Delicious Raspberry Cream Cheese Frosting: An Easy Small Batch Recipe for Cakes & Cupcakes

Looking to elevate your homemade cakes and cupcakes? Dive into the delightful world of Raspberry Cream Cheese Frosting! This incredible recipe, featuring vibrant fresh raspberries, offers a perfect balance of sweet and tangy flavors. Crafted as a small batch, it yields just enough to generously frost a 6-8 inch cake or about 6-8 cupcakes, making it ideal for smaller celebrations or simply satisfying a sweet craving. Get ready to transform your desserts with this smooth, creamy, and irresistibly fruity topping!

My relationship with fruit has always been a bit complex, a curious blend of love and, well, less love. As I’ve gotten older, I’ve made a conscious effort to incorporate more fresh produce into my daily snacks. Clementines, crisp apples, juicy strawberries, and even the occasional banana (but only when it’s just turning yellow with a hint of green – never too ripe!) have found their way into my routine.

Yet, there are some fruits that, despite their inherent goodness, I simply don’t enjoy eating plain. Berries often fall into this category for me, especially raspberries. While their vibrant color and delicate texture are appealing, I find them a bit too tart or seedy on their own for casual snacking.

The ironic twist, however, is my absolute adoration for raspberry-flavored desserts. There’s something magical that happens when raspberries are transformed into a sweet treat. Every summer, I eagerly anticipate visiting a local berry farm just for their homemade raspberry sauce atop an ice cream sundae. It’s a true seasonal highlight!

Beyond sundaes, I frequently turn to other beloved raspberry creations. My Raspberry Jalapeno Jam offers a unique sweet-and-spicy kick, and my Raspberry Cheesecake Bars are always a crowd-pleaser. But a plain bowl of raspberries for breakfast? No, thank you. I’d much rather put those beautiful berries to work in a batch of my luscious Raspberry Cream Cheese Frosting.

If this frosting looks a little familiar, that’s because it’s lovingly based on my popular Strawberry Cream Cheese Frosting. I simply swapped out the strawberries for fresh raspberries, specifically to create the perfect complement for my Lemon Raspberry Cake. The result is a wonderfully sweet and tangy cream cheese frosting with an undeniable burst of sweet berry flavor that lingers beautifully.

This versatile raspberry frosting pairs exquisitely with a wide range of desserts. Its bright, fruity notes cut through the richness of chocolate, add zest to vanilla, and highlight the tropical sweetness of coconut. It’s truly a universal crowd-pleaser that you can use to frost your favorite cakes, cupcakes, brownies, cookie bars, and so much more!

Buttercream vs. Cream Cheese Frosting: What’s the Difference?

When you’re planning to bake a cake or cupcakes, one of the most crucial decisions is choosing the right frosting. While both buttercream and cream cheese frosting are incredibly popular and made with similar techniques, they offer distinct flavors and textures that can significantly impact your dessert experience.

The primary difference lies in their sweetness and tang. Buttercream frosting, typically made with butter, powdered sugar, and a touch of milk or cream, is generally sweeter and richer. It forms a stable, firm coating that holds its shape well, making it excellent for intricate piping and designs. Buttercream also has the advantage of being more shelf-stable at room temperature, making it suitable for desserts that need to sit out for longer periods.

Cream cheese frosting, on the other hand, introduces a delightful tangy element thanks to the addition of cream cheese. This tang beautifully balances the sweetness of the sugar and the richness of the butter, creating a more complex and often less cloyingly sweet flavor profile. If your cake or dessert is already quite sweet, perhaps with a jam filling or a very sugary cake batter, cream cheese frosting can provide a much-needed counterpoint, enhancing the overall taste without overwhelming your palate.

However, there’s a trade-off. Cream cheese is perishable, meaning any dessert frosted with cream cheese frosting must be refrigerated when storing. This can be a minor inconvenience for large gatherings or if you prefer to keep baked goods at room temperature. If you prefer the ease of room-temperature storage or don’t mind a sweeter frosting, consider using a buttercream. You can even adapt my Strawberry Buttercream Frosting recipe by substituting raspberries for the strawberries to get a wonderful fruity twist.

If you’re looking for other cream cheese frosting options without fruit, explore my traditional Small Batch Cream Cheese Frosting, rich Chocolate Cream Cheese Frosting, or the indulgent Peanut Butter Cream Cheese Frosting.

