Raspberry Cream Cupcakes


For the Cupcake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract

For the Raspberry Filling:

  • 1 cup raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

For the Cream Cheese Frosting:

  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pink food coloring (optional)

For Garnish:

  • Fresh raspberries
  • Powdered sugar for dusting


Cupcake Preparation:

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, combine the water, oil, vinegar, and vanilla extract. Add this mixture to the dry ingredients and mix until smooth.
  4. Fill each cupcake liner halfway with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.

Raspberry Filling:

  1. In a saucepan, combine the raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens. Let it cool completely.

Assemble Cupcakes:

  1. Cut a small hole in the center of each cooled cupcake and fill with the raspberry mixture.

Cream Cheese Frosting:

  1. In a large bowl, beat the softened cream cheese and butter until creamy.
  2. Gradually add the sifted powdered sugar and vanilla extract, beating until smooth. If desired, add a few drops of pink food coloring and mix until the color is evenly distributed.
  3. Pipe the frosting onto the cupcakes.


  1. Top each cupcake with a fresh raspberry and a light dusting of powdered sugar.


  • Ensure all ingredients are at room temperature for smoother mixing.
  • For a sharper color contrast in the frosting, opt for gel food coloring.
  • Serve these cupcakes at room temperature for the best flavor and texture.

Key Takeaway:

These Raspberry Cream Cupcakes are a delightful combination of rich cocoa, tangy raspberry, and creamy frosting, making them an irresistible treat for any dessert lover. Perfect for special occasions or a luxurious everyday treat.


1. Can I use frozen raspberries for the filling?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before using.

2. Can I substitute the cream cheese in the frosting?
Yes, you can use mascarpone cheese or even a vegan cream cheese if you prefer.

3. How do I store these cupcakes?
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving.

4. Can I make the cupcakes ahead of time?
Yes, you can bake the cupcakes and prepare the filling a day ahead. Assemble and frost them on the day you plan to serve them for the best texture and taste.

Chef’s Advice:

For an extra burst of flavor, try adding a teaspoon of raspberry liqueur to the filling. This will elevate the taste and add a sophisticated touch to your cupcakes. Enjoy the process of creating these delightful treats, and don’t be afraid to get creative with your decorations!

The Allure of Homemade Cupcakes

Baking at home brings a unique sense of accomplishment and joy. These Raspberry Cream Cupcakes are a perfect example of how homemade treats can surpass store-bought ones in both taste and charm. The combination of rich cocoa cupcakes, tangy raspberry filling, and luxurious cream cheese frosting makes each bite a delightful experience. Whether you’re an experienced baker or just starting, this recipe is accessible and rewarding, promising a delectable outcome that will impress your family and friends.

The Perfect Balance of Flavors

One of the most captivating aspects of these cupcakes is the harmonious balance of flavors. The cocoa cupcakes offer a deep, chocolatey base that pairs wonderfully with the bright and tangy raspberry filling. The cream cheese frosting adds a creamy and slightly tangy layer, creating a perfect contrast to the rich cocoa and fruity raspberry. This balance ensures that each bite is not overly sweet, making these cupcakes a sophisticated treat that can be enjoyed by all.

Versatility in Presentation

These Raspberry Cream Cupcakes are as beautiful as they are delicious. The vibrant pink raspberry filling and the optional pink-tinted frosting create a visually stunning dessert that is perfect for special occasions like birthdays, weddings, or Valentine’s Day. You can also customize the presentation to suit your theme or personal style. Adding fresh raspberries and a dusting of powdered sugar not only enhances the visual appeal but also adds a touch of elegance to these delightful cupcakes.

Healthier Alternatives and Customizations

While these cupcakes are indulgent, there are ways to customize the recipe to fit dietary preferences and needs. For a healthier twist, you can use whole wheat flour instead of all-purpose flour and substitute coconut sugar for granulated sugar. If you’re catering to a vegan diet, replace the cream cheese and butter in the frosting with vegan alternatives. The flexibility of this recipe allows you to make modifications without compromising on flavor or texture, ensuring everyone can enjoy these delicious treats.


In conclusion, these Raspberry Cream Cupcakes are a testament to the joy of baking and the pleasure of indulging in homemade desserts. Their rich flavors, beautiful presentation, and versatility make them an ideal choice for any occasion. Whether you’re celebrating a special event or simply treating yourself, these cupcakes are sure to delight and impress. So gather your ingredients, preheat your oven, and embark on a baking adventure that promises to deliver pure, sweet satisfaction.

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