RASPBERRY VANILLA CREAM CHEESE CUPCAKES

Raspberry Vanilla Cream Cheese Cupcakes. Moist, tender vanilla cupcakes filled with raspberry compote and topped with rich, luscious cream cheese frosting.

I don’t really make a lot of cupcakes but I’m beginning to warm to the idea of filled cupcakes and these Raspberry Vanilla Cream Cheese Cupcakes would change anyone’s mind.

Ingredients
For the Cupcake Batter
1 1/2 cups cake flour
1 1/4 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter at room temperature
2 cups sugar
4 eggs at room temperature
4 teaspoons vanilla extract
1 cup undiluted evaporated milk
For the Raspberry Compote
2 cups fresh or frozen raspberries
1/3 to 1/2 cup sugar
2 tsp corn starch
1 ounce water
For the Cream Cheese Frosting
1/2 cup butter
1/2 cup cream cheese
3 1/2 cups icing sugar powdered sugar
1 tsp vanilla extract
a little milk

Instructions

• To prepare the cupcake batter
• Sift together the flours, baking powder and salt and set aside.
• Cream together the butter and sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Beat in the vanilla extract.
• Gently fold in the dry ingredients in three equal portions, alternately with the milk.
• When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
• Pour batter evenly into paper lined muffin pans.
• For full instructions please see : www.rockrecipes.com

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