Raspberry Cream Pie Cupcakes

Buttery chocolate crust topped with a sweet and creamy raspberry-swirled filling. This colorful dessert is perfect served as a single pie or as cupcakes! Raspberry Cream Pie Cupcakes

So are you ready for my raspberry story?

This could save you one day, I’m telling you. So my first job ever was at an apple orchard. I had some pretty serious responsibilities, like cutting cheese in the gift shop, (yeah, my dad can’t get over that my first job was to “cut the cheese”….) Anyway, I didn’t just “cut the cheese”, but I also sliced up fudge, (wo)-manned the cash register, and packaged up apples, blueberries, and raspberries for selling. I told ya, pretty serious stuff.

So I was in the giant walk-in fridge, piling raspberries into pint containers. Well I’m sorry but how can I be surrounded by billions of raspberries without sneaking a little bite or two? It’s just not possible. It really isn’t. So yes, I confess to you, that I was in there eating some raspberries.

So I eventually come out of the fridge and the boss-man walks by. I give him a friendly “Hello!” and a big ol’ smile. He was a pretty stern fellow and I’m not gonna lie, he terrified me. But I figured the friendlier I can be, the better…

“So. Been eating some raspberries have ya?” he growled.

“No no?”…. I muttered back, making a face as if to say, There are raspberries here?! I didn’t even notice!

“Well ya might wanna get them seeds out of your teeth then.” he grumbled as he walked away.

BUSTED. 

Moral of the story: Check your teeth before you confidentially deny having eaten….. anything. Especially stuff with seeds.

Raspberry Cream Pie Cupcakes

The original recipe is actually for a regular ‘ol whole pie in a regular ol’ pie pan…and that works beautifully as well. I personally just like to store these in the freezer and eat them one at at time at my leisure. The cupcake version is also perfect for parties, showers, and what have you 😉

Raspberry Cream Pie Cupcakes

By the way, can you believe that the grocery store didn’t have raspberry yogurt when I went?! How do you not have raspberry yogurt?! Well I ended up using strawberry and it worked beautifully, so if you’re faced with the same earth-shattering situation, it’s actually not so earth shattering. Enjoy, friends!

Did you make this recipe?

Raspberry Cream Pie Cupcakes

Buttery chocolate crust topped with a sweet and creamy raspberry-swirled filling. This colorful dessert is perfect served as a single pie or as cupcakes!

Ingredients:

  • 25 Oreo Cookies
  • 4 Tablespoons Butter, Melted
  • 1 heaping cup Raspberries (about a pint), plus more to garnish
  • 3 Tablespoons Sugar
  • 2 (6 oz.) containers Raspberry Yogurt* (Yoplait works great)
  • 1 (3.4 oz.) package Instant Vanilla Pudding Mix
  • 1 cup Heavy Cream
  • Whipped Cream for serving, if desired

Directions:

Preheat the oven to 350 degrees.

Crush the Oreos in a food processor until they’re very fine, like the consistency of sand.

Pour the crumbs into large bowl and pour the melted butter on top. Mix with a rubber spatula until well incorporated.

Spray 20 cupcake tins with nonstick cooking spray (or fill each with a cupcake liner.)**

Scoop a heaping, packed tablespoon of the crust into about 20 cupcake tins, (or a single pie pan), and press down to pack it in and form a crust.

Cook in the oven for 3 minutes, then let it cool completely.

Place the raspberries on a plate, and use a fork to smash them up a bit. Sprinkle them with the sugar and let it sit for about 15 minutes while you prepare the rest of the filling.

For the filling, combine the yogurt with the powder of the pudding mix (don’t actually make the pudding.) Stir on low with an electric mixer for about one minute.

Add in the heavy cream and mix on low for about 30 seconds. Use a rubber spatula to scrape the mixture from the sides of the bowl back into the middle and mix on medium high for about 2 minutes, until thick.

Use a rubber spatula and carefully fold the raspberries in. You want to just fold it a few times so that you have pretty red streaks throughout the filling.

Spoon about 2 Tablespoons of filling into each cooled cupcake tin (or all of the filling into a singly pie pan) and spread evenly.

Freeze for 2 hours or until ready to serve.

Use a butter knife to loosen the cupcakes around the edges of the tin until they can easily pop out.

Garnish with additional crushed cookies, or whip cream/extra raspberries if desired, and prepare to be delighted 😉

*If you’re unable to find raspberry yogurt (I actually couldn’t!)- You can substitute with another flavor, strawberry works beautifully.

**I’ve made these with cupcake liners and without, and either one works perfectly. You definitely don’t need them, but feel free to use them for a decorative touch!

Recipe Source: The good ‘ol Pioneer Woman

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