Mini Sugar Cookie Buttercream Cups (Print Version)
# Ingredients:
→ Sugar Cookie Cups
01 -
Salted butter, softened to room temperature (¾ cup)
02 -
Granulated sugar (¾ cup)
03 -
Large egg (1)
04 -
Pure vanilla extract (1 teaspoon)
05 -
Almond extract (¼ teaspoon, optional)
06 -
Baking powder (½ teaspoon)
07 -
All-purpose flour (2 cups)
→ Buttercream Filling
08 -
Salted butter, softened (¼ cup)
09 -
Powdered sugar (1⅓ cups)
10 -
Pure vanilla extract (½ teaspoon)
11 -
Milk or heavy cream (1-2 tablespoons)
12 -
Food coloring (optional)
13 -
Decorative sprinkles (optional)
# Instructions:
01 -
Heat your oven to 350°F. Spray a 36-cup mini muffin tin thoroughly with cooking spray.
02 -
In a stand mixer bowl, cream together softened butter and sugar until well combined. Mix in egg, vanilla, and almond extract if using. Gently stir in baking powder and flour until just combined.
03 -
Roll dough into 1-inch balls (about 1 tablespoon each). Place one in each mini muffin cup and gently press down to flatten - no need to shape into cups yet.
04 -
Bake for 10 minutes until edges are lightly golden. While still hot, press a bottle cap into each cookie to create cup shapes. Let cool 5 minutes in pan before transferring to wire rack.
05 -
Beat softened butter until smooth, then mix in powdered sugar and vanilla. Add milk gradually until you reach desired piping consistency. Add food coloring if desired.
06 -
Once cookies are completely cool, pipe buttercream into each cup using a piping bag or plastic bag with corner snipped. Top with sprinkles if desired.
# Notes:
01 -
Can use store-bought sugar cookie dough and frosting as a shortcut
02 -
A vanilla extract bottle cap works perfectly for making the cup indentations