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Vanilla Cream Cheese Cupcakes with Raspberry Buttercream

Vanilla Cream Cheese Cupcakes with Raspberry Buttercream

Vanilla Cream Cheese Cupcakes with Raspberry Buttercream

The secret to these delicious berries-and-cream cupcakes? Cream cheese — it gives the cake batter extra moisture and richness, and it pairs well with the raspberry frosting. This recipe is courtesy of Red Jacket Orchards and Sarah Huck.

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Servings24

Calories Per Serving493

Folate equivalent (total)66µg17%

Riboflavin (B2)0.2mg10.5%


Raspberry Vanilla Cream Cheese Cupcakes

I don&rsquot really make a lot of cupcakes but I&rsquom beginning to warm to the idea of filled cupcakes and these Raspberry Vanilla Cream Cheese Cupcakes would change anyone&rsquos mind.

With some leftover raspberry compote and a little leftover cream cheese frosting in the fridge too, I decided to combine two of my favourite dessert components into these sinfully delicious little treats.

The vanilla cake recipe is very good but be sure to use real butter in the recipe and watch them closely so they don&rsquot over bake.

Because they are so small, over baking cupcakes happens very quickly and easily. So, be sure to get them out of the oven the minute they are fully baked.

Frozen Raspberries make this recipe more economical without sacrificing flavour.

If you liked these Raspberry Vanilla Cream Cheese Cupcakes, why not check out our entire section of Cakes, Cupcakes, Pies and Tarts. You&rsquoll find dozens of great baking ideas there.

If you liked this recipe be sure to check out this delicious Chocolate Cheesecake Cupcakes recipe too.

Like this Raspberry Vanilla Cream Cheese Cupcakes recipe?

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Vanilla Cream Cheese Cupcakes With Black Raspberry Buttercream From 'Fruitful' | Bake the Book

Black raspberries, tiny gems that they are, are only in season for three weeks during the summer. This recipe from Fruitful captures their tart and tangy flavor in a thick, rich buttercream that adorns spongy, fragrant vanilla cream cheese cupcakes. Each one is finished with a solitary juicy berry, the only garnish they really need.

Tips: To make the buttercream, black raspberries and lemon zest are pulsed together in a food processor, then pushed through a fine-mesh strainer to make a purée. A tamis, or a drum-shaped strainer, makes short work of the process, but similar results can be accomplished with a supermarket version.

Tweaks: If you look closely at the photo above, you'll notice that the berries scattered across it look an awful lot like blackberries. The resemblance is not the only thing they share though blackberries are a touch sweeter than black raspberries, they can be used interchangeably in this recipe. Whichever berries you use, be sure to rinse with extra care, as the bugs that live on them are terribly tiny.

As always with our Bake the Book feature, we have five (5) copies of Fruitful to give away.


Here’s a few tips to help you have the most success with this recipe:

How to quickly soften cream cheese

No one likes cream cheese lumps! And you get lumps when your cream cheese is still cold. Ideally, you should remove the cream cheese from the fridge and let it come to room temperature on the counter for a few hours, but sometimes you forget or don’t have the time. It happens. Here are a few ways to warm it up quickly:

  • Remove cream cheese from packaging and cut into cubes. Microwave for 10-15 seconds.
  • Leave cream cheese sealed in foil packaging and place in a bowl. Cover with warm water and let sit for 10-15 minutes.

Does cream cheese frosting need to be refrigerated?

Here’s what I recommend— if the frosting will be consumed within the day, you’re fine to leave it at room temperature. The high amount of sugar should keep bacteria growth at bay for at least that long. However, if you’re making it ahead, or using the frosting on a dessert that will be enjoyed over several days, it’s best to keep it in the fridge.

Cream cheese buttercream is also softer than a lot of other frosting, so it’s smart to keep it in the fridge to keep it firm and prevent it from melting. This is especially helpful during the summer or if you have a warm kitchen.

Can I freeze cream cheese frosting?

Cream cheese frosting can be stored in the fridge for a few days and in the freezer for up to a month. Bring to room temperature and beat with an electric mixer until smooth before using.


Raspberry Vanilla Cupcakes

Raspberry Vanilla Cupcakes – Cupcakes topped with soft, creamy, raspberry vanilla buttercream frosting. This isn’t your ordinary cupcake.

I came up with the idea for a raspberry infused frosting when I made a batch of brownies last year. With our family of six, we have a rainbow for a flavor palette. None of us, I think, will ever agree on just one type of brownie/cupcake/cake topper.

The top frosting contenders are usually vanilla buttercream, your classic, alway a winner chocolate, vanilla cream cheese, or no frosting/naked.

I just so happen to be an equal opportunity baked goods lover.

After making the brownies, I made both a chocolate frosting and a cream cheese frosting. I wanted to take it a step further and see what it would taste like if I infused a natural, raspberry flavor into the vanilla cream cheese frosting by extracting the juices from raspberries and adding them to the recipe.

This was also during my juicing phase. Don’t judge.

