Sugar Cookie Cupcakes – Your favorite sugar cookie flavor…. in a cupcake!! Super easy to make and ready to eat in just 35 minutes!!!
I really love sugar cookies. Especially the thick cakey ones with mile high frosting. And sprinkles.
There is a place nearby called Cutlers where they serve soup and sandwiches and the like, and seriously the best cookies. They make two kinds of sugar cookies: original, and almond. They are both so insanely delicious and rich that I really can’t decide which I like better. Is it okay to have a tie?
I’m only tell you all of this because I was thinking of those cookies while I made these cupcakes. So they’re kind of like… the inspiration behind the project.
Now I have to admit something that could be embarrassing. While I love those gourmet, made-fresh-daily with love from someone’s grandmother’s old recipe card cookies from Cutlers, I also have a place in my heart for the boxed, commercialized day-old Lofthouse cookies you see in the bakery section of the grocery store. I’m not comparing the two, you just can’t do that because they are two completely different cookies and require two completely different cookie moods. I’m just saying, they’re both good in their own way.
I’m normally not a real big fan of pink anything at all ever, but I felt that in order to make these cupcakes as classic sugar-cookie like as possible, they really needed that obnoxious pink frosting. And sprinkles. Because who eats sugar cookies without sprinkles?
But notice the blue wrappers? I was trying to even things out. Pink frost and pink wrappers would have been too much for me. Unless they were for a baby shower in which case I would make a totally appropriate exception.
These moist and fluffy cupcakes are the perfect way to shake things up at your next party, get-together, or any other occasion you may have in the near or distant future! Instead of the traditional cookies, bring these cupcakes!! They’ll be a huge hit, just make sure to double the recipe if you’re planning for more than 12!!
Sugar Cookie Cupcakes
Ingredients
- ½ cup butter - softened
- 1 cup sugar
- 2 eggs
- 3 teaspoons vanilla extract
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- ¾ cup milk
For the Frosting
- 2 tablespoons cream cheese - softened
- 5 ½ cups powdered sugar
- 8 tablespoons butter - softened
- 1 teaspoon vanilla extract
- 4-6 tablespoons heavy cream
- food coloring, sprinkles - optional
Instructions
- Preheat oven to 350 and line a muffin tin with cupcake liners.
- In a large bowl cream together butter and sugar until fluffy (about 2 minutes). Mix in vanilla and eggs. In another bowl add flour, baking powder, and salt, and whisk to combine.
- Add dry ingredients to wet ingredients and mix. Add milk and mix until completely incorporated. Spoon batter into prepared tin, filling each liner about 2/3 full. Bake 18-20 minutes or until barely starting to brown around the edges. Allow to cool completely.
- Bake 18-20 minutes or until barely starting to brown around the edges. Allow to cool completely.
- In a large bowl cream together cream cheese, butter, and sugar. Mix in vanilla and add half n half 1 tablespoon at a time until a spreadable consistency is reached. Stir in red food coloring, one drop at a time until desired shade is achieved.
- Spread or pipe frosting onto cupcakes. Add sprinkles if desired and serve.
These sound amazing! If I use regular half and half, will that change the way the cake bakes?
Nope! Feel free to use regular!!
What is half and half, is it butter?
Hi Rosa, Half and Half is a milk blend. You can find it next to the heavy cream!
These are really good! They definately taste like a sugar cookie. I topped mine with M&M’s for an extra bit of color. the recipe says that these make 12 cupcakes but when I did it they made about double that. I don’t mind though!
Mmmmm, these would be so good with m&ms – what a genius idea!! So glad you liked these Maggie!! 🙂
These look delicious! I’d love to try them. Would this icing be good for a cake as well? I used to could buy icing from the local grocery store to use when I made cakes for my kids’ birthday parties, but they quit selling it so I’m trying to find a good recipe to make my own. The last one I tried was WAY too sweet.
I bet this icing would work just fine on a cake! I love it – I lick the spoon it’s so good!
Help!!! Ive been looking for a amazing frosting for sugar cookies. All the ones ive trIed store bought turns into a melted Mess. Ive tried making my own using powdered sugar but when i add the food coloring everyThiNg Changes colors but the powdered sugar. What Am i doing wroNg and how do i fix this???
Are you using cake flour or all purpose?
Hi Kayla, I used all purpose flour for these cupcakes!