These delicious Crumbl Nilla bean cupcake cookies are the ultimate copycats to your favorite bakery’s cookies. They are made with a thick vanilla bean sugar cookie base and a luscious vanilla cream cheese on top. You can now save money and make your favorite treat in the comfort of your own home!
Since you are here, make sure to take a look at these Crumbl lemon cheesecake cookies, these Crumbl cosmic brownie cookies, as well as these Crumb sugar cookies with pink frosting.
This is the best Crumb Nilla bean cupcake cookie recipe ever!
These Crumbl Nilla bean cupcake cookies are a delicious alternative to the real deal.
Whether you do not live near a Crumbl, want to save some money, or just want to enjoy this delicious treat when it isn’t season I got you covered in this article.
Plus in my honest opinion, I think this cookie is that much better than the crumbl version, but I’ll leave that up to you to tell me what you think down in the comments below!
Why you need to make this recipe!
- You can have your favorite bakery cookies at home anytime you get the craving.
- These cookies will cost you a whole lot less than the ones Crumbl sells.
- You can make large ones just like crumbl’s or make mini ones with the directions I give you at the bottom.
- These cookies require no chilling and will be ready in no time.
- They are thick, chewy, and have the most delicious vanilla bean frosting.
- These cookies can be made by hand, using an electric mixer, or even a stand mixer to make it easier on you.
Ingredients for this Crumb Nilla bean cupcake cookie recipe
Here are the ingredients you will need to make this Crumbl dupe recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– You can use either salted or unsalted butter for the cookie base, but opt for unsalted butter for the frosting.
- Granulated sugar & powdered sugar– The combination of both of these high-quality sugars will make the sugar cookie base soft, moist, and chewy.
- Egg– The egg is the binding agent in this recipe, make sure to use an egg at room temperature.
- Vanilla extract & vanilla bean paste – The whole flavor profile of this cookie is vanilla so make sure you use vanilla bean paste and vanilla extract of vanilla butter emulsion.
- Flour– You will need AP flour for this recipe.
- Baking powder– The baking powder is the leavening agent for these cookies, it will help give them a little extra height.
- Salt– To balance out the sweetness of these cookies.
- Sprinkles– We will use white sprinkles to decorate these cookies.
- Powdered sugar- This is used to sweeten our cream cheese frosting and thicken it.
- Cream cheese– Use room-temperature cream cheese to make the frosting.
- Heavy cream– The heavy cream will be used to thin out the frosting if needed.
How to make Crumbl nilla bean cupcake cookies at home?
This is how you can make this delicious Crumbl vanilla cupcake cookie. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, granulated sugar, and powdered sugar together until creamy.
- Add in the egg, vanilla extract or vanilla butter emulsion, and vanilla bean paste, and mix to combine.
- Fold in the flour, baking powder, and salt until combined.
- Scoop out equally sized cookie dough balls, place them on the prepared baking sheet, and bake them in the preheated oven.
MAKE THE CAKE BATTER FROSTING WHILE THE COOKIES ARE COOLING DOWN.
- Cream the butter and cream cheese together until smooth.
- Add in the powdered sugar, vanilla bean paste, and vanilla extract, and mix until fluffy.
- Frost the cookies with a piping bag and a large round tip or a ziplock bag with the tip cut off.
- Top with the white sprinkles and enjoy!
Frequently asked questions – FAQ
HOW TO STORE CRUMBL Nilla bean cookies?
These cookies can be stored in an air-tight container in the fridge for up to a week.
Make sure to pull them out of the fridge and let them get back to room temperature before enjoying them.
Can I freeze these cookies?
You sure can!
Flash freeze them on a flat surface then transfer them to an airtight container and freeze for up to 2 months. Make sure that you separate each layer with parchment paper to keep them from sticking.
To thaw, place them on a flat surface and thaw at room temperature.
How can I make these Crumbl cookies smaller?
To make the catering size for these cookies, split each cookie in half so instead of making 6 cookies, make 12 smaller cookies and bake them in the oven for about 8 minutes. Frost as you would the large ones.
