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!

Bite missing from cookie dough cupcakes.

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.

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 1/2 cup of cows milk with 1/2 TBSP 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 2/3rds full. Bake for 20-23 minutes. Let them cool completely on a wire rack before decorating.

Funfetti batter in bowl.
Funfetti batter in muffin tin.

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 2/3rds the way down. You can discard the tops.

Then, fill the cupcakes to the top with cookie dough.

Cookie dough in bowl.
Filled cupcakes on wire rack.

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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 2/3rds 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.

Inside view of cookie dough cupcakes.

FAQ

Can the cupcakes be made with no eggs?

I haven’t recipe tested this, if you do let me know!

My cupcakes didn’t rise!

This could be because your ingredients were cold. If you are at high altitude, add an extra 1 1/2 TBSP of flour. This could also mean your rising agents are expired.

Can this be made into a layered cake or sheet cake?

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.

Single cupcake with wrapper off.

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.

Cookie dough cupcakes on a cake stand.

Other Cupcake Recipes To Try

Close up of cupcake on cake stand.

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Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

Bite missing from cookie dough cupcakes.
5 from 18 reviews

Cookie Dough Cupcakes

These cookie dough cupcakes are moist funfetti cupcakes filled with edible cookie dough. Topped with cream cheese cookie dough frosting.
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Ingredients
 
 

Funfetti Cupcakes

  • 1 3/4 cup 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

  • 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
  • 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, Use remaining cookie dough but leave some to top the cupcakes with.

Instructions
 

Funfetti Cupcakes

  • Preheat the oven to 350ยฐF. 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 1/3 of the dry ingredients and half of the buttermilk. Mix until slightly combined. Add in another 1/3 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 2/3rds 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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
Anything that says room temperature pull out 2 hours before baking.
Calories: 915kcal, Carbohydrates: 141g, Protein: 9g, Fat: 49g, Saturated Fat: 26g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 99mg, Sodium: 435mg, Potassium: 182mg, Fiber: 2g, Sugar: 63g, Vitamin A: 1122IU, Vitamin C: 1mg, Calcium: 95mg, Iron: 3mg
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