Essential Ingredients for Homemade Raspberry Cream Cheese Frosting

Creating this wonderfully easy raspberry cream cheese frosting requires just a handful of quality ingredients. Each component plays a vital role in achieving that perfect texture and unforgettable flavor:

• Raspberries: The star of the show! For the brightest, most authentic flavor, fresh raspberries are ideal. However, if fresh ones aren’t available, frozen raspberries work perfectly; just ensure they are thawed until soft before use. The key is to start with ripe, flavorful berries.
• Granulated Sugar: Even though raspberries have a natural sweetness, a small amount of granulated sugar is added to the puree. This helps to enhance their natural flavor and balance any tartness, creating a more harmonious base for the frosting.
• Unsalted Butter: As the foundation of almost any good frosting, butter provides richness and contributes to the creamy texture. It’s crucial for achieving that light, fluffy consistency. If you only have salted butter, omit the pinch of salt mentioned later in the recipe. Ensure your butter is softened to room temperature for smooth mixing.
• Full-Fat Block Cream Cheese: This is where the signature tang comes from! Beating cream cheese with butter creates a rich, creamy frosting that is less sweet and more complex than traditional buttercream. It is absolutely essential to use full-fat block cream cheese. Low-fat, fat-free, or whipped varieties contain too much water or air and will not yield the correct consistency, often resulting in a runny or split frosting. Make sure it’s softened to room temperature for lump-free results.
• Powdered Sugar (Confectioners’ Sugar): This fine sugar serves multiple purposes. Not only does it add sweetness, balancing the richness of the butter and cream cheese, but it also acts as a primary thickening agent. Sifting the powdered sugar is highly recommended to prevent lumps, ensuring a super smooth, spreadable, or pipeable frosting.
• Vanilla Extract: Much like a pinch of salt enhances savory dishes, vanilla extract works wonders in desserts. It doesn’t overpower the raspberry flavor but rather deepens and rounds out all the other ingredients, bringing a warm, aromatic finish to the frosting. Use a good quality pure vanilla extract for the best results.

The Secret to Infusing Fresh Raspberries into Cream Cheese Frosting

The magic of an exceptional raspberry cream cheese frosting truly begins with how you incorporate the fresh raspberries. Simply adding raw, mashed raspberries directly into the frosting mix won’t give you the desired result; it’ll likely lead to a runny, watery mess due to the high moisture content of the fruit.

The best method involves first pureeing the fresh raspberries in a blender until completely smooth. After pureeing, you’ll need to pass this mixture through a fine-mesh strainer to remove any pesky seeds, ensuring your frosting has a silky-smooth texture. The next crucial step is to gently cook down this seedless raspberry puree in a small saucepan until it thickens and reduces significantly. This process evaporates excess water, concentrates the raspberry flavor, and creates a vibrant, intense berry syrup that won’t thin out your frosting.

If you were to skip the cooking-down step and add uncooked puree, your frosting would be too thin and runny. To compensate, you’d be forced to add an excessive amount of powdered sugar to thicken it, resulting in a frosting that is overly sweet and lacks the delicate balance of flavors we’re aiming for. Therefore, taking the time to cook down the puree is essential for both flavor and consistency.

It’s incredibly important to accurately measure your cooked puree. For this small batch recipe, you’re aiming for exactly 1 1/2 tablespoons of thickened puree (or 3 tablespoons if you’re doubling the recipe). Too much puree, even cooked, and your frosting might still be a little too soft. Too little, or if it’s overcooked, and the raspberry flavor won’t be as prominent, and the texture could be off. Precision here ensures perfect results.

Once cooked, allow the raspberry puree to cool completely to room temperature before adding it to your frosting. Introducing warm puree to cold cream cheese and butter can cause the mixture to curdle or split, ruining the smooth texture. If you prepare the puree the day before and store it in the refrigerator, be sure to bring it back to room temperature before use. Puree that is too cold can also cause your frosting to split or leave tiny lumps in the cream cheese mixture, preventing that perfectly smooth finish.

No fresh berries on hand or pressed for time to make the puree? Don’t despair! You can still achieve a fantastic raspberry frosting by using high-quality raspberry jam without pectin. Just make sure it’s a good quality jam with a strong raspberry flavor and smooth consistency.

