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5 from 5 votes

Lemon Raspberry Cookie Cupcakes

A lemon cookie at the bottom of a cupcake with a raspberry filling. Makes the batter go further so you end up with 36 cupcakes instead of 24.
Prep Time15 minutes
Active Time20 minutes
Cooling & decorating time1 hour 30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Yield: 36 cupcakes
Calories: 264kcal
Author: Sweet Ordeal

Materials

For the Cupcakes

  • 1 box Betty Crocker Party Rainbow Chip cake mix
  • ( plus 1 cup water, 1/2 cup oil, 3 eggs per box)
  • 36 lemon flavored Oreo cookies
  • seedless raspberry jam

For the Frosting

  • 5.1 oz. box instant vanilla pudding
  • 1 1/2 cups milk
  • 8 oz. container Cool Whip

Instructions

  • Preheat oven to 350 degrees.
  • CUPCAKES: Line 3 cupcake trays with 36 cupcake liners. Place a lemon flavored Oreo cookie at the bottom of each liner.
  • Make cupcake batter according to box directions; adding water, oil, and eggs. Distribute batter evenly between the 36 liners and bake according to box directions. Check baking time often so that they do not over bake. Cool completely.
  • FILLING: Using a Wilton tip 230 in your pastry bag, inject raspberry jam into center of each cupcake. Feel the tip hit the top of the cookie, then squeeze as you pull the tip up from the cupcake. 
  • FROSTING: Mix pudding into milk, add the Cool Whip. Spread or pipe frosting on each cupcake and enjoy!
  • Keep refrigerated.

Nutrition

Calories: 264kcal