Buttercream & Frosting, Cupcakes, Desserts

Krissy’s Creations IS BACK! + Cake Batter Cookie Dough Cupcakes

May 1, 2015

I’m so incredibly happy to be back!  After taking some time off from blogging to focus on my growing family and 2 little boys, I’ve {excitedly} decided to jump back into the blogging world again.  The last time I posted on my blog was over a year ago.  In that past year, lots of fun and amazing things have happened in my life.  Let me catch you up to speed //

*I welcomed another baby boy back in September 2014.  His name is Noah and he is now almost 8 months.  He is so smart and strong, and just the cutest!

*My first little boy, Ezekiel, turned 2 in October 2014.  He is growing and learning so much every day and I can’t believe how incredibly fun he is.

*My husband and I purchased a new home back in January 2014 and celebrated our 5 year anniversary.

One thing that hasn’t changed is my love for baking and cooking.  I, now more than ever, love to get in the kitchen and cook meals for my family.  I still cook almost every night for my family, and love baking different sweets and treats for my friends and family.

Cake Batter Cookie Dough Cupcakes KC

For my first post back I thought it would be fun to go back to my love for sprinkles and cupcakes.  Cupcakes were my first love.  And sprinkles make me very happy.  So here you have a homemade Funfetti Cupcake, filled with an eggless, edible Cake Batter Cookie Dough, topped with a Cake Batter Buttercream, garnished with nothing other than sprinkles.  To sum it up, Cake Batter goodness in a cupcake.

Cake Batter Cookie Dough Cupcakes-3 KC

I’m so incredibly excited to be back to sharing these amazing recipes with you.  Now it all begins…

Cake Batter Cookie Dough Cupcakes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24 Cupcakes
 
Homemade Funfetti Cupcake, filled with an eggless, edible Cake Batter Cookie Dough, topped with a Cake Batter Buttercream
Ingredients
Funfetti Cupcakes
  • 2 Eggs
  • 2 Egg Whites
  • 1 cup Milk, Divided
  • 2 teaspoons Pure Vanilla Extract
  • 3 cups All Purpose Flour
  • 1½ cups Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 14 tablespoon Unsalted Butter, Softened
  • ½ cup Colorful Sprinkles
Eggless, Edible Cake Batter Cookie Dough
  • ¼ cup Unsalted Butter, Softened
  • ⅓ cup Sugar
  • ¾ cup All Purpose Flour
  • ¼ cup Yellow Cake Mix
  • 2 teaspoons Pure Vanilla Extract
  • 1 tablespoon Milk
  • 2 tablespoons Colorful Sprinkles
Cake Batter Buttercream
  • 1½ cups (3 sticks) Unsalted Butter, Softened
  • 3 cups Powdered Sugar
  • ¼ cup Vanilla Cake Mix
  • 1 teaspoon Pure Vanilla Extract
  • Pinch Salt
Instructions
  1. To make the Funfetti Cupcakes, preheat the oven to 350 degrees F. Line 2 cupcake pans with paper liners. Set aside.
  2. In a small bowl, whisk together the egg whites, egg, pure vanilla extract, and ¼ of the milk. Set aside until needed.
  3. In the bowl of a stand mixer, stir together the flour, sugar, baking powder, and salt. Add the butter and the remaining ¾ of milk and beat until the batter is wet.
  4. In 3 additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Continue beating until the batter is smooth. Remove the bowl from the stand and fold in the sprinkles.
  5. Using an ice cream scoop, divide the batter among the prepared cupcake liners, filing ⅔ of the way up. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 15-17 minutes.
  6. Immediately remove the cupcakes from the pan and place on a cooling rack to cool completely. Once the cupcakes have cooled, use an apple corer to poke a large hole in the center, top of the cupcake and remove the center-core of each cupcake. Set aside until ready to fill the cupcakes.
  7. To make the Eggless, Cake Batter Cookie Dough, beat together the butter and sugar in the bowl of a stand mixer. Mix in the vanilla cake mix, vanilla, and milk. Stir in the sprinkles. Grab 1 tablespoon of the cookie dough and place it inside the center-core of each cupcake.
  8. To make the buttercream, place the butter in the bowl of a stand mixer. Beat the butter on medium speed until it is pale in color and light and fluffy in texture. Add 3 cups of the confectioners sugar and beat (I set my mixer on the stir setting) for about 30 seconds. Stir in the vanilla cake mix, pure vanilla extract, and salt. Beat, gradually increasing in speed, until all the ingredients are incorporated. Continue beating on medium speed for 5 more minutes.
  9. To frost the cupcakes, fill a piping bag (fitted with a large open star tip) with the buttercream. Pipe in a circular motion on the surface of each cupcake, starting from the outside in. After done frosting each cupcake, gently place an indent on the top of each cupcake with a small spoon. Sprinkle each cupcake with colorful sprinkles.
  10. These cupcakes last up to 5 days in a sealed container, at room temperature.

 

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  • Steve May 1, 2015 at 9:33 am

    I am so proud of you! The blog looks great! And those cupcakes were delicious. I know your blog version 2.0 is going to be a big success!
    Love you!

  • Melissa May 1, 2015 at 9:49 am

    Yay!!! So happy you’re back at it!!! BTW- these were aaaaamaze!!

  • Kristen May 19, 2015 at 7:17 am

    I’m happy you are back!!! Cupcakes are my everything and naturally sprinkles too.

  • audrafullerton May 31, 2015 at 7:48 pm

    I love the new design! So happy you are back!!