Hey, cupcake enthusiasts! If you’re in the mood for a dessert that’s as pretty as it is delicious, then these Raspberry Vanilla Cream Cheese Cupcakes are calling your name. Imagine fluffy vanilla cupcakes topped with a tangy-sweet cream cheese frosting and a burst of fresh raspberries—sounds like dessert heaven, right? Trust me, these little treats are everything you’ve been craving and more. They’re perfectly balanced in sweetness, with a rich creaminess that pairs wonderfully with the tartness of the raspberries. Get ready to fall in love.

Why You’ll Love Raspberry Vanilla Cream Cheese Cupcakes

These cupcakes aren’t just cute—they pack a punch of flavor! Here’s why they’re a must-bake:

Fluffy and Moist: The vanilla cupcakes are light, airy, and incredibly moist. The cream cheese frosting adds richness without being overly sweet.
Tart & Sweet Combo: Fresh raspberries add a burst of natural sweetness that cuts through the richness of the frosting. It’s like a little explosion of flavor in every bite.
Perfect for Any Occasion: Whether you’re celebrating a birthday, enjoying a special family dinner, or just want a little treat to brighten your day, these cupcakes fit the bill.
Easy to Make: You don’t need to be a pro baker to make these! They’re straightforward and come together quickly, so you can enjoy them without the stress.

Ingredients

Here’s what you’ll need to bring these cupcakes to life:

Vanilla Extract:

The star of the cupcakes—gives that classic, comforting vanilla flavor everyone loves.

All-Purpose Flour:

Provides the structure for the cupcakes, making them light but not too airy.

Baking Powder:

Helps the cupcakes rise and gives them that soft, pillowy texture.

Granulated Sugar:

Sweetens the cupcakes just enough to balance out the tartness of the raspberries.

Butter:

Adds richness and flavor, making the cupcakes tender and soft.

Eggs:

Essential for binding everything together and giving the cupcakes their structure.

Milk:

Helps keep the cupcakes moist and contributes to their light texture.

Cream Cheese:

For that smooth, tangy flavor in the frosting—it’s what takes these cupcakes from good to amazing!

Powdered Sugar:

The key to creating that thick, creamy frosting that holds its shape beautifully.

Fresh Raspberries:

The little pops of sweetness and tartness that make these cupcakes extra special. You can also use frozen raspberries if you prefer!

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get baking! These cupcakes are easy to make, and you’ll be enjoying them in no time.

Preheat the Oven:

Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, or grease it lightly.

Prepare the Cupcake Batter:

In a large mixing bowl, cream together the butter and sugar until light and fluffy. This takes about 2-3 minutes. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Add Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined—don’t overdo it!

Bake the Cupcakes:

Divide the batter evenly among the cupcake liners, filling each about 2/3 of the way full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Make the Frosting:

While the cupcakes are cooling, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until fluffy. Add a splash of vanilla extract and a pinch of salt to taste.

Assemble the Cupcakes:

Once the cupcakes have completely cooled, pipe or spread the cream cheese frosting on top of each one. Garnish with fresh raspberries for a pop of color and an extra burst of flavor.

Nutrition Facts

Servings: 12
Calories per serving: 350

Preparation Time

Prep Time: 15 minutes
Cook Time: 18-22 minutes
Total Time: 35-40 minutes

How to Serve Raspberry Vanilla Cream Cheese Cupcakes

These cupcakes are perfect just as they are, but here are a few ideas to make them even more irresistible:

With a Cup of Tea: Enjoy them with a warm cup of your favorite tea. The combination of creamy frosting and fruity tartness is simply perfect for a cozy treat.
For a Party or Celebration: These cupcakes are a great addition to any dessert table. Arrange them on a tiered tray for a beautiful presentation!
As a Dessert Buffet: Serve them alongside other mini desserts like fruit tarts or macarons for a sweet spread that everyone will love.

Additional Tips

Don’t Overmix the Batter: To ensure your cupcakes stay light and fluffy, mix the ingredients just until combined. Overmixing can result in dense cupcakes.
Make Them Ahead: These cupcakes can be made a day in advance. Just store them in an airtight container at room temperature, and they’ll stay fresh and delicious.
Frosting Tip: If you want the frosting to be extra fluffy, chill the cream cheese before you beat it. This will help it come together more easily and create a smoother frosting.
Use Fresh Raspberries: Fresh raspberries will give the best flavor and texture, but frozen ones will work too. Just make sure to thaw and drain them before using.

FAQ Section

Q1: Can I use frozen raspberries instead of fresh?
A1: Yes, you can! Just make sure to thaw and drain the raspberries before adding them to the cupcakes to avoid extra moisture in the batter.

Q2: Can I use a different type of frosting?
A2: Absolutely! If cream cheese isn’t your thing, you could swap it out for buttercream frosting or even a whipped cream frosting for a lighter alternative.

Q3: Can I make these cupcakes ahead of time?
A3: Yes! You can bake the cupcakes a day ahead and store them in an airtight container. Frost them just before serving for the freshest flavor.

Q4: How do I store leftovers?
A4: Store your leftover cupcakes in an airtight container at room temperature for up to 2-3 days. They also freeze well for up to a month!

Q5: Can I make these cupcakes gluten-free?
A5: Yes! You can use a gluten-free all-purpose flour blend as a substitute for regular flour. Just make sure to check that your baking powder is gluten-free too.

Q6: Can I add something else to the frosting?
A6: Yes, you can! Add a little lemon zest for a citrusy twist, or mix in some fresh berries to create a fruit-flavored frosting.

Q7: How do I prevent the raspberries from sinking to the bottom?
A7: Coat the raspberries in a little flour before folding them into the batter. This will help keep them suspended and evenly distributed throughout the cupcakes.

Q8: Can I make these cupcakes mini-sized?
A8: Absolutely! Just reduce the baking time to around 10-12 minutes for mini cupcakes, and keep an eye on them to prevent overbaking.

Q9: Can I use a different fruit in the cupcakes?
A9: Definitely! You could use blueberries, blackberries, or even chopped strawberries for a fun twist. Just make sure to adjust the fruit quantity based on size and sweetness.

Q10: Can I skip the frosting?
A10: While the cream cheese frosting is a big part of the cupcake’s charm, you can certainly enjoy the cupcakes without it. You could dust them with powdered sugar or top with a little whipped cream instead!

Conclusion

These Raspberry Vanilla Cream Cheese Cupcakes are the perfect combination of sweet, tart, and creamy—everything you could want in a cupcake! Whether you’re treating yourself or sharing with friends and family, these cupcakes are sure to be a crowd-pleaser. So grab your apron and start baking—you’re about to fall in love with this sweet, tangy treat! Enjoy!