Name: Sugar Cookie Cups with Vanilla Buttercream and Sprinkles
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 ¾ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; 1 large egg; 1 teaspoon vanilla extract; ½ teaspoon almond extract (optional); ½ teaspoon salt; ½ cup unsalted butter, softened (for buttercream); 2 cups powdered sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla extract (for buttercream); Pinch of salt; Sprinkles for topping

Soft and buttery Sugar Cookie Cups with Vanilla Buttercream and Sprinkles baked to golden perfection and filled with luscious vanilla buttercream make one of my favorite bite-sized desserts. I love topping them with colorful sprinkles for a festive finish that works beautifully for birthdays, holidays, or any sweet celebration.

Why You’ll Love This Recipe

I love how simple these cookie cups are to prepare while still looking impressive on a dessert table. The sugar cookie base turns out soft in the center with lightly golden edges, creating the perfect little cup for creamy vanilla buttercream.

I also appreciate how versatile they are. I can change the sprinkles to match any theme, making them ideal for parties, holiday trays, or even casual weekend baking. The texture combination of buttery cookie and fluffy frosting makes every bite rich and satisfying.

Ingredients

2 ¾ cups all-purpose flour

1 teaspoon baking soda

1 cup unsalted butter, softened

½ teaspoon baking powder

1 ½ cups granulated sugar

1 large egg

½ teaspoon almond extract (optional)

1 teaspoon vanilla extract

½ teaspoon salt

For the Vanilla Buttercream:

½ cup unsalted butter, softened

2 cups powdered sugar

2 tablespoons heavy cream

1 teaspoon vanilla extract

Pinch of salt

Sprinkles for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing a mini muffin tin with nonstick spray.

In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt, then set it aside.

In a large mixing bowl, I cream the softened butter and granulated sugar together for about 2–3 minutes until the mixture becomes light and fluffy. I beat in the egg, vanilla extract, and almond extract until everything is fully combined.

Next, I gradually add the dry ingredients into the wet mixture, mixing just until a soft dough forms. I make sure not to overmix to keep the cookie cups tender.

I roll the dough into 1-inch balls and place each one into the prepared mini muffin tin. Then I bake them for 10–12 minutes, until the edges are lightly golden.

As soon as they come out of the oven, I use the back of a teaspoon to gently press down the centers to form a cup shape. I let them cool completely in the pan before removing them.

To prepare the buttercream, I beat the softened butter until smooth, then gradually add the powdered sugar. I mix in the heavy cream, vanilla extract, and salt, beating until the frosting is light and fluffy.

Finally, I pipe or spoon the vanilla buttercream into the cooled cookie cups and finish with a generous sprinkle of colorful decorations.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 12 minutes

Total Time: 32 minutes

Servings: 24 cookie cups

Calories: 210 kcal per cookie cup

Variations

I sometimes swap the vanilla buttercream for chocolate frosting when I want a richer flavor. Adding a small spoonful of jam at the bottom of each cookie cup before piping the frosting creates a fruity surprise inside.

For a holiday twist, I like to mix crushed peppermint into the buttercream or top the cups with themed sprinkles. I can also add a hint of citrus zest to the dough for a brighter flavor profile.

Storage/Reheating

I store these cookie cups in an airtight container at room temperature for up to 3 days. If I need to keep them longer, I refrigerate them for up to 5 days, allowing them to come to room temperature before serving for the best texture.

If I want to prepare them ahead of time, I freeze the unfrosted cookie cups for up to 2 months. I thaw them at room temperature and frost them just before serving.

Related Recipes:

Strawberry Cake

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough in advance and refrigerate it for up to 24 hours. I let it sit at room temperature for a few minutes before rolling into balls if it feels too firm.

How do I prevent the cookie cups from sticking to the pan?

I make sure to grease the mini muffin tin thoroughly with nonstick spray. I also allow the cookie cups to cool completely before removing them to prevent breaking.

Can I use store-bought frosting?

I can use store-bought frosting if I am short on time, although I find homemade buttercream gives a fresher and creamier flavor.

Why did my cookie cups lose their shape?

If I do not press the centers immediately after baking, the cups may not hold their shape well. I gently reshape them while they are still warm from the oven.

Can I double this recipe?

Yes, I double the ingredients when I need a larger batch for parties or events. The baking time remains the same.

Conclusion

These sugar cookie cups with vanilla buttercream and sprinkles are one of my favorite easy desserts to bake for celebrations. I love how the soft, buttery cookie pairs with the creamy frosting and bright sprinkles to create a cheerful, crowd-pleasing treat. Whether I am baking for a party or simply satisfying a sweet craving, this recipe always delivers beautiful and delicious results.

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