Cookie Dough Cupcakes
Indulge in the sweet and nostalgic flavor of Cookie Dough Cupcakes, combining the joy of childhood treats with the elegance of beautifully baked cupcakes. These delightful treats feature a creamy cookie dough filling and luscious cream cheese frosting.
Ingredients
For the Cupcakes
- 1 box funfetti cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
For the Filling and Frosting
- 1 cup edible cookie dough Ensure it's safe to eat raw
- 1/2 cup unsalted butter, softened At room temperature
- 8 oz cream cheese, softened At room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
For Topping
- Rainbow sprinkles For decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the funfetti cake mix with the eggs, vegetable oil, and water. Stir until the mixture is smooth.
- Fill each cupcake liner about 2/3 full with the batter.
Baking
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cupcakes cool completely on a wire rack.
Frosting Preparation
- In another bowl, beat together the softened butter and cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
Assembly
- Once the cupcakes have cooled, remove the center of each cupcake and fill it with a spoonful of edible cookie dough.
- Frost the tops of each filled cupcake generously with the cream cheese frosting.
- Sprinkle rainbow sprinkles on top of the frosting.
Notes
Store the cupcakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Allow to come to room temperature before serving.