Cookie Dough Cupcakes | Stephanie's Sweet Treats | Stephanie Rutherfor (2024)

These cookie dough cupcakes are rainbow sprinkle funfetti cupcakes. They are filled with edible cookie dough (no eggs!). They are topped with cream cheese cookie dough frosting. These cupcakes would be perfect for any birthday party!

I wanted chocolate chip cookie dough cupcakes that weren't like everyone else's cupcakes. There is nothing a kid loves more than sprinkles and cookie dough!

The funfetti cupcakes give these the pop of color the cupcakes needed! Then they are filled with an edible cookie dough.

The cookie dough has less sugar than most cookie doughs, so it isn't too sweet. If you are a cookie dough fan, you will love the filling!

The best part about these cupcakes is the frosting! Cream cheese cookie dough frosting, which is cream cheese frosting with a ton of edible cookie dough mixed in. It is the best tasting cupcake. Ever.

For more cookie dough recipes, try Chocolate Cookie Dough Pop Tarts, Chocolate Chip Cookie Dough Cheesecake, and Chocolate Chip Cookie Dough Cake.

Why You Will Love This

• Soft Funfetti Cupcakes- The cupcakes have rainbow sprinkles, which makes them so fun. Perfect for kids.
• Edible Chocolate Chip Cookie Dough Filling- They are filled with an edible cookie dough. Cupcakes and cookie dough is made to be!
• Cookie Dough Cream Cheese Frosting- This frosting is one of the best tasting frosting I have made. It is quite rich, but it has cookie dough in the frosting!

Ingredients

• Flour- Use all-purpose flour and not cake flour.
• Unsalted Butter and oil- This cupcake batter uses both to give it great flavor and also a very moist crumb.
• Buttermilk- I prefer if you use the real deal. However, you can do ½ cup of cows milk with ½ tablespoon of lemon juice. Let it sit for 10 minutes before using. It will curdle into buttermilk. It won't be the same as real buttermilk though.
• Rainbow sprinkles- You can use sprinkles from the grocery store, but quality sprinkles makes a huge difference. I love these ones.
• Mini chocolate chips- Don't use the regular size.
• Brown sugar- I used light brown sugar.

Step By Step Instructions- Cupcakes

These are the instructions to make and bake the cupcakes. This recipe uses a stand mixer with a paddle attachment or a hand mixer (electric mixer).

STEP 1: Mix dry ingredients. Preheat the oven to 350F and line a cupcake pan with cupcake liners. Mix the dry ingredients together. (Flour, baking powder, and salt.) Make sure to sift to avoid any flour lumps.

STEP 2: Beat butter, oil, and white sugar together. Beat on high speed in a large bowl to get a really light and fluffy texture. Add in vanilla extract and eggs and mix on low speed.

STEP 3: Alternate the buttermilk and the flour mixture. Then, fold in the sprinkles using a rubber spatula.

STEP 4: Scoop the batter into the muffin pan. Use a cookie scoop and fill ⅔rds full. Bake for 20-23 minutes. Let them cool completely on a wire rack before decorating.

Step By Step Instructions- Filling

Make the filling while the cupcakes are baking.

STEP 1: Mix the dry ingredients. In a small bowl, mix flour, cornstarch, and salt.

STEP 2: Beat butter and sugar. Using a mixer, beat the butter, brown sugar, and white sugar together on high speed. Then, add in the vanilla extract and milk.

STEP 3: Add in flour mixture. Add this in on low speed and add in the mini chocolate chips.

STEP 4: Fill the cupcakes. Next, use a cupcake corer to cut a hole in the center of each cupcake ⅔rds the way down. You can discard the tops.

Then, fill the cupcakes to the top with cookie dough.

Cream Cheese Cookie Dough Frosting

Here are my tips to make this incredible cookie dough buttercream!

First, you need room temperature cream cheese. Then, let the butter sit on the counter for 30 minutes. This will get it slightly cold which helps to prevent a soup-like frosting.

Then, use a mixer to beat the cream cheese and butter until light and fluffy.

Add in the powdered sugar. The powdered sugar needs to be sifted to avoid a gritty frosting. I first tried 4 cups of powdered sugar because normally that is what I do for cream cheese frosting. With the cookie dough, it made it way too thick!

Next, add in the vanilla and heavy cream and mix until smooth. Then, grab the rest of the cookie dough. Make sure to save some for decorating. Grab it by the handfuls and place in the mixer. It shouldn't be one big chunk.

Pipe the frosting on the cupcakes right away. I used this tip with a piping bag.

Place an extra cookie dough ball on top of each cupcake.

Baking Tips

The cupcakes are best when baked, filled, and decorated the day of.

Once the cupcakes are done baking, let them sit in the pan for 10 minutes before removing. This will let the cakes settle a bit and be less likely to fall apart later while filling.

Use a cupcake corer or a knife to cut a hole into the cupcake. Don't go more than ⅔rds of the way down or the cupcake will fall apart. Once you fill the cupcakes, eat or toss the tops. We don't need them.

FAQ

Storing and Freezing

Store these cookie dough cupcakes in the fridge because of the cream cheese frosting. Store in an airtight container or cake carrier for up to 5 days. They are best once you let it sit on counter for 30 minutes before enjoying.

Freezing

You can freeze the decorated vanilla cupcakes and store in an air tight container. Freeze up to 30 days. Let it thaw for 1 hour on the counter before enjoying.

You can also freeze the unfrosted cupcakes to be decorated later. Store the cupcakes in an air tight container. Leave them for 1 week in the freezer. Let them thaw for 1 hour before decorating.

Other Cupcake Recipes To Try

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📖 Recipe