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    Home » Recipes » Cakes » Raspberry Frosting

    Published: Jun 22, 2019 · Modified: Apr 15, 2021 by Jessica Robinson · This post may contain affiliate links

    Raspberry Frosting

    Jump to Recipe Print Recipe
    Homemade Raspberry frosting

    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.

    lemon cupcakes with raspberry frosting and fresh raspberries on sheet pan

    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.

    Homemade raspberry frosting on a mixer beater and fresh raspberries around it

    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.

    frozen raspberries in a glass measuring cup

    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.

    mixing bowl of stand mixer filled with raspberry frosting

    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.

    Jumbo cupcake pan lined with paper liners and spoons to the left of the pan

    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?!)

    lemon cake batter in jumbo cupcake pan lined with paper liners

    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.

    lemon cupcakes on half sheet pan with pastry bag of frosting to the right

    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.

    swirling on raspberry frosting on lemon cupcakes with a pastry bag

    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.

    Lemon cupcakes with raspberry frosting and fresh rasperries on top

    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.

    cupcakes with raspberry frosting lined up on a sheet pan

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    5 from 2 votes
    Lemon cupcake with raspberry frosting and fresh raspberries around it
    Print Rate this Recipe

    Raspberry Frosting

    Prep Time10 mins
    Cook Time1 min
    Homemade Raspberry Frosting whipped and perfect for topping lemon cupcakes.
    Course: Dessert
    Cuisine: American, Southern
    Servings: 18 people
    Calories: 323kcal
    Author: Jessica Robinson

    Equipment

    • Jumbo Cupcake Pan
    • Jumbo Cupcake Liners
    • Rubber Spatula

    Ingredients

    • 6 cups powdered sugar
    • 1 teaspoon salt
    • 8 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

    Note:
    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

    Calories: 323kcal | Carbohydrates: 52g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 171mg | Potassium: 32mg | Fiber: 1g | Sugar: 50g | Vitamin A: 185IU | Vitamin C: 2.6mg | Calcium: 15mg | Iron: 0.1mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

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    Reader Interactions

    Comments

    1. Jordyn Berg says

      June 09, 2021 at 1:07 am

      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.

      Reply
      • Jessica Robinson says

        June 09, 2021 at 12:11 pm

        Raspberries have seeds. You could certainly use a few spoonfuls of seedless raspberry jam in this instead if you wanted no seeds.

        Reply
    2. Abigail says

      September 07, 2020 at 4:43 pm

      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!

      Reply
      • Jessica Robinson says

        September 07, 2020 at 6:21 pm

        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.

        Reply
    3. Lola Osinkolu says

      June 22, 2019 at 10:02 pm

      5 stars
      My children love cupcakes and I’ve saved several frosting ideas. Thanks or this one!

      Reply
      • Jessica Robinson says

        June 22, 2019 at 10:46 pm

        Thanks so much Lola!!

        Reply

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    Meals are meant to be shared around the dinner table. My recipes are farm-inspired with a modern twist for active families. All of my recipes use simple and readily available ingredients. Read more →

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