Imagine the perfect blend of two beloved desserts—cookie dough and cupcakes—coming together in one delightful treat. These Cookie Dough Cupcakes offer a playful twist on a classic favorite, combining a soft, fluffy cupcake base with a rich, creamy center of edible cookie dough. Best of all, this lightened-up version lets you enjoy the indulgence while keeping things balanced and mindful.
Why You’ll Love This Recipe
Decadent Flavor – The rich cookie dough center adds a burst of nostalgic sweetness.
Soft & Fluffy Texture – The cupcake is moist and tender, complementing the creamy filling.
Better-for-You Ingredients – Made with smart swaps for a lighter treat.
Perfect for Celebrations – Great for birthdays, potlucks, or a weekend baking project.
Customizable – Add chocolate chips, drizzle with syrup, or top with light frosting.
Ingredients
For the Cookie Dough Filling:
- 2 tbsp light butter, softened
- 2 tbsp brown sugar substitute (like Swerve or monk fruit)
- 1 tbsp unsweetened applesauce
- ¼ tsp vanilla extract
- ¼ cup almond flour (heat-treated)
- Pinch of salt
- 2 tbsp mini chocolate chips
For the Cupcakes:
- ¾ cup unsweetened applesauce
- ¼ cup light butter, softened
- ½ cup granulated sugar substitute
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup unsweetened almond milk (or skim milk)
Instructions
Make the Cookie Dough:
In a small bowl, mix the butter, brown sugar substitute, applesauce, and vanilla until smooth. Stir in the almond flour and salt, then fold in the chocolate chips. Roll into 12 small balls and freeze for 10–15 minutes while preparing the cupcake batter.
Prepare the Cupcake Batter:
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, cream together the butter, applesauce, and sugar substitute. Beat in the egg and vanilla.
In another bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients, adding milk as needed to thin the batter.
Assemble the Cupcakes:
Fill each cupcake liner halfway with batter. Place a frozen cookie dough ball in the center and top with more batter to cover.
Bake:
Bake for 18–20 minutes, or until a toothpick inserted near the edge comes out clean. Let cool completely.
Optional Frosting:
Top with a light whipped topping or your favorite low-calorie frosting and a few extra mini chocolate chips.
Nutritional Information (Per Cupcake)
- Calories: ~150
- Carbs: 15g
- Fat: 7g
- Protein: 2g
- Sugar: 4g
- Fiber: 2g
Tips for Success
- Freeze the Dough: Ensure the cookie dough is cold so it stays intact while baking.
- Don’t Overmix: For tender cupcakes, mix the batter just until combined.
- Storage: Store in the refrigerator for up to 4 days or freeze for up to 1 month.
- Light Frosting Ideas: Try Greek yogurt and cocoa powder mixed with a sugar substitute for a healthy topping.
Why This Recipe Works
By combining simple swaps like applesauce and light butter, this recipe keeps calories and fat in check while delivering maximum flavor. The hidden cookie dough center adds excitement and indulgence, making it perfect for satisfying cravings without going overboard.
These Cookie Dough Cupcakes are proof that you can treat yourself while still making thoughtful food choices. Perfect for birthdays, special occasions, or an everyday pick-me-up, they offer just the right mix of sweetness, nostalgia, and fun. Bake a batch, share with friends, or savor them solo—either way, they’re bound to become a favorite in your dessert rotation.
How to Make Cookie Dough Cupcakes
12
servings20
minutes18
minutes150
kcalThese Cookie Dough Cupcakes are a delightful, guilt-free treat that combines soft, fluffy cupcakes with a rich, edible cookie dough center. Lightened up with healthy ingredients like applesauce and almond flour, this dessert offers the best of both worlds—a comforting, indulgent flavor with a mindful approach. Whether for a birthday party or a sweet snack, these cupcakes provide the perfect balance of nostalgia and wellness.
Ingredients
For the Cookie Dough Filling:
2 tbsp light butter, softened
2 tbsp brown sugar substitute (like Swerve or monk fruit)
1 tbsp unsweetened applesauce
¼ tsp vanilla extract
¼ cup almond flour (heat-treated)
Pinch of salt
2 tbsp mini chocolate chips
For the Cupcakes:
¾ cup unsweetened applesauce
¼ cup light butter, softened
½ cup granulated sugar substitute
1 egg
1 tsp vanilla extract
1 cup all-purpose flour
½ tsp baking soda
¼ tsp salt
¼ cup unsweetened almond milk (or skim milk)
Instructions
- Make the Cookie Dough:
In a small bowl, mix the butter, brown sugar substitute, applesauce, and vanilla until smooth. Stir in the almond flour and salt, then fold in the chocolate chips. Roll into 12 small balls and freeze for 10–15 minutes while preparing the cupcake batter. - Prepare the Cupcake Batter:
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, cream together the butter, applesauce, and sugar substitute. Beat in the egg and vanilla.
In another bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients, adding milk as needed to thin the batter. - Assemble the Cupcakes:
Fill each cupcake liner halfway with batter. Place a frozen cookie dough ball in the center and top with more batter to cover. - Bake:
Bake for 18–20 minutes, or until a toothpick inserted near the edge comes out clean. Let cool completely. - Optional Frosting:
Top with a light whipped topping or your favorite low-calorie frosting and a few extra mini chocolate chips.
Notes
- Freeze the Dough: Ensure the cookie dough is cold so it stays intact while baking.
Don’t Overmix: For tender cupcakes, mix the batter just until combined.
Storage: Store in the refrigerator for up to 4 days or freeze for up to 1 month.
Light Frosting Ideas: Try Greek yogurt and cocoa powder mixed with a sugar substitute for a healthy topping.