Cookie Dough Cupcakes

August 09, 2016

How to Make Your Own Cupcakes with Cookie Dough

A couple of weeks ago I made this epic Confetti Cookie Dough Cake. I absolutely love cookie dough and so obviously I couldn't stop thinking about this cake. I wanted it ALL the time.

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But instead of making this cake again, I decided to turn it into cupcakes. They are easier to share with people so I wasn't stuck eating the whole cake by myself!

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Except this time I decided to bake the cookie dough right into the cupcake! I removed the egg from my cookie dough recipe (because let's be honest...I don't need anyone getting salmonella on my watch) which makes it prefect safe to eat...

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But this also allows for the cookie dough to stay nice and gooey inside the cupcake! I tried this recipe a few different times (one was an EPIC fail), but I finally landed on a real winner! If you like cookie dough at all, you are going to LOVE these cupcakes!

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Cookie Dough Cupcakes

Cookie Dough Cupcakes | Sprinkles For Breakfast


Cookie Dough

  • 2 cups flour
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups mini chocolate chips
  • 1/2 cup sprinkles


  • 2 eggs + 1 egg white
  • 1 cup whole milk
  • 2 1/4 teaspoons pure vanilla extract
  • 3 cups cake flour, sifted
  • 1 3/4 cups sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, room temperature


  • 2 cups unsalted butter, room temperature
  • 4 oz. cream cheese, softened
  • 2 lbs. powdered sugar
  • 1 Tablespoon vanilla extract
  • 1 1/2 Tablespoons Milk
  • Pink food coloring
  • 1/2 cup sprinkles for decorating


for the cookie dough:

  1. In a mixer fitted with a paddle attachment, combine butter and sugars until light and fluffy.
  2. Add vanilla extract.
  3. Add flour and salt. Mix until combined.
  4. Stir in mini chocolate chips and sprinkles.
  5. Make thirty cookie dough balls (about 15 grams each) and put in the freezer for at least 3 hours. Use the remaining dough to make another thirty balls and set aside.

for the cupcakes:

  1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners.
  2. In a medium bowl combine eggs, egg white and the vanilla. Set aside.
  3. In a bowl with an electric mixer fitted with a paddle attachment, combine dry ingredients and mix on a low speed for 30 seconds.
  4. Add butter and milk. Mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
  5. Scrape down the sides of the bowl and add egg white mixture in 2 separate batches. Beat on medium speed until it is just combined.
  6. Stir in sprinkles.
  7. Using a medium ice cream scoop, scoop batter into cupcake liners.
  8. Place frozen ball of cookie dough in the center of the cupcake.
  9. Bake for 18-20 minutes, or until wooden toothpick comes out clean.
  10. Place on a cooling rack to cool.

for the buttercream:

  1. In a stand mixer fitted with a paddle attachment, beat butter and cream cheese together until light and fluffy.
  2. Slowly add powdered sugar. Mix until combined and fluffy.
  3. Add vanilla, milk and a few drops of food coloring. Mix until combined.


  1. Put buttercream in a piping bag fitted with a large star tip.
  2. Pipe buttercream in a swirl on top of the cupcake.
  3. Add sprinkles and cookie dough ball on top.

*Makes about 20 cupcakes

Comments (7)


01/08/18 05:12 AM

Hey!! As far as eating the raw cookie dough ball on top, is that ok food safety wise? I was told raw flour was bad.

Lindsay Nathanson

01/09/18 04:29 PM

Hello! I have heard this too. About a year or so ago, there was a recall on flour. One brand had their kitchens contaminated, so there was potential for the flour to make people sick. But, that seems to have been taken care of - so I think we are safe! I have been eating cookie dough for years and never had a problem! But if you are still nervous, just skip the cookie dough balls on top!

Dorie Muller

12/04/17 11:17 AM

Wondering..i am really short on time. Do you think I could use a box cake mix instead and do you have a recommendation? Also could any part of these or the whole cupcake be made a day ahead and if so I should I store them? Thanks.

Lindsay Nathanson

12/04/17 01:29 PM

I have never tried this with a box cake mix - but I don't see why it wouldn't work. I suggest using Pillsbury. And if you make them the day before, I would store them in the fridge in an airtight container or wrapped in plastic wrap. Then I would frost them the day of serving. Let me know if you have any more questions!

Donna Evans

12/01/17 02:59 PM

Im confused. Do you use 2 whole eggs plus an egg white? No where in the recipe does it add the eggs just the egg whites

Lindsay Nathanson

12/02/17 06:14 PM

Hi Donna! Sorry about the confusion! I have updated the recipe. Let me know if you have any further questions!


08/17/17 06:19 PM

How many cupcakes does this recipe approximately make?

Lindsay Nathanson

08/17/17 08:07 PM

Hi Ashley! This recipe makes approximately 30 cupcakes.


10/02/16 07:42 PM

do you have to use whole milk

Lindsay Nathanson

10/02/16 08:28 PM

You don't have to use whole milk, but it will give you the best flavor.

Crystal Lee

08/20/16 01:14 AM

These look perfect!


08/09/16 07:32 PM

This looks so good!! I made that cookie dough cake a couple weeks ago and I think you saw it on my Instagram @sweetsbythebeach ! I sadly didn't get to try it because I was making it for someone's birthday. :( I will definitely make these for myself though! I will let you know how they turn out!

Lindsay Nathanson

08/10/16 11:02 PM

Hi Jojo! I did see it on instagram! It looked amazing! But I'm so sad you didn't get to try it...that's literally the best part about baking! You will have to try these and let me know if you like them!

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