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 8x8 or 9x9 inch cake. You should also be able to lightly frost the top of a 9x13-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!