If you’re looking for a showstopping treat that beautifully mingles fluffy vanilla cake, bursts of fresh raspberries, and a dreamy swirl of tangy-sweet cream cheese frosting, Raspberry Vanilla Cream Cheese Cupcakes are here to make your dessert dreams come true. These cupcakes have it all — airy texture, vibrant flavor, and a gorgeous presentation that’ll brighten up any gathering, from spring brunches to cozy tea times. Every bite delivers a delightful contrast between the delicate vanilla crumb, juicy raspberries, and decadent frosting, making these cupcakes a must-try recipe for berry lovers and frosting fans alike.

Raspberry Vanilla Cream Cheese Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

With a short and classic ingredient list, every component in these Raspberry Vanilla Cream Cheese Cupcakes serves a delicious purpose. Each item is chosen to keep things simple, yet every ingredient helps build the soft crumb, vibrant filling, or luscious finish you’ll crave.

All-purpose flour: Gives your cupcakes a soft structure, perfect for holding juicy berry pockets.
Baking powder: Ensures every cupcake rises into a gorgeous fluffy dome.
Salt: Brightens all the flavors, making the vanilla and berries really pop.
Unsalted butter (softened): Adds rich flavor and helps achieve that tender cupcake crumb and satiny frosting.
Granulated sugar: Gives sweetness while helping yield light, moist cakes.
Large eggs: Bind everything together and add luxurious texture.
Vanilla extract: Deepens the flavor and brings out that irresistible bakery aroma.
Whole milk: Keeps the crumb moist and fluffy, never dry.
Fresh raspberries (lightly mashed): Deliver tangy, juicy surprises in every bite; lightly mashing creates a better distribution in the batter.
Cream cheese (softened): Foundation for the ultra-creamy, slightly tangy frosting you’ll want to eat by the spoonful.
Powdered sugar (sifted): Blends smoothly into the frosting for a silky finish with just the right sweetness.
Optional garnishes: Fresh raspberries, freeze-dried raspberry crumbles, or white chocolate shavings make every cupcake look as fabulous as it tastes.

How to Make Raspberry Vanilla Cream Cheese Cupcakes

Step 1: Prep Everything

Begin by preheating your oven to 350°F (175°C) and line a 12-cup muffin pan with your favorite cupcake liners. Giving your ingredients time to come to room temperature is key here, especially the butter and cream cheese, so your batter and frosting both turn out incredibly smooth and tender.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures every cupcake rises evenly and allows the dry ingredients to blend harmoniously, setting the stage for an airy base that lets the raspberry flavor shine.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This step is where the magic starts — you’ll see your mixture become pale and creamy, and all that air you’re whipping in ensures a delicate, bakery-quality texture in your Raspberry Vanilla Cream Cheese Cupcakes.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is incorporated fully before adding the next. Pour in the vanilla extract, which deepens the aroma and gives your cupcakes their signature warmth.

Step 5: Combine Wet and Dry Ingredients

Add a third of the dry ingredients to your butter-sugar-egg mixture, then pour in a third of the milk. Alternate additions, starting and ending with the flour mixture, and mix until just combined. This alternating method prevents overmixing (which would toughen the crumb) and guarantees a moist, fluffy cupcake every time.

Step 6: Fold in Raspberries

Gently stir in the lightly mashed fresh raspberries so they’re evenly dispersed. Do not overmix — you want streaks and bursts of berry, not a fully pink batter. This step gives each Raspberry Vanilla Cream Cheese Cupcake lovely pockets of tartness and gorgeous pops of color.

Step 7: Fill and Bake

Spoon the batter evenly into your prepared cupcake liners, filling each about two-thirds full. Slide the tray into the oven and bake for 18 to 22 minutes. You’ll know they’re done when the tops are golden and a toothpick inserted comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling completely. Patience pays off — frosting clings best to a fully cool cupcake.

Step 8: Whip up the Cream Cheese Frosting

While the cupcakes cool, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, and keep mixing until the frosting turns light, fluffy, and irresistible. Finally, blend in the vanilla extract for that classic bakery finish. If you want a hint of tang, sneak in a teaspoon of lemon juice here!

Step 9: Frost and Garnish

Once the cupcakes are cool, pile on the cream cheese frosting. Don’t worry about perfection — even a spoon-swirl looks gorgeous. Top each cupcake with fresh raspberries, a sprinkle of freeze-dried raspberries, or a little white chocolate for good measure. There you have it: Raspberry Vanilla Cream Cheese Cupcakes ready to steal the show!

