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Raspberry Vanilla Cream Cheese Cupcakes

Delightful and moist cupcakes filled with raspberry jam and topped with smooth vanilla cream cheese frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 275
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 2/3 cup unsalted butter, softened Look for high-quality butter for a rich flavor.
  • 1 cup granulated sugar Regular granulated sugar works perfectly.
  • 4 pieces egg whites, room temperature Room temperature eggs whip more easily.
  • 1 1/2 cups all-purpose flour Use a good brand for best results.
  • 1 teaspoon baking powder Ensure freshness for best rise.
  • 2 tablespoons vanilla extract Use pure vanilla extract for best flavor.
  • 1/3 cup whole milk, room temperature Helps create a smooth batter.
  • 1/2 cup seedless raspberry jam Choose high-quality jam for best flavor.
Frosting Ingredients
  • 1/2 cup unsalted butter, room temperature Use good butter for delicious frosting.
  • 1 package (8 oz) cream cheese Full-fat cream cheese for richest frosting.
  • 4 cups confectioners' sugar, sifted Sift to avoid lumps.
  • 2 teaspoons vanilla extract Pure vanilla elevates the frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper baking cups.
  2. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes.
  3. Add the egg whites one at a time, blending well after each addition.
  4. Gradually stir in flour, baking powder, and 2 teaspoons vanilla extract just until combined. If the batter is too thick, add milk slowly until smooth.
  5. Fill cupcake liners about 2/3 full with batter.
Baking
  1. Bake for 18-20 minutes, or until tops spring back when lightly pressed.
  2. Cool the cupcakes in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Filling and Frosting
  1. For raspberry filling, place jam in a piping bag fitted with a 230 tip. Fill each cupcake.
  2. Prepare frosting by mixing softened butter, cream cheese, confectioners' sugar, and 2 teaspoons vanilla until creamy and smooth.
  3. Pipe frosting onto the cooled cupcakes. Chill until ready to serve.

Notes

Store cupcakes in an airtight container for up to 2 days at room temperature or a week in the refrigerator. They also freeze well.