Sugar Cookie Cupcakes with Marshmallow Fluff Frosting

Soft, buttery, and full of classic sugar cookie flavor, these Sugar Cookie Cupcakes are everything you love about a sugar cookie—only fluffier.

My Sugar Cookie Cupcake Idea

If you've followed me for any length of time you know that I love to take a simple box of cake mix and turn it into something different. Something with a twist.

This holiday season gave me plenty of opportunity for that. I came up with all sorts of new recipes: like my hot cocoa cupcakes, for instance. That recipe called for one of my favorite frosting: Marshmallow Fluff.

I know. Sounds delicious.

And it is. So, I incorporated it into this sugar cookie cupcake recipe, as well. I figured it would make a delicious frosting, one filled with sweetness and a light, fluffy texture.

But, what to use for the cupcake? A simple cake mix wouldn't do.

I needed to amp it up. . .a lot.

So, I did. I used an ingredient I don't ever recall adding to a cake mix before: sweetened condensed milk.

If you've worked with this thick, gooey milk, you already know my idea was risky. Too much, and the whole cupcake would be dense and gummy. Too little, and you wouldn't pick up on the flavors.

I'm happy to say I got the amount just right with this recipe. Between the sweetened condensed milk and the addition of almond extract, this cupcake really tastes like a delicious sugar cookie!

Finished with my light and creamy marshmallow fluff frosting and a sprinkle of sanding sugar, these cupcakes are sheer perfection, perfect for the holiday season and, really, any time of year!

Let's Bake, Friends!

This delicious recipe was designed for busy home bakers who want delicious results without spending hours in the kitchen. Starting with a mix isn’t a shortcut — it’s a smart foundation.

Sugar Cookie Cupcake Ingredients

Cupcake Base

You will find a full printable recipe card at the bottom of this post but here's a little peek at what you will need. These are simple ingredient you might already have in your pantry or fridge.

• 1 box white cake mix
• ¾ cup milk (instead of water)
• ¼ cup sweetened condensed milk
• ½ cup butter, melted (instead of oil)
• Eggs as called for on the box plus 1 extra egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• Pinch of salt

Marshmallow Fluff Frosting

• ½ cup (1 stick) room temperature butter (salted or unsalted, your choice)
• ½ cup Crisco
• 1 cup powered sugar
• 1 7-ounce container marshmallow fluff
• 1 teaspoon vanilla extract

Additional Topping

• Sanding sugar (to sprinkle on top)

How to Make Sugar Cookie Cupcakes

Make the Cupcakes

Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.

In a large bowl, combine the cake mix, milk, sweetened condensed milk, melted butter, eggs, vanilla extract, almond extract, and salt.

Mix until smooth and well combined, scraping the sides as needed.

Divide batter evenly among cupcake liners, filling each about ⅔ full.

Bake according to box directions for cupcakes (usually 18–22 minutes), or until a toothpick inserted in the center comes out clean.

Allow cupcakes to cool completely before frosting.

How to Make Marshmallow Fluff Frosting

I dedicated a complete post to this frosting, friends. But if you're in a hurry, just keep reading for this overview.

Cream butter and shortening. Add powdered sugar and vanilla. Gently work in the marshmallow fluff.

Place frosting in a piping bag with a large Wilton star (or 1m) tip, then frost cooled cupcakes with a generous swirl!

Finish with a light sprinkle of sanding sugar to give them that classic sugar-cookie sparkle.

Why You’ll Love These Cupcakes

After decades of baking with boxed mixes, I’ve learned that they work best as a foundation, and this recipe is proof positive of that! With a few intentional additions, (hello sweetened condensed milk!) a boxed mix morphs into a rich, homemade, and reliable new recipe!

If you love sugar cookies, you're destined to love these cupcakes. They're sweet and light, and give you that same vibe as a good homemade sugar cookie. (Interrupting this message to remind you once again that I have the very best recipe for sugar cookies, both the kind you paint with royal icing and the kind that are sprinkled in sugar).

Here are all of the reasons to love this cupcake recipe:

• Classic sugar cookie flavor in cupcake form
• Soft, moist crumb thanks to butter and condensed milk
• Easy doctored cake mix recipe (no fuss!)
• Perfect for birthdays, showers, holidays, and cookie swaps
• Decorates beautifully for any season

Other Fun Ideas for this Recipe

I made this during the holiday season and added colorful M&M's to mine. Here are some other holiday suggestions you might consider year 'round!

• Valentine’s Day: pink sanding sugar + heart sprinkles
• Thanksgiving: orange and brown sprinkles or tiny candy pumpkins
• Birthday parties: rainbow sanding sugar or sprinkles
• Weddings or showers: pearl sprinkles or edible glitter

Tips for Success

• Don’t skip the almond extract — it’s key to that sugar cookie flavor.
• Let cupcakes cool completely before frosting to keep the frosting fluffy.
• Use fine sanding sugar for a subtle sparkle that photographs beautifully. (This is different from granulated sugar, but you're welcome to use granulated if that's all you have on hand.)

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for best flavor and texture.

These Sugar Cookie Cupcakes are simple, nostalgic, and endlessly adaptable — the kind of recipe you’ll come back to again and again. Whether you keep them classic with sanding sugar or dress them up with festive decorations, they’re guaranteed to bring smiles.

If you make them, I’d love to hear how you decorated yours! 💛🧁Before you head off to bake, why not pin some photos to your Pinterest boards?