Creamy Raspberry Frosting
A luscious, creamy raspberry frosting that combines fresh raspberry puree with cream cheese and butter for a smooth, tangy, and sweet cupcake topping. Perfect for birthdays, family gatherings, or any occasion needing a vibrant, delicious frosting.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: About 12 servings (2 tablespoons frosting per serving) 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1/2 cup unsalted butter, softened
- 4 oz (115 g) cream cheese, softened
- 2 cups (240 g) powdered sugar, sifted
- 1/2 cup fresh raspberries
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons heavy cream or whole milk (optional, to adjust consistency)
Instructions
- Rinse 1/2 cup fresh raspberries and mash with a fork or blend until smooth. For seedless frosting, strain puree through a fine mesh sieve. Set aside.
- Let 1/2 cup unsalted butter and 4 oz cream cheese sit at room temperature until soft but not melted (about 10 minutes).
- In a large mixing bowl, beat softened butter and cream cheese on medium speed for 2-3 minutes until light, fluffy, and pale.
- Gradually add 2 cups sifted powdered sugar, about 1/2 cup at a time, mixing on low speed to avoid sugar cloud. Increase speed to medium and beat until smooth.
- Add 1 teaspoon vanilla extract and 1 teaspoon lemon juice. Mix to combine.
- Gently fold in raspberry puree using a spatula, being careful not to overmix to preserve a marbled, creamy texture.
- If frosting is too thick, add 1-2 tablespoons heavy cream or whole milk, mixing gently until spreadable consistency is reached.
- Chill frosting in refrigerator for 15-20 minutes if a firmer texture is desired for piping.
- Frost cooled cupcakes using a piping bag or knife. Enjoy immediately or store as directed.
Notes
Use room temperature butter and cream cheese for smooth mixing. Fold raspberry puree gently to avoid deflating frosting. Chill frosting before piping for best results. Frost cupcakes only when completely cooled to prevent melting. Frozen raspberries can be used if thawed and strained. For dairy-free version, substitute vegan butter, dairy-free cream cheese, and coconut milk.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 135
- Sugar: 11
- Sodium: 70
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 12
- Fiber: 1
- Protein: 1
Keywords: raspberry frosting, creamy frosting, cupcake topping, homemade frosting, easy frosting recipe, raspberry puree, cream cheese frosting