Print

Raspberry Vanilla Cream Cheese Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These soft and fluffy cupcakes are filled with a sweet raspberry compote and topped with creamy vanilla cream cheese frosting—perfect for any special occasion or just a treat to brighten your day!  #cupcakes #raspberrydesserts #creamcheesefrosting #bakingfun #sweettooth

Ingredients

Scale

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk

For the Raspberry Compote:

  • 1 1/2 cups fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  • Make the Cupcakes:
    • Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    • In a large bowl, beat the butter and sugar together until light and fluffy.
    • Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
    • Gradually add the dry flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour.
    • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
    • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
  • Prepare the Raspberry Compote:
    • In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down.
    • Add the cornstarch slurry and cook for another 1-2 minutes until the mixture thickens.
    • Remove from heat and let cool completely.
  • Make the Cream Cheese Frosting:
    • In a large bowl, beat the cream cheese and butter together until smooth and creamy.
    • Gradually add the powdered sugar, 1 cup at a time, beating until fluffy.
    • Mix in the vanilla extract.
  • Assemble the Cupcakes:
    • Use a small spoon or cupcake corer to remove a small portion of the center of each cupcake. Fill the hollow with raspberry compote.
    • Frost the cupcakes generously with the cream cheese frosting using a piping bag or spatula.
    • Garnish with a drizzle of the remaining raspberry compote or a fresh raspberry on top.

Notes

  • For extra flavor, top with a fresh mint leaf for a pop of color and freshness.
  • Store the cupcakes in an airtight container for up to 3 days.

Nutrition

Find it online: https://easyfoodflash.com/raspberry-vanilla-cream-cheese-cupcakes/