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
Scale
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.
