Combine the velvety texture of cream cheese frosting with the tangy flavor of raspberry jam and you have got a heavenly frosting recipe!

This jam frosting is the perfect topper for cupcakes and sheet cakes, and since you’re using jam instead of fresh berries you can have this all year round.

This raspberry cream cheese frosting with jam is such a breeze to make. While I love a traditional cream cheese frosting like you’ll find with this Apple Cake recipe, this raspberry frosting is such a nice fresh treat.

Why you’ll love this raspberry cream cheese frosting recipe

• Think of this like a classic cream cheese frosting, but with a twist! This raspberry jam is going to give you all the raspberry flavor you need, without having to have fresh or freeze-dried raspberries on hand or food coloring.
• It takes just 10 minutes to make this raspberry frosting.
• I’m using simple ingredients that I’m sure you’ve already got in your kitchen!
• You can use this raspberry frosting recipe for cupcakes or sheet cakes.

I love this frosting to top cupcakes or a small vanilla cake for any Spring or Summer celebration. It would also be absolutely divine as a topper for a chocolate cake for Valentine’s Day. I recommend topping your iced baked goods with fresh fruit too (raspberries) for the best final touch.

Ingredients Needed to make this fluffy frosting

Cream Cheese: make sure to use full fat cream cheese, it is going to give you a better texture and flavor.

Butter: unsalted butter works best in this recipe.

Icing Sugar: also known as powdered sugar or confectioners’ sugar, this is going to sweeten and thicken up the cream cheese frosting.

Salt: you always need a pinch of salt to balance the sweetness and amplify your flavors!

Raspberry Jam: use raspberry jam from your favorite brand; seedless raspberry jam or jam with seeds, your choice.

Of all the easy frosting recipes I make, this is by far my favourite. It’s a versatile frosting for any time of year.

Step by Step Process to make this raspberry cream cheese frosting recipe

Step 1: Beat butter and softened cream cheese together on medium-high mixer speed in the bowl of a stand mixer or with a hand mixer in a large bowl. This will take about 1-2 minutes until it is smooth and creamy.

Step 2: Add the vanilla extract and a pinch of salt and mix together on low speed. Add the icing sugar in three additions, 1 cup at a time, mixing on medium speed for about 1 minute after each addition to fully blend. Make sure you scrape down the sides of the bowl with a rubber spatula as you go along!

Step 3: Add in the raspberry jam and mix on medium-high speed for 1-2 minutes until light and fluffy.

Step 4: If you want to pipe the frosting, I recommend placing the bowl in the refrigerator for 20-30 minutes so it can set. Otherwise, use immediately to spread on cupcakes or a delicious cake!

Tips & Tricks for making this frosting

• For best results make sure the cream cheese and butter are room temperature before whipping together with the electric mixer.
• You can make this raspberry cream cheese frosting ahead of time! Just follow the steps and store in the fridge for up to 2 days. When ready to use, remove and let come to room temperature. You may need to rewhip it if it isn’t as smooth as you would like.
• Turn this into a lemon raspberry frosting by adding lemon zest from one lemon – this is going to give you a bright and zingy taste! Alternatively, you can use this raspberry frosting to top lemon baked goods for a bright summer flavour!
• If you want to use this raspberry cream cheese frosting in a piping bag, I really recommend chilling the frosting for 20-30 minutes before using it. This will give it time to really set up, get firm and be totally pipe-able.

It’s impossible not to love the simplicity of this frosting. The best part is it can be used with so many different baked goods!

Common Questions

How to store this raspberry frosting recipe

Refrigerator: If you are not using the frosting immediately, you can store it in an airtight container or a bowl covered with plastic wrap in the fridge for up to 2 days. When ready to use, let it come to room temperature to make it more pipe-able and spreadable.

Freezer: Cream cheese based frosting cane be stored in the freezer in an airtight container for 1-2 months. Thaw in the refrigerator overnight and then bring to room temperature once defrosted. Some separation may occur, but don’t fret! Once you bring the frosting to room temperature (after defrosting), re-whip the frosting with a stand-mixer or hand-mixer to restore the fluffy texture.

More delicious fruit desserts to make from the blog:

Easy Puff-Pastry Rhubarb Tart

Strawberry Fruit Bars with an Oatmeal Crumble

Lemon Blueberry Blondies

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Raspberry Cream Cheese Frosting (with raspberry jam!)

This Raspberry Cream Cheese Frosting is delicious and easy to make! Made simply with raspberry jam, use it for cupcakes, cakes and cookies.

Course Dessert

Cuisine American

Keyword cream cheese frosting, cupcake frosting, raspberry frosting

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 -16 cupcakes

Author Jess

Ingredients

• 1/2 cup softened unsalted butter
• 1/2 cup softened full fat cream cheese
• 3/4 tsp vanilla extract
• pinch salt
• 3 cups icing sugar (confectioners sugar)
• 1/3 cup raspberry jam (with seeds or seedless)

Instructions

• Beat butter and softened cream cheese together on medium-high mixer speed in the bowl of a stand mixer or with a hand mixer in a large bowl. This will take about 1-2 minutes until it is smooth and creamy.
• Add the vanilla extract and a pinch of salt and mix together on low speed. Add the icing sugar in three additions, 1 cup at a time, mixing on medium speed for about 1 minute after each addition to fully blend. Make sure you scrape down the sides of the bowl with a rubber spatula as you go along!
• Add in the raspberry jam and mix on medium-high speed for 1-2 minutes until light and fluffy.
• If you want to pipe the frosting, I recommend placing the bowl in the fridge for 20-30 minutes so it can set. Otherwise, use immediately to spread on cupcakes or a delicious cake!

