These cookie dough cupcakes are rainbow sprinkle funfetti cupcakes. They are filled with edible cookie dough (no eggs!). They are topped with cream cheese cookie dough frosting. These cupcakes would be perfect for any birthday party!
I wanted chocolate chip cookie dough cupcakes that weren't like everyone else's cupcakes. There is nothing a kid loves more than sprinkles and cookie dough!
The funfetti cupcakes give these the pop of color the cupcakes needed! Then they are filled with an edible cookie dough.
The cookie dough has less sugar than most cookie doughs, so it isn't too sweet. If you are a cookie dough fan, you will love the filling!
The best part about these cupcakes is the frosting! Cream cheese cookie dough frosting, which is cream cheese frosting with a ton of edible cookie dough mixed in. It is the best tasting cupcake. Ever.
For more cookie dough recipes, try Chocolate Cookie Dough Pop Tarts, Chocolate Chip Cookie Dough Cheesecake, and Chocolate Chip Cookie Dough Cake.
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Why You Will Love This
- Soft Funfetti Cupcakes- The cupcakes have rainbow sprinkles, which makes them so fun. Perfect for kids.
- Edible Chocolate Chip Cookie Dough Filling- They are filled with an edible cookie dough. Cupcakes and cookie dough is made to be!
- Cookie Dough Cream Cheese Frosting- This frosting is one of the best tasting frosting I have made. It is quite rich, but it has cookie dough in the frosting!
Ingredients
- Flour- Use all-purpose flour and not cake flour.
- Unsalted Butter and oil- This cupcake batter uses both to give it great flavor and also a very moist crumb.
- Buttermilk- I prefer if you use the real deal. However, you can do ½ cup of cows milk with ½ tablespoon of lemon juice. Let it sit for 10 minutes before using. It will curdle into buttermilk. It won't be the same as real buttermilk though.
- Rainbow sprinkles- You can use sprinkles from the grocery store, but quality sprinkles makes a huge difference. I love these ones.
- Mini chocolate chips- Don't use the regular size.
- Brown sugar- I used light brown sugar.
Step By Step Instructions- Cupcakes
These are the instructions to make and bake the cupcakes. This recipe uses a stand mixer with a paddle attachment or a hand mixer (electric mixer).
STEP 1: Mix dry ingredients. Preheat the oven to 350F and line a cupcake pan with cupcake liners. Mix the dry ingredients together. (Flour, baking powder, and salt.) Make sure to sift to avoid any flour lumps.
STEP 2: Beat butter, oil, and white sugar together. Beat on high speed in a large bowl to get a really light and fluffy texture. Add in vanilla extract and eggs and mix on low speed.
STEP 3: Alternate the buttermilk and the flour mixture. Then, fold in the sprinkles using a rubber spatula.
STEP 4: Scoop the batter into the muffin pan. Use a cookie scoop and fill ⅔rds full. Bake for 20-23 minutes. Let them cool completely on a wire rack before decorating.
Step By Step Instructions- Filling
Make the filling while the cupcakes are baking.
STEP 1: Mix the dry ingredients. In a small bowl, mix flour, cornstarch, and salt.
STEP 2: Beat butter and sugar. Using a mixer, beat the butter, brown sugar, and white sugar together on high speed. Then, add in the vanilla extract and milk.
STEP 3: Add in flour mixture. Add this in on low speed and add in the mini chocolate chips.
STEP 4: Fill the cupcakes. Next, use a cupcake corer to cut a hole in the center of each cupcake ⅔rds the way down. You can discard the tops.
Then, fill the cupcakes to the top with cookie dough.
Cream Cheese Cookie Dough Frosting
Here are my tips to make this incredible cookie dough buttercream!
First, you need room temperature cream cheese. Then, let the butter sit on the counter for 30 minutes. This will get it slightly cold which helps to prevent a soup-like frosting.
Then, use a mixer to beat the cream cheese and butter until light and fluffy.
Add in the powdered sugar. The powdered sugar needs to be sifted to avoid a gritty frosting. I first tried 4 cups of powdered sugar because normally that is what I do for cream cheese frosting. With the cookie dough, it made it way too thick!
Next, add in the vanilla and heavy cream and mix until smooth. Then, grab the rest of the cookie dough. Make sure to save some for decorating. Grab it by the handfuls and place in the mixer. It shouldn't be one big chunk.
Pipe the frosting on the cupcakes right away. I used this tip with a piping bag.
Place an extra cookie dough ball on top of each cupcake.
Baking Tips
The cupcakes are best when baked, filled, and decorated the day of.
Once the cupcakes are done baking, let them sit in the pan for 10 minutes before removing. This will let the cakes settle a bit and be less likely to fall apart later while filling.
Use a cupcake corer or a knife to cut a hole into the cupcake. Don't go more than ⅔rds of the way down or the cupcake will fall apart. Once you fill the cupcakes, eat or toss the tops. We don't need them.
FAQ
I haven't recipe tested this, if you do let me know!
This could be because your ingredients were cold. If you are at high altitude, add an extra 1 ½ tablespoon of flour. This could also mean your rising agents are expired.
