Sugar Cookie Cupcakes

Imagine biting into a sugar cookie. Soft, chewy, slightly buttery but just sweet enough not to make your teeth hurt? Now put that in a cupcake form. Oh yes, friends, these are the real deal. I was skeptical that a cupcake could in fact taste like a cookie, but this recipe manages to capture that essence perfectly. Per the original writer’s suggestion, I made the frosting pink to emulate those cheapy Lofthouse cookies you can get at Kroger for like, a dollar (still delicious, don’t think I’m knocking them!). And the sprinkles were for photo taking only, but if you were making these for a birthday party I think they really make them festive! These fluffy little beauties have definitely made my short list for future birthday party menu options. 😊 Happy baking!


For the cupcakes:

  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tbsp vanilla
  • 1½ cups flour
  • 1½ tsp baking powder
  • ⅛ teaspoon salt
  • ¾ cup half n’ half

For the frosting:

  • 2 tbsps cream cheese
  • 5½ cups powdered sugar
  • 1 stick unsalted butter, softened
  • 1 tsp vanilla
  • 4-5 tbsps half n’ half
  • Optional: red food coloring and sprinkles


Preheat oven to 350 degrees Fahrenheit and line a cupcake tin with liners. In the bowl of your stand mixer, beat together butter and sugar until light and fluffy. Mix in vanilla and eggs. In a medium mixing bowl add flour, baking powder, and salt, and whisk to combine. Add dry ingredients to wet ingredients and mix just until combined. Add half n’ half and mix until completely incorporated. Scoop batter into prepared tin, filling each liner about ⅔ full. Bake for 18-20 minutes, rotating tin halfway through baking. Transfer tin to a wire rack to cool.


While the cakes are cooling, prepared the frosting. In a clean stand mixer bowl, beat together cream cheese, butter, and sugar. Mix in vanilla and add half n’ half  1 tablespoon at a time until desired consistency is reached. I personally like my frosting on the thick side! 


If using, add food coloring one drop at a time until you reach the shade desired. Pipe onto cooled cupcakes and add sprinkles. As my little buddy would say, “PRETTY!” 


Recipe from Creme de la Crumb.


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