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Sugar Cookie Dough Cupcakes

Soft, vanilla cupcakes filled with a realistic sugar cookie dough, and finished with a sweet, vanilla buttercream. These Sugar Cookie Dough Cupcakes are addictively tasty for kids and adults alike!
Prep Time40 mins
Cook Time20 mins
Freezing Time12 hrs
Course: Dessert
Cuisine: Cupcakes
Keyword: Sugar Cookie Dough Cupcakes
Servings: 16 cupcakes

Ingredients

Cookie Dough Filling

  • 1 cup all purpose flour
  • 6 tablespoons unsalted butter softened
  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 2 tablespoons candy sprinkles

Cupcakes

  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1 1/3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons cornstarch
  • 1/4 cup buttermilk
  • 1/2 cup sour cream

Frosting and Decor

  • 1 cup unsalted butter softened
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 4-5 cups powdered sugar
  • 3-4 tablespoons milk or whipping cream
  • Sugar sprinkles desired colors for decor

Instructions

Cookie Dough Filling

  • Preheat oven to 350 degrees. Spread flour out evenly on a 9x13 baking pan. Bake for 5 minutes. Let cool for 5 minutes before using in dough.
  • Use electric mixer with paddle attachment to beat butter, sugar, and powdered sugar until lightened and fluffy, about 2 minutes. Mix in milk, vanilla extract, and almond extract until well combined.
  • In a small bowl, stir together flour and salt. Then, mix into butter mixture until well incorporated. Stir in candy sprinkles.
  • Form dough into balls that are about 2 inches in size.
  • Place balls on parchment paper in freezer. Let freeze for at least 12 hours before using in cupcakes.

Cupcakes

  • Preheat oven to 350 degrees. Line 16 muffin tins with paper cupcake liners.
  • Use electric mixer to beat butter and sugar until lightened and fluffy, about 2 minutes. Then beat in vanilla and almond extracts.
  • On low speed, mix in eggs, one at a time, until well incorporated. Scrape down sides as needed.
  • In a small bowl, stir together flour, salt, cornstarch, baking powder and baking soda. Alternate beating in flour mixture and buttermilk, in 2-3 additions, starting and ending with flour mixture.
  • Fold in sour cream until well incorporated.
  • Place 1-2 teaspoons of batter into the bottom of each cupcake liner. Then place a frozen cookie dough ball in each liner (you will not use all of the cookie dough balls).
  • Cover cookie dough balls with batter so that each muffin tin is about 2/3 of the way full.
  • Bake for 14-17 minutes, or until tops are golden brown. Let cool completely before decorating.

Frosting and Decor

  • Use electric mixer to beat butter until lightened and smooth, about 1-2 minutes. Mix in salt and vanilla until well combined.
  • Alternate mixing in powdered sugar, 1/2 cup at a time, and milk, 1/2 tablespoon at a time, until desired consistency and sweetness level are reached.
  • Decorate cupcakes as desired. Roll the frosted cupcakes through sugar sprinkles, or sprinkle over frosting.