If you adore the magical combination of fruity and creamy in your desserts, then this Raspberry Vanilla Cream Cheese Cupcakes Recipe is about to become your new favorite indulgence. These cupcakes perfectly marry moist, tender vanilla cake with a luscious cream cheese frosting and a surprise burst of fresh raspberry filling right in the center. It’s the ideal balance between sweet and tart, soft and rich, making each bite utterly irresistible. Whether you’re baking for a special occasion or just treating yourself, these cupcakes bring joy and elegance with every crumb.
Ingredients You’ll Need
Whipping up this delightful Raspberry Vanilla Cream Cheese Cupcakes Recipe is surprisingly simple because every ingredient plays an essential role, whether it’s building the cake’s structure, adding depth of flavor, or creating that dreamy frosting texture. Here’s what you’ll gather to create these beauties:
- 1 1/2 cups all-purpose flour: The foundation of your cupcakes, providing the perfect crumb.
- 1 teaspoon baking powder: To give the cupcakes a light lift and fluffy texture.
- 1/2 teaspoon baking soda: Helps with rise and tender crumb.
- 1/4 teaspoon salt: Balances flavors and enhances sweetness.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the batter.
- 1 cup granulated sugar: Sweetens the cake and contributes to that tender crumb.
- 2 large eggs: Bind ingredients together and add structure.
- 1 teaspoon vanilla extract: Delivers classic vanilla warmth throughout.
- 1/2 cup sour cream: Gives tanginess and moisture for a tender crumb.
- 1/4 cup milk: Adjusts batter consistency and adds silkiness.
- 1/2 cup fresh raspberries (for filling): Bursting with sweetness and a touch of tartness for the center.
- 8 oz cream cheese, softened: The creamy base of the frosting that adds luscious tang.
- 1/2 cup unsalted butter, softened: Smooths out the frosting for a silky finish.
- 2 teaspoons vanilla extract: Enhances the frosting’s flavor.
- 3-4 cups powdered sugar: Sweetens and thickens the frosting to perfection.
- 1 tablespoon heavy cream (optional): Adjusts frosting consistency to spread or pipe with ease.
- 1/2 cup fresh raspberries: Freshen up the filling with lively fruitiness.
- 2 tablespoons granulated sugar: Sweetens the raspberry filling gently.
- 1 teaspoon lemon juice (optional): Brightens raspberry flavor and balances sweetness.
How to Make Raspberry Vanilla Cream Cheese Cupcakes Recipe
Step 1: Prepare the Cupcake Batter
Begin by whisking together your dry ingredients — flour, baking powder, baking soda, and salt. This little mix is key for the cupcakes to rise evenly and develop that soft crumb we love. In a separate bowl, beat the softened butter and sugar until they become creamy and light, setting the stage for a tender cake. Add the eggs in one by one, mixing well after each addition so they blend perfectly. Then stir in the vanilla extract to fill your kitchen with that irresistible aroma.
Step 2: Combine Wet and Dry Ingredients
Now the magic really begins. Add the dry ingredients to the wet mixture gradually, alternating with sour cream and milk. This technique keeps the batter smooth and prevents overmixing, which can toughen the cupcakes. Your batter should look velvety and just combined — perfect for baking to fluffy perfection.
Step 3: Bake the Cupcakes
Divide the batter evenly into a lined cupcake pan and bake at 350°F (175°C) for about 18-22 minutes. A simple toothpick test will tell you when they’re done: insert it in the center and it should come out clean or with a few tiny crumbs. Allow these little beauties to cool completely on a wire rack before moving on to frosting.
Step 4: Prepare the Raspberry Filling
While the cupcakes cool, it’s time to make that signature raspberry filling. Gently cook fresh raspberries with sugar over medium heat, mashing as they soften. Let the mixture simmer until it thickens slightly, transforming into a luscious jam-like filling that will surprise your guests when they bite in. Once thickened, remove from heat and cool down to room temperature.
Step 5: Make the Cream Cheese Frosting
For the dreamy frosting, beat together softened cream cheese and butter until smooth. Add vanilla extract for that extra hint of sweetness and gradually mix in powdered sugar. Adjust the frosting texture by adding heavy cream if needed, so it’s easy to spread or pipe. This frosting is rich, silky, and the perfect partner to the fruity cupcake filling.
Step 6: Assemble the Cupcakes
Core the cooled cupcakes to create a hollow center, then fill each cavity with a spoonful of the raspberry filling. Finally, pipe or spread the cream cheese frosting generously over the top. For a beautiful presentation, use a star tip and swirl the frosting elegantly. Your Raspberry Vanilla Cream Cheese Cupcakes Recipe is ready to impress!
How to Serve Raspberry Vanilla Cream Cheese Cupcakes Recipe
Garnishes
A fresh raspberry or a light dusting of powdered sugar on top of each frosted cupcake will add a little extra flair and freshness. You can also sprinkle some finely chopped pistachios or white chocolate shavings for a subtle crunch and elegance. These small touches elevate both presentation and flavor.
