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 cupcakes are delicious! Caution:: 5 1/2 cups of powdered sugar made way too much frosting next time I’ll make half the recipe
I make decorated sugar cookies as a business. This recipe is very similar to an actual sugar cookie. A little more of this & a little less of that make this a perfect cupcake. They really, really taste like my cookies! This will go in my favorites! Yum!
When i started reading about your inspiration for these cupcakes, i thought to myself, oh Wow, i remember a place like that where we lived in utah but i couldnt remember the name. I looked it up and iT’s the same one! We lived right down the road from it. Small world, right!? I know what you mean about the cookies being a tie. Theyre both amazing. And those sandwiches. That bread! Ugh. Now i want to Go there again! I’ll be making these cupcakes this weekenD for a friend’s birthday. I’m making a trio of cupcakes inspired by cookies.
Erin- you’ve completely made my day that you know what Cutler’s is! I think I need to go there today because of this memory! 😉 And the fact that it’s just so delicious! I hope that your cupcakes turn out so great!! 🙂
I’ve used this recipe to make stacked cakes several times, and it is so good! Actually i picked it to make for myself on my birthday too. but I am wondering how you think it would do as a bunt cake?? any thoughts or suggestions there?? I might try and bug you about it on insta too 😉
Hi Jacey! I am so happy to hear that you love this recipe so much! I haven’t thought to use it for a stack cake- thanks for the great idea! 😉 I haven’t used it for a bundt, but seeing as it works so well for a stack cake, it would probably be just fine for a bundt as well! If you give it a try, definitely let me know!! Super interested to hear how it goes!
Just wanting to know if 1/2 n 1/2 can be substituted with heavy whipping cream ?? Thank you !!
That should be ok!