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Raspberry Vanilla Cream Cheese Cupcakes

These Raspberry Vanilla Cream Cheese Cupcakes are incredibly moist, flavorful, and feature a surprise burst of raspberry jam with tangy cream cheese frosting, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 2/3 cup unsalted butter, softened Room temperature butter is key for a light and fluffy texture.
  • 1 cup granulated sugar This will give your cupcakes the sweet goodness we crave!
  • 4 pieces egg whites, room temperature Using only egg whites leads to a lighter cake.
  • 1 1/2 cups all-purpose flour Keep it simple with all-purpose flour for great texture.
  • 1 teaspoon baking powder This is your leavening agent, helping your cupcakes rise beautifully.
  • 2 teaspoons vanilla extract Never underestimate the power of real vanilla extract!
  • 1/3 cup whole milk, room temperature For moistness and to bring everything together.
  • 1/2 cup seedless raspberry jam The burst of flavor and sweetness that comes from the center!
For the Cream Cheese Frosting
  • 1/2 cup unsalted butter, room temperature Same as above—remember to soften those sticks!
  • 1 package (8 oz) cream cheese Use full-fat cream cheese for the creamiest frosting.
  • 4 cups confectioners sugar, sifted This is the sweet star of the frosting—sifting helps to avoid lumps!
  • 2 teaspoons vanilla extract Because more vanilla is always a good idea!

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with paper baking cups.
  2. In a large bowl, mix the softened butter and granulated sugar together until light and fluffy, about 5 minutes.
  3. Stir in the egg whites, one at a time, blending well after each addition.
  4. Stir in the flour, baking powder, and vanilla until just combined. Add milk as needed until the batter is similar in consistency to pancake batter.
  5. Spoon the batter into the prepared cups, filling each about two-thirds full.
Baking
  1. Bake for 18 to 20 minutes, or until the tops spring back when lightly pressed. A toothpick inserted into the center should come out clean.
  2. Allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Filling and Frosting
  1. For the filling, place the raspberry jam into a piping bag fitted with a 230 tip. Press the tip into the cooled cupcake and fill it with jam until you feel slight resistance.
  2. For the frosting, mix the softened butter, cream cheese, sifted confectioners sugar, and vanilla extract in a stand mixer until creamy and well-blended, about 3-5 minutes.
  3. Pipe the frosting over the filled cupcakes, and chill until ready to serve.

Notes

For best results, bring dairy ingredients to room temperature before baking. Store in an airtight container at room temperature for up to 2 days, in the fridge for about a week, or freeze for up to 3 months.