Notes

• This easy frosting recipe makes enough to generously frost 12-16 cupcakes, an 8×8 or 9×9 inch cake. You should also be able to lightly frost the top of a 9×13-inch sheet cake.
• Variations: I haven’t tested this but you should be able to use blueberry or blackberry jam or make a strawberry cream cheese frosting with strawberry jam.
• For best results make sure the cream cheese and butter are room temperature before whipping together with the electric mixer.
• You can make this raspberry cream cheese frosting ahead of time! Just follow the steps and store in the fridge for up to 2 days. When ready to use, remove from the fridge and let come to room temperature. You may need to rewhip it if it isn’t as smooth as you would like.
• Turn this into a lemon raspberry frosting by adding lemon zest from one lemon – this is going to give you a bright and zingy taste! Alternatively, you can use this raspberry frosting to top lemon cupcakes for a bright summer flavour!
• If you want to use this raspberry cream cheese frosting in a piping bag, I really recommend chilling the frosting for 20-30 minutes before using it. This will give it time to really set up and get firm!

The post Raspberry Cream Cheese Frosting (with raspberry jam!) appeared first on Cooking in my Genes.

I’ve been enjoying this Apple Cinnamon Cake for my birthday since I was a teenager. I don’t quite remember why my Mom originally made us this cake but I vividly remember enjoying many slices each birthday.

This cake is reminiscent of carrot cake flavours with the cinnamon and nutmeg plus the cream cheese frosting, however, the dough is more of a caramel-flavour which goes so well with the cream cheese frosting. You will want to dig right into this cake I promise and it might just become a new birthday favourite for you too!

My Mom would even bake me this cake when I was in University, bringing it to me when my parents would come to visit on my birthday. Let’s just say this Apple Cinnamon Cake did not last long in a house full of University students.

So, here is my favourite birthday cake, Apple Cinnamon Cake with Cream Cheese Frosting.

Total Time: 2 – 2.5 hours
Equipment: springform pan or 9 inch cake pan, whisk, large & small mixing bowls
Servings: 10-12

Ingredients:

4 cups peeled & diced Granny Smith apples (diced in 1/2 inch pieces, about 3-4 large apples)
2 eggs
2 cups sugar
1 tsp vanilla
1/2 cup vegetable oil (I like to use avocado oil)
1/4 tsp nutmeg
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
softened butter for your cake pan

Cream Cheese Icing:

250g package cream cheese, softened
6 tbsp butter, softened
1 tsp vanilla
pinch salt
3 cups icing sugar

Cook’s Note: If you don’t have a springform pan, that’s ok! Do note that a springform pan has taller sides, so make sure your pan also has tall enough sides, about 2 1/2 inches.  There are alternatives including lining a 9-inch round cake pan with parchment paper or foil, then buttering the parchment or foil and leaving a good length of the paper or foil hanging over your pan so you can lift the cake out once it’s cooled.  PLUS this article is also a great resource.

Instructions:

Pre-heat your oven to 350F. Butter your springform pan, both the bottom and sides of the pan. Take our your cream cheese and butter as well to soften for your icing.

Peel the apples and dice into about 1/2 inch pieces and set aside. In a small bowl, mix together the flour, salt, baking soda and cinnamon and set aside.

Cook’s Note: Do not use a hand or stand mixer to make this cake dough. Due to the thick nature of this cake dough, it’s best to use a whisk for the eggs and then a large spoon to mix.

In a large bowl, beat 2 eggs with a whisk until light and fluffy, about 1-2 minutes.

To your eggs, add sugar, vanilla, vegetable oil and nutmeg. Using a mixing spoon, mix all ingredients until combined.

Add your flour mixture to the egg mixture, stirring until combined. This mixture will be very thick, almost like a cookie-dough mixture.  Fold in your diced apples to the dough mixture and then scoop everything into your springform pan, smoothing out the top of your dough in the pan.

Bake your cake in the oven for 65-75 minutes. Because everyone’s oven is different, start checking your cake at 65 minutes by using a toothpick to prick the middle of the cake. The toothpick should come out fairly clean when done.  Once your cake is done, remove from the oven and let cool in the cake pan.

To make the icing it comes together best with a hand or stand mixer. Whip the cream cheese and butter together on medium-high speed until smooth, about 2-3 minutes.  Add the vanilla and pinch of salt and mix for about a minute on low speed. Then add in 1 1/2 cups of the icing sugar and mix for about a 1 minute on medium speed. Add in the rest of your icing sugar and mix for about another minute or so.

Once your cake is fully cooled down you can ice the cake! Remove your cake from your cake pan and turn out onto a cake stand or plate.

I like to start icing by placing a large dollop in the middle of the cake and working my way outwards with a thin layer of icing on the entire cake.

Then, continually add the rest of the icing to the cake until it’s evenly iced and really use your own style to ice this cake!

I won’t lie to you, this Apple Cinnamon Cake is a commitment to make but the ingredients come together so easily and once the cake is done and iced, it’s SO worth it!

I hope you enjoy this cake as much as I do – I absolutely LOVE the apple and cinnamon combination with the creaminess of the icing, it’s seriously addictive. Also this cake is quite amazing for breakfast accompanied by a cup of coffee!

Until the next baking adventure,
Jess

The post Apple Cinnamon Cake with Cream Cheese Icing appeared first on Cooking in my Genes.