You might have noticed by now that I love CAKE! Any shape or form. Circle, square, or rectangle. Layered, sliced, sheet, bundt, cupcakes, whatever.
Any flavor, I will NOT discriminate. Marie Antoinette created one of my favorite slogans: "Let Them Eat Cake!". Thank you Marie, won't mind if I do! :-D
It doesn't stop there. I'll eat any baked good that goes into the oven. Pies, Donuts, Tarts, Cookies, ANYTHING!
What happens when you can't decide on cookies or cake???
SUGAR COOKIE CUPCAKES!
Today, I'm focusing on cupcakes that taste like Sugar Cookies!
Creating different kinds of flavors for different kinds of dessert is FUN.
I could have just gone traditional vanilla with vanilla frosting. BUT I really wanted something that had cake texture, with the taste from a cookie.
These handheld treats did the trick! They are perfectly moist and flavorful. These cupcakes are no where close to a regular vanilla taste.
It has an extra flavor that leaves your tastebuds feeling like your eating a butter cookie. Then it quickly delivers a sweetness. Lastly, it immediately gives your mouth a lovely dose of sugar cookie flavors.
The sugar cookie flavored frosting is what brings out the feeling that you may have just ate a cookie. But really, you've just indulged in a fluffy & fulfilling cupcake treat!
The frosting starts off lumpy. Then finishes with a smooth, thick, rich, and creamy texture when thoroughly mixed.
The texture of the frosting is more resembled to sugar cookie frosting. It isn't your typical whipped and fluffy texture. This one is better off spread with the backside of a spoon, instead of pipped. Whatever way you get the frosting on the cupcake, it is delicious!
I am usually not the biggest fan of refrigerated cakes. This one I actually LOVE cold! I don't know why this works with these cupcakes, but it does!
Speaking of cold, these are perfect for December festivities. I love making these and having them next to actual Sugar Cookies made for Santa's Belly.
For December holiday's, I usually use red cupcake liners. These Sugar Cookie Cupcakes end up looking so Santa inspired! When you get a chance to make these, have fun dressing them in all sorts of cupcake liners!
I absolutely love the flavor and texture of these cupcakes.
They are the perfect cupcakes Fresh out the Oven, Room Temperature, and Refrigerated!
How ever you choose to indulge in these moist and delicious sugar cookie cupcake wonders is up too you! I hope you enjoy every last bite!
1 cup Sugar
1 stick (1/2 cup) Unsalted Butter, softened
2 Eggs, room temperature
1 and 3/4 cup All Purpose Flour
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup Vanilla Yogurt (or plain; Lowfat or regular), room temperature
1/2 cup + 1 Tablespoon Sour Cream, room temperature
2 teaspoons Vanilla Extract
Sugar Cookie Frosting
1 Stick (1/2 cup) unsalted butter, softened
1 1/2 - 2 cups Powdered Sugar
1 teaspoons Vanilla Yogurt (or plain; Lowfat or regular)
1 teaspoon Vanilla Extract
- Preheat oven to 350 F. Grease a 12-count cupcake pan.
- In stand mixer/large bowl, cream together butter and sugar.
- Add eggs one at a time, followed by vanilla and mix until fully incorporated.
- Combine flour, salt, baking soda, and baking powder.
- Alternate the flour mixture with the yogurt and sour cream, starting and ending with the flour mixture and mix well.
- Pour batter into prepared cake pan.
- Bake 20 minutes. When toothpick is inserted it should come out clean.
- Allow to cool fully before removing from cake pan. Top with Frosting
- Add softened butter, powdered sugar to a medium bowl and blend together until powdered sugar starts to incorporate into butter
- Add yogurt & vanilla extract, then continue stirring for a couple minutes
- Use however much frosting you prefer on top of your cupcakes
- Mini Cupcakes: Bake 8-9 minutes
- For a 9-inch cake pan: bake for 30-34 minutes
- Add more powdered sugar if you prefer a thicker and sweeter frosting or more yogurt to thin the frosting out.
- Add a pinch of salt if the frosting is a little too sweet
- Can be Stored Room temperature in airtight container OR refrigerated for 5-7 Days. And of course frozen for another day! :-D