Side Dishes
These cupcakes shine on their own but also pair beautifully with a cup of afternoon tea, fresh fruit salad, or a light scoop of vanilla ice cream. The creamy texture and raspberry filling act as a dessert centerpiece, so keep sides simple and fresh to complement.
Creative Ways to Present
Try serving these cupcakes in pretty paper liners or mini cupcake stands to make your dessert table pop. You can also stack them in tiers for a special event or arrange on a platter with edible flowers and mint leaves for a garden party vibe. Presentation is part of the fun and will impress anyone lucky enough to get a bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh. They’ll stay moist and delicious for up to 3 days. Before serving, bring them to room temperature for the best flavor and softness.
Freezing
If you wish to prepare ahead, cupcakes (without frosting) freeze beautifully. Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 2 months. Thaw completely before frosting and filling to preserve freshness and texture.
Reheating
To enjoy your cupcakes warm, briefly microwave (about 10-15 seconds) once thawed, but be careful not to overheat as it can melt the frosting. Warming slightly brings out the vanilla flavor and softens the texture delightfully.
FAQs
Can I use frozen raspberries for the filling?
Yes, frozen raspberries work well as long as you thaw and drain excess liquid before cooking to avoid a watery filling. Cooking them down will also naturally thicken the mixture.
Is there an alternative to sour cream in the batter?
You can substitute sour cream with Greek yogurt or buttermilk, which provide similar moisture and tang, keeping the cupcakes tender and flavorful.
How do I prevent the cupcakes from sinking in the middle?
Make sure not to overmix your batter and bake immediately after mixing. Also, check your oven temperature with an oven thermometer to ensure even baking.
Can I make these cupcakes dairy-free?
With some substitutions like dairy-free cream cheese, butter alternatives, and plant-based milk, it’s possible to adapt this recipe, though the flavor and texture will vary a bit from the original.
What’s the best way to pipe the cream cheese frosting?
Use a piping bag fitted with a star or round tip for a beautiful finish. If you don’t have a piping bag, a zip-top bag with a corner snipped off works just as well for decorating!
Final Thoughts
This Raspberry Vanilla Cream Cheese Cupcakes Recipe brings together a stunning combination of flavors that feel both classic and exciting. It’s a recipe I always reach for when I want to impress, indulge, and simply enjoy something special made from scratch. I’m confident you’ll love every bite as much as I do, so grab your ingredients and get ready to bake these unforgettable cupcakes for yourself and your loved ones!
Print
Raspberry Vanilla Cream Cheese Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Raspberry Vanilla Cream Cheese Cupcakes featuring moist vanilla-flavored cupcakes filled with a luscious fresh raspberry filling and topped with smooth, tangy cream cheese frosting. Perfect for celebrations or a sweet treat, these cupcakes combine classic flavors with a vibrant fruity twist and creamy texture.
Ingredients
Cupcake Batter
- 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)
Raspberry Filling
- 1/2 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice (optional)
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)
Instructions
- Prepare the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to combine. In a large bowl, beat together the softened butter and granulated sugar until creamy and light in color. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, starting and ending with the dry ingredients, mixing until just combined to maintain a tender crumb.
- Bake the Cupcakes: Preheat your oven accordingly and pour the batter into cupcake liners. Bake the cupcakes for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cupcakes to cool completely in the pan set on a wire rack to prevent sogginess and ensure they are ready for filling and frosting.
- Prepare the Raspberry Filling: In a small saucepan, combine the 1/2 cup of fresh raspberries, 2 tablespoons of sugar, and optional lemon juice. Cook over medium heat for 5-7 minutes, mashing the berries as they soften. Allow the mixture to simmer until it thickens slightly, then remove from heat and let cool completely before using to prevent melting the frosting.
- Make the Cream Cheese Frosting: Beat the softened cream cheese and 1/2 cup softened butter together until smooth. Add vanilla extract, then gradually mix in powdered sugar, one cup at a time, until the frosting reaches your desired thickness. If the frosting is too thick, add heavy cream one tablespoon at a time until it’s smooth and spreadable, perfect for piping or spreading on cupcakes.
- Assemble the Cupcakes: Using a small knife or cupcake corer, remove a portion from the center of each cooled cupcake to create a cavity. Fill each cavity with a spoonful of the prepared raspberry filling. Then pipe or spread the cream cheese frosting over each cupcake. For a decorative touch, use a piping bag fitted with a star tip to create beautiful swirls on top.
- Serve and Enjoy: Present your cupcakes on a platter and enjoy this delightful combination of vanilla, raspberry, and cream cheese flavors. These cupcakes are perfect for parties, gatherings, or any time a special treat is desired.
Notes
- Ensure cupcakes are completely cool before filling and frosting to prevent melting or sliding of the frosting.
- Feel free to substitute fresh raspberries with frozen ones for the filling, just thaw and drain excess liquid before cooking.
- The lemon juice in the raspberry filling is optional but adds brightness to the flavor.
- Adjust powdered sugar in the frosting according to your preferred sweetness and consistency.
- For extra decorative effect, garnish the frosted cupcakes with a fresh raspberry on top.