Crumbl Nilla Bean Cupcake Cookies
Crumbl Nilla Bean Cupcake Cookies
Ingredients
Birthday cake cookies
- ½ cup butter softened
- ⅓ cup granulated sugar
- 3 tablespoon powdered sugar
- 1 egg at room temperature
- 1 teaspoon vanilla bean paste
- 1 teaspoon vanilla extract or vanilla butter emulsion
- 1 & ½ cup all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoon white sprinkles
Cream cheese frosting
- 4 oz cream cheese softened
- 3 tablespoon butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla bean paste
- 1 cup powdered sugar
Instructions
Make the birthday cake cookies
- Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.
- Cream the butter, granulated sugar, and powdered sugar together until smooth and creamy.½ cup butter, ⅓ cup granulated sugar, 3 tablespoon powdered sugar
- Whisk in the egg, vanilla bean paste, and vanilla extract and until combined.1 egg, 1 teaspoon vanilla bean paste, 1 teaspoon vanilla extract
- Mix in the flour, baking powder, and salt until the flour mixture disappears. Don't overmix your dough. Then using a large cookie scooper scoop out 6 equally sized cookie dough balls, place them on the prepared baking sheet, and gently flatten them to about ¾ inch in thickness.1 & ½ cup all purpose flour, ¼ teaspoon salt, 1 teaspoon baking powder
- Bake the cookies in the oven for 11 minutes, then let them cool down on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool down fully.
Make the vanilla bean frosting
- In a stand mixer bowl or a large bowl, cream the butter and cream cheese together until smooth and fluffy.4 oz cream cheese, 3 tablespoon butter
- Add in the powdered sugar, vanilla bean paste, and vanilla extract, and whip for 3-5 minutes or until fluffy. If the frosting seems soft, chill it in the fridge or freezer for a few minutes then whip again.1 teaspoon vanilla extract, 1 cup powdered sugar, ½ teaspoon vanilla bean paste
- Place the frosting in a piping bag with a large round piping tip or in a ziplock bag with the tip cut off and frost each cooled-down cookie. Top with sprinkles and enjoy!2 tablespoon white sprinkles
Nutrition
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Gwyn Wakil
What size round decorating tip do you use? All your cookies look amazing and they are decorated to perfection!!
Chahinez
Hi! So it’s the Milton Tip #12, here’s the link https://wilton.com/round-cake-decorating-tip-12/191007432/. Thanks for the nice review 🙂
Ljm
Thank you SO MUCH for repeating the measurements in each step of the directions. So nice to not have to keep scrolling up and down! I made these and your iced oatmeal copycats GF and they are delish.
Chahinez
I’m so glad that you liked them!
Andromeda LeTourneau
What should the texture be like after they’re baked? I think I may have overbaked mine as they had a slightly crispy/chewy texture? Hard to explain lol. I also used a 3T cookie scoop, doubled it up and rolled them into a big ball. It looked too pale (novice baker) so I baked it 3 minutes longer but I think it may be overbaked?? However, this is my first time using vanilla bean paste and OMGOODNESS GAME CHANGER!!!!! I absolutely LOVED the taste!!!
Kate
These were awesome! Made these after I brought some left over crumbl home and my mom tried some of the nila bean cupcake. They were a huge hit with a lot of people saying they tasted just as good if not better than the crumbl version! Side note the icing is amazing
Chahinez
OMG that’s awesome Kate! I’m glad they were a hit 🙂
Alice
These were amazing! I didn’t have the vanilla bean paste, so I used 1 tsp vanilla butter emulsion, 3/4 tsp vanilla, and 1/4 tsp cake batter extract (though I think vanilla would also work to achieve that richer taste). They tasted like a wedding cake. Absolutely spectacular cookies & I recommend chilling them before diving in. I will be trying this recipe again.
Tanya
I haven’t been baking as much lately, but these look worth digging in to and enjoying! Well done!! So tempting!
Alice
You are so fast! I can’t wait to try this recipe