Raspberry Cupcakes with Cream Cheese Frosting

Raspberry Cupcakes with Cream Cheese Frosting

Cupcake Recipes: Raspberry Cupcakes with Cream Cheese Frosting

By Frankie Francollo – Cupcake Crew NYC

Homemade cupcakes are far superior to boxed. These from scratch cupcakes mix up in about the same amount of time but are full of flavor and without added preservatives.



  • 2-1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup milk
  • 3/4 cup canola oil
  • 1 tsp vanilla extract
  • 1 cups raspberries, fresh or frozen
  • fresh raspberries for garnish (optional)

Cream Cheese Frosting

  • 16 oz  cream cheese (room temperature)
  • 1-1/2 cups powdered sugar, sifted
  • 1 tsp vanilla extract



  1. Preheat oven to 350°F; line muffin tins with 24 cupcake liners.
  2. In small bowl, combine flour and baking powder; set aside
  3. In mixing bowl combine sugar and eggs. Using electric mixer at medium speed, combine until mixture thickens, about 1 minute. Add milk, canola oil, and vanilla. Continue to mix until incorporated.
  4. Slowly add flour mixture just until fully combined. Scraping the sides of the bowl and finish mixing by hand.
  5. Add 1 cup raspberries and gently mix in by hand.
  6. Spoon mixture into muffin cups; about two-thirds full.
  7. Bake for 20 minutes or until tops spring back to touch. Remove from oven and cool completely on wire racks.


  • In mixing bowl, blend cream cheese until lump free. Add vanilla extract. Slowly add powdered sugar until fully combined.
  • Spoon cream cheese frosting into pastry bag  and pipe on top of cooled cupcakes or frost with a knife.
  • Top each cupcake with a fresh raspberry if desired.
  • Refrigerate cupcakes to store

Number of servings (yield): 24

Reprinted with permission