How to Serve Raspberry Vanilla Cream Cheese Cupcakes

Garnishes

Add a final touch with fresh raspberries perched on top, a scattering of freeze-dried raspberry crumbles, or delicate white chocolate shavings. Not only do these garnishes add bursts of flavor, but they also turn each Raspberry Vanilla Cream Cheese Cupcake into a tiny work of art that’s almost too pretty to eat… almost!

Side Dishes

Pair these cupcakes with a cup of fragrant Earl Grey tea or icy lemonade for a delicate springtime treat. If you’re planning a more decadent dessert plate, serve the Raspberry Vanilla Cream Cheese Cupcakes alongside a scoop of vanilla ice cream or tangy lemon sorbet to complement the sweet-tart berry flavor.

Creative Ways to Present

For special occasions, arrange the cupcakes on a vintage cake stand and scatter edible flowers around the base. For a brunch buffet, mini cupcake liners make bite-sized versions! Or, wrap each with colorful parchment and tie with a ribbon for charming party favors. However you serve them, Raspberry Vanilla Cream Cheese Cupcakes will always capture attention and hearts.

Make Ahead and Storage

Storing Leftovers

Keep your Raspberry Vanilla Cream Cheese Cupcakes fresh by storing them in an airtight container in the fridge. Thanks to the cream cheese frosting, refrigeration is safest — just bring them to room temperature before serving to enjoy their full, luscious flavor and texture.

Freezing

You can freeze unfrosted cupcakes for up to two months, wrapped tightly in plastic and tucked into a freezer bag. Thaw them overnight in the refrigerator, then add fresh frosting and garnishes before serving. While cream cheese frosting can be frozen, the texture is best when whipped up fresh.

Reheating

To recapture that just-baked cupcake magic, gently let chilled cupcakes come to room temp on the counter for 20 to 30 minutes. Warm unfrosted cupcakes in a low oven (about 300°F) for five minutes to refresh their crumb, but always frost after they’re fully cooled.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Just thaw and drain them well to avoid adding excess moisture. Fold them in gently to prevent streaking the batter too much.

How do I make my frosting thicker?

If your cream cheese frosting feels too soft, mix in more powdered sugar, a few tablespoons at a time, until you reach your ideal consistency. Chilling the frosting for a bit also helps it set nicely.

Can I make these cupcakes gluten-free?

Yes! Substitute a quality 1-for-1 gluten-free baking flour for the all-purpose flour, and double-check that your baking powder is gluten-free. The results will still be tender and delicious.

What if I want an extra raspberry punch?

For bigger berry flavor, swirl a spoonful of raspberry jam into the cupcake batter or the frosting before baking or frosting. Just be careful not to overmix!

Do I need to refrigerate Raspberry Vanilla Cream Cheese Cupcakes?

Yes, since the frosting includes cream cheese, refrigeration is a must for safety and freshness. They’re best when brought up to room temperature just before serving, making every bite heavenly.

Final Thoughts

If you’re ready for a cupcake that balances sweet, tart, creamy, and soft in every bite, Raspberry Vanilla Cream Cheese Cupcakes are calling your name. Whether for a celebration or just a special treat at home, these cupcakes are sure to draw smiles and plenty of compliments. Don’t wait — treat yourself and your loved ones to a batch of homemade joy!

Raspberry Vanilla Cream Cheese Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 17 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful combination of raspberry and vanilla with these moist and flavorful Raspberry Vanilla Cream Cheese Cupcakes. Topped with a luscious cream cheese frosting and optional raspberry garnishes, these cupcakes are perfect for any occasion.

Ingredients

Scale

For the cupcakes:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup whole milk
½ cup fresh raspberries (lightly mashed)

For the cream cheese frosting:

8 ounces cream cheese (softened)
½ cup unsalted butter (softened)
3 cups powdered sugar (sifted)
1 teaspoon vanilla extract

For garnish (optional):

Fresh raspberries
Freeze-dried raspberry crumbles
White chocolate shavings

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Prepare the cupcakes: Whisk together flour, baking powder, and salt. Cream butter and sugar, add eggs and vanilla. Alternate adding dry ingredients and milk, then stir in raspberries. Fill cupcake liners and bake for 18–22 minutes.
Make the frosting: Beat cream cheese and butter until smooth, add powdered sugar and vanilla, beat until fluffy.
Frost the cupcakes: Once cooled, frost the cupcakes and garnish as desired.