Yes! This makes 1 thick layer 8 or 9 inch cake. Top with frosting and cookie dough. It can also make an 8X8 cake. Double the cupcake batter to make a three layer 8 inch cake or a sheet cake.
Storing and Freezing
Store these cookie dough cupcakes in the fridge because of the cream cheese frosting. Store in an airtight container or cake carrier for up to 5 days. They are best once you let it sit on counter for 30 minutes before enjoying.
Freezing
You can freeze the decorated vanilla cupcakes and store in an air tight container. Freeze up to 30 days. Let it thaw for 1 hour on the counter before enjoying.
You can also freeze the unfrosted cupcakes to be decorated later. Store the cupcakes in an air tight container. Leave them for 1 week in the freezer. Let them thaw for 1 hour before decorating.
Other Cupcake Recipes To Try
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📖 Recipe
Cookie Dough Cupcakes
Ingredients
Funfetti Cupcakes
- 1 ¾ cup All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 6 tablespoon Unsalted butter room temperature
- 2 tablespoon Oil canola or vegetable
- ¾ cup White granulated sugar
- ½ tablespoon Pure vanilla extract
- 2 Large eggs room temperature
- ½ cup Buttermilk room temperature
- ⅓ cup Rainbow sprinkles.
Edible Cookie Dough
- 2 ½ cups All-purpose flour
- 1 teaspoon Cornstarch
- ½ teaspoon Salt
- ¾ cup Unsalted butter room temperature
- ¾ cup Brown sugar packed light or dark
- ¼ cup White granulated sugar
- 3 tablespoon Milk any
- 1 teaspoon Pure vanilla extract
- 1 cup Mini chocolate chips
Cream Cheese Cookie Dough Frosting
- ¾ cup Unsalted butter slightly cold
- 4 oz Cream cheese room temperature
- 3 cups Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- ⅛ cup Heavy cream
- 2 ½ cups Cookie dough Use remaining cookie dough but leave some to top the cupcakes with.
Instructions
Funfetti Cupcakes
- Preheat the oven to 350°F. Line a 12 cup muffin tin with muffin liners.
- In a mixing bowl, sift the flour, baking powder, and salt. Using a mixer, beat the butter, oil, and sugar on high for 3 minutes. It will become white in color and very light. Add in vanilla and mix until combined. Scrape the bowl.
- Add in the eggs one at a time. Mix until combined. Add in ⅓ of the dry ingredients and half of the buttermilk. Mix until slightly combined. Add in another ⅓ of the dry ingredients and the rest of the buttermilk. Mix. Add the rest of the dry ingredients. Take off the mixer.
- Add in the sprinkles and fold in gently using a rubber spatula. Use a cookie scoop to fill the muffin tin about ⅔rds full.
- Bake for 20-23 minutes. They are done baking when a toothpick inserted comes out clean. Let the cupcakes sit in the tin for 10 minutes before transferring to a cooling rack. Let the cupcakes cool completely before decorating.
Edible Cookie Dough
- Make this while the cupcakes are in the oven. In a mixing bowl, sift the flour, cornstarch, and salt. Using a mixer, beat the butter, brown sugar, and sugar until light and fluffy.
- Add in vanilla and milk. Mix until combined. Scrape the bowl. Add in the dry ingredients. Mix. Add in the mini chocolate chips.
- Use a cupcake corer or a sharp knife to cut a hole in the middle of the cupcake that goes half way down. Toss the tops of the cupcakes. Fill and compact the cupcakes with the cookie dough. Tip: do a little cookie dough at a time. Set aside.
Cream Cheese Cookie Dough Frosting
- Set the butter on the counter for 30 minutes to get slightly cold. Sift the powdered sugar while you wait.
- Using a mixer, beat the butter and cream cheese on high for 3 minutes until light and fluffy. No butter chunks should remain. Slowly add in the powdered sugar. Then, add in the vanilla and heavy cream, Mix until combined
- Add in the remaining cookie dough. Save some of the cookie dough to top the cupcakes. Grab the cookie dough and place small handfuls into the bowl. Mix until combined.
- Pipe the frosting on top of the cupcakes. Top with extra cookie dough. Use a large piping tip to avoid the mini chocolate chips getting stuck.
Jackie says
Hi these look great I'd just suggest you mention heat treating flour for cookie dough.
Karis says
Hi! I'm planning on making this this coming weekend for my son's birthday but was hoping to do it as a cake. How would you suggest incorporating the cookie dough in a cake compared to making a hole in the cupcake? Would making a round between each layer of cake (planning on doing three layers) be too dense?
Stephanie Rutherford says
You can totally do that! Check out my cookie dough cake so you can see what cookie dough in the cake would look like.
Jessica says
These cupcakes were AMAZING! This recipe is definitely a keeper!
Allison says
The best cupcakes I’ve ever had!!! The frosting is so delicious!
Edda says
Made these cupcakes for a BBQ, everyone loved them! The cookie dough frosting is dangerously good 🙂
Stephanie Rutherford says
I am so glad you loved them! The cookie dough frosting is so good!