Sugar Cookie Cupcakes

Sugar Cookie Cupcakes – Your favorite sugar cookie flavor…. in a cupcake!! Super easy to make and ready to eat in just 35 minutes!!!

Sugar Cookie Cupcakes

I really love sugar cookies. Especially the thick cakey ones with mile high frosting. And sprinkles.

There is a place nearby called Cutlers where they serve soup and sandwiches and the like, and seriously the best cookies. They make two kinds of sugar cookies: original, and almond. They are both so insanely delicious and rich that I really can’t decide which I like better. Is it okay to have a tie?

I’m only tell you all of this because I was thinking of those cookies while I made these cupcakes. So they’re kind of like… the inspiration behind the project.


Sugar Cookie Cupcakes

Now I have to admit something that could be embarrassing. While I love those gourmet, made-fresh-daily with love from someone’s grandmother’s old recipe card cookies from Cutlers, I also have a place in my heart for the boxed, commercialized day-old Lofthouse cookies you see in the bakery section of the grocery store. I’m not comparing the two, you just can’t do that because they are two completely different cookies and require two completely different cookie moods. I’m just saying, they’re both good in their own way.

Sugar Cookie Cupcakes

I’m normally not a real big fan of pink anything at all ever, but I felt that in order to make these cupcakes as classic sugar-cookie like as possible, they really needed that obnoxious pink frosting. And sprinkles. Because who eats sugar cookies without sprinkles?

But notice the blue wrappers? I was trying to even things out. Pink frost and pink wrappers would have been too much for me. Unless they were for a baby shower in which case I would make a totally appropriate exception.

These moist and fluffy cupcakes are the perfect way to shake things up at your next party, get-together, or any other occasion you may have in the near or distant future! Instead of the traditional cookies, bring these cupcakes!! They’ll be a huge hit, just make sure to double the recipe if you’re planning for more than 12!!

Sugar Cookie Cupcakes

Sugar Cookie Cupcakes
Prep time
Cook time
Total time
Your favorite sugar cookie flavor... in a cupcake!!
Recipe type: Dessert
Serves: 12
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 3 teaspoons vanilla
  • 1½ cups flour
  • 1½ teaspoons baking powder
  • ⅛ teaspoon salt
  • ¾ cup fat free half n' half
For the Frosting
  • 2 tablespoons cream cheese
  • 5½ cups powdered sugar
  • 8 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 4-5 tablespoons half n' half
  • Optional: red food coloring and red sprinkles
  1. Preheat oven to 350 and line a muffin tin with cupcake liners.
  2. In a large bowl cream together butter and sugar until fluffy (about 2 minutes). Mix in vanilla and eggs. In another bowl add flour, baking powder, and salt, and whisk to combine. Add dry ingredients to wet ingredients and mix. Add half n' half and mix until completely incorporated. Spoon batter into prepared tin, filling each liner about ⅔ full. Bake 18-20 minutes or until barely starting to brown around the edges. Allow to cool completely.
  3. In a large bowl cream together cream cheese, butter, and sugar. Mix in vanilla and add milk 1 tablespoon at a time until a spreadable consistency is reached. Stir in red food coloring, one drop at a time until desired shade is achieved. Spread or pipe frosting onto cupcakes. Add sprinkles if desired. Store in airtight container.
Recipe slightly adapted from Flour Me With Love

Sugar Cookie Cupcakes
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5 from 1 vote

Sugar Cookie Cupcakes

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These look amazing! I definitely love those delicious pink frosted sugar cookies too, so if I can get them in a cupcake form I’m all in!!

These cupcakes DO look like sugar cookies! And you’re right — no one eats sugar cookies without sprinkles. These are adorable — can’t wait to try them for myself! And I like that you used fat free half and half in the batter. I usually have some of that in my fridge, but I often can’t use it quickly enough. Glad to have another use for it!

they look like yummy cupcakes!

Wow, these look so gorgeous. Plus, sugar cookies in cupcake form? Genius. Can’t wait to try!

