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