Using a regular spoon, scoop out the dough and drop onto a lined baking sheet. Place in freezer until frozen, about two hours.

Preheat oven to 350.

Line a standard muffin tin (12 muffins) with cupcake liners.

Combine the flour, baking powder, and salt together in a medium bowl. Set aside.

In another medium bowl, using an electric mixer to beat eggs and sugar until light and foamy, about two minutes.

While beating gradually pour in butter and vanilla.

Using a large spoon, start adding the dry mixture a little at at time into the egg batter until about half is incorporated.

Add milk and blend, then finish adding the remaining dry ingredients. Don't over mix.

Take out the frozen cookie dough balls.

Using a regular-sized spoon, take one spoonful of batter and start placing in the cupcake wrappers so that the bottom is covered.

Place a cookie dough ball in each cupcake tin, then spoon more batter over the dough ball until the tin is filled almost all the way to the top.

Back for 10 minutes, then rotate the pan and back for 8 minutes more.

Cool the cupcakes for about 30 minutes, or until cool to touch.

Meanwhile, make the frosting. Mix the sugar and butter with a spoon and add 1 tbsp of milk. When combined, use and electric mixer on low and add the rest of milk, blending until the frosting is creamy. (Can add more milk or powdered sugar if consistency needs to be adjusted.)