Raspberry Vanilla Cream Cheese Cupcakes. Moist, tender vanilla cupcakes filled with raspberry compote and topped with rich, luscious cream cheese frosting.
Raspberry Vanilla Cream Cheese Cupcakes
Originally published Oct. 2011.
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.
Raspberry Vanilla Cream Cheese Cupcakes.
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.
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’ll find dozens of great baking ideas there.
If you liked this recipe be sure to check out this delicious Chocolate Cheesecake Cupcakes recipe too.
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Raspberry Vanilla Cream Cheese Cupcakes
One of our most popular recipes, these raspberry vanilla cream cheese cupcakes are moist & delicious with a tart filling and luscious cream cheese frosting.
Ingredients
For the Cupcake Batter
- 1 1/2 cups cake flour
- 1 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, at room temperature
- 2 cups sugar
- 4 eggs at room temperature
- 4 teaspoons vanilla extract
- 1 cup undiluted evaporated milk
For the Raspberry Compote
- 2 cups fresh or frozen raspberries
- 1/3 to 1/2 cup sugar
- 2 tsp corn starch
- 1 ounce water
For the Cream Cheese Frosting
- 1/2 cup butter
- 1/2 cup cream cheese
- 3 1/2 cups icing sugar, powdered sugar
- 1 tsp vanilla extract
- a little milk
Instructions
To prepare the cupcake batter
- Sift together the flours, baking powder and salt and set aside.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Gently fold in the dry ingredients in three equal portions, alternately with the milk.
- When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
- Pour batter evenly into paper lined muffin pans.
- Bake in a 325 degree F oven for about 15-18 minutes or until a toothpick inserted in the center comes out clean. Watch them carefully, you will not want to over bake these cupcakes, as soon as the toothpick comes out clean, remove the cupcakes from the oven and let them cool completely on a wire rack once you have removed them from the pan.
To prepare the Raspberry Compote
- Slowly simmer the berries and sugar over low heat for about 10 minutes.
- Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened. Cool completely to room temperature.
To prepare the Cream Cheese Frosting
- Blend together the cream cheese, vanilla extract and butter, then slowly add the icing sugar adding a little milk (a tablespoon or two) with it until all the icing sugar is used and the icing is a smooth, creamy, spreadable consistency. Use only enough milk to get it to this point.
To fill and frost the cupcakes
- When the cupcakes are completely cool fill them with Raspberry Compote. Using a piping bag with a large star or a large round piping tip, fill the center of the cupcakes from the top pushing the tip to the middle of the cupcake and squeezing as you retract the tip. Do not overfill.
- Pipe or spread the cream cheese frosting over the top of the cupcakes after they are filled.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
18Serving Size
18 cupcakes, aproximatelyAmount Per Serving Calories 480Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 94mgSodium 202mgCarbohydrates 73gFiber 2gSugar 54gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Lori
Monday 31st of May 2021
Hi, I made these cupcakes this past weekend. They are delicious. A couple of comments. I used an ice cream scoop size for the cupcakes, it made 24 cakes. The 325 temp is too low for me - maybe 325 convection? I have an extra thermometer so I know the temp was accurate. The cupcake dough looked 'melted' and was still mostly raw at 15 mins. Next time I will try a 340 oven temp. I used a cupcake corer to remove the center to add the raspberry filling. Delicious treat.
Serene Garcia
Friday 11th of January 2019
I loved the cupcakes! Just out of curiosity why do you use part all purpose flour and part cake flour? If I use all cake flour would the cupcakes be softer or too soft? I am new to baking and don't have much experience with cake flour.
Barry C. Parsons
Thursday 28th of March 2019
Cake flour for softness, all purpose for structure.
Angela Ulmer
Sunday 29th of July 2018
I made a huge mess with the raspberry compote! It's delicious, but I have to find a better way to fill the cupcakes besides a pastry bag.
Sue
Sunday 27th of May 2018
BEST Cupcakes EVER! These are fabulous. Our notes: we didn't have cake flour so I used all all-purpose and they turned out a bit more dense than I think they would have been normally. We used the minimum of sugar for the compote - center was perfectly tart. Frosting is absolutely the best ever. Thank you for this delicious recipe - it's a keeper!
Teodora Francisco
Thursday 12th of April 2018
Mr. Barry,
I would like to make this in a 9 x 13 pan or two 9/10-inch round pans. How long should I bake it and what temperature.
I am a grandma who loves to cook and bake.
Thank you very much.
Mrs. T.S. Francisco
Barry C. Parsons
Sunday 15th of April 2018
Hi Teodora, I bake mostly at 325F in my oven, especially if using glass bakeware.I find it is a little gentler for baking cakes than 350F. I think 2 10 inch pans would be too large for this cake. Better stick with 9 inch pans. Nobody likes a flat cake. :) I'd take a look at the cake at 30 minutes and check it every 5 minutes. Let the toothpick test be your guide to knowing when it is baked.