When you have a sweet tooth what do you crave? A cookie? Or perhaps a cupcake? What if I told you, you can have two in one. This sugar cookie cupcake tastes exactly like a sugar cookie but obviously in cupcake form.

If you want to get a little crazier with theses cupcakes, add 3/4 cup of sprinkles to make them funfetti.They take under an hour to make from start to finish. I promise that these cupcakes will be gone within minutes of bringing them out to a party.

Sugar Cookie Cupcakes

  • Prep Time:15 minutes
  • Cook Time:18-20 mintes
  • Total Time:35 minutes
  • Servings:12
  • Easy


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 3 teaspoon vanilla
  • 1 1/2 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 cup half n' half
  • 2 tablespoon cream cheese
  • 5 1/2 cup powdered sugar
  • 8 tablespoon butter, softened
  • 1 teaspoon vanilla
  • 4-5 tablespoon half 'n half
  • 2-4 food coloring, optional
  • Step 1

    ­Preheat oven to 350°F and line a muffin tin with cupcake liners.

  • Step 2

    In a large bowl, cream together the butter and sugar until fluffy (about 2 minutes). Mix in vanilla and eggs. In another bowl add the flour, baking powder, and salt, and whisk to combine.

    Photo by Erin McEachern
  • Step 3

    Add the dry ingredients to the wet ingredients and mix. Add the half ‘n half and mix until completely incorporated.

    Photo by Erin McEachern
  • Step 4

    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.

    Photo by Erin McEachern
  • Step 5

    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 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.

    Photo by Erin McEachern
  • Step 6

    Spread the frosting on the cupcake using a spatula or if you want to get all fancy use a piping bag and a large tip.

    Photo by Erin McEachern