Step-by-Step Guide: How To Make Perfect Raspberry Cream Cheese Frosting

Achieving a wonderfully smooth, light, and fluffy raspberry cream cheese frosting is easier than you think, especially with the right tools. I highly recommend using an electric mixer for this recipe, whether it’s a stand mixer with a paddle attachment or a hand mixer. While beating by hand is possible, a mixer incorporates air more efficiently and ensures a super smooth, lump-free consistency that’s hard to achieve otherwise.

1. Prepare the Raspberry Puree: First things first, tackle those raspberries. Puree your fresh raspberries with a little granulated sugar in a blender until smooth. Then, strain the puree through a fine-mesh sieve to remove all the seeds. Transfer the seedless puree to a small saucepan and cook it down over medium heat until it thickens and reduces to precisely 1 1/2 tablespoons (or 3 tablespoons if doubling). This step is non-negotiable for preventing a runny frosting. Once reduced, set it aside to cool completely to room temperature. This cooling step is crucial to prevent the warm puree from splitting or curdling your frosting later.
2. Cream the Fats: In a large mixing bowl, combine your softened, room-temperature butter and cream cheese. Beat them together on medium speed for about 30 seconds, or until they are just combined and smooth. It’s paramount that both the butter and cream cheese are at room temperature. If they’re too cold, your frosting will be lumpy and difficult to work with. If they’re too warm, the frosting might become too soft and won’t set properly. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated.
3. Add Dry Ingredients: With the butter and cream cheese mixture smooth, add the sifted powdered sugar and a pinch of salt to the bowl. Start mixing on low speed until the sugar is just incorporated (this prevents a “sugar cloud” in your kitchen!), then increase the speed to medium-high. Beat for 2-3 minutes, or until the mixture becomes light, fluffy, and noticeably increased in volume. This extended beating time is what creates that delightful airy texture. Again, scrape down the bowl as needed to ensure even mixing.
4. Incorporate Raspberry & Vanilla: Once your frosting base is light and fluffy, scrape down the bowl one last time. Add your completely cooled raspberry puree and the vanilla extract. Beat on medium speed for another 1-2 minutes until everything is thoroughly combined and the frosting takes on a beautiful, even pink hue.
5. Check Consistency: After mixing, assess the frosting’s consistency. If it appears too soft to pipe or spread easily, don’t worry! Refrigerate it for 15-30 minutes, or until it firms up to your desired consistency. If it’s still too runny after chilling, you can gradually add a little more sifted powdered sugar, a tablespoon at a time, beating after each addition until firm enough. Conversely, if your frosting is too thick, add a few drops of milk (or cream) at a time, beating until it reaches the perfect spreadable consistency.

Your homemade Raspberry Cream Cheese Frosting is now ready to transform your desserts!

How Much Frosting Does This Small Batch Recipe Make?

This recipe is specifically designed as a small batch, perfect for smaller baking projects where you don’t need a mountain of frosting. Here are some practical guidelines on how much this quantity typically yields:

• For Piping Cupcakes: If you’re using a piping bag to create beautiful, tall swirls on cupcakes, this recipe will generously frost between 6 to 8 Small Batch Lemon Cupcakes or similar-sized treats. The exact number depends on how elaborate and high you make your swirls.
• For Spreading Cupcakes: If you prefer a simpler application, spreading the frosting with an offset spatula, you can frost up to 1 dozen (12) Small Batch Vanilla Cupcakes. This method typically uses less frosting per cupcake compared to piping.
• For a 6-Inch Cake: When frosting a single-layer 6-inch lemon cake recipe, you’ll have enough to cover both the top and sides, with perhaps a spoonful or two left over. The exact amount will depend on how thickly you apply your frosting.
• For an 8-Inch Single Layer Cake: This small batch will still be sufficient to frost the top and sides of an 8-inch one-layer chocolate cake. You might have just enough or a very small amount remaining, depending on your preferred frosting thickness.
• For a Two-Layer Cake (e.g., 6-inch): If you’re tackling a two-layer cake, such as a Small Vanilla Cake recipe, this frosting can cover the middle filling and the top, creating a “naked cake” look, or you can opt to frost the top and the edges with a thinner layer. For a fully covered, thickly frosted two-layer cake, you would likely need to double the recipe.

