Bake the cupcakes according to the packaging and leave to cool completely.
For the frosting, using a mixer (use the paddle attachment if you own one), cream the butter until light and fluffy (about 3 minutes).
Slowly add the sugar, scraping down the sides of the bowl, a little at a time.
After all of the sugar is added, add the vanilla and continue beating until the icing is smooth and light (icing may appear dry).
Add 2 tbsp of milk, for moisture, and beat for 1 additional minute.
Once the cupcakes are cooled, cut out a small circular cone from one cupcake at a time.
Fill half of the cupcakes with a small ball of cookie dough and the other half with 1 or 2 frozen raspberries and 1/4 tbsp strawberry syrup.
Tear off the tip of the cupcake cone and place tops back on each cupcake.
Next, frost each cupcake, making sure to cover the knife marks.
Decorate the cookie dough cupcakes with mini chocolate chips and another cookie dough ball.
Decorate the raspberry cupcakes with 3 raspberries each and red sprinkles.