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Yellow Cakecake, Cream Cheese Frosting, and Raspberry Compote

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours


Yellow Cupcakes

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 1-1/2 cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk

Cream Cheese Frosting

  • 1/2 cup unsalted butter (1 stick) softened
  • 8 oz cream cheese (1 package) softened
  • 1 tsp vanilla extract
  • 2-3 cups confectioners sugar

Raspberry Compote

  • 2 cups fresh raspberries (1 pint)
  • 3 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 2 tbsp water


Baking the cupcakes

  1. Preheat oven to 350°F (177°C).

  2. Mix together the flour, salt, and baking powder. Set aside.

  3. In a mixer, cream together butter and sugar until smooth. Make sure to scrap down the slides of the bowl. Then mix in the eggs and vanilla until well incorporated.

  4. With the mixer at low speed, alternate adding in the flour mixture and buttermilk. Start and end with the flour mixture. Mix until just incorporated.

  5. Scoop batter into the lined cupcake pans until 2/3 full. I like to use a cookie scoop to make sure each cupcake is even - 2 scoops each. This recipe should fill about 14-16 cupcakes.

  6. Bake for 18-22 minutes until the cupcakes pass the toothpick test - stick a toothpick into a cupcake and when it comes out clean, it's done! Let cool completely before frosting.

Making the cream cheese frosting