If you ask me, cookie butter is the woefully underrated flavor of the holidays. It’s rich, warmly spiced, and so delicious! These cookie butter cupcakes are one of my kiddos’ favorite treats to enjoy around the holidays, and it’s not hard to see why. The cupcakes are super moist and fluffy, and the cookie butter frosting is finger-licking good. Drizzled with a little extra cookie butter on top, I can’t think of a tastier dessert.
Cookie Butter Cupcakes Recipe
The minute I first bit through the spiced cookie butter frosting and into the fluffy vanilla cupcake, I fell in love! These simple and delicious cookie butter cupcakes are truly such a treat. I kept things easy with 7-ingredient vanilla cupcakes that are mind-blowingly moist, and the 3-ingredient cookie butter frosting is ridiculously creamy and delicious. There’s no need to overcomplicate things with this one. Trust me, everyone loves these cupcakes!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
Store leftover cookie butter cupcakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to serve, bring to room temperature and frost.
Tips for Success
- 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.
- I used a Wilton 2D piping tip to frost my cupcakes, but use any shape you like.
- 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.
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
How to Make Cookie Butter Cupcakes Step-by-Step
Mix the Batter: Preheat your oven to 350°F, line a 12-count cupcake tin with paper liners (or spray with nonstick baking spray), and set aside. In a large bowl, whisk 1¼ cups of all-purpose flour, 1 cup of granulated sugar, and 1 teaspoon of baking powder together. Add ½ cup of vegetable oil, ½ cup of milk, 2 large eggs, and 1 teaspoon of pure vanilla extract. Stir to just until no large lumps remain.
Bake the Cupcakes: 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.
Make the Frosting: Use a stand or hand mixer to beat ½ cup of unsalted butter on medium speed until smooth and creamy, about 2 minutes. With the mixer running on low speed, add 2 cups of powdered sugar. Increase to high speed and beat until the frosting is light and fluffy, about 2 minutes. Gently fold in ¼ cup of cookie butter.
Frost the Cupcakes: Transfer the frosting to a piping bag fitted with a piping tip and frost the cupcakes as desired.
Leave a Review