Happy National Sugar Cookie Day!!! That’s right, today is the holiday you’ve been waiting for, the day you can celebrate by eating all the sugar cookies and sugar cookie themed desserts you have ever dreamed of.

I have two favorite sugar cookies – the giant ones from Potbelly, and the small frosted ones from Cheryl’s. But instead of trying to recreate those, I decided to make a sugar cookie into a cupcake! Partially because I have a cupcake plunger my MIL got me a few months ago that I have yet to try out. And partially because the other day B was like, “How come you never make cupcakes anymore?” Which isn’t realllly true. It’s just been since March. I’ve been on a cookie making roll and I just can’t stop! So I broke the cycle (tough, I know) and made you all … drumroll, please …  Sugar Cookie Dough Filled Cupcakes. Yup, vanilla cupcakes with vanilla frosting and stuffed with sugar cookie dough (see, I can’t stop making cookies!). How did I come up with these? I combined my favorite Magnolia Bakery Vanilla cupcake recipe with a fake sugar cookie dough recipe and of course added my favorite vanilla frosting. The verdict? I’ll let you decide 🙂

Sugar Cookie Dough Stuffed Cupcakes

For the Cupcakes

Here’s what you need:

• 1 ½ cups self-rising flour
• 1 ¼ cups all-purpose flour
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract

Here’s what you do:

1. Preheat oven to 350 degrees F.
2. Line 24 muffin tins with cupcake liners.
3. In a small bowl, combine the self-rising and all-purpose flours. Set aside.
4. In a large bowl, cream the butter until smooth. Gradually add the sugar and beat until fluffy. Add the eggs, 1 at a time, beating after each addition.
5. Add the dry ingredients, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated. Make sure ingredients are all blended, but DON’T overbeat.
6. Spoon the batter into the cupcake papers, filling about 3/4 full. Bake for 20-25 minutes, or until a tooth pick inserted into the center of the cupcake comes out clean.

For the Sugar Cookie Dough Filling

Here’s what you need:

• ½ cup butter, softened
• ¾ cup white sugar
• 1 1/3 cups all-purpose flour
• 1-2 tablespoons milk
• ½ teaspoon vanilla extract
• 1-2 tablespoons your favorite sprinkles (optional)

Here’s what you do:

1. Cream together butter and white sugar. Add in vanilla.
2. Add in flour and mix until well combined.
3. Add in milk until consistency is of cookie dough. Add in sprinkles if you wish.
4. Store in fridge until cupcakes are cool. Once cupcakes are cool, you can stuff the cupcakes with the cookie dough filling! There are a variety of ways to do this – I used a cupcake plunger. What’s that? Your mother-in-law hasn’t bought you a cupcake plunger? you can also use the cone method (which I talked about in my blog post about my Bailey’s cupcakes with chocolate ganache).

For the Frosting

Here’s what you need:

• 2 sticks of butter, softene
• 3 tablespoons vanilla extract
• 5-6 cups powdered sugar
• 2 -4 tablespoons milk

Here’s what you do:

1. Beat butter and vanilla until creamy.
2. Add powdered sugar 1 cup at a time, beating until combined.
3. Add milk 1 tablespoon at a time until you reach desired consistency.
4. Frost cupcakes after they have been stuffed with cookie dough.
5. Enjoy!

AND a sneak peek at the process (via Vine video):

Making sugar cookie dough stuffed cupcakes in honor of National Sugar Cookie Day! https://t.co/ddJHrsIld7

— Melissa Koski Carney (@koskim) July 8, 2013