Description
Delightfully soft and flavorful Crumbl-style Nilla Bean Cupcake Cookies topped with luscious vanilla bean cream cheese frosting and playful white sprinkles. These birthday cake-inspired cookies bake to a perfect golden brown and are finished with a creamy frosting that adds the ideal balance of sweetness and vanilla richness.
Ingredients
Scale
Birthday Cake Cookies:
- 1/2 cup butter, softened
- 1/3 cup granulated sugar
- 3 tbsp powdered sugar
- 1 egg, at room temperature
- 1 tsp vanilla bean paste
- 1 tsp vanilla extract or vanilla butter emulsion
- 1 1/2 cups all purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 2 tbsp white sprinkles
Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 3 tbsp butter, softened
- 1 tsp vanilla extract
- 1/2 tsp vanilla bean paste
- 1 cup powdered sugar
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper and set it aside to ensure your cookies won’t stick during baking.
- Cream butter and sugars: In a mixing bowl, combine the softened butter, granulated sugar, and powdered sugar. Cream them together until the mixture becomes smooth and light in texture, which creates the perfect base for your cookies.
- Add egg and vanilla flavors: Whisk in the egg, vanilla bean paste, and vanilla extract (or vanilla butter emulsion) until fully combined. This adds richness and intensifies the vanilla flavor in your dough.
- Incorporate dry ingredients: Add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix gently until the flour is fully incorporated and the dough comes together. Avoid overmixing to keep the cookies tender. Using a large cookie scooper, portion out six equally sized dough balls. Place them on the prepared baking sheet and gently flatten each to about 3/4 inch thickness.
- Bake the cookies: Bake in the preheated oven for 11 minutes until the edges are set and lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 10 to 15 minutes before transferring them to a cooling rack to cool completely.
- Prepare the cream cheese frosting: In a stand mixer or large bowl, cream together the softened cream cheese and butter until the mixture is smooth and fluffy. This smooth base is essential for creamy frosting.
- Add remaining frosting ingredients: Add the powdered sugar, vanilla bean paste, and vanilla extract to the cream cheese mixture. Whip on medium-high speed for 3 to 5 minutes until the frosting is light and fluffy. If the frosting feels too soft, chill it briefly in the refrigerator or freezer, then whip again to achieve the perfect consistency.
- Frost and decorate cookies: Transfer the frosting to a piping bag fitted with a large round tip, or use a ziplock bag with the tip cut off. Pipe the frosting onto the cooled cookies in generous swirls. Finish by sprinkling 2 tablespoons of white sprinkles on top for a festive touch.
- Serve and enjoy: Serve these delicious Nilla Bean Cupcake Cookies at room temperature for the best flavor and texture. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Ensure the butter and egg are at room temperature to help the ingredients combine smoothly.
- Do not overmix the cookie dough to maintain a tender, soft texture in the cookies.
- If the frosting is too soft to pipe, chilling it briefly will firm it up without compromising texture.
- These cookies taste best when served fresh but can be refrigerated and brought back to room temperature before serving.
- You can substitute vanilla butter emulsion with vanilla extract, but the emulsion provides a more intense vanilla flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
