Raspberry Vanilla Cream Cheese Cupcakes
Perfect vanilla cupcakes paired with raspberry and cream cheese. This is a sweet sensation!
Servings: 12
Calories: 534kcal
Ingredients
Vanilla Cupcakes
- ⅔ cup unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 egg whites, room temperature
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoon McCormick Pure Vanilla Extract
- ⅓ cup whole milk, room temperature
Filling
- ½ cup seedless raspberry jam
Cream Cheese Frosting
- ½ cup (113g) unsalted butter, room temperature
- 1 package (8 oz) cream cheese
- 4 cups confectioners' sugar
- 2 teaspoons McCormick Pure Vanilla Extract
Instructions
Vanilla Cupcakes
- Preheat oven to 350°F. Line a 12-cup cupcake pan with paper baking cups.
- In a large bowl, mix butter and sugar with an electric mixer or hand-held mixer until light and fluffy, about 5 minutes.
- Stir in the egg whites, one at a time, blending well after each one. Stir in the flour, baking powder, and vanilla just until mixed. Add milk as needed. You want the batter to be similar to a pancake batter consistency. Spoon the batter into the prepared cups, dividing evenly.
- Bake until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack.
Filling
- Place jam into a piping bag fitted with a 230 tip. Press tip into the baked and cooled cupcake at least half-way down and apply pressure to the piping bag.
- Slowly start to move tip up and out of the cupcake applying pressure the whole time. Repeat on all cupcakes.
Cream Cheese Frosting
- In the bowl of a stand mixer, combine butter, cream cheese, confectioners' sugar, and vanilla. Mix until creamy, about 3-5 minutes.
- Place frosting into a piping bag fitted with a 1M tip. Pipe out cream cheese swirls over the cupcakes that have been filled with jam.
- Chill until ready to serve.
Video
Nutrition
Serving: 12g | Calories: 534kcal