Raspberry Cream Cheese Filled Cupcakes
Delight in these moist cupcakes filled with a tangy raspberry cream cheese filling, topped with a light vanilla frosting. Perfect for any occasion, these cupcakes offer a balance of sweetness and tartness in every bite.
Ingredients
- 1 1/2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large Eggs
- 1 teaspoon vanilla extract
- 1/2 cup Milk
- 8 ounces cream cheese, softened
- 1/2 cup raspberry preserves
- 2 cups powdered sugar
- 1/4 cup heavy cream
Instructions
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Step 1:
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
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Step 2:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Step 3:
In another bowl, cream the softened butter until smooth, then add the sugar and beat until light and fluffy.
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Step 4:
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
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Step 5:
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
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Step 6:
Fill each cupcake liner about 1/3 full with batter, then add a spoonful of raspberry preserves and top with more batter until 2/3 full.
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Step 7:
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Step 8:
In a bowl, beat the cream cheese until smooth, then gradually add the powdered sugar and heavy cream until fluffy.
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Step 9:
Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag.
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Step 10:
Serve the cupcakes and enjoy the delightful combination of flavors.