Raspberry Vanilla Cream Cheese Cupcakes
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Raspberry Vanilla Cream Cheese Cupcakes. Moist, tender vanilla cupcakes filled with raspberry compote and topped with rich, luscious cream cheese frosting.
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.
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.
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 ½ cups cake flour
- 1 ¼ cups all-purpose flour
- 2 ½ teaspoon baking powder
- ¼ teaspoon 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
- ⅓ to ½ cup sugar
- 2 teaspoon corn starch
- 1 ounce water
For the Cream Cheese Frosting
- ½ cup butter
- ½ cup cream cheese
- 3 ½ cups icing sugar, powdered sugar
- 1 teaspoon 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.
Hi Barry, Your Raspberry Vanilla Cream Cheese Cupcakes recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/135?source=blog Congrats again!! 🙂
It says in the recipe alternate dry ingredients with 1 cup undiluted evaporated milk. Does this mean one cup in total or every rotation 1 cup.
1 cup in total.
When u put the raspberriess filling don't unstand put on top of cupcake then icing it.
It looks like the raspberry stuff is in the middle.
It says to push the piping bag into the top of the cupcake to get the filling into the middle of the cupcakes.
I have one of these for putting filling in cupcakes. If you're ever in Mississauga Golda's Kitchen is a wonderful place. It's a small store, but it has everything you could imagine, as you can see from the website. 🙂
http://www.goldaskitchen.com/merchant.ihtml?pid=13928&step=4
Making me drool again Barry! These look amazing.
I have made these 3 times now. They are wonderful. But I have to leave them in considerably longer than 18 minutes. At 18 minutes they are still all gushy and jiggly in the middle. What am I doing wrong??? The second batch I made I couldn't figure out how long and ended up burning them and throwing the batch away. I'm making them for my sis in law's baby shower and am going to try upping the temp to 350. I am using a brand new oven, it's a GE Profile convection oven. We aren't in a high elevation area. I'm stumped! anyway, thank you for this recipe, it really is great. I just have to figure out a baking time that works for me. 🙁
I'm suspecting your issue may be with the pans. I only use aluminum. Make sure you are not over filling the cups too. Smaller may be better in your case.
I made this in cake form. Delicious!! The cake is more dense than most cakes. The cream cheese frosting is the best! Thank you!
I mixed in chopped fresh strawberries instead of making the compote and they were delicious! However, I also had to bake about 28 minutes before they were done! I used a silicone cupcake pan.
Hi! I know this recipe was posted quite some time ago but I just stumbled across it on pinterest. Can you tell me what is sprinkled on the top of the frosting? Looks like coconut or sugar? Thanks! Can't wait to make it for a birthday party this weekend!
Edible glitter. I used it for wedding cupcakes. Wilton brand.
They look amazing! What is sprinkled on the top? coconut? sugar?
Edible glitter.
I made this recipe to bring into work for my coworkers, and I've never made cupcakes before. I made mine into mini cupcakes and probably ended up baking them for 13-15 minutes (set the timer at 9 minutes and checked in on them frequently after) until my toothpick came out clean. The raspberry compote was great though and the frosting was really good with just 3 cups of powdered sugar (I got tired of mixing it in and thought it was sweet enough anyhow). My coworkers ate them all and and thought they were good. It ended up being able to make probably two and a half batches of mini cupcakes but I only made two.
Could I add filling in the middle of the cupcake when half full then add batter to cover it then bake instead of your way?
Never tried it but I'd be concerned that the filling would fall to the bottom.
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
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.