Best 6 Cookie Cupcakes With Raspberry Fluff Frosting Recipes

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Indulge in a delightful journey of flavors with our tantalizing Cookie Cupcakes with Raspberry Fluff Frosting recipe. These delectable treats combine the irresistible taste of chewy chocolate chip cookies with a pillowy cupcake base, creating a symphony of textures in every bite. Topped with a luscious raspberry fluff frosting, these cupcakes offer a perfect balance of sweetness and tanginess. This article presents two irresistible recipes – the Cookie Cupcakes and the Raspberry Fluff Frosting – providing you with everything you need to create these delightful treats in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE CUPCAKES WITH CREAMY RASPBERRY FROSTING



Chocolate Cupcakes with Creamy Raspberry Frosting image

These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle.

Provided by Sally

Categories     Cupcakes

Time 3h

Number Of Ingredients 18

1/2 cup (41g) unsweetened natural cocoa powder*
3/4 cup (94g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature*
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/3 cup (80ml) vegetable oil (melted coconut oil works too)
2 teaspoons pure vanilla extract
1/2 cup (120ml) buttermilk*
3/4 cups (170g) unsalted butter, softened to room temperature*
3 and 1/2 cups (420g) confectioners' sugar
3 Tablespoons (45ml) heavy cream*
2 teaspoons pure vanilla extract
1/4 teaspoon salt, to taste
1/2 cup (165g) thick raspberry preserves or jam*
raspberries for garnish

Steps:

  • Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
  • In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won't be very thick.
  • Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature.
  • Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners' sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more confectioners' sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.
  • Frost cooled cupcakes however you'd like. I simply used a small frosting knife to frost the cupcakes. Top with fresh raspberries if desired.

RASPBERRY FROSTING



Raspberry Frosting image

Use this pretty-in-pink recipe to decorate our Lemon-Yogurt Cupcakes. Martha made this recipe on "Martha Bakes" episode 808.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Yield Makes 1 3/4 cups

Number Of Ingredients 4

3/4 cup fresh raspberries
1 tablespoon granulated sugar
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
2 cups confectioners' sugar, sifted

Steps:

  • Puree berries with granulated sugar in a food processor until smooth. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible.
  • In another bowl, beat butter on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in berry puree. Frosting can be stored in refrigerator up to 2 days; bring to room temperature and beat on low speed until smooth again before using.

CHOCOLATE RASPBERRY CUPCAKES



Chocolate Raspberry Cupcakes image

Fill chocolate cupcakes with raspberry preserves for a sweet surprise, and then top with a fresh berry for a nod to what's inside.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h3m

Yield 24

Number Of Ingredients 17

Reynolds® StayBrite® Baking Cups
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
¾ cup butter, softened
1 ½ cups granulated sugar
3 eggs
2 teaspoons vanilla
1 ½ cups milk
½ cup seedless raspberry preserves
Fresh raspberries, for garnish
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
6 cups powdered sugar
¼ cup seedless raspberry preserves

Steps:

  • Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
  • Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
  • Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
  • Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
  • Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
  • Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.

Nutrition Facts : Calories 376.5 calories, Carbohydrate 61.3 g, Cholesterol 60.2 mg, Fat 14.3 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 8.7 g, Sodium 228 mg, Sugar 50.5 g

RASPBERRY CREAM CUPCAKES



Raspberry Cream Cupcakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h15m

Yield 18 cupcakes

Number Of Ingredients 9

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Steps:

  • Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
  • Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
  • Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
  • Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
  • Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

COOKIE CUPCAKES WITH RASPBERRY FLUFF FROSTING RECIPE - (2.5/5)



Cookie cupcakes with raspberry fluff frosting Recipe - (2.5/5) image

Provided by taniaf

Number Of Ingredients 14

2 sticks plus 2 tbsp butter, room temp
1/2 c cocoa powder
1 c flour
1 c sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 egg plus 1 yolk
1/2 c buttermilk
1/2 tsp vanilla
12 oreo cookies
3 tbsp raspberry jam
3 c marshmallow fluff
1/2 c powdered sugar

Steps:

  • Preheat oven to 350. Line 12 muffin cups with papers. Melt 2 tbsp butter, let cool. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder and salt. Lightly beat egg and yolk and add melted butter, buttermilk, vanilla and 1/2 cup hot water. Whisk until smooth. Add to dry ingredients. Spoon 1 tbsp batter into each muffin cup and top with a cookie. Top with 1 tbsp batter. Bake 15 minutes, rotating pan halfway. Let cool on wire rack. In a mixer bowl, beat 2 sticks butter and jam together until smooth. Add marshmallow and powdered sugar and beat until smooth, 3 minutes. Pipe onto cooled cupcakes.

