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Cookie Dough Cupcakes

Cookie Dough Cupcakes: Your New Favorite Birthday Treat

Delight in the fun of Cookie Dough Cupcakes, featuring a funfetti base, gooey cookie dough filling, and creamy frosting. Perfect for parties!
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Prep Time 30 minutes
Cook Time 23 minutes
Total Time 53 minutes
Servings: 12 cupcakes
Course: DESSERTS
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour provides structure
  • 2 teaspoons baking powder leavening agent
  • 1/2 teaspoon salt enhances flavor
  • 1 cup unsalted butter room temperature
  • 1/2 cup oil canola or vegetable
  • 1 1/2 cups white granulated sugar sweetens batter
  • 2 teaspoons pure vanilla extract adds depth of flavor
  • 3 large eggs room temperature
  • 1 cup buttermilk increases moisture
  • 1/2 cup rainbow sprinkles adds fun appeal
For the Cookie Dough Filling
  • 1 tablespoon cornstarch improves texture
  • 1/2 cup brown sugar adds moisture
  • 2 tablespoons milk contributes to creaminess
  • 1/2 cup mini chocolate chips optional
For the Frosting
  • 8 oz cream cheese room temperature
  • 3 cups powdered sugar main sweetener
  • 1/4 cup heavy cream adds creaminess
  • 1/2 cup cookie dough from filling

Equipment

  • muffin tin
  • Mixing Bowls
  • electric mixer
  • cupcake corer

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with colorful cupcake liners.
  2. In a medium bowl, sift together the all-purpose flour, baking powder, and salt.
  3. In a large mixing bowl, beat the butter, oil, and granulated sugar together until light and fluffy—about 3 minutes.
  4. Add the eggs one at a time, mixing after each addition, followed by the vanilla extract.
  5. Gradually add the flour mixture and buttermilk alternately, mixing until just combined. Fold in the rainbow sprinkles.
  6. Fill each cupcake liner about two-thirds full. Bake for 20-23 minutes or until a toothpick comes out clean. Let cool completely.
Cookie Dough Filling
  1. In a separate bowl, combine the dry ingredients, then cream together the butter and both sugars until fluffy.
  2. Add the milk and mix well, then fold in the chocolate chips.
  3. Using a cupcake corer, hollow the center of each cooled cupcake.
  4. Fill each hollow with the prepared edible cookie dough.
Frosting
  1. In a mixing bowl, beat the cream cheese and slightly cold butter until fluffy.
  2. Gradually add sifted powdered sugar, then mix in vanilla and heavy cream until smooth.
  3. Fold in any remaining cookie dough.
  4. Pipe the frosting onto each cupcake, swirling for a beautiful finish.
  5. Optional: Sprinkle with extra rainbow sprinkles.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal texture. Store leftovers in an airtight container in the refrigerator for up to 5 days.

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