Fresh Raspberry Cupcakes With Cream Cheese Frosting
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Fresh raspberry cupcakes are a delicious treat! These moist raspberry cupcakes are speckled with bits of real raspberry and vanilla flavor, swirled with cream cheese frosting, and topped with a fresh raspberry on top. Perfect for a birthday, or holiday dessert, yum!
These raspberry cream cheese cupcakes are so good, you may have trouble stopping at just one! The best part is that it uses real, fresh berries in the cupcake and they are so light and fluffy!
The berries give this cupcake a beautiful flavor that feels light and fruity in the best possible way. Paired with some cream cheese frosting, these cupcakes can feel really fancy, but are simple enough that kid chefs and young bakers can make them too!
This recipe is from my NEW cookbook, Kid Chef Bakes For The Holidays! It’s packed with 50 recipes that kids will love to bake and make. These cream cheese cupcakes were designed as a treat for Mother’s Day, but they are also delicious for Valentine’s Day, in the summertime when there is tons of fresh raspberries, or to bring to a party.
Kid Chef Bakes For The Holidays also includes a full chapter that teaches baking tips and tricks perfect for young bakers. It’s designed for kids 8-12, and is perfect for young bakers looking to create fun holiday treats all year long!
Can I Use Frozen Raspberries In This Recipe?
Frozen raspberries contain a lot more water than regular raspberries tend to. I highly recommend sticking with fresh raspberries in this recipe.
You can use frozen berries in this recipe but make sure not skip adding flour to the berries and setting them aside first or your cupcakes will become too gooey. If your berries are a little more watery, you may want to add an extra teaspoon of flour to this step.
I wouldn’t recommend topping and decorating the top of the cupcakes with frozen raspberries. This will become watery quickly and may make your frosting not hold together.
How Do I Load A Frosting Bag To Make The Cream Cheese Frosting Swirls??
One of the things I feel like I talked about over and over again in the cookbook was how to load a frosting bag. It can be a messy project without this little tip which I included in the cookbook along with many more tips and tricks! This method can be used for a pastry bag, or a strong ziploc style bag. (I prefer freezer bags so they don’t split.)
- If you’re using a frosting tip, start by attaching the tip to the bag. If you’re using only a bag, skip to step 2.
- Place the tip of the frosting bag into a tall glass.
- Open the frosting bag and roll it down over the outside of the tall glass, opening it further.
- Fill your frosting bag full of frosting, pushing it down into the glass.
- Roll up the sides of the bag, and twist the top tightly. Carefully snip the tip of the bag with a pair of scissors. Test a small bit of frosting on a piece of parchment paper to make sure it’s the right width. Start small and cut the hole bigger as needed.
- Frost your cupcakes!
Can I Swap Buttercream Frosting For The Cream Cheese Frosting?
Yes, you can swap buttercream frosting for the cream cheese frosting in this recipe. See the recipe for buttercream frosting on page 59 for the Red, White, And Blue Emoji Cupcakes of Kid Chef Bakes For The Holidays.
The cream cheese frosting does compliment these cupcakes nicely though and isn’t a super tangy cream cheese frosting.
Learn more about my brand new cookbook, Kid Chef Bakes For The Holidays here.
What Toppings Can I Add To These Raspberry Cupcakes?
My favorite toppings to add to these raspberry cream cheese cupcakes is a fresh raspberry on top. It’s kind of a spin on a cherry, don’t you think?
You can also add shavings of chocolate by running a chocolate bar over the small side of a box grater. (or a microplane if you have one!) Sprinkles can also be fun, and you can pick any color of the rainbow! Or you could turn these cupcakes into adorable teddy bear cupcakes.
Can I Substitute Strawberries In This Recipe?
Yes, as is mentioned in the “try instead” section in the cookbook page below, you can substitute a cup of fresh diced strawberries for raspberries in this recipe. Top with fresh slices of strawberries.
If you like strawberry recipes, check out my Strawberry Poke Cake, Strawberry Pop Tarts or Strawberry Shortcake Cupcakes! All three are delicious recipes!
Sneak Peak Recipe Page From Kid Chef Bakes For The Holidays
Here’s what this recipe looks like inside Kid Chef Bakes For The Holidays. The cookbook includes 50 recipes for holidays to celebrate all year long!
Also check out these Mini Bursting Blueberry Galettes (Pies!) and the Chocolate Whoopie Pies With Vanilla Cream Cheese Frosting. Both of these recipes are delicious and feature sneak peeks from Kid Chef Bakes For The Holidays!
Raspberry Cream Cheese Cupcakes
Ingredients
For The Cupcakes
- 6 ounces fresh raspberries 1 small clamshell
- 1¼ cups plus 2 teaspoons all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup oil
- ½ cup yogurt
- 2 teaspoons vanilla extract
For The Frosting
- 1 cup 2 sticks unsalted room-temperature butter
- 8 ounces room temperature cream cheese
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Sprinkles or small chocolate pieces for decorating optional
Instructions
Making The Cupcakes
- Preheat the oven to 350 degrees. Line the muffin pan with cupcake liners.
- Rinse and dry the raspberries well. Remove 14 of your raspberries (about a 1/2 cup) for decorating the cupcakes and set aside. Cut the remaining raspberries (about 4 ounces or 1 cup) into small pieces. Put the raspberries in a small bowl and add 2 teaspoons of flour. Stir the raspberries and flour, then set aside.
- In a large mixing bowl, add 1 1/4 cups flour, the baking powder, baking soda and salt. Mix all dry ingredients together until well sifted.
- In a medium mixing bowl with an electric mixer beat the eggs. Add the white granulated sugar, oil, yogurt, and vanilla and mix on medium until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold the floured raspberry pieces into your batter using a silicone spatula.
- Fill each cupcake liner about three-quarters full. Bake for 17 to 18 minutes or until a toothpick comes out clean when inserted into a cupcake. Allow the cupcakes to cool completely on a wire rack.
Making The Frosting
- Cream two sticks of butter on medium speed for 4 to 5 minutes with a stand mixer or hand mixer.
- Cut the cream cheese into chunks and cream with the butter for 2 to 3 minutes on medium speed until smooth. Scrape down the sides of the bowl with a spatula.
- Add powdered sugar 1 cup at a time, mixing first on low speed, then on medium until well mixed. Scraping down the sides of the bowl each time before you add more sugar. Once fully mixed add 2 teaspoons of vanilla and mix for 1 minute more.
Frosting the cupcakes
- Fill a frosting bag or strong zip-top bag with frosting and snip the corner of the bag. In the center of the cupcake, build a little mountain of frosting about 1 inch high, working in circles. Next move to the outer edge of the cupcake continuing to swirl in circles.
- Slowly swirl up the inside frosting to twist the frosting so that it looks like the top of an ice cream cone. Top each cupcake with a fresh raspberry and enjoy!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
Leave any comments you may have below, and don’t forget to rate this recipe so others know how much you loved it! Also if you share your photos on Instagram, tag us @onmykidsplate We love seeing what you create!
Just saying, do you actually mean 35? Or 350?
350, I fixed it. Thanks for telling me. Hope you enjoy, the cupcakes are really delicious.
Just wanted to quickly let you know about a couple typos/mistakes in your recipe. In step #2, you forgot to mention the baking soda. Second, it doesn’t say anywhere to add the wet and dry ingredients together. I assume that goes in #2 right before folding in the raspberries?
Thank you for your note, it should be fixed now in the recipe card. -Kristy