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Raspberry Cream Cupcakes

The Best Raspberry Cream Cupcakes

White cupcakes with raspberry filling and vanilla raspberry butter cream frosting
Course Dessert
Cuisine American
Keyword Butter Cream, Cupcakes, Raspberries
Prep Time 10 minutes
Cook Time 25 minutes
15 minutes
Total Time 50 minutes
Servings 24 cupcakes


  • OVEN
  • Electric Mixer
  • Mixing Bowl, serving bowl , spatula


  • 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


  • 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