Funfetti Cookie Dough Cupcakes (Print Version)
# Ingredients:
→ Funfetti Cupcakes
01 -
⅓ cup rainbow sprinkles
02 -
½ cup buttermilk, room temperature
03 -
6 tablespoons unsalted butter, softened
04 -
¾ cup white sugar
05 -
2 tablespoons oil (vegetable or canola)
06 -
½ teaspoon salt
07 -
1 teaspoon baking powder
08 -
1 ¾ cups all-purpose flour
09 -
½ tablespoon vanilla extract
10 -
2 large eggs, brought to room temperature
→ Edible Cookie Dough
11 -
1 cup mini chocolate chips
12 -
¾ cup brown sugar, tightly packed
13 -
¾ cup unsalted butter, softened
14 -
3 tablespoons milk
15 -
2 ½ cups all-purpose flour
16 -
¼ cup white sugar
17 -
1 teaspoon cornstarch
18 -
½ teaspoon salt
19 -
1 teaspoon vanilla extract
→ Cream Cheese Cookie Dough Frosting
20 -
1 teaspoon vanilla extract
21 -
⅛ cup heavy whipping cream
22 -
¾ cup butter, chilled slightly
23 -
3 cups powdered sugar, sifted well
24 -
4 oz cream cheese, softened to room temperature
# Instructions:
01 -
Turn on the oven to 350°F. In separate bowls, combine dry items and wet ones. Slowly add dry to wet, then mix in sprinkles. Bake for 20-23 minutes.
02 -
Stir flour, cornstarch, and salt together. Cream butter with both kinds of sugar. Add in milk and vanilla, mix in dry ingredients, then toss in chocolate chips.
03 -
Cream the butter and cream cheese together. Slowly add the powdered sugar, vanilla, and cream. Blend everything with chunks of cookie dough.
04 -
Remove the center of the cupcakes and spoon in some cookie dough. Pipe the frosting on top and add some extra dough for garnish.
# Notes:
01 -
Scooping flour correctly is key—level it off with a spoon.
02 -
Leave ingredients out for at least 2 hours to warm up before baking.