Raspberry Vanilla Cream Cheese Cupcakes

IngredientsVANILLA CUPCAKES

• 2/3 cup unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 4 egg whites, room temperature
• 2 teaspoon McCormick Pure Vanilla Extract
• 1/3 cup whole milk, room temperature

FILLING

• 1/2 cup seedless raspberry jam
• CREAM CHEESE FROSTING
• 1/2 cup (113g) unsalted butter, room temperature
• 1 package (8 oz) cream cheese
• 4 cups confectioners' sugar
• 2 tsp McCormick Pure Vanilla Extract

InstructionsVANILLA CUPCAKES

• Preheat oven to 350°F. Line a 12-cup cupcake pan with paper baking cups.
• In a large bowl, mix butter and sugar with an electric mixer or hand-held mixer until light and fluffy, about 5 minutes. 
• Stir in the egg whites, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Add milk as needed. You want the batter to be similar to a pancake batter consistency. Spoon the batter into the prepared cups, dividing evenly.
• Bake until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. 

FILLING

• Place jam into a piping bag fitted with a 230 tip.  Press tip into the baked and cooled cupcake at least half-way down and apply pressure to the piping bag. 
• Slowly start to move tip up and out of the cupcake applying pressure the whole time. Repeat on all cupcakes.

CREAM CHEESE FROSTING

• In the bowl of a stand mixer, combine butter, cream cheese, confectioners' sugar, and vanilla.  Mix until creamy, about 3-5 minutes.
• Place frosting into a piping bag fitted with a 1M tip. Pipe out cream cheese swirls over the cupcakes that have been filled with jam.

• Chill until ready to serve. 

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