Cookie Dough Cupcakes

Is there anything better than cookie dough? Yes. Cookie dough on top of a cupcake. These Cookie Dough Cupcakes are the ultimate dessert mashup: soft, tender vanilla cupcakes studded with mini chocolate chips, topped with an insanely good edible cookie dough frosting that tastes exactly like sneaking raw dough from the mixing bowl (but totally safe to eat).

The genius of this recipe is that we skip the eggs in the frosting, making it 100% edible, and we heat-treat the flour to kill any bacteria. The result? A frosting that tastes like pure, unapologetic cookie dough—buttery, brown-sugary, and packed with chocolate chips. Some versions even hide a frozen ball of cookie dough inside the cupcake for a surprise center.​

Whether you’re baking for a birthday party or just need a pick-me-up on a Tuesday, these cupcakes deliver pure joy in every bite.

Let’s bake up some magic.

Why You’ll Love This Recipe

• The Frosting is the Star: This isn’t your typical buttercream. It’s rich, doughy, and loaded with chocolate chips. You’ll want to eat it by the spoonful.​
• No Raw Eggs: Traditional cookie dough has raw eggs, which is risky. This frosting is completely safe because it’s egg-free and uses heat-treated flour.​
• Texture Explosion: The tender cupcake pairs perfectly with the dense, chewy frosting and the crunch of chocolate chips.
• Customizable: You can make these with chocolate cupcakes, vanilla cupcakes, or even stuff them with a frozen cookie dough center for extra indulgence.​

Ingredients

Here’s your shopping list for cookie dough heaven.

For the Cupcakes:

Ingredient	Quantity	Notes
All-Purpose Flour	1 ½ cups	The base of your tender cupcakes.
Baking Powder	1 ½ tsp	Helps the cupcakes rise and stay fluffy ​.
Salt	½ tsp	Balances the sweetness.
Unsalted Butter	½ cup (1 stick)	Softened to room temperature.
Granulated Sugar	½ cup	For sweetness and structure.
Brown Sugar	½ cup	Adds moisture and a caramel-like flavor ​.
Eggs	2 large	Room temperature for better mixing.
Vanilla Extract	2 tsp	The flavor backbone.
Sour Cream	½ cup	Keeps the cupcakes incredibly moist ​.
Mini Chocolate Chips	1 cup	Mini chips distribute better throughout the batter than regular chips.

For the Cookie Dough Frosting:

Ingredient	Quantity	Notes
Unsalted Butter	½ cup (1 stick)	Softened, not melted ​.
Brown Sugar	¾ cup packed	The key to that cookie dough taste.
Granulated Sugar	¼ cup	Adds sweetness without making it too dense.
Heat-Treated Flour	1 cup	Microwave raw flour for 60-90 seconds at 165°F to kill bacteria ​.
Vanilla Extract	1 tsp	Essential for flavor.
Milk	2-3 tbsp	To thin the frosting to a spreadable consistency ​.
Salt	½ tsp	Enhances all the flavors.
Mini Chocolate Chips	¾ cup	Folded in at the end for texture.

Step-by-Step Instructions

1. Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Set aside.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.​

3. Cream Butter and Sugars

In a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for 3-4 minutes until light and fluffy. This incorporates air, making the cupcakes tender.​

4. Add Eggs and Wet Ingredients

Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Mix in the vanilla and sour cream until smooth.

• Chef’s Note: Don’t skip the sour cream! It’s the secret to ultra-moist cupcakes that stay fresh for days.​

5. Combine Wet and Dry

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until combined—don’t overmix or the cupcakes will be dense. Gently fold in the mini chocolate chips by hand.​

6. Bake

Divide the batter evenly among the cupcake liners (fill each about 2/3 full). Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.​

7. Make the Cookie Dough Frosting

While the cupcakes cool, make the frosting. First, heat-treat the flour: Place 1 cup of flour in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until it reaches 165°F (74°C). Let it cool.​
In a large bowl, beat the softened butter and brown sugar together until creamy (about 2 minutes). Add the granulated sugar, salt, and vanilla and beat until smooth.​

8. Add Flour and Thin

Mix in the cooled, heat-treated flour until the mixture resembles cookie dough. Add 2 tablespoons of milk, one tablespoon at a time, until the frosting is spreadable but still thick. Fold in the mini chocolate chips.​

9. Frost and Serve

Once the cupcakes are completely cool, frost them generously with the cookie dough frosting. You can pipe it on with a large round tip or simply scoop it on with a spoon for a rustic look. Top with extra chocolate chips if desired.

