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
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.
Notes
- You can fold in raspberry jam for a swirl effect in the batter or frosting.
- For a tangier frosting, add a teaspoon of lemon juice.
- Store cupcakes in the fridge and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 32g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
