These cupcakes are seriously addictive. The vanilla cupcake is perfect, the frosting is rich and flavorful without being sickly sweet, and the raspberries add the perfect amount of zing to cut through the chocolate. This recipe is a beautiful and simple marriage of classic flavors.
I’d be lying if I said I didn’t eat these cupcakes for breakfast for a few days after baking them, and writing about them right now is making me really crave one.
If you try these, let me know! I’d love to hear what you think. Also, if you’re only a fan of chocolate, or only a fan of vanilla, the cupcake recipe would be delicious with a traditional buttercream, and the chocolate frosting would taste great on just about anything.
Happy baking!
Yield: 22 Cupcakes
Vanilla Raspberry-Filled Cupcakes with Chocolate Cream Cheese Frosting
These cupcakes are the perfect balance of vanilla and chocolate with a hint of berry freshness!
prep time: 1 hourcook time: 15 Mtotal time: 1 H & 15 M
ingredients:
Cupcakes
- 1 cup melted salted butter
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla
- 3 large eggs, room temperature
- 2 1/4 teaspoons baking powder
- 2 1/4 cups all-purpose flour
- 1 cup milk + 1 1/2 tablespoons vinegar mixed
Frosting
- 1 8oz package cream cheese, room temperature
- 1 cup salted butter, room temperature
- 5 cups powdered sugar
- 6 tablespoons unsweetened cocoa powder
- 4 tablespoons heavy cream
- 1 tablespoon vanilla
Filling & Garnish
- 6oz container raspberries
- 12oz jar raspberry jam
instructions:
How to cook Vanilla Raspberry-Filled Cupcakes with Chocolate Cream Cheese Frosting
Cupcakes
- Preheat oven to 350 degrees.
- In a large mixing bowl cream together the butter and sugar.
- Beat in the eggs one at a time until the mixture is light and fluffy. Add the vanilla.
- Sift in the baking powder and flour in increments and mix.
- Mix together the milk and vinegar and set aside for a few minutes until it starts to curdle.
- Add in the milk mixture and mix until smooth.
- Line a cupcake tin with liners and use a cupcake scoop or large sized cookie scoop to evenly distribute the batter.
- Bake for 15-18 minutes or until an inserted toothpick comes out with a few moist crumbs.
- Let cool completely.
Frosting
- While the cupcakes are baking and cooling, make the frosting.
- In a large mixing bowl, cream together the butter and cream cheese until smooth.
- Sift in and mix the powdered sugar and cocoa powder in increments while also adding the heavy cream to make the frosting smooth and spreadable.
- Finally, mix in the vanilla.
Assembly
- To hollow out the middle of the cupcake, place a piping tip on the middle of the cupcake, and press down and twist until a clean circle of cake comes off. Set it aside.
- Scoop out the cake to create a "well" to hold the raspberry filling by using a 1/2 teaspoon measuring spoon.
- Fill the "well" with your favorite raspberry jam. An easy way to do this is by putting the jam in a pastry bag.
- Place the little circle back on top of the raspberry filling. Now you're ready to frost!
- Cut the tip off of a pastry bag so that the opening is 1 inch in diameter. Fill the bag with frosting, and secure the end with a twist-tie.
- Frost the cupcakes however you like, and top with a fresh raspberry.
- For freshness, store sealed in the refrigerator for up to 4 days.
