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Raspberry filled vanilla cupcake recipe

Raspberry Filled Vanilla Cupcakes

Easy to make vanilla cupcake recipe with raspberry filling. Topped with cream cheese frosting. Easy to make and super light and fluffy.
Prep Time 15 mins
Course Dessert
Cuisine American
Servings 12 cupcakes


Vanilla Cupcakes

  • 1 1/4 cup flour all-purpose
  • 1 1/4 tsp baking powder
  • dash salt
  • 3/4 cup sugar
  • 6 tbsp butter unsalted and softened
  • 2 tbsp olive oil
  • 2 large eggs room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 cupk unsweetened vanilla almond milk

Cream Cheese Frosting

  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups confectionary sugar
  • 1 tsp vanilla extract

Raspberry Jam or Preserves for filling


    To make the Vanilla Cupcakes

    • Preheat oven to 350 degrees. Place cupcake liners in cupcake tin.
    • Mix flour, baking powder and salt together in a bowl. Set aside.
    • In a stand mixer, cream sugar, softened butter, and olive oil together. Mix for about 2 minutes. Add the vanilla and eggs one at a time, mixing well between adding each egg. Scrape down sides of mixing bowl and mix well again.
    • Add about half the flour mixture, mix until combined. Add the almond milk and mix together. Add the remaining flour mixture and mix until all the ingredients are combined well and batter is smooth.
    • Fill cupcake liners about 3/4 full and bake in 350 degree oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
    • Once baking time is down, remove cupcakes from tin and place on a cooling rack. Once cooled, hollow out a small area in the middle of each cupcake and place about 1/2-1 tbsp of raspberry filling in each.

    Cream Cheese Frosting

    • Beat the cream cheese and butter together using a stand mixer until smooth.
    • Add in the vanilla and confectionary sugar slowly. Beat until frosting is smooth and thick.
    • Pipe frosting onto cooled, filled cupcakes. Decorate with sprinkles.


    • Make sure that you bring butter, eggs and cream cheese to room temperature before mixing. It makes the batter and frosting that much smoother. 
    • Oven temperatures will vary so if you are uncertain about bake time, start at 15 minutes and if not cooked, bake for a couple more minutes at a time. 
    • You can substitute regular milk for the almond milk if you want.