If you are searching for a delightful treat that combines the rich, creamy tang of cream cheese with the bright, sweet bursts of fresh raspberries, look no further than this Raspberry Vanilla Cream Cheese Cupcakes Recipe. These cupcakes offer a perfect balance of fluffy vanilla sponge studded with juicy raspberries, topped with luscious homemade cream cheese frosting that is both smooth and irresistibly flavorful. Whether you’re baking for a special occasion or simply to brighten your day, this recipe guarantees smiles and second helpings alike.
Ingredients You’ll Need
This Raspberry Vanilla Cream Cheese Cupcakes Recipe calls for straightforward ingredients that you probably have in your pantry, yet each plays a crucial role in delivering that perfect texture, taste, and gorgeous presentation. Fresh raspberries add bursts of tart sweetness while the cream cheese frosting brings creamy richness that elevates every bite.
- All-purpose flour: The foundation for tender, fluffy cupcakes that hold their shape beautifully.
- Baking powder: A leavening agent that ensures the cupcakes rise light and airy.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter (softened): Adds richness and moisture to both batter and frosting.
- Granulated sugar: Sweetens the batter while helping create a soft crumb.
- Large eggs: Bind ingredients together and contribute to structure and tenderness.
- Vanilla extract: Infuses warm, comforting aroma and flavor to the cupcakes and frosting.
- Whole milk: Adds moisture and keeps the texture tender.
- Fresh or frozen raspberries: Tossed lightly in flour to prevent sinking, these jewels burst with berry goodness in every bite.
- Cream cheese (softened): For a tangy, creamy frosting that pairs perfectly with the raspberry cupcakes.
- Powdered sugar: Sweetens and thickens the frosting to a luscious consistency.
- Heavy cream: Adjusts frosting texture to silky smooth and spreadable perfection.
- Extra raspberries for garnish: Adds a fresh, elegant finishing touch to each cupcake.
How to Make Raspberry Vanilla Cream Cheese Cupcakes Recipe
Step 1: Prepare Dry Ingredients
Start by whisking together the all-purpose flour, baking powder, and salt in a medium bowl. This ensures the baking powder is evenly distributed, which will help your cupcakes rise consistently and have the perfect crumb texture.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture lightens in color and becomes fluffy. This aeration step is key to creating a tender and moist cupcake batter that yields a soft texture everyone will love.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Then, mix in the vanilla extract for that classic, warm flavor that complements the raspberries beautifully.
Step 4: Combine Dry and Wet Ingredients
Alternate adding the dry flour mixture and whole milk to the wet ingredients in three parts, starting and ending with the dry mixture. Be careful not to overmix—just stir until combined to keep your cupcakes light and tender.
Step 5: Fold in the Raspberries
Gently fold in the raspberries that have been tossed lightly in flour. This little trick prevents the berries from sinking to the bottom of your cupcakes, giving you that perfect berry burst right in the center of each bite.
Step 6: Bake to Perfection
Spoon the batter evenly into a lined 12-cup muffin pan, filling each about three-quarters full. Bake in a preheated oven at 350°F (175°C) for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly in the pan before transferring them to a wire rack to cool fully.
Step 7: Make the Cream Cheese Frosting
Beat softened cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar, then mix in vanilla extract and enough heavy cream to achieve a spreadable consistency. This frosting is silky, rich, and the ideal complement to the fresh raspberry-studded cupcakes.
Step 8: Frost and Garnish
Once the cupcakes are completely cool, generously frost each one and garnish with fresh raspberries for a perfect finishing touch that’s as pretty as it is delicious.
How to Serve Raspberry Vanilla Cream Cheese Cupcakes Recipe
Garnishes
Fresh raspberries on top make the cupcakes look inviting while adding an extra pop of freshness. You might also sprinkle a little edible flower petal or a light dusting of powdered sugar to give a charming, elegant presentation that wows guests every time.
