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Raspberry Vanilla Cream Cheese Cupcakes

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These soft and fluffy cupcakes are filled with a tangy raspberry compote and topped with a rich cream cheese frosting. Perfect for any occasion, they bring together the sweetness of vanilla, the tartness of raspberries, and the smoothness of cream cheese. Ideal for dessert tables, parties, or a sweet afternoon treat.

Ingredients

Scale
  1. 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:

    1. 8 oz cream cheese, softened
    2. 1/2 cup unsalted butter, softened
    3. 3 cups powdered sugar
    4. 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 until light and fluffy.
    • Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
    • Gradually add the 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 remaining raspberry compote or a fresh raspberry on top.

Notes

  • You can use fresh or frozen raspberries for the compote, just ensure the frozen raspberries are thawed and drained before use.
  • For added flavor, consider adding a little lemon zest to the frosting or cupcake batter.

Nutrition

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