Raspberry Cream Cheese Frosting is made with simple ingredients and perfect on top of fluffy lemon cupcakes. Raspberry Frosting is light, fluffy, and full of fresh raspberry flavor.
Raspberry Cream Cheese Frosting
One of my most favorite flavor combinations is lemon and raspberry. This light and fluffy lemon cupcake topped with Raspberry Cream Cheese Frosting is to die for. Similar to the way chocolate and peanut butter go together in this chocolate cupcake recipe and Yellow cupcakes with Chocolate Frosting.
There were black raspberries growing over the stonewall that went along the side of the driveway, all the way up to the back of the farm. We’d pick them to make jam and pies. Try my Mixed Berry Jam, Blackberry Pie recipe, and Blackberry Raspberry Lemonade.
Cream Cheese frosting with the addition of raspberries is the most delicious frosting recipe ever!
How to make Raspberry Cream Cheese Frosting:
Step 1: Use either fresh or frozen raspberries. Make sure your cream cheese is softened. Do this by letting the package warm up to room temperature on the counter for a few hours.
Step 2: In a large mixing bowl of a stand mixer, using the whisk/beater attachment mix together the ingredients on low. Then turn up to medium high speed and beat the frosting for about 4-5 minutes.
Step 3: Scrape the bottom and sides of the bowl occasionally to make sure all of the ingredients are incorporated well.
Step 4: Place the frosting in a disposable pastry bag and pipe on cooled cupcakes in a circular pattern. Starting from the outside and working your way in. Garnish with a fresh raspberry.
This is my favorite jumbo cupcake pan from Wilton. Because, if you’re gonna make cupcakes, why not make jumbo ones?! And the paper liners make it so easy to bake and transfer the cupcakes out of the pans. (Oh and these cupcake pans are dishwasher safe!! How cool is that?!)
This cream cheese frosting is mixed with fresh raspberries for the most amazing flavor. It’s also very simple to make! Place in a disposable pastry bag with a large star tip or simply place in a zip-style bag and cut off a bottom corner.
Squeeze the pastry bag to get the raspberry frosting flowing onto each cupcake. Start from the outside of the cupcake and work your way in towards the center in a circular pattern.
Place the cupcakes on a half sheet pan lined with parchment paper to catch any mess. Plop the entire sheet pan right into the fridge to quickly chill the cupcakes until you are ready to enjoy.
Do you love raspberry desserts as much as we do? Try my Raspberry Oatmeal Bars, Blackberry Raspberry Lemonade, Raspberry Rhubarb Jam, Strawberry Raspberry Rhubarb Pie, Raspberry Muffins and Jelly Donuts with raspberry jam. For a refreshing summer drink, try my Raspberry Iced Tea.
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Raspberry Frosting
Ingredients
- 6 cups powdered sugar
- 1 teaspoon salt
- 4 ounces cream cheese softened
- 1 cup vegetable shortening
- 1 cup fresh or frozen raspberries
- 1-2 tablespoons heavy whipping cream
Instructions
Raspberry Frosting
- In a large mixing bowl of a stand mixer, using the whisk/beater attachment mix together the shortening and softened cream cheese. Beat until for 2 minutes, or until incorporated.
- Add powdered sugar, salt, and raspberries. Add heavy whipping cream as needed. Turn up to medium high speed and beat the frosting for about 4-5 minutes.
- Scrape the bottom and sides of the bowl occasionally to make sure all of the ingredients are incorporated well.
- Place the frosting in a disposable pastry bag and pipe on cooled cupcakes in a circular pattern. Starting from the outside and working your way in. Garnish with a fresh raspberry.
- Refrigerate the cupcakes until ready to serve. This will help set the frosting. Keep refrigerated, especially during the hot summer months.
Recipe Notes
If you use frozen raspberries, do not let them thaw too much. Otherwise, you will have too much liquid. To adjust to your desired thickness add the heavy cream as needed. We recommend this frosting to be refrigerated.
Nutrition
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Isabelle says
Can you taste the shortening at all?
Jordyn Berg says
I am hoping to try out this recipe but was wondering if it was very seedy? Other raspberry frostings I have made required me to strain out the seeds. I was looking for a new recipe because those ones were generally too wet of a frosting. Any help would be appreciated! Thank you.
Jessica Robinson says
Raspberries have seeds. You could certainly use a few spoonfuls of seedless raspberry jam in this instead if you wanted no seeds.
Abigail says
Tasted fabulous but WAY too much liquid in the raspberries- I ended up using 5 lbs of powdered sugar and adding another 8 oz of cream cheese and half stick of butter to make it firm. even then did not hold shape for decorating. I would recommend draining the raspberries and adding the liquid as needed for the right consistency- I now have a years supply of tasty raspberry frosting!
Jessica Robinson says
Abigail,
I really do not let the raspberries thaw so much that they have a ton of liquid. You can always use fresh raspberries vs. frozen. I’ve adjusted the notes to reflect that. Frosting will freeze.
Lola Osinkolu says
My children love cupcakes and I’ve saved several frosting ideas. Thanks or this one!
Jessica Robinson says
Thanks so much Lola!!