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Cookie Dough Cupcakes Recipe

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Delight in these fun and festive Cookie Dough Cupcakes, featuring moist funfetti cupcakes filled with edible chocolate chip cookie dough and topped with a creamy cream cheese cookie dough frosting and extra cookie dough for an irresistible treat. Perfect for celebrations or whenever you crave a sweet, playful dessert.

Ingredients

Scale

Funfetti Cupcakes

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 6 TBSP Unsalted butter (room temperature)
  • 2 TBSP Oil (canola or vegetable)
  • 3/4 cup White granulated sugar
  • 1/2 TBSP Pure vanilla extract
  • 2 Large eggs (room temperature)
  • 1/2 cup Buttermilk (room temperature)
  • 1/3 cup Rainbow sprinkles

Edible Cookie Dough Filling

  • 2 1/2 cups All-purpose flour
  • 1 tsp Cornstarch
  • 1/2 tsp Salt
  • 3/4 cup Unsalted butter (room temperature)
  • 3/4 cup Brown sugar (packed, light or dark)
  • 1/4 cup White granulated sugar
  • 3 TBSP Milk (any type)
  • 1 tsp Pure vanilla extract
  • 1 cup Mini chocolate chips

Cream Cheese Cookie Dough Frosting

  • 3/4 cup Unsalted butter (slightly cold)
  • 4 oz Cream cheese (room temperature)
  • 3 cups Powdered sugar (sifted)
  • 1 tsp Pure vanilla extract
  • 1/8 cup Heavy cream
  • 2 1/2 cups Cookie dough (reserved from filling, plus extra for topping)

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with muffin liners to prepare for baking the cupcakes.
  2. Mix Dry Ingredients (Cupcakes): In a mixing bowl, sift together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt to ensure even distribution.
  3. Cream Butter and Sugar: Using a mixer, beat 6 tablespoons unsalted butter (room temperature), 2 tablespoons oil, and 3/4 cup white granulated sugar on high speed for 3 minutes until the mixture turns pale and fluffy. Add 1/2 tablespoon vanilla extract and mix until combined, occasionally scraping the bowl.
  4. Add Eggs and Alternate Dry Ingredients & Buttermilk: Add 2 large eggs, one at a time, mixing until combined after each addition. Then incorporate the dry ingredients and buttermilk alternately: add one-third of the dry mix, followed by half of the 1/2 cup buttermilk, mix lightly. Repeat with another third of dry ingredients and remaining buttermilk, mix again, then add the rest of the dry ingredients and stop mixing.
  5. Fold in Sprinkles and Scoop: Gently fold 1/3 cup rainbow sprinkles into the batter using a rubber spatula. Use a cookie scoop to fill each muffin liner about two-thirds full.
  6. Bake the Cupcakes: Bake for 20-23 minutes, inserting a toothpick into the center to check for doneness; it should come out clean. Let cupcakes sit in the tin for 10 minutes before transferring to a wire rack to cool completely.
  7. Prepare Edible Cookie Dough: While cupcakes bake, sift together 2 1/2 cups all-purpose flour, 1 teaspoon cornstarch, and 1/2 teaspoon salt. Using a mixer, beat 3/4 cup unsalted butter (room temperature), 3/4 cup brown sugar, and 1/4 cup white sugar until light and fluffy.
  8. Add Vanilla, Milk, and Dry Ingredients (Cookie Dough): Mix in 1 teaspoon vanilla extract and 3 tablespoons milk until combined. Scrape the bowl and then add the dry ingredients, mixing well. Fold in 1 cup mini chocolate chips gently.
  9. Core Cupcakes and Fill: Use a cupcake corer or sharp knife to hollow out the center of each cooled cupcake halfway down. Remove the tops and set aside. Fill each hollow cupcake with the prepared cookie dough, compacting gently. Set aside for frosting.
  10. Prepare Cream Cheese Cookie Dough Frosting: Let 3/4 cup unsalted butter sit until slightly cold (around 30 minutes). Sift 3 cups powdered sugar during this time.
  11. Cream Butter and Cream Cheese: Using a mixer, beat the slightly cold butter and 4 oz cream cheese on high speed for 3 minutes until light and fluffy with no lumps.
  12. Add Powdered Sugar, Vanilla, and Cream: Gradually add sifted powdered sugar, then mix in 1 teaspoon vanilla extract and 1/8 cup heavy cream until fully combined and smooth.
  13. Incorporate Remaining Cookie Dough into Frosting: Add about 2 1/2 cups of the reserved cookie dough (save some for topping) in small handfuls, mixing until completely blended into the frosting.
  14. Decorate the Cupcakes: Pipe the cookie dough frosting on top of each cupcake using a large piping tip to avoid clogging from mini chocolate chips. Finish by topping with small dollops of the reserved cookie dough for an extra indulgent touch.

Notes

  • Ensure all dairy ingredients like butter, eggs, and buttermilk are at room temperature for best mixing results.
  • Use a large piping tip to pipe frosting smoothly, preventing mini chocolate chips from causing blockage.
  • You can store baked and frosted cupcakes in the refrigerator for up to 3 days; bring to room temperature before serving.
  • For a dairy-free version, swap butter, cream cheese, milk, and cream with plant-based alternatives but note texture changes.
  • Make sure to fully cool cupcakes before coring and filling to avoid batter melt and sogginess.

Keywords: cookie dough cupcakes, funfetti cupcakes, edible cookie dough, cream cheese frosting, chocolate chip cookie dough filling, funfetti cake, cupcake recipe, party desserts

Find it online: https://dailysimplerecipe.com/cookie-dough-cupcakes-recipe/