Cookie Butter Cupcakes – All of your favorite cookie butter flavors in a cupcake! Light and fluffy vanilla cupcakes topped with cookie butter buttercream frosting.
Cookie Butter Cupcakes
When I first discovered Biscoff cookie butter, it blew my mind. I could just spread crushed up cookies onto my morning toast? Or bake with it? I was in love! One of the very best ways to use cookie butter is to make cookie butter cupcakes. These simple cupcakes are made with a simple vanilla cupcake base topped with a buttercream made with cookie butter right in it. I like to drizzle a little warm cookie butter on top for even more flavor but that is totally optional.
Common Questions About Making Cookie Butter Cupcakes
What are lemon cupcakes?
Lemon cupcakes are lightly flavored lemon cupcakes filled with lemon curd and topped with a simple lemon buttercream frosting.
How many cupcakes does this recipe make?
It makes 12 cupcakes so if you want more, just double the recipe.
Can I use homemade cookie butter?
You sure can! Just make sure you blend it really smooth so the frosting doesn’t have chunks of cookies in it.
How can I make the perfect cupcakes?
- Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work. If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website. Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
- Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key. Mix until just barely combined.
- Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me). Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes. Wrong. Your frosting will just slide off the cupcake and it’ll be really sad. To be safe, I’d say give them 1-2 hours before frosting.
- Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant. Stick to filling each liner about 3/4 full.
- Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.
What other types of cupcakes can I make?
There are so many fun varieties of cupcakes to make! Some of the best are –
- Lemon Cupcakes
- Funfetti Cupcakes
- Zucchini Cupcakes
- Rhubarb Cupcakes
- Snickerdoodle Cupcakes
- Mimosa Cupcakes
Looking for more delicious desserts? Check these out!
For the Cupcakes
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting
- 8 tablespoons butter (softened)
- 2 cups powdered sugar
- 1/4 cup cookie butter
For the Cupcakes
- Preheat the oven to 350 degrees F and line a standard cupcake tin with paper liners.
- Combine the flour, sugar, and baking powder in a large bowl. Mix to combine.
- Add in the vegetable oil, milk, eggs, and vanilla and mix to combine. Stir until no large lumps of flour remain but do not over mix.
- Fill each cupcake tin 3/4 of the way full with batter. I used a 1/4 cup cookie scoop to make sure they're all the same size.
- Bake the cupcakes until a toothpick inserted into the center comes out clean - about 18-20 minutes.
- Transfer the cupcakes to a wire rack and allow them to cool completely before icing.
For the Frosting
- Using a stand or hand mixer, beat the butter on medium speed until smooth and creamy - about 2 minutes.
- On low speed, add the powdered sugar and beat on high speed until the frosting is light and fluffy - about 2 minutes.
- Once the frosting is light and fluffy, fold in the cookie butter.
- Transfer the frosting to a piping bag and frost the cupcakes as desired. I used a Wilton 2D piping tip, but use any shape you like.
- Enjoy immediately or store leftover cupcakes in an airtight container in the fridge for up to three days,
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