Copycat Recipe : Raspberry Cupcake Cookie
Bright, tart raspberry meets smooth buttercream — finally a raspberry dessert that doesn’t lose the berry punch.
Ingredients:
1 cup unsalted butter, softened 1 ¼ cups sugar 2 large eggs 1 tsp vanilla 2 ½ cups flour 1 tsp baking powder ½ tsp salt
Raspberry buttercream:
½ cup butter, softened 3 cups powdered sugar 2 tbsp raspberry puree (strained for no seeds) Optional: a drop of pink food coloring
Instructions:
Bake a simple vanilla sugar cookie base (cream butter/sugar, add eggs, then dry ingredients). Bake 10–12 minutes. For buttercream, whip butter until fluffy, slowly add powdered sugar, then fold in raspberry puree. Frost cooled cookies generously.
Tip: Reduce the puree on the stove for concentrated raspberry flavor that won’t water down the frosting.