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cookie butter cupcakes on a marble board

Biscoff Cookie Butter Cupcakes

Lightly spiced cupcakes filled with cookie butter topped with cookie butter buttercream, cookie butter drizzle and a Biscoff cookie
5 from 1 vote
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Prep Time 45 minutes
Cook Time 17 minutes
Total Time 1 hour 1 minute
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 459 kcal

Equipment

Ingredients
 
 

Cupcakes

  • 1 ½ cups cake flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon fine sea salt
  • 5 tablespoons unsalted butter, room temperature
  • 1 large egg
  • 1 large egg white
  • 2 tablespoons canola oil
  • 2 teaspoons pure vanilla extract
  • ½ cup whole milk

Frosting

  • 1 cup unsalted butter, room temperature
  • 3 cups confectioners sugar
  • 2 tablespoons milk or cream
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon fine sea salt
  • ⅔ cup cookie butter

Assembly

  • ½ cup cookie butter, melted and cooled
  • Lotus Biscoff cookies, for garnish

Instructions
 

Cupcakes

  • Preheat the oven to 350F. Line a cupcake pan with paper liners and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, cinnamon and salt and mix on low speed for a minute to combine.
    1 ½ cups cake flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon fine sea salt, ½ teaspoon cinnamon
  • With the mixer still running, add in the softened butter pieces. Mix on low speed until the mixture resembles coarse crumbs.
    5 tablespoons unsalted butter, room temperature
  • In a measuring cup, whisk together the egg, egg white, canola oil and vanilla.
    1 large egg, 1 large egg white, 2 tablespoons canola oil, 2 teaspoons pure vanilla extract
  • With the mixer still on low, slowly pour in the milk, mixing JUST until the flour mixture is moistened. You may not use all the milk at this time. Pour any remaining milk into the measuring cup with the eggs and oil, and whisk to combine.
    ½ cup whole milk
  • Turn the mixer speed to medium and whip for a full 90 seconds. The mixture should be whipped up, thick, and lighter in color.
  • Scrape the sides and bottom of the bowl to ensure everything is properly mixed. With the mixer speed on low, add the egg/oil/remaining milk mixture in two additions, scraping down the bowl after each addition has been mixed in.
  • Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula. Divide the batter evenly between the liners, filling them about ⅔ full.
  • Bake the cupcakes for 16-19 minutes, until a toothpick comes out with few moist crumbs when inserted in the center of the cupcake. Don't over bake.
  • Place the baked cupcakes on wire racks to cool for 5 minutes. Carefully remove the hot cupcakes from the pan and cool completely on a wire rack.

Biscoff Cookie Butter Frosting

  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, confectioner's sugar, milk, vanilla and salt on low speed for 1 minute to combine. Turn the speed up to medium and beat for 5-6 minutes until very light and fluffy.
    1 cup unsalted butter, room temperature, 3 cups confectioners sugar, 2 tablespoons milk or cream, 1 teaspoon pure vanilla extract, ½ teaspoon fine sea salt
  • Beat in the cookie butter, scraping down the bowl with a spatula to ensure everything is well combined.
    ⅔ cup cookie butter
  • Transfer the frosting to a piping bag fitted with a large piping tip.

Assembly

  • Using a sharp knife, cut a hole into the center of the cooled cupcakes to create a space for the cookie butter. The piece you removed will be the shape of a cone.
  • Spoon the melted cookie butter inside each cored cupcake. Fill the cupcake with the filling to the top, about a heaping teaspoon full. Slice off the pointy end of the cone piece you removed so that the top of it can fit on top of the filling, like a cap. Place on top of the filling.
    ½ cup cookie butter, melted and cooled
  • Generously pipe or spread the buttercream onto the cupcakes. Top with a Biscoff cookie crumbs and a cookie.
    Lotus Biscoff cookies, for garnish

Nutrition

Serving: 1cupcakeCalories: 459kcalCarbohydrates: 68gProtein: 5gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 70mgSodium: 283mgPotassium: 53mgFiber: 0.4gSugar: 21gVitamin A: 662IUVitamin C: 0.003mgCalcium: 67mgIron: 0.3mg
Keyword apple cupcakes, biscoff cookie butter, biscoff cupcakes, cookie butter cupcakes
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