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
Scale
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.
