Raspberry cupcakes with cream cheese icing
Fancy a sweet break? Then these raspberry cupcakes with their delicate vanilla batter and velvety cream cheese icing are just the thing for you. The fresh raspberries and fruity jam give every bite a refreshing kick. A recipe that not only impresses visually, but also tastes great!
Perfect for cozy afternoons, as a sweet highlight at any celebration, or for little moments of everyday joy – these raspberry cupcakes with delicate cream cheese frosting make every bite sweeter.
Ingredients
For 12 muffins
For the dough
- 125 g soft butter
- 125 g sugar
- 1 sachet of vanilla sugar
- 2 eggs (size M)
- 150 g flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 50 g white sprinkles
- 150 g fresh raspberries (set aside 12 pieces for decoration)
For the glaze
- 200 g cream cheese
- 125 g soft butter
- 70 g powdered sugar
- 2 tablespoons raspberry jam
Preparation
1. Preheat the oven to 180 °C top/bottom heat (fan oven 160 °C).
2. Line a muffin tray with 12 paper cases.
3. Beat the butter, sugar and vanilla sugar in a bowl until light and fluffy.
4. Gradually stir in the eggs.
5. Mix the flour and baking powder and add to the butter and sugar mixture with the milk. Work everything into a smooth dough.
6. Fold in the white sprinkles and then divide the batter evenly between the muffin tins.
7. Press a few raspberries into each mold, set aside 12 raspberries for garnish.
8. Bake the muffins in the preheated oven for about 20-25 minutes. Leave to cool in the baking tin for a few minutes, then transfer to a wire rack and leave to cool completely.
9. Drain the cream cheese well.
10. Mix the softened butter with the powdered sugar for a few minutes on high speed until it is fluffy and creamy.
11. Briefly stir in the cream cheese and raspberry jam until you have a smooth cream.
12. Fill the icing into a piping bag with a star nozzle and pipe onto the cooled cupcakes. Decorate each cupcake with a fresh raspberry.
13. Place the finished cupcakes in the fridge until ready to serve.