Vanilla Cupcakes with Fresh Raspberry Cream Cheese Frosting ___

Vanilla Cupcakes with Fresh Raspberry Cream Cheese Frosting


For the Cupcakes:

  • 8 ounces Sticks Unsalted Butter (Softened)
  • 1.75 cups granulated sugar
  • 4 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 2 teaspoon baking powder
  • 0.25 salt
  • 1 cup whole milk (room temperature)

For the Frosting:

  • 12 ounces raspberries (fresh or frozen and thawed)
  • 1 cup confectioners sugar
  • 4 ounces unsalted butter
  • 8 ounces cream cheese, softened
  • 0.5 teaspoon lemon juice


Preheat oven to 350 degrees.

In a bowl whisk together the flour, baking powder and salt. Set aside.

In a stand mixer beat butter, vanilla and sugar until light and fluffy. About 5 minutes. Add in each egg one at a time making sure each one is fully incorporated before adding the next.

With the mixer at a low speed start adding in the dry ingredients alternating with the milk. Mix until just combined. Do not over mix. Scoop into a prepared and lined cupcake pan and bake for 18-20 minutes. Cool completely before frosting.

To make the frosting add the raspberries to a saucepan on medium heat and stir until the berries break down and become liquid. About 5-7 minutes. Pour through a strainer to remove the seeds.

Add the strained liquid back into the saucepan and simmer on low for another 5-7 minutes until the sauce has reduced to about 1/4 cup. Cool for about 15 minutes before using.

In a stand mixer combine sugar, butter and cream cheese until light and fluffy. Pour in the raspberry sauce and lemon juice. Mix until the raspberries have been fully incorporated.