Cookie Dough Cupcakes

Needless to say, these were a favorite. They have no eggs, so no worry of getting sick ! Not like I ever care about that anyways...I was so proud of these babies! They went so quickly! Big shoutout to my ever-supportive choir class.

Ryan, inhaling his cupcake.

Yellow Cupcakes

1 1/2 cups all-purpose flour (spooned and leveled)

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup sugar

2 large eggs

Preheat oven to 350 degrees; In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.

In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.

Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).

Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.

Cookie Dough Frosting

3 sticks unsalted butter

2/3 cup brown sugar

3 1/2 cups powdered sugar

2 tsp vanilla

Beat brown sugar and butter until light and fluffy. Slowly beat in powdered sugar. Beat in vanilla

Top them with mini chocolate chips and then eat the rest of the bag, without any regrets.