Raspberry Cream Cheese Frosting Recipe for Cakes & Cupcakes

I developed this raspberry buttercream to pair with tender raspberry cupcakes, but it works beautifully with many other cakes. Its bright flavor and pretty color elevate classics like a vanilla layer cake or a gluten-free vanilla cake. It also complements a champagne cake, where the delicate flavor blends beautifully with a blush-pink frosting.

A swirl of raspberry frosting is a delightful contrast to rich red velvet cupcakes and makes a charming Valentine’s Day treat. For chocolate lovers, raspberry frosting pairs wonderfully with devil’s food cake, chocolate ricotta cake, or a chocolate almond cake. If you prefer the white chocolate and raspberry combination, use this frosting to fill and frost the layers of a white forest cake in place of cherries and ganache.

You can also top a lemon berry snack cake with this frosting, or swap it in for classic cream cheese buttercream on a pistachio cardamom cake. For multi-layer lemon cakes, consider replacing blackberry buttercream with raspberry buttercream for a different bright note. In short, this quick, juicy buttercream has countless elegant uses.

Ingredients

1. Cream cheese. Use full-fat cream cheese at room temperature for the best texture and flavor.
2. Butter. Salted or unsalted butter at room temperature—use unsalted if you prefer to control salt precisely.
3. Heavy cream. A couple of tablespoons enrich the frosting and make it silky.
4. Pure vanilla extract. Use real vanilla for a clean, rounded flavor.
5. Salt. About ¼ teaspoon enhances and balances the sweetness without making the frosting taste salty.
6. Powdered sugar. Also called confectioners’ sugar; adjust the amount to reach your desired consistency.
7. Raspberry jam. Jam concentrates raspberry flavor while keeping the frosting thick and easy to pipe. Fresh raspberries add flavor but can introduce too much moisture.

Variations and Substitutions

• You can easily make other fruit-flavored cream cheese buttercreams by swapping the jam: strawberry, blackberry, blueberry, plum, pineapple, orange marmalade, and more all work well.
• Swap heavy cream for sour cream for a tangier, creamier frosting. I kept heavy cream here to let the raspberry shine, but sour cream is a fine alternative.
• Use mascarpone in place of cream cheese for a softer, milder flavor and lighter texture. Mascarpone yields a creamier, less tangy result.
• For a raspberry-almond twist, add about 1 teaspoon of almond extract or a splash of amaretto.
• Add lemon or lime zest (or a few drops of citrus oil) for raspberry-lemon or raspberry-lime flavor.
• For a more intense raspberry note, stir in a tablespoon or two of raspberry liqueur or a touch of raspberry extract.

Step-by-Step Photos and Instructions

Making this frosting is straightforward and fast—essentially two main steps:

1. Beat the cream cheese, butter, heavy cream, vanilla, and salt until light and combined, then mix in about 3 cups of powdered sugar.

2. Beat in the raspberry jam, then add more powdered sugar a little at a time until you reach the consistency you want.

The quantity of powdered sugar is flexible: add more for a stiffer frosting suitable for piping decorations, or use less for a softer spread. For the cupcakes pictured, the frosting needed just over 4 cups of powdered sugar to hold a piped swirl, but factors like humidity and the jam’s moisture will affect how much you need.

Begin with 3 cups of powdered sugar, then add up to ½ cup at a time, beating between additions, until you reach your preferred stiffness.

Recipe FAQ’s

Can this frosting be made in advance? Yes. Store it in an airtight container in the refrigerator for up to one week or freeze for up to three months. Bring refrigerated or frozen frosting to room temperature and rewhip with an electric mixer for a minute or two to restore a light, smooth texture before using.

Can I substitute the raspberry jam? Absolutely. Swap in any jam you like to create a different fruit-flavored cream cheese buttercream—see the variations section for ideas.

How much does this recipe yield? This makes about 4 cups of frosting, enough for generous swirls on 16 cupcakes, to fill and frost a two-layer 8- or 9-inch cake, or to cover a 13×9-inch sheet cake.

More recipes for raspberry and cream cheese lovers

If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment.

Happy baking!

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