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Raspberry Cream Cheese Frosting

This homemade raspberry cream cheese frosting is light, fluffy, and divinely delicious. It can be prepared in no time and is perfect for cake, cupcakes, cookies, and more.

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A cupcake topped with raspberry cream cheese frosting and fresh raspberries.

Get ready to elevate all your desserts with this dynamite raspberry frosting. This recipe features a silky smooth texture, scrumptious sweetness, and tantalizing tang. It is easy to customize and takes less than 10 minutes to prepare. 

Chocolate, vanilla, and lemon — this easy recipe is amazing on all flavors of cake or cupcakes, especially my vanilla cupcakes. It also works splendidly as a raspberry cream cheese filling for muffins and pastries

Since we make this raspberry frosting with jam and other easy ingredients, you could even invite the kids in to help with this one. Nothing like a sweet treat to inspire young chefs! 

Ingredients required to prepare raspberry cream cheese frosting.

How to Make Raspberry Cream Cheese Frosting 

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

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Butter, cream cheese, jam and vanilla extract combined in a silver mixing bowl.

STEP ONE: Fit the bowl of your stand mixer with the paddle attachment and add in the softened butter and cream cheese. Beat the mixture on medium speed for about 2 minutes, or until the mixture is nice and fluffy and fully incorporated. 

STEP TWO: Now stir in the jam and vanilla extract, mixing to combine. Scrape down the sides of the bowl as needed and don’t be alarmed if the mixture looks a bit curdled or wet. No problem!

STEP THREE: Turn the mixer to low speed and slowly add in the powdered sugar. 

STEP FOUR: Once the sugar has been mixed in, increase the speed of the mixer to medium again. Beat the frosting for another minute or so until it is light and fluffy. 

A bowl of raspberry jam cream cheese frosting surrounded by cupcakes and raspberries.

STEP FIVE: Use the frosting to dress up to 24 cupcakes or one 2-layer 8” cake. Enjoy! 

Tips for the Best Raspberry Cream Cheese Frosting

  • Use room temperature ingredients. For the smoothest results possible, let the cream cheese and butter soften to room temperature before blending. If needed, you can pop the cream cheese in the microwave for a few seconds to make sure it is workable. 
  • Use full fat cream cheese. For the creamiest frosting, use a full-fat block of cream cheese and  avoid any low fat or whipped options.
  • Don’t over whip. This homemade frosting should be whipped until blended and fluffy, then left alone. An over whipped batch will end up grainy, gummy, or even runny.  
A close up view of a cupcake topped with fresh raspberry jam cream cheese frosting.

Variations for Raspberry Cream Cheese Frosting 

  • Use whole berries. We make this raspberry frosting with jam but you can also make it with fresh, or with frozen raspberries. Just make sure they are thawed and drained, then use them in place of the jam. Your raspberry frosting will be less sweet with a more intense berry flavor. 
  • Switch up the fruit. Change up the jam to incorporate your favorite berry or other fruit. Try using strawberry, blueberry, or even apple jam. Lemon zest or lemon curd make great additions to this recipe.  
  • Add flavor. Another easy way to customize is to add chocolate or white chocolate. In my opinion, white chocolate and raspberry is a match made in heaven! You can also switch up the vanilla with a dash of almond, coconut, or lemon extract. 

More Frosting Recipes 

Cupcakes topped with fresh raspberry jam cream cheese frosting and a bottle of milk.

How Do You Thicken Raspberry Cream Cheese Frosting?

The easiest way to thicken your berry cream cheese frosting is to pop it in the refrigerator for 15-30 minutes. 

If that doesn’t do it, then whip some extra powdered sugar — just a little at a time — until it reaches the desired consistency.

What is the Difference Between Raspberry Frosting and Icing?

Generally speaking, raspberry frosting will be thicker and fluffier than raspberry icing. 

In this recipe we make raspberry frosting with jam, cream cheese, butter, vanilla and powdered sugar to make a deliciously whipped and fluffy frosting that is easy to spread on cakes and cupcakes. 

Icing, on the other hand, is made with powdered sugar and a liquid like lemon juice, milk, or water. Raspberry icing will be thinner and shinier than raspberry frosting. 

Several cupcakes topped with fresh raspberry jam cream cheese frosting and fresh raspberries.

Can I Leave a Cake With Raspberry Cream Cheese Filling Out Overnight?

Unfortunately, no. Cream cheese is a dairy product and perishable at room temperature. 

Cakes, cookies, and cupcakes that have raspberry cream cheese filling or frosting should sit at room temperature for no more than 2 hours. 

Store leftovers, covered,  in the refrigerator for up to a week.

When ready to enjoy again, remove the cake from the fridge about 30 minutes before serving to soften and come to room temperature.

Other Cream Cheese Dessert Recipes

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A cupcake topped with raspberry cream cheese frosting and fresh raspberries.

Raspberry Cream Cheese Frosting

Samantha Erb
This raspberry cream cheese frosting is light and fluffy with a fruity sweetness from the raspberry jam and a bit of tanginess from the cream cheese. This frosting is perfect on a variety of cakes– from vanilla to chocolate or lemon! 
5 from 2 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Desserts
Cuisine American
Servings 24 Servings
Calories 170 kcal


  • 1 stick ½ cup butter, softened
  • 6 ounces cream cheese softened
  • ½ cup seedless raspberry jam
  • 1 tablespoon pure vanilla extract
  • 7 cups powdered sugar


  • Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined and fluffy– about 2 minutes. 
  • Next add the jam and vanilla. Mix to combine, scraping down the sides of the bowl as needed. The mixture may look wet or curdled– that’s okay! 
  • With the mixer on low speed, slowly add the powdered sugar. 
  • Once all of the powdered sugar has been added, turn the mixer to medium speed and beat until the frosting is light and fluffy– about 1 minute. 
  • Frost your cakes as desired– this recipe makes enough to frost 24 cupcakes or a two-layer 8” cake.


Serving: 1gCalories: 170kcalCarbohydrates: 37gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 7mgSodium: 25mgSugar: 35g

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

Tried this recipe?Let us know how it was!


About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

5 from 2 votes (2 ratings without comment)

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