Funfetti Cookie Cupcakes (Print Version)
# Ingredients:
→ Cupcake Batter
01 -
1 teaspoon baking powder
02 -
6 tablespoons room-temperature unsalted butter
03 -
⅓ cup colorful sprinkles
04 -
2 tablespoons oil (vegetable or canola)
05 -
½ tablespoon vanilla extract
06 -
1 ¾ cups all-purpose flour
07 -
¾ cup granulated sugar
08 -
½ teaspoon salt
09 -
2 large eggs, at room temperature
10 -
½ cup room-temperature buttermilk
→ No-Bake Dough for Topping
11 -
1 teaspoon cornstarch
12 -
¾ cup packed brown sugar
13 -
2 ½ cups all-purpose flour
14 -
¾ cup room-temperature unsalted butter
15 -
½ teaspoon salt
16 -
1 teaspoon vanilla extract
17 -
¼ cup granulated white sugar
18 -
3 tablespoons milk
19 -
1 cup tiny chocolate chips
→ Creamy Frosting
20 -
1 teaspoon pure vanilla
21 -
3 cups powdered sugar, sifted
22 -
4 oz cream cheese, softened
23 -
⅛ cup heavy cream
24 -
¾ cup slightly-cool unsalted butter
# Instructions:
01 -
Get oven to 350°F. Stir dry and wet stuff on their own, then combine slowly. Toss in sprinkles gently. Bake for 20–23 minutes.
02 -
Blend flour, salt, cornstarch together. Cream sugars and butter till smooth. Add the wet stuff first, then dry. Fold in chocolate chips at the end.
03 -
Cream butter and cream cheese till fluffy. Mix in powdered sugar first, then vanilla and cream. Fold in some cookie dough pieces for flavor.
04 -
Scoop out cupcake centers. Fill spots with cookie dough. Frost with a piping tip, then dollop tiny dough bits on top.
# Notes:
01 -
Measure flour using the scoop-and-sweep method.
02 -
Let ingredients sit at room temperature for at least 2 hours before starting.