Side Dishes
Pairing these cupcakes with a cup of hot tea or freshly brewed coffee brings out their vanilla and cream cheese notes beautifully. For brunch or a dessert spread, consider serving alongside fresh fruit salad or a light lemon sorbet to balance the richness.
Creative Ways to Present
Try layering crumbled cupcakes with frosting and raspberries in a glass for a rustic parfait presentation. Or, pipe the frosting on in swirls using a decorative tip, then drizzle with a raspberry coulis for a gourmet touch that will impress everyone.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting needs to stay cool to maintain its texture and prevent spoilage while keeping the cupcakes moist.
Freezing
You can freeze unfrosted cupcakes in a sealed container or freezer bag for up to 2 months. When ready to enjoy, thaw at room temperature and frost just before serving to preserve the fresh texture and flavor.
Reheating
For cupcakes that have been chilled, allow them to come to room temperature before eating or warm them gently in the microwave for 10 to 15 seconds. Avoid heating frozen cupcakes with frosting on to keep the frosting intact.
FAQs
Can I use frozen raspberries for this recipe?
Absolutely! Frozen raspberries work great; just make sure to toss them lightly in flour before folding into the batter to prevent them from sinking and bleeding too much color.
What if I don’t have whole milk; can I substitute it?
Yes, whole milk is ideal for richness, but you can substitute with 2% or even a dairy-free milk alternative like almond or oat milk. Just keep in mind it may slightly affect the texture and taste.
How can I make the cream cheese frosting less sweet?
Simply reduce the powdered sugar by about a quarter cup and add a teaspoon or two of lemon zest; this will balance the sweetness with a bright, tangy note.
Can I make these cupcakes vegan or dairy-free?
This specific recipe relies on dairy and eggs for structure and flavor, but you could experiment with plant-based alternatives like vegan butter, cream cheese, and an egg replacer. The texture will differ, though, so adjustments are key.
What’s the best way to prevent raspberries from sinking?
Tossing the raspberries in a little flour before folding them into the batter is the best trick. It helps suspend them evenly throughout the cupcakes without settling at the bottom.
Final Thoughts
This Raspberry Vanilla Cream Cheese Cupcakes Recipe is a true crowd-pleaser that combines simple ingredients into a show-stopping bake. The tender vanilla cake bursting with tangy raspberries, topped by the smooth, dreamy cream cheese frosting, is pure indulgence you’ll want to make again and again. So grab your mixing bowl and whip up a batch today—you’ll be delighted with every irresistible bite!
Print
Raspberry Vanilla Cream Cheese Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Vanilla Cream Cheese Cupcakes combine moist, fluffy vanilla cupcakes with bursts of fresh raspberries and a luscious cream cheese frosting. Perfect for dessert lovers, this recipe offers a fruity twist on a classic favorite with a rich, tangy finish.
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ½ cup whole milk
- ½ cup fresh or frozen raspberries (lightly tossed in flour)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (as needed for texture)
- Extra raspberries for garnish
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to prevent sticking and ensure easy removal of the cupcakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for tender cupcakes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating thoroughly after each addition, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the butter mixture in three parts, alternating with the whole milk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing which can lead to dense cupcakes.
- Fold in Raspberries: Gently fold in the raspberries that have been tossed in flour to help prevent them from sinking to the bottom during baking.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about ¾ full to allow room for rising without overflowing.
- Bake: Place the muffin pan in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cupcakes: Let cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and ensures proper frosting application.
- Prepare Frosting: Beat the cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar, then mix in vanilla extract and 1–2 tablespoons of heavy cream until the frosting is light and spreadable.
- Frost and Garnish: Once cupcakes are completely cooled, frost them evenly with the cream cheese frosting and garnish with fresh raspberries for a beautiful presentation.
Notes
- Make sure raspberries are dry before adding to the batter to prevent sinking.
- For a tangy twist, add a touch of lemon zest to the frosting.
- Cupcakes can be stored in the fridge for up to 3 days to maintain freshness.
