So… I may or may not be OBSESSED with Sweet Tooth Fairy Cupcakes. Their cupcake flavors are brilliant and delicious. I love my cupcakes moist and that is exactly what their texture is. But lets be honest for a moment… it is their frosting that gets me every time. I am not even a frosting person, so that is saying something.
Back in April, a group of bloggers went and visited/devoured some cupcakes. I had the privileged of sampling their Cookie Dough Cupcake with Cookie Dough Frosting. While you are not getting a cookie dough cupcake today, you better believe you are getting a cookie dough frosting recipe… a cream cheese cookie dough frosting recipe. I have been determined to make my own ever since sampling their delectable cupcake.
I used this Copycat Cookies and Cream Sweet Tooth Fairy Frosting as my base and adapted it from there. You can also find an adaption for a Salted Caramel Frosting that is DELISH!
*Disclaimer Side note: This frosting is eggless, but I have had some readers tell me that there can be a small risk with consuming raw flour, so eat at your own risk :)
They piped their frosting on like so… BUT this frosting can be pretty thick and I think it looks more like “cookie dough” to just scoop it on. Either way, it still tastes the same :)
WARNING: you may not even make it to the cupcake before you dig in with your spoon :)
Cream Cheese Cookie Dough Frosting
By July 7, 2013
- Yield: 24 cupcakes (24 Servings)
This frosting is incredible! Seriously, you need to make it to see for yourself!
IngredientsPrint This Recipe
- 4 oz. cream cheese softened
- 5 Tbsp. butter softened
- 2/3 cup brown sugar
- 1 tsp. vanilla
- 1 envelope Dream Whip
- 2 Tbsp. milk more if needed to reach desired consistency
- 1/2 cup flour
- 3 cups powdered sugar more if needed to reach desired consistency
- 2/3 cup mini chocolate chips
- Cream softened cream cheese and butter together in a large bowl.
- Add brown sugar, vanilla and Dream Whip and evenly beat together.
- Add milk, flour and powdered sugar and beat to evenly incorporate until smooth. (If you need to add a little milk to thin it, feel free to do so. I prefer my frosting thick so I never needed to)
- Stir in mini chocolate chips.
- I like to cover my plastic frosting bowl with saran wrap and stick it in the fridge for about 15 minutes. It thickens up pretty nicely :) You don't have to do that step though.
- Frost cupcakes and eat up!