Raspberry Cupcakes with Goat Cheese Frosting 10 min prep time 20 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* 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 that 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! IngredientsCake Ingredients Your favorite Vanilla Cake (recipe or it's fine to use a mix) 3/4 cup Raspberry Jam optional Fresh Raspberries Goat Cheese Frosting Ingredients4 oz Vermont Creamery Classic Goat Cheese Dip 4 oz Vermont Creamery Unsalted Cultured Butter - 82% Butterfat softened 5 cups Powdered Sugar 1 tsp vanilla extract 2 tablespoons milk fresh raspberries for decoration Get Ingredients Directions STEP 1 Mix cake batter together as recipe or box indicates. STEP 2 Gently stir in raspberry jam and fold in fresh raspberries if desired. Bake as directed. STEP 3 While cupcakes are cooling, prepare frosting. STEP 4 When you open the spreadable 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.) STEP 5 Cream butter and spreadable goat cheese. STEP 6 Add powdered sugar, beat with mixer. STEP 7 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. STEP 8 Spread or pipe onto cupcakes and top with a fresh raspberry. Betsy Thompson Betsy Thompson Betsy manages content marketing and creative production at Vermont Creamery and believes that the eyes eat first. An avid baker, home cook and artisan cheese devotee, Betsy is at home in the kitchen and behind the lens of her camera, crafting food that tastes as great as it looks. Follow her Instagram here! Related Recipes Spring Sugar Cookies Double Chocolate Crème Fraîche Cupcakes Gluten Free Chocolate Bundt Cake Shaved Brussel Sprout Salad with Devil’s Food Chocolate Cupcakes Buttered Corn Scones