Description

These Biscoff Cookie Butter Cupcakes are a dreamy easy dessert with warm spiced flavor, fluffy cake, and creamy cookie butter frosting. Perfect for party desserts, cupcake ideas, holiday baking, and sweet food ideas, this easy recipe delivers a bakery-style treat that feels special but is simple enough for everyday baking.

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup Biscoff cookie butter spread

1/2 cup milk

1/2 cup sour cream

1/2 cup unsalted butter, softened

3/4 cup Biscoff cookie butter spread

2 1/2 cups powdered sugar

2 to 3 tablespoons heavy cream

2 tablespoons crushed Biscoff cookies for topping

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Instructions

1. Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

3. In a large bowl, beat the butter, granulated sugar, brown sugar, and cookie butter until light and creamy.

4. Add the eggs one at a time, beating well after each one, then mix in the vanilla extract.

5. Add the dry ingredients in two additions, alternating with the milk and sour cream, and mix just until combined.

6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

7. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack and cool completely.

9. To make the frosting, beat the butter and cookie butter until smooth.

10. Add the powdered sugar gradually, then mix in enough heavy cream to create a fluffy, pipeable frosting.

11. Frost the cooled cupcakes and sprinkle crushed Biscoff cookies on top before serving.

Notes

Use room temperature ingredients for a smoother batter and a lighter cupcake texture.

Do not overmix the batter once the flour is added or the cupcakes may turn dense.

Let the cupcakes cool completely before frosting so the cookie butter topping stays thick and neat.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 430
Sugar: 34g
Sodium: 180mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg