Sugar Cookie Cupcakes with Buttercream Frosting

Friday was my daughter’s 13th birthday. I like to refer to this year as “Juliet the 13th.” Yes, just like the horror movie. 😉 In honor of her, I decided to make these cupcakes and frost them with vanilla and chocolate buttercream and decorate them with blue topaz sanding sugar to represent her December birthstone.

As I was piping on the icing, I noticed it resembled a rose, which is wonderful, since it’s her middle name. So, these are pretty much perfect for my girl.

This recipe is wonderful. It’s basically a sugar cookie batter with some added milk to get the consistency of a cupcake batter. And it really does taste like a sugar cookie. Normally I change things up a little, but this one, I went directly by the recipe that I found here:

Makes about 2 dozen cupcakes.

  • 2 cups white sugar
  • 1 cup (2 sticks) softened unsalted butter
  • 4 eggs
  • 3 cups flour
  • 3 tsp  (1 Tbsp) baking powder
  • 1 cup milk
  • 1 teaspoon vanilla

Preheat oven to 350°.

Line a muffin pan with 24 liners. This should make 24, unless, like me, you eat one’s worth of the batter raw.

I love these brown liners! So pretty and they retain their color when baked.

In a mixing bowl, cream together the butter and sugar until creamy smooth.

Add in the eggs, one at a time, until well blended. Add in vanilla. Mix on low speed.

Combine flour and baking powder, add to the creamed mixture and mix well.

Finally, add the milk and mix until smooth. Spoon into paper-lined muffin pans

Cook until cooked through, about 22 minutes and let them cool on a rack.

When ready, frost with Basic Buttercream or Basic Chocolate Buttercream or any frosting of your choice, and decorate as desired.



Filed under Chocolate, Vanilla

6 responses to “Sugar Cookie Cupcakes with Buttercream Frosting

  1. Smetana Larson

    I just found your blog last week and I just wanted to say that I absolutely LOVE it!! I have made the strawberry-rhubarb crisp cupcakes as well as the sugar cookie cupcakes. My family loves them as well!! Thank you so much for these wonderful recipes and I can’t wait to make more of them!

    • Maryann Romantini

      Thank you so much! I haven’t had time to keep up with it lately for several reasons. I should try to find some time. Thanks again! 🙂

  2. Jacci

    Hi! I just made these today. The cupcakes re very good! However, while the buttercream is good, I feel it is a tad too sweet for my liking. Anyone out there have any ideas for a topper? I am considering serving these for my son’s first birthday luau and thought perhaps small bits of kiwi and pineapple may be a nice topping. Maybe with a tiny dollop of cool whip??

    • Maryann Romantini

      You can always decrease the amount of sugar in the frosting. I also find buttercream to be a bit sweet. I prefer cream cheese frosting instead. I do like the idea of cool whip and the fruit! I say go for it.

  3. CaitieJo

    Helppp!!! I’ve looked over the recipe eight million times and cant find how much vanilla is called for.

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