Description
Delight in these luscious Raspberry Vanilla Cream Cheese Cupcakes, combining fluffy vanilla cupcakes filled with sweet-tart raspberry filling and topped with smooth, creamy vanilla cream cheese frosting. Perfect for celebrations or a tasty treat!
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)
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)
Raspberry Filling
- 1/2 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice (optional)
Instructions
- Prepare the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to combine the dry ingredients. In a separate large bowl, beat the softened butter and granulated sugar together until creamy and light in color. Then add the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla extract. Gradually incorporate the dry ingredients alternately with sour cream and milk, starting and ending with the dry mix, until just combined to ensure a tender cupcake texture.
- Bake the Cupcakes: Preheat your oven to 350°F (175°C). Spoon the batter evenly into a cupcake pan lined with paper liners. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely in the pan on a wire rack before frosting to prevent melting.
- Prepare the Raspberry Filling: In a small saucepan over medium heat, combine 1/2 cup fresh raspberries, 2 tablespoons granulated sugar, and optional lemon juice. Cook for 5-7 minutes while mashing the raspberries to release their juices. Continue simmering until the mixture thickens slightly. Remove from heat and set aside to cool completely.
- Make the Cream Cheese Frosting: In a mixing bowl, beat softened cream cheese and butter until smooth and creamy. Add vanilla extract. Gradually add powdered sugar, one cup at a time, mixing well after each addition, until the frosting reaches desired consistency. If too thick, add heavy cream a tablespoon at a time to smooth and spread easily.
- Assemble the Cupcakes: Once cupcakes are cooled, use a small spoon or cupcake corer to create a cavity in the center of each cupcake. Fill each cavity with a spoonful of the cooled raspberry filling. Pipe the cream cheese frosting over the top of each cupcake using a piping bag fitted with a star tip for a decorative finish. Serve and enjoy your perfect Raspberry Vanilla Cream Cheese Cupcakes!
Notes
- Ensure cupcakes are completely cooled before adding filling and frosting to prevent melting.
- For easier coring of cupcakes, chill them in the refrigerator for 30 minutes before filling.
- Adjust raspberry filling sweetness by adding lemon juice or sugar to taste.
- You can substitute fresh raspberries with frozen ones; just thaw and drain before using.
- For dairy-free or vegan adaptations, substitute butter and cream cheese with plant-based alternatives.
