Sugar Cookie Cupcakes
User Reviews
5
Sugar Cookie Cupcakes
Description
This recipe blends softened butter and sugar creamed until fluffy, then incorporates eggs and vanilla. The dry ingredients—flour, baking powder, and salt—are mixed separately before combining with the wet batter and milk to create a smooth cupcake batter. The cupcakes bake until slightly golden around the edges, retaining moist, tender crumb reminiscent of sugar cookies.
The cream cheese butter frosting combines softened cream cheese and butter with powdered sugar and vanilla, whipped to a spreadable consistency. Heavy cream is added gradually to adjust texture. The frosting can be colored with food coloring and topped with sprinkles for decoration.
Sugar Cookie Cupcakes can be stored at room temperature in an airtight container for up to three days or refrigerated for up to five days. They provide a sweet, soft treat combining classic sugar cookie flavors with cupcake form and a rich frosting.
Ingredients
- ½ cup butter softened
- 1 cup sugar
- 2 egg
- 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 optional
- 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.
Notes
- Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to five days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 86g | 29% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 127mg | 5% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 72g | 144% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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