Funfetti Cookie Cups
February 24, 2023
Recipe by Leah Leora
Styling and photography by Mirel Freylich
Filled with colorful sprinkles, covered in a pareve cream cheese frosting, and topped with more sprinkles, these yummy treats are sure to please children and adults alike.
Yield: 32 cookie cups
1 large egg
¾ cup sugar
¼ cup brown sugar
2 teaspoons vanilla sugar
½ cup oil
1¾ cups flour
¾ teaspoon baking soda
¾ teaspoon baking powder
1/8 teaspoon salt
½ cup sprinkles
4 oz. Rich’s whip
4 oz. pareve cream cheese
¼ cup sugar
1½ teaspoons vanilla sugar
Preheat oven to 350°F. Spray 2 mini muffin tins with oil spray.
In a bowl, beat egg, sugars, and oil until light and fluffy.
In another bowl, mix flour, baking soda, baking powder, and salt.
Add dry ingredients to wet ingredients and mix for approximately 6 seconds.
Add sprinkles and mix just until dry ingredients are incorporated.
Scoop 1½–2 teaspoons cookie dough into each muffin tin and flatten.
Bake for 8–10 minutes.
Remove from oven and make a well in each cookie cup with the back of a spoon.
Allow to cool.
Remove from pan and set aside.
In the bowl of an electric mixer, whip the dessert topping until stiff peaks form.
In a separate bowl, beat cream cheese and sugars until smooth.
Add whip to cream cheese batter and mix until combined. Mix in sprinkles until incorporated.
Place frosting in a piping bag or ziplock bag and cut off the corner. Pipe frosting into the muffin wells.
Top with more sprinkles.
Place in the fridge to set.
Tip: These can be made ahead of time and frozen.