Tips for Success

• Heat-Treat Your Flour: Raw flour can carry bacteria like E. coli. Always heat-treat flour if you’re making edible cookie dough. Spread it on a baking sheet and bake at 350°F for 5 minutes, or microwave it as directed.​
• Room Temperature Ingredients: Cold eggs and butter don’t mix well and can result in dense cupcakes. Let everything come to room temperature for at least 30 minutes before baking.​
• Don’t Overfill the Liners: Fill cupcake liners only 2/3 full. Overfilling causes them to overflow and create mushroom tops.
• Chill the Frosting: If your frosting is too soft to pipe, refrigerate it for 15-20 minutes to firm it up.​

Variations & Substitutions

• Chocolate Cupcake Base: Swap the vanilla cupcakes for chocolate cupcakes by using a box mix or your favorite chocolate cupcake recipe. The cookie dough frosting pairs beautifully with chocolate.​
• Stuffed Center: Make extra cookie dough, roll it into balls, freeze them for an hour, and press one into the center of each cupcake before baking for a gooey surprise inside.​
• Peanut Butter Cookie Dough: Replace half of the butter in the frosting with creamy peanut butter for a peanut butter cookie dough twist.
• Gluten-Free: Use a 1:1 gluten-free flour blend in both the cupcakes and the frosting (and make sure to heat-treat the GF flour).

What to Serve With It

• Cold Milk: The classic pairing for anything cookie dough.
• Vanilla Ice Cream: Serve a cupcake alongside a scoop of vanilla for a deconstructed cookie dough sundae.
• Coffee: The rich, sweet frosting pairs wonderfully with a strong cup of coffee or an espresso.

Storage & Reheating

• Room Temperature: Store unfrosted cupcakes in an airtight container for up to 3 days.
• Fridge: Because of the butter in the frosting, frosted cupcakes should be stored in the refrigerator for up to 5 days. Let them sit at room temperature for 15 minutes before serving for the best texture.​
• Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting. You can also freeze the cookie dough frosting separately for up to 2 months.​

Nutrition Facts

(Estimates per cupcake)

Nutrient	Amount
Calories	380 kcal
Protein	4g
Carbohydrates	48g
Fat	20g
Sugar	35g
Sodium	220mg

Diet Suitability: Vegetarian.

Common Mistakes to Avoid

1. Overmixing the Batter: Once you add the flour, mix just until combined. Overmixing develops the gluten and makes cupcakes tough and dense.​
2. Skipping the Heat-Treating Step: This is critical for food safety. Raw flour can contain harmful bacteria. Always heat-treat it if you’re eating it uncooked.​
3. Frosting Warm Cupcakes: If you frost cupcakes before they’re completely cool, the frosting will melt and slide off. Be patient!

FAQ

Q: Can I use regular-sized chocolate chips instead of mini?
A: Yes, but mini chips distribute more evenly. If using regular chips, you might want to chop them smaller so you get chocolate in every bite.

Q: Do I have to use sour cream?
A: Sour cream makes the cupcakes incredibly moist. If you don’t have it, you can substitute with plain Greek yogurt or buttermilk.​

Q: How do I know when the cupcakes are done?
A: Insert a toothpick into the center of a cupcake. It should come out clean or with just a few moist crumbs—not wet batter. The tops should also spring back when lightly touched.​

Q: Can I make the frosting ahead of time?
A: Yes! Make the frosting up to 3 days ahead and store it in the fridge. Let it come to room temperature and give it a quick stir before frosting the cupcakes.

Conclusion

These Cookie Dough Cupcakes are pure indulgence. The combination of a soft, tender cupcake and that ridiculously delicious cookie dough frosting is simply unbeatable. They’re the kind of dessert that disappears from the platter in minutes, leaving everyone asking for the recipe.

So grab your mixer, heat-treat that flour, and get ready to bake the best cupcakes of your life.

If you loved these, try my Western Omelet Quiche Recipe or Soft And Chewy Gingerbread Men Cookies next!