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Bite missing from cookie dough cupcakes.

Cookie Dough Cupcakes

Stephanie Rutherford
These cookie dough cupcakes are moist funfetti cupcakes filled with edible cookie dough. Topped with cream cheese cookie dough frosting.
5 from 11 votes
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 915 kcal


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
  • 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
  • cup Heavy cream
  • 2 ½ cups Cookie dough Use remaining cookie dough but leave some to top the cupcakes with.


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.


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: 915kcalCarbohydrates: 141gProtein: 9gFat: 49gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 99mgSodium: 435mgPotassium: 182mgFiber: 2gSugar: 63gVitamin A: 1122IUVitamin C: 1mgCalcium: 95mgIron: 3mg
Keyword blackberry cream cheese frosting, chocolate chip cookie dough frosting, edible cookie dough with no eggs, funfetti cupcakes, moist
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