Troubleshooting: How to Make Cream Cheese Frosting Firmer

Sometimes, despite your best efforts, your raspberry cream cheese frosting might turn out a little too soft, especially if your kitchen is warm. Don’t worry, there are a couple of straightforward solutions to achieve that perfect, pipeable consistency:

1. Add More Powdered Sugar: The simplest and most common method is to gradually add more sifted powdered sugar. Start by adding 1-2 tablespoons at a time, beating well after each addition until the desired firmness is reached. Be mindful not to add too much, as this can make your frosting overly sweet or too stiff.
2. Chill in the Refrigerator: Often, particularly during warmer months, the culprit is simply a warm environment. Placing your bowl of frosting in the refrigerator for 15-30 minutes can work wonders. The butter and cream cheese will firm up as they cool, making the frosting much easier to work with. After chilling, give it a quick beat for a few seconds to restore its creaminess. If it’s still too soft, repeat the chilling process or combine it with adding a bit more powdered sugar.

Storing Cakes with Cream Cheese Frosting: A Guide

Because cream cheese is a dairy product, frosting made with it is perishable and requires careful storage. Here’s how to properly store your beautiful cake or cupcakes frosted with raspberry cream cheese frosting:

• Room Temperature Limit: A cake with cream cheese frosting can safely sit out at room temperature for up to 2 hours. After this period, it must be refrigerated to prevent spoilage and maintain food safety.
• Initial Chill (Uncovered): Before covering, place your frosted cake in the refrigerator uncovered for about 15-30 minutes. This crucial step allows the frosting to firm up slightly, creating a protective “crust.” This prevents the frosting from smearing, sticking to plastic wrap, or getting accidentally damaged when you cover it.
• Covering for Refrigeration: Once the frosting has firmed, it’s time to cover your cake to prevent it from drying out in the cold refrigerator air or absorbing unwanted odors.
  • Plastic Wrap: You can loosely wrap the cake with plastic wrap. If you’re concerned about the wrap touching the frosting, you can use a few toothpicks inserted into the top of the cake to create a small “tent” over the frosting before draping the plastic.
  • Airtight Cake Container: For the best results and convenience, I highly recommend storing your cake in an airtight cake container (affiliate link). These containers are designed to protect your cake without touching the frosting and allow you to stack other items on top in your fridge without fear of damage.
• Serving Best Practices: For the best flavor and texture, allow your refrigerated cake to sit at room temperature for 15-30 minutes before serving. This gentle warming period allows the cake layers to lose their chill and the frosting to soften slightly, resulting in a more pleasant, moist texture and enhanced flavors.

Perfect Pairings: What Desserts Go Best with Raspberry Cream Cheese Frosting?

Now that your vibrant Raspberry Cream Cheese Frosting is ready, it’s time for the exciting part: pairing it with the perfect dessert! Its balanced sweet-and-tangy profile and rich berry notes make it incredibly versatile. Here are some fantastic ideas to get you started:

• Chocolate Desserts: The tang of raspberry and cream cheese is a divine match for the richness of chocolate. Try it with my Small Chocolate Cake recipe or a batch of Small Batch Chocolate Cupcakes for an indulgent treat.
• Vanilla & Lemon Desserts: For a lighter, brighter flavor profile, pair this frosting with classic vanilla or zesty lemon. My Lemon Raspberry Cake (which inspired this frosting!) is an obvious and spectacular choice.
• Coconut Dreams: The tropical sweetness of coconut finds a wonderful complement in the fruity brightness of raspberry. Consider frosting a Small Coconut Cake for an exotic twist.
• Fun & Festive: For a celebratory vibe, spread this beautiful pink frosting on a Small Funfetti Cake to add a pop of color and flavor to any festive occasion.
• Beyond Cakes: Don’t limit yourself to cakes and cupcakes! This frosting is also amazing on brownies, sugar cookies, shortbread bars, or even as a filling for choux pastry.

Looking for even more inspiration? Explore my full collection of Small Batch Cupcake Recipes and 6-Inch Cake Recipes to find your next baking adventure!

