Name: Raspberry Cream Pie Cupcakes
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Ingredients: 1 cup Heavy Cream; 1 heaping cup Raspberries (about a pint), plus more to garnish; 25 Oreo Cookies; 2 (6 oz.) containers Raspberry Yogurt* (Yoplait works great); 1 (3.4 oz.) package Instant Vanilla Pudding Mix; 3 Tablespoons Sugar; 4 Tablespoons Butter, Melted; Whipped Cream for serving, if desired

cupcake

Why are my cupcakes sinking in the middle?

How do I prevent my cupcakes from being too dense?

Why are my cupcake liners peeling away after baking?

How should I store my cupcakes after baking them?

Can I use the same cupcake recipe for a full-sized cake?

How much batter should I put in each cupcake liner?

Can I make cupcakes without a muffin tin?

How can I enhance the flavor of my 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!

Milk

Wheat

Vegetarian

Creams & Creamers

milliliter

heavy cream

Fresh Fruit

gram

raspberry

Cookies

chocolate sandwich cookie

Yogurt

raspberry yogurt

Pudding & Gelatin

vanilla instant pudding

Sugars & Sweeteners

sugar

Butter & Margarine

butter

Dessert Toppings

whipped cream

Trans fatty acids

Lactose

Carbohydrates

Added Sugar

Sugar

Cholesterol

Vitamin D

Vitamins

Potassium

Minerals

Saturated Fat

Iron

Dietary Fiber

Protein

Calcium

Vitamin A

Calories

Vitamin C

Sodium

Water

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Copper

Manganese

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Dietary Folate Equivalents

Vitamin K

Selenium

Folic Acid (B9)

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Raspberry Cream Pie Cupcakes

Dairy

Produce

Snacks

Baking Goods

Condiment & Toppings

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