Original Pink Sugar Cookie Cupcakes

Original Pink Sugar Cookie Cupcakes

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  • Prep Time


  • Total Time


  • Servings




  • ½

    cup butter, softened

  • 1

    cup sugar

  • 2

    large eggs

  • 3

    teaspoons vanilla

  • cups flour

  • teaspoons baking powder

  • ¾

    cup fat free half n’ half


  • 2

    tablespoons cream cheese

  • cups powdered sugar

  • 8

    tablespoons butter, softened

  • 1

    teaspoon vanilla

  • 4-5

    tablespoons half n’ half

  • Optional: red food coloring


CUPCAKES: 1. Preheat oven to 350 and line a muffin tin with cupcake liners. 2. In a large bowl cream together butter and sugar until fluffy (about 2 minutes). Mix in vanilla and eggs. 3. Add dry ingredients to wet ingredients, mixing after each addition. 4. Add half n’ half and mix until completely incorporated. 5. Spoon batter into prepared tin, filling each liner about ⅔ full. 6. Bake 18-20 minutes or until barely starting to brown around the edges. Allow to cool completely. FROSTING: 1. In a large bowl cream together cream cheese, butter and sugar. Mix in vanilla and add half n’ half - one tablespoon at a time until a spreadable consistency is reached. 2. Stir in red food coloring, one drop at a time until desired shade is achieved. 3. Spread or pipe frosting onto cupcakes. Add sprinkles if desired. Store in airtight container.


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