Home » Desserts » Raspberry Cream Cheese Mini-Cupcakes

Raspberry Cream Cheese Mini-Cupcakes

These little beauties are so pop-able and decadent, and fresh and Spring-y, and so pretty!  I highly recommend you make them the next time you entertain a group of ladies for Brunch or throw a tea party.  (Speaking of which, I cannot wait til Elsa is old enough to appreciate tea parties.  I have so many fun ideas brewing!)  And now that I’m thinking of it… no reason to limit these cupcakes to an all-female gathering.  My husband dug in with the rest of us when I made these mini-cupcakes on Easter and he loved them. :)

~

Isn’t he a natural-born food model?  Too cute!

~

Now, of course you can make these cupcakes in full-sized form and they would be just as delicious, if not moreso.  I certainly won’t try to stop you from doing that!  But if the minis look particularly cute to you, then you’ll need to get your hands on a mini muffin tin (which you can find pretty much anywhere, Wal-Mart included), and some mini baking cups, like these!

~

Raspberry Cream Cheese Mini-Cupcakes!

~

You’ll need to fill each cup about 2/3 of the way with delicious vanilla bean batter (printable recipe below), then poke a fresh or frozen raspberry into the center for a nice little surprise when you bite in!  (Of course, you probably won’t be surprised by it… but your guests will.)

~

Raspberry Cream Cheese Mini-Cupcakes

~

Then you’ll simply bake them!  They will bake up super quickly since they’re so small.

~

Raspberry Cream Cheese Mini-Cupcakes~

And lastly, whip up this easy cream cheese frosting (tinted pink by the addition of a few fresh raspberries) and pipe a little swirl onto each cupcake.  You can certainly just dollop a bit of frosting onto each cupcake with a spoon if that’s more your style… it would look and taste luscious!  But if you like the look of these swirly tops, you can achieve it very easily with a quart sized ziplock bag (no fancy piping bags needed!) and a “star” decorating tip like this one.  I really enjoy piping, so I have a small, inexpensive set of piping tips to use myself.  My favorite piping designs are flowers are roses, both of which are much easier to do than one would think!

~

Raspberry Cream Cheese Mini-Cupcakes

~

These little cakelets were such a treat!  And as we all know, they’re guilt-free because they’re “fun sized.”  So enjoy the little indulgence!

Oh and as I mentioned last week, I’m actually on vacation right now (as we speak) with no access to internet.  I scheduled this post ahead of time!  (First time I’ve ever done that, which makes me way behind the times as a blogger. Oops.)  Anyway, that means I won’t have a clue whether this post actually gets published as planned.  Hope so!  And I hope that you love these darling little cuppies as much as we do.  I think they’re so perfect for a child’s birthday party or even a baby shower.  Endless possibilities!

Here is the printable:

Raspberry Cream Cheese Mini-Cupcakes
 
Prep Time:
Cook Time:
Total Time:
 
Makes 48 mini-cupcakes.
Author:
Serves:: 20-24
Ingredients:
  • For Cupcakes:
  • 1 boxed white cake mix
  • 1 C. flour
  • 1 C. sugar
  • ¾ tsp. salt
  • real vanilla and almond extracts (a teaspoon of each)
  • ½ tsp vanilla bean paste (or scrape out seeds from 1 vanilla bean)
  • ⅛ C. Canola oil
  • 1⅓ C. water
  • 3 eggs
  • 1 C. sour cream
  • 1 pint fresh (or frozen) raspberries
  • For Icing:
  • 1 stick unsalted butter, softened
  • 1 stick cream cheese
  • ¼ tsp. salt
  • 4-5 C. confectioners sugar
  • 1 tsp. vanilla
  • ¼ C. fresh (or frozen) raspberries
Directions:
  1. For Cupcakes:
  2. Preheat oven to 325.
  3. Prepare 2 mini muffin pans with paper liners.
  4. In a large bowl, whisk together the cake mix, flour, sugar, & salt.
  5. In a separate bowl or large measuring cup, whisk together the eggs, oil, sour cream, vanilla, almond extract, vanilla bean seeds, & water.
  6. Gently pour the wet mixture into the dry and beat on low with an electric mixer until just combined, then turn up mixer speed to medium and beat about 40 seconds, scraping down the sides of the bowl with a rubber spatula halfway through.
  7. Evenly distribute cupcake batter into mini muffin cups, filling each cup about ⅔ full. Poke a raspberry into the center of each (no need to cover with batter.)
  8. Bake for 10-16 minutes, until cupcake tops start to turn barely golden.
  9. Remove from oven and allow to cool completely, then frost.
  10. For icing:
  11. In a large bowl, beat together softened butter and cream cheese til combined.
  12. Add salt and confectioners sugar and beat again until light and fluffy.
  13. Add in vanilla and raspberries and beat again tot int icing pink.
  14. If icing is too stiff at this point, you may add milk 1 Tbsp at a time to loosen it up.

 

Lots of Love,

Carissa

.

.

You might also enjoy…

Sour Cream Lemon Raspberry Cupcakes

Raspberry White Chocolate Lemon Cupcakes

.

.

.

.

.

.

.

.

Note: This post contains affiliate links.  See my disclosure here.

Comments are closed.