Cupcake Cookies
Transform your dessert game with these irresistible Cupcake Cookies—a whimsical mashup of two beloved treats. Featuring a soft, buttery cookie base studded with colorful rainbow sprinkles and optional mini chocolate chips, these baked goodies offer all the joy of cupcakes in a hand-held form. Topped with a luscious swirl of homemade vanilla frosting and extra sprinkles, they’re perfect for birthdays, parties, or simply satisfying your sweet tooth. With easy-to-follow instructions and just 20 minutes of prep time, these delightful frosted cookies are a must-try for anyone who loves fun, festive desserts.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cup rainbow sprinkles
- 0.5 cup mini chocolate chips (optional)
- 1.5 cups confectioners' sugar (for frosting)
- 0.5 cup unsalted butter, softened (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
- 2 tablespoons milk (for frosting)
- drops food coloring (optional)
- as needed additional sprinkles (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, and beat well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the rainbow sprinkles and mini chocolate chips (if using).
Scoop 1.5-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of the spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look soft, but they will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the confectioners' sugar and continue to mix until smooth.
Add the vanilla extract and milk, 1 tablespoon at a time, until the frosting reaches your desired consistency. If desired, mix in a few drops of food coloring for a festive touch.
Once the cookies are completely cool, spread or pipe the frosting onto each cookie. Decorate with additional sprinkles.
Serve immediately or store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
6759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.1 g | 430% | |
| Saturated Fat | 209.0 g | 1045% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1150 mg | 383% | |
| Sodium | 1927 mg | 84% | |
| Total Carbohydrate | 898.7 g | 327% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 649.1 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 353 mg | 27% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 960 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
