Sugar Cookie Cupcakes are tender, buttery vanilla cupcakes that taste just like your favorite sugar cookies—only lighter, softer, and topped with irresistibly creamy frosting. They’re simple to make, beautiful to serve, and customizable with sprinkles, food coloring, or festive toppings for any celebration.

Why You’ll Love This Recipe

You’ll love this recipe because it captures the magic of sugar cookies in cupcake form—soft, sweet, and perfectly flavored with vanilla. The cupcakes are moist and fluffy thanks to half-and-half, and the frosting is silky, smooth, and easy to pipe. These are crowd-pleasing, kid-friendly, and perfect for birthdays, holidays, or everyday baking.

 

 

 

 

Sugar Cookie Cupcakes

Sugar Cookie Cupcakes are the perfect fusion of two beloved desserts: the soft, fluffy texture of cupcakes and the nostalgic buttery sweetness of sugar cookies. If you’re someone who loves classic bakery treats, these cupcakes deliver everything you adore in a fun, handheld package. They’re simple, beautiful, and incredibly satisfying.

What makes this recipe stand out is its rich vanilla flavor. With three full teaspoons of vanilla in the batter, every bite tastes warm, cozy, and reminiscent of freshly baked sugar cookies. Combined with the tender crumb of a well-made cupcake, the flavor is both familiar and elevated.

The texture of these cupcakes is another reason they shine. Using fat-free half-and-half in the batter creates a delicate, moist crumb that stays soft for days. This ingredient adds richness without making the cupcakes heavy, and it blends perfectly with the butter to form a smooth, velvety consistency.

These cupcakes are ideal for celebrations of all kinds—birthdays, holidays, baby showers, school events, and even casual get-togethers. Because they’re easy to decorate, you can make them look elegant, festive, or playful depending on your theme. A swirl of frosting and some sprinkles instantly make them party-ready.

The frosting itself is a major highlight. Made with butter, cream cheese, powdered sugar, vanilla, and a splash of half-and-half, it creates a silky, pipeable icing that complements the sugar cookie flavor perfectly. It spreads easily, holds its shape, and tastes like a luxurious vanilla cream.

One of the most fun parts of this recipe is the optional food coloring. A hint of red turns the frosting a soft pink, making these cupcakes great for Valentine’s Day, birthdays, or bridal showers. You can also switch to green for Christmas, pastels for spring, or bold brights for kids’ parties.

Because the recipe uses simple and familiar ingredients, it’s a great choice for beginner bakers who want reliable results. The mixing steps are straightforward, and the batter comes together quickly without any complicated techniques. It’s the kind of recipe you can make again and again with confidence.

Sugar Cookie Cupcakes also store exceptionally well, making them great make-ahead treats. The cupcakes stay moist for days, and the frosting keeps its creamy texture when refrigerated. They’re perfect for prepping a day before an event or setting aside as a sweet snack throughout the week.

Another major benefit of this recipe is its versatility. You can add sprinkles to the batter, swirl in food coloring for a tie-dye look, or fill the centers with jam or frosting for an upgraded version. The base cupcake is neutral enough to pair beautifully with fun additions.

Whether you’re trying to impress guests or treat your family to something special, Sugar Cookie Cupcakes deliver on flavor, appearance, and comfort. They’re soft, sweet, nostalgic, and stunning—everything you love about sugar cookies, elevated into the perfect cupcake experience.

---

Servings & Time

Servings: 12 cupcakes
Prep Time: 10 minutes
Cook Time: 18–20 minutes
Cooling Time: 30 minutes
Total Time: ~1 hour

---

Ingredients

Cupcakes

• 1/2 cup butter, softened

• 1 cup sugar

• 2 large eggs

• 3 teaspoons vanilla

• 1 1/2 cups flour

• 1 1/2 teaspoons baking powder

• 1/8 teaspoon salt

• 3/4 cup fat-free half n’ half

Frosting

• 2 tablespoons cream cheese

• 5 1/2 cups powdered sugar

• 8 tablespoons butter, softened

• 1 teaspoon vanilla

• 4–5 tablespoons half n’ half

• Optional: red food coloring and red sprinkles

---

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.

2. Cream butter and sugar for 2 minutes until fluffy.

3. Mix in vanilla and eggs until smooth.

4. Whisk flour, baking powder, and salt in a separate bowl.

5. Add dry ingredients to wet ingredients and mix gently.

6. Pour in half n’ half and mix until fully incorporated.

7. Fill cupcake liners 2/3 full with batter.

8. Bake for 18–20 minutes until lightly golden at the edges.

9. Let cupcakes cool completely before frosting.

10. Beat cream cheese, butter, and powdered sugar until smooth.

11. Mix in vanilla and add half n’ half gradually until spreadable.

12. Tint frosting with food coloring if desired.

13. Pipe or spread frosting onto cupcakes.

14. Add sprinkles and serve.

---

Tips

Ingredient Substitutions

• Use whole milk or heavy cream in place of half n’ half.

• Swap vanilla for almond extract for a sugar-cookie bakery flavor.

• Use salted butter and reduce added salt to a pinch.

Make-Ahead & Storage

• Store frosted cupcakes in the fridge up to 4 days.

• Freeze unfrosted cupcakes for up to 2 months.

• Frost just before serving for the best texture.

Serving Variations

• Add sprinkles to the batter for “funfetti” cupcakes.

• Pipe tall frosting swirls for a bakery-style look.

• Use themed sprinkles for holidays and parties.

Avoid Common Mistakes

• Don’t overmix the batter or cupcakes will be dense.

• Ensure cupcakes are fully cooled before frosting.

• Add half n’ half slowly to avoid runny frosting.