Sugar Cookie Cupcakes

37

Sugar Cookie Cupcakes

Yield:  12

INGREDIENTS:

  • ½ cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 3 teaspoons vanilla
  • 1½ cups flour
  • 1½ teaspoons baking powder
  • ⅛ teaspoon salt
  • ¾ cup fat free half n’ half
For the Frosting
  • 2 tablespoons cream cheese
  • 5½ cups powdered sugar
  • 8 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 4-5 tablespoons half n’ half
  • Optional: red food coloring and red sprinkles
DIRECTIONS:
  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. In another bowl add flour, baking powder, and salt, and whisk to combine. Add dry ingredients to wet ingredients and mix. Add half n’ half and mix until completely incorporated. Spoon batter into prepared tin, filling each liner about ⅔ full. Bake 18-20 minutes or until barely starting to brown around the edges. Allow to cool completely.
  3. In a large bowl cream together cream cheese, butter, and sugar. Mix in vanilla and add milk 1 tablespoon at a time until a spreadable consistency is reached. Stir in red food coloring, one drop at a time until desired shade is achieved. Spread or pipe frosting onto cupcakes. Add sprinkles if desired. Store in airtight container.

source : lecremedelacrumb

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