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Holiday Sugar Cookie Cupcakes Bites recipe over head photo on a red cake stand

Holiday Sugar Cookie Cupcake Bites

Arlene Mobley - Flour On My Face
The busy holiday season is here and as much as I love making homemade treats I know my time is limited. When I need a quick and easy made at home treat I like to use Pillsbury™ cookie dough chubs to make fun holiday desserts like these Sugar Cookie Cupcake Bites.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 48 bites
Calories 132 kcal


  • Pillsbury™ 16.5 oz Sugar Cookie chub
  • 2 Pillsbury™ Red Funfetti Cake Mix packages
  • 2 egg whites
  • cup water
  • ¼ cup vegetable oil
  • 1 ½ containers Pillsbury™ Vanilla Frosting
  • Sprinkles and other holiday cupcake decorations optional
  • Mini cupcake paper liners
  • Mini cupcake pan I used two 12 mini cupcake baking pan
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  • Preheat the oven to 350 F.
  • Prepare the cupcake pan by lining with cupcake liners.
  • Prepare the cake mix following the directions on the package. Place the cake batter into a large squeeze bottle, a cake decorating bag or a thick plastic baggie.
  • Secure the top of the bag if using . If using a squeeze bottle  fill the bottle and snip the tip of the bottle to slightly widen the hole.
  • Open the cookie dough chub and using a teaspoon measuring spoon scoop exactly one teaspoon of cookie dough and roll into a ball. Place the sugar cookie dough ball into the center of a cupcake liner in the pan.
  • Repeat filling the mini cupcake pan. Use the back of the measuring spoon to flatten the ball into a disc that completely fills the bottom of the cupcake liner. Being careful not to let the cookie dough move up the sides of the cupcake liner.
  • Snip a small hole into the bottom of the decorator bag or plastic baggie if using. Carefully fill each cupcake well with cake mix until the cupcake well is almost completely full leaving about ¼ inch from the top edge of the pan and making sure the sugar cookie dough is completely covered with cake batter. Do not overfill!
  • Place the mini cupcake pan in the preheated oven and bake for 17 to 20 minutes or until the cake batter is set in the center.
  • Remove the pan from the oven and place on a cooling rack to cool 5 minutes. After five minutes remove each mini cookie cupcake bite from the pan and allow to cool completely on a rack. Repeat with remaining cookie dough and cake mix.
  • Once cool frost with vanilla frosting and decorate with holiday sprinkles and cupcake decorations.


Calories: 132kcal | Carbohydrates: 23g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 179mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3IU | Calcium: 48mg | Iron: 1mg
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