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Frosted Sugar Cookie Cupcakes
This Frosted Sugar Cookie Cupcakes recipe has a vanilla cupcake on the bottom with vanilla buttercream frosting and a frosted sugar cookie on top.
Course Cupcakes
Cuisine American
Prep Time 25 minutes minutes
Cook Time 30 minutes minutes
Total Time 55 minutes minutes
Servings 24
Calories 1569kcal
- 15.25 white cake mix
- ½ cup water
- ½ cup vanilla creamer
- ½ cup vegetable oil
- 3 large eggs
- ½ cup sugar cookie dough
- gold sprinkles
Fluffy Vanilla Buttercream Frosting
Vanilla Cupcakes
Preheat oven to 350˚F.
Beat the cake mix, water, vanilla creamer, vegetable oil, and eggs on medium speed for two minutes.
Divide the batter between 24 lined muffin cups.
Bake at 350˚F for 19-23 minutes. Remove from the oven and allow them to cool completely.
Pipe the fluffy vanilla buttercream frosting on top of the cupcakes in a swirl.
Sugar Cookies
Scoop rounded teaspoonfuls of sugar cookie dough onto parchment-lined cookie sheets.
Bake at 350˚F for 8-10 minutes. Remove the cookies from the oven and allow them to cool completely.
Top the sugar cookies with frosting and sprinkles. Put one on top of each frosted cupcake.
Fluffy Vanilla Buttercream Frosting
Beat together butter and shortening until smooth.
Beat in the marshmallow cream.
Mix in the powdered sugar, one cup at a time.
Beat in the vanilla creamer until fluffy.
Serving: 1cupcake | Calories: 1569kcal | Carbohydrates: 313g | Protein: 15g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 3g | Cholesterol: 47mg | Sodium: 2367mg | Potassium: 233mg | Fiber: 4g | Sugar: 181g | Vitamin A: 299IU | Vitamin C: 0.1mg | Calcium: 734mg | Iron: 7mg