Funfetti Cookie Cupcakes (Print Version)
# Ingredients:
→ Funfetti Cupcakes
01 -
6 tablespoons unsalted butter, softened
02 -
1 ¾ cups all-purpose flour
03 -
¾ cup white sugar
04 -
½ tablespoon vanilla extract
05 -
½ teaspoon salt
06 -
2 tablespoons neutral oil (vegetable or canola)
07 -
1 teaspoon baking powder
08 -
2 large eggs, at room temperature
09 -
⅓ cup rainbow sprinkles
10 -
½ cup buttermilk, at room temperature
→ Edible Cookie Dough
11 -
¾ cup brown sugar, tightly packed
12 -
1 teaspoon cornstarch
13 -
2 ½ cups plain flour
14 -
1 cup mini chocolate chips
15 -
¾ cup unsalted butter, softened
16 -
½ teaspoon salt
17 -
1 teaspoon vanilla extract
18 -
¼ cup granulated sugar
19 -
3 tablespoons milk
→ Cream Cheese Cookie Dough Frosting
20 -
3 cups sifted powdered sugar
21 -
1 teaspoon vanilla extract
22 -
⅛ cup heavy cream
23 -
4 oz cream cheese, softened
24 -
¾ cup butter, slightly chilled
# Instructions:
01 -
Set your oven to 350°F. Mix dry ingredients separately from wet, then combine slowly. Add sprinkles last. Bake for about 20-23 minutes.
02 -
Combine flour, salt, and cornstarch. Cream sugars with butter first, then work in liquids and dry ingredients. Stir in chocolate chips at the end.
03 -
Beat together cream cheese and butter. Blend in powdered sugar, cream, and vanilla. Finally, mix in bits of cookie dough.
04 -
Hollow out an area in the center of each cupcake. Add cookie dough filling, pipe frosting over the top, and finish with a bit more dough if you like.
# Notes:
01 -
Use the spoon-and-level method for flour
02 -
Bring everything to room temp at least 2 hours in advance