Sweet, buttery, and light, these Sugar Cookie Cupcakes are sure to make your taste buds sing!
Holiday baking is in full swing around here! I spent the better part of this weekend in the kitchen, baking up a storm. Though I will admit to a little shopping. Normally I’m not much of a shopper, but when you give me a Michael’s coupon, I am there! And I found the cutest Santa bowl – 70% off. Yes, that’s right. I felt very successful after that trip.
How was your weekend? Find any good deals? Whip up a batch of Chocolate Shortbread M&M Bars? I hope yours were as delicious as mine!
For today’s Sugar Cookie Cupcakes I will confess to using a mix. I know, I know. I couldn’t believe it either. However, it’s not quite what you’re thinking. I used one of Betty Crocker’s Sugar Cookie Mixes and turned it in to cupcakes!
Last year, one of my co-workers brought in Sugar Cookie fudge that was made with Sugar Cookie mix and it was one of the best things I’ve ever tasted. Ever since then I’ve wanted to try making a cupcake with a similar taste.
I think I’ve succeeded with this recipe. My Sugar Cookie Cupcakes have the sweetness and buttery flavor you would expect from a sugar cookie while remaining incredibly light. I couldn’t believe just how light these cupcakes were, they practically melt in your mouth!
On top of being delicious, Sugar Cookie Cupcakes are super easy to make! Instead of following the directions on the back of the bag, I treated the mix more like a cake mix. I stuck with the half stick of softened butter to make sure the cupcakes kept that buttery taste, but increased the amount of eggs and added some milk. I also added a little more baking powder since the cupcakes would need to rise more than cookies. Finishing up the excessively long list of ingredients is a splash of almond extract!
Growing up, I always frosted my sugar cookies with buttercream frosting and it’s that same recipe I used then that I put on these!
One last note- Do Not forget the sprinkles! Sprinkles are everything when it comes to sugar cookies.
Make sure to add these delightful Sugar Cookie Cupcakes to your holiday baking list this year! I promise people will love them!
Sugar Cookie Cupcakes
Sugar Cookie Cupcake
- 1/2 Cup Butter softened
- 3 Large Eggs
- 1 Cup Milk
- 1/2 tsp Almond Extract
- 1 Pouch Betty Crocker Sugar Cookie Mix
- 1 tsp Baking Powder
- 1/3 Cup Butter softened
- 1/2 tsp Vanilla Extract
- 3 Cups Powdered Sugar
- 1-2 Tbs Milk
Sugar Cookie Cupcakes
Preheat oven to 350°. In a stand mixer or large mixing bowl cream butter. Add in eggs, milk, and almond extract. Add Sugar Cookie mix and baking powder, stirring until fully combined.
Divide batter among lined muffin pans and bake for 18 minutes, until toothpick inserted in the middle comes out clean. Let cool completely before frosting.
In a stand mixer cream butter and vanilla on medium speed. Slowly add powdered sugar 1/2 cup at a time, adding just enough milk to keep the frosting creamy. Beat for an additional 2 minutes on medium speed.
Spoon frosting into a piping bag and pipe onto cooled cupcakes.