Vanilla Cream Cheese Cupcakes With Black Raspberry

Name: Vanilla Cream Cheese Cupcakes With Black Raspberry Buttercream From 'Fruitful' Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups / 570 g all-purpose flour; 4 teaspoons baking powder; 1 teaspoon kosher salt; 1 (8-ounce / 230 g) package cream cheese, at room temperature; 1 cup / 225 g unsalted butter, at room temperature; 2 1/2 cups / 500 g granulated sugar; 1/4 cup / 60 ml pure vanilla extract; 4 large eggs, at room temperature; 1/2 cup / 120 ml canola oil; 1/2 cup / 120 ml whole milk; 3/4 cup / 90 g ripe black raspberries, plus 24 more, for garnish; 3/4 teaspoon finely grated lemon zest; 3/4 cup / 170 g unsalted butter, cubed and at room temperature; 6 cups / 680 g confectioner's sugar, divided; 3 to 6 tablespoons heavy whipping cream, as needed

Servings: persons

4 cups / 570 g all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
1 (8-ounce / 230 g) package cream cheese, at room temperature
1 cup / 225 g unsalted butter, at room temperature
2 1/2 cups / 500 g granulated sugar
1/4 cup / 60 ml pure vanilla extract
4 large eggs, at room temperature
1/2 cup / 120 ml canola oil
1/2 cup / 120 ml whole milk
3/4 cup / 90 g ripe black raspberries, plus 24 more, for garnish
3/4 teaspoon finely grated lemon zest
3/4 cup / 170 g unsalted butter, cubed and at room temperature
6 cups / 680 g confectioner's sugar, divided
3 to 6 tablespoons heavy whipping cream, as needed

1
To make the cupcakes, preheat the oven to 350u00b0F / 180u00b0C. Fill two 12-cup cupcake pans with paper liners.
2
In a large bowl, whisk together the flour, baking powder, and salt; set aside.
3
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, sugar, and vanilla until light and fluffy, 3 to 4 minutes. Beat in the eggs one at a time, mixing for 30 seconds between each addition; beat in the oil. Gradually beat in the flour mixture in 3 additions, alternating with the milk, and ending with the flour mixture. Do not overmix.
4
Divide the batter among the cupcake liners (they should be about two-thirds full). Bake until a toothpick inserted in the center of a cupcake emerges clean, 20 to 23 minutes. Transfer the cupcakes to a wire rack to cool completely before frosting.
5
To make the buttercream, place the black raspberries and lemon zest in the bowl of a food processor and puree until smooth. Strain the pulp through a fine-mesh strainer into a medium bowl, pressing down on the solids with a spatula to extract as much puree as possible. Discard the seeds and set the puree aside.
6
In the clean bowl of an electric mixer fitted with the paddle attachment, cream the butter with 1 1/2 / 300 g cups of the sugar and 2 tablespoons of the cream on low speed until combined. Beat in the remaining sugar and the raspberry puree until incorporated. Increase the mixer speed to medium-high and beat until the mixture is very light and fluffy, 3 to 4 minutes, Beat in additional cream, as needed, to achieve the desired consistency.
7
Frost each cupcake generously with the buttercream and garnish each with a raspberry before serving.

3613

kcal

Calories

158

Fat

527

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups / 570 g all-purpose flour, 4 teaspoons baking powder, 1 teaspoon kosher salt, 1 (8-ounce / 230 g) package cream cheese, at room temperature, and more.

Yes, Vanilla Cream Cheese Cupcakes With Black Raspberry Buttercream From 'Fruitful' Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla Cream Cheese Cupcakes With Black Raspberry Buttercream From 'Fruitful' Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions