These festive sugar cookie cupcakes feature an easy one bowl soft & fluffy funfetti cupcake stuffed with vegan edible sugar cookie dough and topped with a silky dairy free cream cheese frosting, cookie dough, and holiday sprinkles! No eggs, dairy free, and you’d never know! Perfect for any holiday party or a fun Christmas dessert!

vegan cookie dough cupcakes sliced in half

Do you remember my unbelievably vegan cookie dough stuffed cupcakes? They’re a lot of fun to make (just check out my video on Instagram!).

Well, I’m bringing you a new cookie dough stuffed cupcake recipe, based off of my favorite vegan sugar cookies and vegan funfetti cupcakes, but putting a holiday twist on them 😉

Enter in your new favorite Christmas and holiday baking project: the sugar cookie dough stuffed cupcake! Here’s what we have:

  • One bowl funfetti cupcake base: It doesn’t get easier than this, and the cupcake is so full of flavor and richness, you’ll never believe this cupcake batter is made without eggs nor any dairy. Just the most soft, moist, and perfectly sweet funfetti cupcake with holiday sprinkles!
  • Edible sugar cookie dough: Speckled with holiday sprinkles that are all vegan! I used Supernatural Christmas Softies- they’re so cute!
  • Dairy free cream cheese frosting: The slight tang from the cream cheese pairs perfectly with the buttery vanilla sweetness in the cupcakes and cookie dough.
  • More cookie dough and sprinkles on top! Because it’s the holidays, we need some extra cheer 😉
bitten vegan cookie dough cupcake

Like my chocolate chip cookie dough cupcakes, you’ll need to also heat-treat the flour- yes even if you’re making these cupcakes gluten free!

The reason being is that raw flour can contain bacteria, and baking the flour for a few minutes in the oven can ensure that your flour is okay to consume.

Yes, it’s an extra step, but definitely worth it!

To heat-treat your flour: Line a baking sheet with parchment paper and preheat the oven to 350F. Sprinkle the flour onto the baking sheet and spread evenly onto the tray.

Place the baking sheet into the oven to bake for 5-7 minutes. Then remove the flour and let it cool for before using in your recipe.

bite out of vegan sugar cookie dough cupcake

Pro Baking Tip: Blitz the flour through a blender or sift it thoroughly to ensure that the flour is not clumped! After heat-treating, flour tends to clump more, which can make it harder to mix into your cookie dough.

Overview: Step-By-Step How To Make Sugar Cookie Cupcakes:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

Can I make these cupcakes ahead of time?

Absolutely! If you want to make the cupcakes and the cookie dough one day, and frost and decorate the next, they’ll still stay lovely and moist.

I recommend wrapping the cupcakes in the pan after they’ve fully cooled, leaving them at room temperature, and keep the cookie dough wrapped and stored in the fridge.

holiday sugar cookie dough cupcake on marble

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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vegan cookie dough cupcakes sliced in half

Vegan Sugar Cookie Stuffed Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 18
  • Total Time: 28 minutes
  • Yield: 12 1x
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These festive sugar cookie cupcakes feature an easy one bowl soft & fluffy funfetti cupcake stuffed with vegan edible sugar cookie dough and topped with a silky dairy free cream cheese frosting, cookie dough, and holiday sprinkles! No eggs, dairy free, and you’d never know! Perfect for any holiday party or a fun Christmas dessert!


Ingredients

Scale

Sugar Cookie Dough:

  • 1 1/2 cup (190 g) all purpose flour, heat treated
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (113 g) vegan unsalted butter, room temperature
  • 2 tbsp dairy free yogurt
  • 1 tbsp vanilla extract
  • 1/8 tsp sea salt
  • 1/4 cup Vegan Christmas Softies sprinkles

Cupcakes:

  • 1/2 cup + 2 tbsp (130 g) avocado oil, melted and cooled to room temperature
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon pure vanilla extract + 1/2 tsp vanilla powder  or vanilla bean paste
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup (240 mL) dairy free milk, room temperature
  • 1 3/4 cup (230 g) all purpose flour or gluten free 1:1 baking flour*
  • 1/4 cup Vegan Christmas Softies sprinkles

Frosting & Decorations:


Instructions

  1. Prep: Preheat the oven to 350F. Line a cupcake pan with 12 cupcake liners. Make sure that the flour for the cookie dough is heat-treated. If you haven’t heat-treated the flour, line a baking sheet with parchment paper and place the flour for the cookie dough portion on top. Bake the flour for 5 minutes at 350F. Then remove from the oven and cool. Sift the flour before adding into your cookie dough to remove any clumps.
  2. Make the cookie dough first: Once the flour is heat treated, start by creaming together the vegan butter and brown sugar in a bowl, using either a whisk or a hand mixer. Then add in the dairy free yogurt, vanilla extract, and sea salt. Whisk together until combined. Then switch to a silicone spatula, and add in the cooled and sifted flour, and fold into the wet ingredients JUST until mixed. Sprinkle in the sprinkles and fold just until evenly distributed.
  3. Chill the sugar cookie dough: Place the cookie dough into the fridge to chill while you make the cupcake batter.
  4. Make the cupcake batter: In a medium bowl, whisk together the oil, sugar, and vanilla extract until combined. Then add in the flour, baking powder, baking soda, and sea salt. Whisk JUST until combined, stirring in the dairy free milk as you go. Then add in the sprinkles, and stir to evenly distribute throughout the batter.
  5. Bake the cupcakes: Divide the batter to fill the cupcake liners about 3/4 of the way full. If you have any leftover batter, you can pour it into an extra muffin cup, but you should yield 12 cupcakes that are nearly full. Bake for 16-18 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for 5-10 minutes in the cupcake tin. Then transfer to a cooling rack.
  6. While the cupcakes are baking: Remove the cookie dough from the fridge, and scoop the cookie dough into six 1 tbsp-sized cookie dough balls. The remainder of the cookie dough will be used for the frosting and decorations on top. If you want to scoop cookie dough balls for the top of the cupcakes, you can scoop twelve 1 tbsp-sized cookie dough balls- one cookie dough ball for the middle and one cookie dough ball for the decoration of each cupcake.
  7. Fill the cupcakes: After the cupcakes have been transferred to the cooling rack, use a butter knife or spoon to hollow a small hole in the top of each cupcake, where the cookie dough ball will go. Press one cookie dough ball into the cupcake hole. It’s okay if the cookie dough sticks out a bit on the top (see photos in the blog post). Cool the cupcakes completely with the cookie dough ball in them before frosting.
  8. Make the frosting: Follow the instructions for making the vegan cream cheese frosting per the recipe post linked in the “Ingredients” section.
  9. Frost and decorate! Pipe the frosting onto your cupcakes, and top with extra cookie dough, sprinkles, vegan fondant, or whatever Christmas/holiday-themed decorations you have on hand! Enjoy!
  10. Storage: Store any leftovers in an airtight container and in the fridge for up to 4 days.

Notes

Gluten free: I recommend King Arthur Measure for Measure Baking flour. Some bakers use Bob’s 1:1, I haven’t had much success with it in recent years without altering recipes drastically, so I recommend King Arthur.