Sugar Cookie Cupcakes

http://www.lecremedelacrumb.com/2013/11/sugar-cookie-cupcakes.html by Sam Brosend

Prep Time: 15 Minutes // Bake Time: 20 Minutes

Recipe Makes 12 Cupcakes

Ingredients:

Cupcake Batter

½ cup butter, softened but not completely melted

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

Frosting:

2 tablespoons cream cheese

5½ cups powdered sugar

8 tablespoons butter, softened but not completely melted

1 teaspoon vanilla

4-5 tablespoons half n' half

2-3 drops red food coloring and/or red sprinkles

Directions:

1. Preheat oven to 350 and line a muffin tin with cupcake liners.

For Cupcake Batter:

1. In a large bowl cream together butter and sugar until fluffy (about 2 minutes).

2. Mix in vanilla and eggs.

3. In another bowl add flour, baking powder, and salt, and whisk to combine.

4. Add dry ingredients to wet ingredients and mix.

5. Add half n' half and mix until completely incorporated.

6. Spoon batter into prepared tin, filling each liner about ⅔ full.

7. Bake 18-20 minutes or until barely starting to brown around the edges.

8. Allow to cool completely.

For Icing:

1. In a large bowl cream together cream cheese, butter, and sugar.

2. Mix in vanilla and add milk 1 tablespoon at a time until a spreadable consistency is reached.

3. Stir in red food coloring, one drop at a time until desired shade is achieved.

4. Spread or pipe frosting onto cupcakes.

5. Add sprinkles if desired.