Sugar Cookie Cupcakes
These tender, vanilla cupcakes deliver all the flavor of your favorite sugar cookies in cupcake form.
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Equipment
- cupcake pan
- cupcake liners
- oven
- Large mixing bowl
- medium mixing bowl
- Stand or hand mixer
- Rubber spatula
- Cookie Scoop
- pastry big
- large decorating tip
Ingredients
Cupcakes
- 1 ½ cups all purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1/2 cup 1 stick butter, softened
- 1 cup sugar
- 1 tbsp vanilla extract
- ½ tsp butter extract
- 2 large eggs + 1 egg yolk
- ¾ cup buttermilk
Frosting
- 1 cup 2 sticks butter, softened
- 4 ozs. cream cheese softened
- 1 tsp vanilla extract
- ½ tsp butter extract
- 6-7 cups powdered sugar
- 4-5 tbsp heavy whipping cream
- ½ tsp McCormick finishing sugar - white icing optional
- 6 medium sugar cookies cut in half or 12 small sugar cookies
Instructions
To make the cupcakes:
- Preheat oven to 350℉.
- Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together 1 ½ cups flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
- In a large bowl with a hand mixer, or in the bowl of a stand mixer, beat together ½ cup softened butter and 1 cup sugar until light and fluffy, about 3 minutes.
- Add 1 tablespoon vanilla, ½ teaspoon butter extract, 2 eggs and 1 egg yolk and mix until combined.
- Add dry ingredients to the bowl and mix until combined.
- Slowly add in 3/4 cup of buttermilk and continue mixing on low speed until liquid is incorporated.
- Use a ½ cup cookie scoop (or ice cream scoop) to fill muffin cups 3/4 full.
- Bake at 350℉ for 16-20 minutes until edges are lightly browned and tops spring back gently touched.
- Remove from oven and allow to cool in pan.
To make the frosting:
- In the bowl of a stand mixer using the whisk attachment, beat 1 cup butter and 4 ounces of cream cheese until light and fluffy.
- Add 1 teaspoon vanilla, ½ teaspoon butter extract and ½ teaspoon McCormick finish sugar in White Icing if desired. Mix to combine.
- Reduce mixer speed to low and add 6-7 confectioner's sugar one cup at a time, being sure to blend after each addition and scraping down the sides and bottom of bowl as needed.
- Add whipping cream 1 tablespoon at a time to achieve desired consistency.
- Fill a pastry bag fitted with a large tip with frosting and swirl onto cupcakes.
- Place ½ cookie or 1 small cookie onto frosting.
Notes
Store covered in refrigerator for up to 5 days.
This is my favorite sugar cookie recipe.
You can make the icing with a hand mixer if you don't have a stand mixer.
If you're short on time, use store bought sugar cookies.
McCormick finishing sugars are a limited time holiday release. The flavor adds a fun touch to these cupcakes, but is not necessary for a delicious dessert.
This is my favorite sugar cookie recipe.
You can make the icing with a hand mixer if you don't have a stand mixer.
If you're short on time, use store bought sugar cookies.
McCormick finishing sugars are a limited time holiday release. The flavor adds a fun touch to these cupcakes, but is not necessary for a delicious dessert.
Servings: 12 cupcakes