Raspberry Cupcakes with Goat Cheese Frosting
June 25, 2013 // by Betsy Thompson
Fresh goat cheese is so versatile and I love using it in sweet recipes as well as savory. I find adding a new ingredient to something familiar is a great way to introduce something to anyone who hasn’t tried it yet. For me, that addition is probably going into a cupcake! Cupcakes are a fun and easy to approach treat for kids of all ages!
The cupcakes for the Kids & Kids photo shoot are a simple vanilla bean cake recipe. Really, anything will work here. Feel free to use a boxed mix if that’s easier for you, or your preferred recipe. I find by folding in a little raspberry jam and fresh fruit it increases the flavor and balances the milky and lightly tangy goat cheese frosting. It’s a sweet and delicious pairing!
Raspberry Cupcake Recipe
- Your favorite Vanilla Cake (recipe or it’s fine to use a mix)
- ¾ c Raspberry Jam
- Optional: Fresh Raspberries
Goat Cheese Frosting Ingredients:
- 4 oz Vermont Creamery’s Creamy Coat Cheese, Classic
- 4oz Butter, softened
- 5 c Powdered Sugar
- 1 tsp. Vanilla Extract
- 2 Tbsp. Milk
- Fresh Raspberries for decoration
- Mix cake batter together as recipe or box dictates.
- Gently stir in raspberry jam and fold in fresh raspberries if desired. Bake as directed.
- While cupcakes are cooling, prepare frosting.
- When you open the creamy goat cheese, drain off extra whey. (A little whey is natural because we don’t add stabilizers. For other recipes you’re welcome to stir it in. Due to the nature of the frosting, I recommend limiting the liquids.)
- Cream butter and creamy goat cheese.
- Add powdered sugar, beat with mixer
- Add milk and vanilla slowly in 2–3 parts, beating till frosting is at desired consistency. If frosting is a little too wet, add a little more powdered sugar.
- Spread or pipe onto cupcakes and top with a fresh raspberry