One of our most popular recipes, these raspberry vanilla cream cheese cupcakes are moist & delicious with a tart filling and luscious cream cheese frosting.
Course
Dessert
Prep Time30minutes
Cook Time15minutes
Total Time45minutes
Servings18cupcakes, aproximately
Calories440kcal
AuthorBarry C. Parsons
Ingredients
For the Cupcake Batter
1 1/2cupscake flour
1 1/4cupsall-purpose flour
2 1/2tspbaking powder
1/4tspsalt
1cupunsalted butterat room temperature
2cupssugar
4eggs at room temperature
4teaspoonsvanilla extract
1cupundiluted evaporated milk
For the Raspberry Compote
2cupsfresh or frozen raspberries
1/3 to 1/2cupsugar
2tspcorn starch
1ouncewater
For the Cream Cheese Frosting
1/2cupbutter
1/2cupcream cheese
3 1/2cupsicing sugarpowdered sugar
1tspvanilla 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.
Recipe 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.