Cookie Butter Cupcakes

Aug 10, 2023

Cookie Butter Cupcakes

These biscoff cupcakes are soft, fluffy, and full of cookie butter flavor. If you love Lotus Biscoff cookies, these are the cupcakes for you!
Prep Time
30 MINS
Cook Time
20 MINS
Total Time
70 MINS
My husband and I recently traveled to Europe. Every time we fly Delta, I look forward to the Lotus Biscoff cookies. I love the slightly cinnamon flavor they have and crunchy texture. When I found out Biscoff made a cookie butter spread, I knew I had to make a delicious buttercream frosting with it. The result is these decadent, delicious biscoff filled cupcakes. I loved using both the Biscoff cookie AND Biscoff cookie butter in this recipe to bring out the best cinnamon-y, graham cracker-y (yes those are words) flavor.
Cookie Butter Cupcakes

Ingredients

Cookie Butter Cupcakes

  • 1 1/3 Cups All-Purpose Flour
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1/2 Cup Biscoff cookie crumbs. (Blend to a crumb, then measure)
  • 1 Cup Unsalted Butter (Room Temperature)
  • 3/4 Cup White Granulated Sugar
  • 1 Teaspoon Pure Vanilla Extract
  • 1/8 Cup Sour Cream or Plain Greek Yogurt (Room Temperature)
  • 2 Large Eggs (Room Temperature)
  • 1/3 Cup Cookie Butter
  • 1/2 Cup Buttermilk (Room Temperature)

Cookie Butter Frosting

  • 1 Cup Unsalted Butter (Room Temperature)
  • 1/2 Cup Cookie Butter
  • 1 1/2 Cups Powdered Sugar
  • 1 Teaspoon Pure Vanilla Extract
  • 1/4 Teaspoon Salt

Optional Filling

  • 1/4 Cup Cookie Butter

Instructions

Cookie Butter Cupcakes

  1. Preheat the oven to 350°F. Line a 12 muffin tin with cupcake liners.
  2. Using 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. Using 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. Add 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. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  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. Using a mixer, beat the butter and cookie butter together on high speed for 3 minutes. Scrape down the bowl as needed.
  2. Add powdered sugar, vanilla, and salt and continue to mix until creamy and fluffy.
  3. Pipe the cupcakes with the frosting and eat any leftovers with a spoon :)
  4. Drizzle more melted cookie butter on top if you fancy like that.