Cookie Dough Stuffed Funfetti Cupcakes (Print Version)

# Ingredients:

→ Funfetti Cupcakes

01 - 1 ¾ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon salt
04 - 6 tablespoons unsalted butter, room temperature
05 - 2 tablespoons oil (canola or vegetable)
06 - ¾ cup white granulated sugar
07 - ½ tablespoon pure vanilla extract
08 - 2 large eggs, room temperature
09 - ½ cup buttermilk, room temperature
10 - ⅓ cup rainbow sprinkles

→ Edible Cookie Dough

11 - 2 ½ cups all-purpose flour
12 - 1 teaspoon cornstarch
13 - ½ teaspoon salt
14 - ¾ cup unsalted butter, room temperature
15 - ¾ cup brown sugar, packed
16 - ¼ cup white granulated sugar
17 - 3 tablespoons milk
18 - 1 teaspoon pure vanilla extract
19 - 1 cup mini chocolate chips

→ Cream Cheese Cookie Dough Frosting

20 - ¾ cup unsalted butter, slightly cold
21 - 4 oz cream cheese, room temperature
22 - 3 cups powdered sugar, sifted
23 - 1 teaspoon pure vanilla extract
24 - ⅛ cup heavy cream

# Instructions:

01 - Preheat to 350°F. Mix wet and dry ingredients separately, combine gradually. Fold in sprinkles. Bake 20-23 minutes.
02 - Mix flour, cornstarch, salt. Beat butter and sugars. Add wet ingredients, then dry. Mix in chocolate chips.
03 - Beat butter and cream cheese. Add powdered sugar, vanilla, cream. Mix in cookie dough.
04 - Core cupcakes, fill with cookie dough. Pipe frosting, top with extra dough.

# Notes:

01 - Spoon and level flour measurements
02 - Bring ingredients to room temperature 2 hours before baking

Back