For the icing:
- ½ container of cream cheese (250 g), softened
- 60 ml (¼ cup) 14% sour cream
- 30 ml (2 tbsp) honey
- 3 to 4 drops of red food coloring
Preheat the oven to 180 ° C (350 ° F).
In a bowl, combine the flour with the baking powder and salt.
In another bowl, whisk the sugar with the butter using an electric mixer, until the mixture turns pale.
Add the eggs and vanilla to the butter mixture. Whisk for about 2 minutes using the electric mixer. Whisk in the sour cream.
Stir the flour mixture into the butter blend, alternating with milk, until smooth.
Butter the twelve cups of a muffin pan, then fill them halfway with the batter. Bake for 15 to 17 minutes. Remove from the oven and let cool.
Spread the cookie dough over the cupcakes in an even layer.
In a bowl, place the icing’s ingredients. Using the cleaned electric mixer, beat the mixture until a creamy texture is achieved.
Fill a piping bag fitted with a fluted nozzle with icing. Form rosettes of icing on the cupcakes. Top with mini-candies.