Cookie Butter Cupcakes

1. 1Preheat the oven to 350°F. Line a 12 muffin tin with cupcake liners.
2. 2Using a food processor, blend the Biscoff cookies into a fine crumb. Add biscoff cookie crumbs, flour, baking powder, baking soda, and salt to a medium sized bowl. Whisk dry ingredients together.
3. 3Using a mixer, beat the butter and sugar on high speed until light and fluffy, about 3 minutes, scraping the bowl as needed. Add the sour cream and vanilla, and eggs. Mix until just combined.
4. 4Add the dry ingredients to the wet and mix on low speed. Then, slowly add in the buttermilk. Scoop the batter into 12 muffin tins, about ¾ full.
5. 5Bake for 18-20 minutes or until a toothpick inserted comes out clean.
6. 6(Optional Filling) Melt ¼ cup cookie butter in the microwave for 20 seconds. Core the cupcakes with a corer or sharp knife. Use a spoon or piping bag to add melted cookie butter to the middle of the cupcake.

Cookie Butter Frosting

1. 1Using a mixer, beat the butter and cookie butter together on high speed for 3 minutes. Scrape down the bowl as needed.
2. 2Add powdered sugar, vanilla, and salt and continue to mix until creamy and fluffy.
3. 3Pipe the cupcakes with the frosting and eat any leftovers with a spoon :)
4. 4Drizzle more melted cookie butter on top if you fancy like that.

Optional Filling