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Mini Sugar Cookie Dough Frosted Cupcakes - with an eggless sugar cookie dough frosting, these cupcakes are amazing!

Sugar Cookie Dough Frosting

  • Author: Melissa Riker
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 48 mini cookie dough frosted cupcakes 1x
  • Category: dessert
  • Method: none
  • Cuisine: American


When you can’t decide between cookies and cupcakes, you can have the best of both worlds with these crazy good Mini Sugar Cookie Dough Frosted Cupcakes!



  • 48 mini cupcakes (we like vanilla, white or yellow cake, baked and cooled)

Sugar Cookie Dough Frosting

  • 2 sticks unsalted butter (softened)
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all purpose flour
  • Pinch salt
  • 34 tablespoons milk
  • Sprinkles (optional)


  1. With a hand or stand mixer, cream together butter, brown & granulated sugars and extracts.
  2. Mix in flour, salt and add 3 to 4 tablespoons of milk until the mixture is the consistency of cookie dough.
  3. Dough can be refrigerated for a few days prior to frosting the cupcakes.

To finish the cupcakes

  1. If the cookie dough frosting has been refrigerated, remove from refrigerator for a few minutes to make scooping the dough easier.
  2. Use a 1 oz. cookie scoop to add a scoop of cookie dough to the top of each cupcake.
  3. Garnish with sprinkles.
  4. If not serving right away, store cupcakes in refrigerator.


  • This is a pretty flexible recipe, so you can use all brown sugar instead of the blend of granulated & brown sugars.
  • If you prefer to ditch the almond extract, just replace it with more vanilla extract.
  • I’ve also used half & half and even coffee creamer in place of milk in a pinch, so just go with what you’ve got on hand!
  • Also, there may be a small risk with eating raw flour, so please consume at your own risk.
  • Nutritional information is for 1 ounce of frosting (enough for one mini cupcake)

Keywords: sugar cookie dough Frosting