Okay, who DOESN’T love sugar cookies? Sugar cookies are like babies, and kittens, and puppies — impossible not to love. Maybe Voldemort didn’t like sugar cookies, but honestly that’s probably it.
So I just kind of went ahead and baked a sugar cookie into the bottom of a CUPCAKE.
I made these cupcakes for a kid-themed promotion I’m participating in next week (more details to come!) but I decided that the recipe simply could not wait. I love this cupcake — vanilla batter on top of sugar cookie dough baked right into the bottom!
Add sprinkles like I did for a splash of color.
Confetti Sugar Cookie Cupcakes
Makes 2 dozen cupcakes
Adapted from my Snickerdoodle Cookie Cupcakes
1/2 cup butter, at room temperature
1 cup sugar
2 large eggs
1 tbsp vanilla extract
1 1/2 cups all-purpose flour
1/4 tsp salt
1/2 teaspoon baking powder
1 tablespoon milk, if needed
1/8 cup sprinkles
Preheat oven to 350 degrees F.
Beat butter and sugar in the bowl of an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt, and cinnamon. Mix until dough comes together. If needed, add in milk 1 tsp at a time until dough comes together. Fold in sprinkles.
Refrigerate dough while you make cupcake batter.
1 cup butter, at room temperature
1 1/2 cup granulated sugar
4 whole eggs
2 tablespoon vanilla extract
3 cups flour
2 teaspoon baking powder
2/3 cup whole milk
1 teaspoon salt
1/4 cup sprinkles
Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in sprinkles.
Line muffin tins with cupcake liners and add about 1 1/2 tablespoons of cookie dough in the bottom of the liner. Even out the dough with the back of a non-stick sprayed spoon. Using an ice cream scoop, drop batter (about 2 heaping tablespoons worth) on top of cookie dough mixture. Bake cupcakes for 20-25 minutes, or until toothpick comes out clean.