Raspberry Cream Cheese Cupcakes
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
48 mins
-
Servings
14 Servings
-
Calories
317 kcal
-
Course
Baked Goods
-
Cuisine
American
Raspberry Cream Cheese Cupcakes
Report
Fresh raspberry cupcakes are a delicious treat! these moist vanilla cupcakes are speckled with bits of real raspberry, swirled with cream cheese frosting, and topped with a fresh raspberry on top to make one delicious cupcake!
Share:
Ingredients
For The Cupcakes
- 6 ounces fresh raspberries 1 small clamshell
- 1¼ cups plus 2 teaspoons all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup oil
- ½ cup yogurt
- 2 teaspoons vanilla extract
For The Frosting
- 1 cup 2 sticks unsalted room-temperature butter
- 8 ounces room temperature cream cheese
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Sprinkles or small chocolate pieces for decorating optional
Add to Shopping List
Instructions
Making The Cupcakes
- Preheat the oven to 350 degrees. Line the muffin pan with cupcake liners.
- Rinse and dry the raspberries well. Remove 14 of your raspberries (about a 1/2 cup) for decorating the cupcakes and set aside. Cut the remaining raspberries (about 4 ounces or 1 cup) into small pieces. Put the raspberries in a small bowl and add 2 teaspoons of flour. Stir the raspberries and flour, then set aside.
- In a large mixing bowl, add 1 1/4 cups flour, the baking powder, baking soda and salt. Mix all dry ingredients together until well sifted.
- In a medium mixing bowl with an electric mixer beat the eggs. Add the white granulated sugar, oil, yogurt, and vanilla and mix on medium until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold the floured raspberry pieces into your batter using a silicone spatula.
- Fill each cupcake liner about three-quarters full. Bake for 17 to 18 minutes or until a toothpick comes out clean when inserted into a cupcake. Allow the cupcakes to cool completely on a wire rack.
Making The Frosting
- Cream two sticks of butter on medium speed for 4 to 5 minutes with a stand mixer or hand mixer.
- Cut the cream cheese into chunks and cream with the butter for 2 to 3 minutes on medium speed until smooth. Scrape down the sides of the bowl with a spatula.
- Add powdered sugar 1 cup at a time, mixing first on low speed, then on medium until well mixed. Scraping down the sides of the bowl each time before you add more sugar. Once fully mixed add 2 teaspoons of vanilla and mix for 1 minute more.
Frosting the cupcakes
- Fill a frosting bag or strong zip-top bag with frosting and snip the corner of the bag. In the center of the cupcake, build a little mountain of frosting about 1 inch high, working in circles. Next move to the outer edge of the cupcake continuing to swirl in circles.
- Slowly swirl up the inside frosting to twist the frosting so that it looks like the top of an ice cream cone. Top each cupcake with a fresh raspberry and enjoy!
Notes
- You can also add mini chocolate chips, sprinkles, or grated chocolate shreds to decorate the cupcakes!
- You can also add mini chocolate chips, sprinkles, or grated chocolate shreds to decorate the cupcakes!
Nutrition Information
Show Details
Serving
1g
Calories
317kcal
(16%)
Carbohydrates
44g
(15%)
Protein
2g
(4%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
9g
Cholesterol
41mg
(14%)
Sodium
230mg
(10%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Nutrition Facts
Serving: 14Servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 317kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 41mg | 14% |
| Sodium | 230mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
Other Recipes
You'll Also Love