Great recipes, excellent presentation and photographs…love!

Absolutely lovely!

Sugar cookies in cupcake version, what a great idea!These cupcakes look adorable, I love the contrast you made with color of frosting and cups. I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

Could these look any more perfect?!

Tried these for a sweets exchange and they are so tasty! The cake is fluffy, but not the typical cupcake texture, and has a pleasantly understated flavor like a sugar cookie. Perfect pair for rich cream cheese frosting (I used a different frosting recipe, discovered too late to head to the store that I only had a couple cups of powdered sugar.. ooops!). Thanks for sharing this!

I love to bake but have a special place in my heart for Storebought treats as well.

These look delicious!

These sound amazing! If I use regular half and half, will that change the way the cake bakes?

    Nope! Feel free to use regular!!

What is half and half, is it butter?

    Hi Rosa, Half and Half is a milk blend. You can find it next to the heavy cream!

These are really good! They definately taste like a sugar cookie. I topped mine with M&M’s for an extra bit of color. the recipe says that these make 12 cupcakes but when I did it they made about double that. I don’t mind though!

    Mmmmm, these would be so good with m&ms – what a genius idea!! So glad you liked these Maggie!! 🙂

These look delicious! I’d love to try them. Would this icing be good for a cake as well? I used to could buy icing from the local grocery store to use when I made cakes for my kids’ birthday parties, but they quit selling it so I’m trying to find a good recipe to make my own. The last one I tried was WAY too sweet.

    I bet this icing would work just fine on a cake! I love it – I lick the spoon it’s so good!

    Help!!! Ive been looking for a amazing frosting for sugar cookies. All the ones ive trIed store bought turns into a melted Mess. Ive tried making my own using powdered sugar but when i add the food coloring everyThiNg Changes colors but the powdered sugar. What Am i doing wroNg and how do i fix this???

Are you using cake flour or all purpose?

    Hi Kayla, I used all purpose flour for these cupcakes!

Sticks of butter or regular?

    Sticks of butter.

Thanks for a good recipe. It is everything you described it to be…not overpoweringly sweet. It really does taste like a sugar cookie.

Could you also use the mini muffin pans for these?

Where did you get your cake stand platter? It is so cute!

    Thanks! I found it at Pier 1 🙂

These look great! Do they have the consistency of a cookie or a cupcake?

    They are cupcakes with sugar cookie flavor. 🙂

These cupcakes are delicious! Caution:: 5 1/2 cups of powdered sugar made way too much frosting next time I’ll make half the recipe

I make decorated sugar cookies as a business. This recipe is very similar to an actual sugar cookie. A little more of this & a little less of that make this a perfect cupcake. They really, really taste like my cookies! This will go in my favorites! Yum!

When i started reading about your inspiration for these cupcakes, i thought to myself, oh Wow, i remember a place like that where we lived in utah but i couldnt remember the name. I looked it up and iT’s the same one! We lived right down the road from it. Small world, right!? I know what you mean about the cookies being a tie. Theyre both amazing. And those sandwiches. That bread! Ugh. Now i want to Go there again! I’ll be making these cupcakes this weekenD for a friend’s birthday. I’m making a trio of cupcakes inspired by cookies.

    Erin- you’ve completely made my day that you know what Cutler’s is! I think I need to go there today because of this memory! 😉 And the fact that it’s just so delicious! I hope that your cupcakes turn out so great!! 🙂

5 stars
I’ve used this recipe to make stacked cakes several times, and it is so good! Actually i picked it to make for myself on my birthday too. but I am wondering how you think it would do as a bunt cake?? any thoughts or suggestions there?? I might try and bug you about it on insta too 😉

    Hi Jacey! I am so happy to hear that you love this recipe so much! I haven’t thought to use it for a stack cake- thanks for the great idea! 😉 I haven’t used it for a bundt, but seeing as it works so well for a stack cake, it would probably be just fine for a bundt as well! If you give it a try, definitely let me know!! Super interested to hear how it goes!

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