The Best Raspberry Cream Cheese Filled Cupcakes are so easy to make . Starting with a white cake mix and adding fresh raspberries, cream cheese and butter cream frosting.
These cupcakes are fabulous with a cream cheese and raspberry compote filling, topped with vanilla raspberry butter cream frosting. Topped with a fresh raspberry of course. So yummy . Cupcakes are always an easy and fun dessert to make for a get together or if you just want a quick dessert for the family. Have you tried any of the other cupcakes I have shared? Apple Pie Cupcakes or Lucky Cupcakes With Irish Cream Frosting are just a couple examples.
How Long Will Cupcakes Keep?
In the refrigerator in an airtight container they will keep up to a week. (I refrigerate due to cream cheese in filling)
In the freezer in an airtight container they will keep for 3-4 months.
Can I use Frozen Raspberries ?
I would think frozen would work fine for making the compote filling, not sure if you could use frozen for the topper but that is optional. They would definitely still be delicious.
How to Make The Best Raspberry Cream Cupcakes :
Ingredients Needed :
Cupcakes
- White Cake Mix
- Eggs
- Vegetable Oil
- Water
Raspberry Compote
- Fresh Raspberries
- Sugar
- Corn Starch
- Cream Cheese
Raspberry Vanilla Butter Cream Frosting
- Butter (soft)
- Powdered Sugar
- Vanilla Extract
- Raspberry Extract
- Cream or Milk
The Best Raspberry Cream Cupcakes
Equipment
- OVEN
- Electric Mixer
- Mixing Bowl, serving bowl , spatula
Ingredients
- 1 box White Cake Mix
- 4 egg whites
- ½ cup Vegetable Oil or as directed on box
- 1 ¼ cup Water or as directed on box
Raspberry Compote Filling
- 2 cups Raspberries
- 2 tbsp. Sugar
- ¼ cup Water
- 1 teaspoon Corn Starch
- 2 oz Cream Cheese
Raspberry Vanilla Butter Cream Frosting
- 1 cup Butter Softened
- 4 cups Powdered Sugar
- 2 tbsp. Milk or Cream
- 2 teaspoon Vanilla Extract
- 1 teaspoon Raspberry Extract
Instructions
- Pre-Heat Oven to 350°
- Make cupcakes according to directions on cake box
- Allow Cupcakes to completely cool
Raspberry Compote
- In a sauce pan add raspberries and sugar and water heat over medium heat mulling /crushing raspberries bring to boil. Turn heat down to simmer and add corn starch to a small amount of cold water (enough to make a paste) stir into raspberries , stir in cream cheese allowing it to melt , stirring until smooth .. Turn heat off and allow to cool
- When cool put in a pastry bag and insert in cupcake -do not over fill - frost and top with raspberry
Butter Cream Frosting
- In a stand mixer or mixing bowl beat butter on low until smooth -add vanilla extract and raspberry extract
- Slowly add powdered sugar and beat on med-high for 3-4 minutes ,add milk or cream a little at a time until desired consistency. Beat addition 2-3 minutes - Fill pastry bag and pipe on to cupcakes. Top with raspberry
Additional Recipes You May Like :
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