I took a handful of fresh, organic raspberries and hand pressed them into a mini strainer I found in our kitchen’s junk drawer. It’s also where I keep the unsymmetrical kitchen tools that disables my other kitchen drawers from closing correctly.

It’s my junk drawer for kitchen tool delinquents. But I digress.

Anyhow, after infusing the freshly squeezed raspberry juice into the vanilla cream cheese icing, it was surprisingly decadent. The frosting was light, and the flavor was subtle and complimentary with its fellow ingredient counterparts.

Fast forward to last week, and I decided to try it on top of some chocolate cupcakes. Only this time, I infused the raspberry juice into a vanilla frosting instead of a vanilla cream cheese frosting. The result was a sweet, culinary twist on a household classic.

I just use my vanilla cupcakes recipe or a chocolate cupcake recipe for the base. Here is a recipe for raspberry vanilla frosting.


Raspberry Cream Filled Vanilla Cupcakes with Cream Cheese Frosting

A little history about myself, I was a hair dresser for over ten years. In the beginning of my career I did not see myself as artistic. It was around my fifth year as a hair dresser that I learned I was not only artistic but very talented in my field. My love for creating beautiful hair will never fade, but my passion for food trumps all. After creating this delectable cupcake recipe I then tested them out on my co workers. The taste test was a unanimous vote, nothing but wonderful compliments and feed back, encouraging me to continue baking.

When I first started cooking I felt the same way as I did when starting as a hair dresser. I did not think I was talented or artistic, with time that also changed. As I grew more confident in my cooking and baking skills it allowed me to be more adventurous. Yes, there were many failed attempts along the way, but unlike my previous job tittle (hairstylist) I could fail as much as my heart desired without being sued. If I did not like my new recipe, no one had to know. The wonderful thing about cooking, there is always something new to try and if adventurous the possibilities are endless.

THE NUMBER ONE TOOL FOR THIS DELICIOUS CUPCAKE RECIPE

My favorite little Cuisipro Cupcake Corer is a very simple and effective tool. Now I can pipe in that rich raspberry whipped cream filling, leaving all the room on top of the cupcake for my luscious cream cheese frosting. Top that with a sweet raspberry for extra eye candy. Using flower paper liners makes these perfect for spring or summer. They are little flowers you can eat, how pretty.


RASPBERRY VANILLA CREAM CHEESE CUPCAKES

I don’t really make a lot of cupcakes but I’m beginning to warm to the idea of filled cupcakes and these Raspberry Vanilla Cream Cheese Cupcakes would change anyone’s mind.

With some leftover raspberry compote and a little leftover cream cheese frosting in the fridge too, I decided to combine two of my favourite dessert components into these sinfully delicious little treats.

The vanilla cake recipe is very good but be sure to use real butter in the recipe and watch them closely so they don’t over bake. Because they are so small, over baking cupcakes happens very quickly and easily so be sure to get them out of the oven the minute they are fully baked.

If you liked these Raspberry Vanilla Cream Cheese Cupcakes, why not check out our entire section of Cakes, Cupcakes, Pies and Tarts. You’ll find dozens of great baking ideas there.


As I said, although I don't get excited about fluffy frosting topped cupcakes, a filled cupcake does get my attention.

To make these cupcakes, I scooped out the top of the cupcake once they were completely cool and filled them with Cornish clotted cream and raspberry jam.

I popped the cupcake lid back on and finished them off with pipped whipped vanilla flavoured cream topped with a single Scottish raspberry.


My Go-To Vanilla Butter Cake Recipe

My first dabbles in the blogging world were some 8 years ago when I had a decorated cake business. Yes, this now healthy food blog had some rather unhealthy food beginnings.

While running that business I heavily relied on Rose’s recipes in the Cake Bible but I also had my first experiences in recipe development. I needed a simple white vanilla cake recipe.

I loved Rose’s butter cake recipes but they came in white cake or yellow cake versions, which meant I ended up either with leftover egg yolks or egg whites. I tweaked and combined the recipes to use whole eggs and ended up with my go-to vanilla butter cake recipe.

The ingredients are simple (mainly eggs, milk, flour, sugar, butter) and the method is straightforward enough. At the height of the cake business I had all the measurements memorized in volume as well as weight, so that I could easily adjust them for any cake pan size and serving amount.

It is still my go-to recipe when I need a reliable, fail-proof vanilla cake but I need to look up the ingredients and amounts again. For that reason I am glad to have this recipe easily accessible on my blog now.


How to make the buttercream

You can see my full post with tips and tricks for German buttercream here, but it’s very easy to make.

  1. You’ll start by making the pudding / pastry cream base and allowing that to cool to room temperature before you use it.
  2. Beat softened butter until it’s very light and fluffy – you want to incorporate air to make the buttercream light.
  3. Add room temperature pastry cream to the butter a spoonful at a time, giving each just a few seconds to incorporate before adding the next.
  4. Now beat it for another few minutes until it’s light, fluffy and silky smooth.