Description
Delightful raspberry vanilla cream cheese cupcakes blend sweet summer memories with elegant French pastry techniques. Creamy, tangy frosting nestled atop moist vanilla cake creates a perfect dessert harmony you’ll crave again and again.
Ingredients
Scale
Cupcake Base Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Raspberry Filling Ingredients:
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
Frosting Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the cupcake foundation by combining dry ingredients in a medium mixing vessel. Whisk flour, baking powder, and salt until uniformly blended.
- In a separate large mixing bowl, cream butter and sugar until the mixture becomes airy and pale, approximately 3-4 minutes using an electric mixer.
- Incorporate eggs individually into the butter mixture, ensuring thorough integration after each addition. Blend in vanilla extract for enhanced flavor profile.
- Gradually fold flour mixture into wet ingredients, alternating with milk. Maintain a smooth, consistent batter by mixing gently.
- Distribute batter evenly among cupcake liners, filling each approximately two-thirds full to allow proper rising during baking.
- Place muffin tin in a preheated oven at 350°F (175°C) and bake for 18-20 minutes until a inserted toothpick emerges clean.
- Allow cupcakes to cool completely on a wire rack before further preparation.
- Create raspberry compote by combining raspberries, sugar, and lemon juice in a saucepan. Simmer over medium heat, stirring frequently until fruits break down.
- Introduce cornstarch slurry to the raspberry mixture, cooking for an additional 1-2 minutes until the compote thickens and reaches a glossy consistency.
- Remove compote from heat and allow to cool thoroughly.
- Prepare cream cheese frosting by blending cream cheese and butter until smooth and creamy.
- Gradually incorporate powdered sugar, beating until the frosting achieves a light, fluffy texture. Mix in vanilla extract for additional depth.
- Carefully hollow out the center of each cooled cupcake using a small spoon or specialized cupcake corer.
- Fill the created cavities with prepared raspberry compote, ensuring even distribution.
- Generously pipe or spread cream cheese frosting over each cupcake using a piping bag or offset spatula.
- Embellish with a delicate drizzle of remaining raspberry compote or garnish with a single fresh raspberry atop each cupcake.
Notes
- Ensure butter and eggs are at room temperature for smoother batter and better texture.
- Sift dry ingredients to prevent lumps and create a more uniform cake consistency.
- Use fresh raspberries for the most vibrant flavor and natural sweetness in the compote.
- Avoid overmixing the batter to prevent tough, dense cupcakes that lose their delicate crumb.
- Chill the cream cheese frosting briefly if it seems too soft for piping, helping it hold its shape.
- Substitute gluten-free flour for a celiac-friendly version without compromising taste.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- For a lighter version, replace some butter with Greek yogurt to reduce overall fat content.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg