Light and airy vanilla cupcakes topped with a finger-licking cookie butter frosting. You are going to adore these Cookie Butter Cupcakes!
Biscoff Cupcakes
The minute you bite through the spiced cookie butter frosting and into the fluffy vanilla cupcake – you will fall in love! This easy cupcake recipe is perfect for parties, dessert, or just a mid-week treat!
Looking for more cupcake recipes? Why not also try my Lemon Cupcakes and my Carrot Cake Cupcakes!
Why You’ll Love this Cookie Butter Cupcake Recipe:
- Easy: These fluffy, gorgeous, delicious cupcakes are easy to make and mainly use pantry staples.
- Insanely Delicious Frosting: Made with cookie butter, this lightly spiced frosting is destined to be a favorite.
- Fluffy Cupcakes: These light vanilla cupcakes are the perfect balance for the yummy frosting.
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How to Make Cookie Butter Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- In a large bowl, make your batter by mixing the dry ingredients, then adding the wet ingredients.
- Fill a prepped cupcake tin with the batter and cook in a preheated oven.
- While the cupcakes cool, mix the frosting ingredients in a stand mixer.
- Pipe frosting onto the cupcakes.
Cookie butter is a delicious spread, made from ground up spiced cookies.
Stick a toothpick in your cupcake, if it comes out clean, the cupcake is done.
If your buttercream looks curdled, it is likely too cold. Place the buttercream in a heat-proof bowl set over a pot of simmering water until the edges begin to melt, then whip again until it comes together.
I used a Wilton 2D piping tip, but use any shape you like.
Love that warming flavor you get from spiced cookies? Then you will love these!
Tender and moist cupcakes, crowned with the most wondrous frosting – heaven!
How to Store Biscoff Cupcakes
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
How to Freeze
Freeze unfrosted cupcakes in an airtight container for up to 3 months. When ready to serve, bring to room temperature and frost.
Homemade Cupcake Tips
- Be sure your ingredients are at room temperature, so they mix well.
- Make sure you mix your cupcake batter until they are just combined. Don’t over or under mix.
- Use a cookie scoop to portion out the batter evenly into the cupcake tins.
Whether for a bake sale, party, or weeknight dessert, these light and spiced cupcakes are pure joy. Simple to make but full on flavor!
More Homemade Cupcake Recipes!
- Black Forest Cupcakes
- Funfetti Cupcakes
- Butterfinger Cupcakes
- Orange Creamsicle Cupcakes with Cream Filling
- Boston Cream Pie Cupcakes
- Key Lime Cupcakes
- Ferrero Rocher Cupcakes
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Cookie Butter Cupcakes Recipe
Ingredients
For the Cupcakes
- 1¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ cup vegetable oil
- ½ cup milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the Frosting
- ½ cup unsalted butter room temperature (1 stick)
- 2 cups powdered sugar
- ¼ cup cookie butter such as Biscoff
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer (optional)
- Hand Mixer (optional)
- Piping Tip Set
Instructions
For the Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners (or spray with nonstick baking spray). Set aside.
- In a large bowl, whisk the flour, granulated sugar, and baking powder together.1¼ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder
- Add the oil, milk, eggs, and vanilla. Stir to just until no large lumps remain.½ cup vegetable oil, ½ cup milk, 2 large eggs, 1 teaspoon pure vanilla extract
- Fill each cupcake tin ¾ full with batter – I use a ¼ cup cookie scoop to ensure they’re all the same size.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack and let them cool to room temperature before frosting.
For the Frosting
- While the cupcakes cool, make the frosting. Use a stand or hand mixer to beat the butter on medium speed until smooth and creamy, about 2 minutes.½ cup unsalted butter
- With the mixer running on low speed, add the powdered sugar. Increase to high speed and beat until the frosting is light and fluffy, about 2 minutes.2 cups powdered sugar
- Gently fold in the cookie butter.¼ cup cookie butter
- Transfer the frosting to a piping bag fitted with a piping tip and frost the cupcakes as desired.
Notes
- Be sure your ingredients are at room temperature, so they mix well.
- Make sure you mix your cupcake batter until they are just combined. Don’t over or under mix.
- Use a cookie scoop to portion out the batter evenly into the cupcake tins.
- For a fun decoration, microwave a bit of cookie butter in a microwave-safe bowl until it reaches a runny consistency, then drizzle over top of the frosted cupcakes.
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