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Sandra Lee's Christmas Sugar Cookie Cupcakes

Aunt Sandy Claus Christmas Sugar Cookie Cupcakes
Aunt Sandy Claus Christmas Sugar Cookie CupcakesSandra Lee
24 cupcakes

Chef notes

If you can't decide between two of your favorite holiday treats, just enjoy both. Sugar cookies are a quintessential holiday treat, so I use them to top frosted cupcakes made with my favorite mix. Don't forget the frosty snow decorations! 


  • 1 box white cake mix
  • 1 pouch (17.5-ounce) sugar cookie mix
  • 6 tablespoons butter, room temperature
  • 1/4 cup cream cheese, room temperature
  • 3 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 24 cupcake paper liners
  • 2 cups (4 sticks) butter, room temperature
  • 1 package (8-ounces) cream cheese
  • 2 boxes (1 pound each) powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract



Preheat oven to 350°F. Line muffin cups with paper liners. 


In a bowl, combine butter with 1/4 cup cream cheese and beat until smooth, about 1 to 2 minutes. Beat in eggs, one at a time.


Add cake mix, cookie mix, milk and vanilla extract and beat until batter is light and fluffy.


Divide batter evenly among prepared muffin cups, filling two-thirds full. Bake for 16 to 18 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. 


For the frosting, beat butter and cream cheese together until smooth. Add sugar and beat on low until smooth and well combined, then continue to beat on medium until light and fluffy. Add vanilla, milk and beat to combine. 


Set cupcakes on serving platter. Spread frosting over top and decorate with flaked coconut or white edible glitter to replicate snow. Top cupcakes with store-bought sugar cookies, if desired. 

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