Vanilla Raspberry Cupcakes with Cream Cheese Frosting
Ingredients
Batter
- 125 g butter
- 100 g sugar
- 1 packet vanilla sugar
- 2 medium eggs
- 200 g all-purpose flour
- a pinch of salt
- 2 tsp baking powder
- 75 ml milk
- 100 g white chocolate sprinkles
- 250 g fresh raspberries
Frosting
- 200 g cream cheese
- 125 g softened butter
- 70 g powdered sugar
- 2 tbsp raspberry jam
Preparation
Preheat oven to 180°C conventional or 160°C convection. Line 12 muffin cups with paper liners.
Cream together butter, sugar, and vanilla sugar. Add eggs one at a time, mixing well. Mix flour and baking powder, then add to the butter mixture. Add milk and mix until combined. Fold in white chocolate sprinkles.
Divide batter among the prepared muffin cups. Press raspberries into the batter, reserving 12 for decoration. Bake for 20-25 minutes. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Drain cream cheese well. Beat softened butter and powdered sugar on high speed until light and creamy. Gently fold in cream cheese and raspberry jam. Transfer frosting to a piping bag fitted with a star tip and pipe onto cupcakes. Top each cupcake with a raspberry. Refrigerate until serving.
Tips
To prevent the frosting from being too runny, make sure to drain the cream cheese well. The butter should be at room temperature, not melted, for best results.
