspberries, sugar, and lemon juice in a saucepan over medium heat.
10. Stir frequently until raspberries break down and release their juices.
11. Add cornstarch slurry and continue cooking for 1-2 minutes until mixture thickens.
12. Remove compote from heat and let cool thoroughly.
13. Blend cream cheese and butter until smooth and uniform in a large mixing bowl.
14. Gradually incorporate powdered sugar, beating until frosting becomes light and fluffy.
15. Blend in vanilla extract for enhanced flavor.
16. Carefully hollow out cupcake centers using a small spoon or cupcake corer.
17. Fill each cavity with prepared raspberry compote.
18. Generously pipe or spread cream cheese frosting over cupcake surfaces.
19. Finish by drizzling remaining compote or placing a fresh raspberry on top as an elegant garnish.

Notes

• Ensure butter and eggs are at room temperature for smoother batter mixing and better cupcake texture.
• Avoid overmixing the batter to prevent tough, dense cupcakes by stopping when ingredients are just combined.
• Use fresh, ripe raspberries for the most vibrant and intense fruit flavor in the compote.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cupcake’s soft structure.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 199 kcal
• Sugar: 15 g
• Sodium: 125 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 45 mg