SOFT SUGAR COOKIES WITH RASPBERRY FROSTING



Soft Sugar Cookies With Raspberry Frosting image

In 1994, Lofthouse Cookies hit American grocery store shelves like a frosted meteorite. If you grew up in the suburbs, then you may have had one: soft, cakey, melt-in-your-mouth. Unlike their clamshell counterparts, which contain margarine, these homemade versions are made with butter and cream cheese, both of which add wonderful flavor that margarine alone does not. Be sure to freeze your dough for the full 15 to 20 minutes: Not only does this chill the fat, helping the cookies maintain their shape in the oven later, but it also allows the flour to hydrate and the flavors to concentrate. A relic of childhood shored into the present, these cookies are not unlike the tops of vanilla cupcakes, devoid at last of their dry, frosting-less bottoms. Freeze-dried raspberries lend a welcome tartness to the buttercream, not to mention a plush, candy-pink hue. (Watch Eric Kim make his Soft Sugar Cookies With Raspberry Frosting here.)

Provided by Eric Kim

Categories     cookies and bars, dessert

Time 55m

Yield About 15 cookies

Number Of Ingredients 14

1/2 cup/115 grams unsalted butter (1 stick), at room temperature
3 ounces/85 grams cream cheese, at room temperature
1 cup/200 grams granulated sugar
1/2 teaspoon kosher salt
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 1/4 cups/285 grams cake flour
2 teaspoons baking powder
Sprinkles, for garnish
1 cup/30 grams freeze-dried raspberries, finely ground in a food processor or spice grinder
1 cup/225 grams unsalted butter (2 sticks), at room temperature
2 cups/245 grams confectioners' sugar
1 teaspoon vanilla extract
Pinch of kosher salt

Steps:

  • Make the cookies: In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. Stir in the flour and baking powder until just incorporated.
  • Heat oven to 350 degrees and line two rimmed sheet pans with parchment paper. Using two spoons or a cookie scooper, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart. (You should get about 7 to 8 cookies per sheet pan.) Place the sheet pans in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.
  • While the dough chills, make the frosting: In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
  • To the bowl, add the 1 cup butter, confectioners' sugar, vanilla extract and salt and, with an electric hand mixer, mix on low speed until the butter absorbs the sugar. Then, turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated. Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)
  • Remove the sheet pans from the freezer. Roll the chilled dough into even balls and flatten them slightly with your fingers so they're about 2 inches wide and 1 inch high. Bake the cookies for 13 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly. Let cool completely on the sheet pan. (They will continue to cook as they sit.)
  • Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.

Tips:

  • Use a high-quality baking mix for the best results.
  • Be sure to cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Fold in the dry ingredients gradually, until just combined.
  • Do not overmix the batter, as this will make the cupcakes tough.
  • Bake the cupcakes in a preheated oven for the amount of time specified in the recipe.
  • Use a toothpick to check the cupcakes for doneness. If the toothpick comes out clean, the cupcakes are done.
  • Let the cupcakes cool completely before frosting them.
  • For the best results, use a fresh batch of raspberry jam.
  • Be sure to beat the cream cheese and butter together until light and fluffy.
  • Add the confectioners' sugar gradually, until the frosting is smooth and creamy.
  • Pipe the frosting onto the cupcakes using a piping bag fitted with a star tip.
  • Garnish the cupcakes with fresh raspberries.

Conclusion:

This recipe for cookie cupcakes with raspberry fluff frosting is a delicious and easy-to-make treat that is perfect for any occasion. The cupcakes are moist and flavorful, and the frosting is light and fluffy. The combination of chocolate and raspberry is irresistible. These cupcakes are sure to be a hit with your family and friends.

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