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+ servings

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
  • 12 oz. Raspberry Yogurt* (Yoplait works great), 2 containers
  • 1 package Instant Vanilla Pudding Mix, 3.4 oz.
  • 1 cup Heavy Cream
  • Whipped Cream for serving, if desired

Instructions

  • 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 ;)

Nutrition

Calories: 177kcal, Carbohydrates: 21g, Protein: 1g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 23mg, Sodium: 133mg, Potassium: 80mg, Sugar: 14g, Vitamin A: 250IU, Vitamin C: 1.7mg, Calcium: 32mg, Iron: 1.4mg