More Small Batch Frosting Recipes to Explore

If you’ve fallen in love with this raspberry cream cheese frosting recipe, chances are you’re eager to try more homemade toppings for your small batch baking. Here are some of my other favorite small batch frosting recipes, perfect for any occasion:

• Classic Small Batch Buttercream Frosting
• Rich Small Batch Chocolate Frosting
• Creamy Small Batch Peanut Butter Frosting
• Zesty Small Batch Lemon Buttercream Frosting
• Tropical Small Batch Coconut Frosting

Raspberry Cream Cheese Frosting Recipe

Yield:
1 cup

Prep Time:
30 minutes

Cook Time:
5 minutes

Total Time:
35 minutes

Create the most vibrant and delicious small batch Raspberry Cream Cheese Frosting with fresh raspberries! This easy recipe makes enough to perfectly frost a 6-8 inch cake or 6-8 cupcakes, offering a balanced sweet and tangy flavor with a beautiful pink hue.

Ingredients

• 1 cup fresh raspberries (or thawed if frozen)
• 2 teaspoons granulated sugar
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
• 4 ounces (4 tablespoons) full-fat block cream cheese, softened (do not substitute fat-free or whipped)
• 1 1/2 cups powdered sugar, sifted
• Pinch of salt
• 1/4 teaspoon vanilla extract

Instructions

1. In a blender, combine the fresh raspberries and granulated sugar. Process until the mixture is completely smooth. If your berries are not very juicy, you may add a splash of water (about 1 teaspoon) to aid blending.
2. Pour the raspberry puree through a fine-mesh strainer set over a small bowl, pressing gently with a spoon or spatula to extract all the liquid and leave behind any solids (seeds). You should have approximately 1/4 cup of smooth raspberry puree (if doubling the recipe, aim for 1/2 cup).
3. Transfer the strained raspberry puree to a medium saucepan and bring it to a boil over medium heat. Reduce the heat to a simmer and continue to cook for 3-5 minutes, stirring occasionally, until the puree thickens considerably and reduces to exactly 1 1/2 tablespoons. It is crucial to measure this amount precisely, as anything more will make your frosting too runny. Remove from heat and let it cool completely to room temperature before using.

   If you are doubling the recipe, cook the puree down to 3 tablespoons, which will take approximately 10-15 minutes.

4. In a large mixing bowl (using the paddle attachment if you have a stand mixer), beat together the softened butter and room-temperature cream cheese for about 30 seconds, or until they are well combined and smooth. Scrape down the sides of the bowl with a spatula, then add the sifted powdered sugar and a pinch of salt. Beat on low speed until the sugar is just incorporated, then increase to medium-high speed. Continue to beat for 2-3 minutes until the frosting is light, fluffy, and visibly increased in volume.
5. Scrape down the bowl once more. Add the completely cooled raspberry puree and the vanilla extract to the frosting. Beat on medium speed for 1-2 minutes until all ingredients are fully combined and the frosting has a uniform, beautiful pink color.

   If the frosting seems too soft to pipe or spread easily, place it in the refrigerator for 15 minutes to allow it to firm up. If it’s still too runny after chilling, gradually beat in an additional tablespoon or two of sifted powdered sugar until the desired consistency is achieved.

   If, on the other hand, the frosting is too thick, add a few drops of milk or cream at a time, beating until it loosens to a perfect spreadable consistency.

6. Use your delicious Raspberry Cream Cheese Frosting immediately to adorn your favorite desserts, or store it in an airtight container in the refrigerator for up to 3 days. Remember to bring it back to room temperature (or slightly chilled) and give it a quick beat before using if stored.

Notes

• Prefer not to use cream cheese? You can achieve a lovely raspberry flavor with buttercream! Check out my Strawberry Buttercream recipe and simply substitute fresh raspberries for the strawberries following the puree instructions.
• Need the perfect cake to go with this frosting? Explore my extensive collection of Small Cake Recipes and Small Batch Cupcake Recipes for delightful ideas, including delicious chocolate, classic vanilla, fruity strawberry, and zesty lemon options.
• If you enjoyed crafting this delightful raspberry cream cheese frosting, be sure to explore my other Frosting Recipes For Small Cakes. You’ll find a variety of cream cheese, chocolate buttercream, and vanilla buttercream options to enhance all your baking projects.

Recommended Baking Tools

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• Stand Mixer
• Hand Mixer

Did you make this recipe?

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This Raspberry Cream Cheese Frosting is more than just a topping; it’s a celebration of fresh flavors and a simple way to add a gourmet touch to your home baking. Whether you’re frosting a special occasion cake or just a few everyday cupcakes, its vibrant color and irresistible taste are sure to impress. With this easy small batch recipe, you’ll always have the perfect amount of delicious, homemade frosting ready to brighten any dessert. Happy baking!