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Cookie butter cupcakes with cream cheese cookie butter frosting!

Cookie Butter Cupcakes

Cookie butter cupcakes with cream cheese cookie butter frosting!
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Makes: 6 cupcakes
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Ingredients
  

For the cupcakes

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp cinnamon powder
  • 1/4 tsp salt, if using unsalted butter
  • 1/3 cup caster sugar
  • 1/3 cup cookie butter
  • 100 gms butter, at room temperature
  • 2 eggs (see notes)
  • 1/2 tsp vanilla extract
  • 1/3 cup milk
  • 2 to 3 Lotus Biscoff biscuits, crushed, optional

For the frosting

  • 1/3 cup cream cheese, at room temperature
  • 1/3 cup cookie butter
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup icing sugar
  • More crushed and whole biscuits to decorate, optional

Instructions

  • Preheat the oven to 175 C. Line 6 muffin moulds with liners. If you prefer smaller cupcakes, use 8 muffin moulds.
  • Sift the flour, baking powder and cinnamon in a large bowl. Mix in the salt if using, then set aside.
  • Beat the butter and sugar in a mixing bowl till pale and fluffy.
  • Add the cookie butter and beat lightly. Add the eggs and vanilla and beat well till combined.
  • Fold in the flour mixture, and beat gently until smooth and combined, adding the milk gradually for a thick but spreadable batter. You may not need all of the milk.
  • Fold in the crushed biscuits and divide the batter equally among the prepared moulds.
  • Bake for 20 mins, then another 5 to 10 minutes till lightly browned and a toothpick poked in the center comes out clean. Let the cupcakes cool completely at room temperature. They will be on the taller side, not flat, because this is technically a cake batter, not specifically a cupcake batter.
  • To make the frosting, beat all the ingredients together till smooth and combined. You can thicken the frosting with more sugar and butter, but I found this just the right amount of sweet. You can chill it for 15 minutes to firm it up, then frost the cupcakes, decorate with biscuits and dig in! Store the cupcakes in the fridge at all times, they will keep for a week or so, but leave them at room temperature for about 20 minutes before eating. Happy baking!

Notes

*Cookie butter is known as Biscoff or Speculoos, depending on whether you buy it in the US or in Europe. Both the cookie butter and the Lotus biscuits are available online in India, and are expensive but this one time, I'd say it's worth it!
*I haven't tried any egg substitutes here. If you want to, try this cake as cupcakes (they will also rise more than standard cupcakes).
*Swap peanut butter for the cookie butter if you like!