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Cookie Butter Cupcakes

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Indulge in soft, fluffy Cookie Butter Cupcakes, perfect for gatherings or a sweet snack.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup cookie butter
  • 1/2 cup Biscoff cookie crumbs

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  3. Cream together the softened butter and sugar until light and fluffy in another bowl.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and cookie butter.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  6. Fold in the Biscoff cookie crumbs.
  7. Fill each cupcake liner about 2/3 full with batter.
  8. Bake for 18-20 minutes, or until a toothpick comes out clean.
  9. Let the cupcakes cool completely before frosting.
  10. Beat together unsalted butter and cookie butter until creamy for the frosting. Gradually add powdered sugar and a splash of milk until you reach the desired consistency.
  11. Frost the cooled cupcakes and sprinkle with additional Biscoff cookie crumbs if desired.

Notes

Substitute unsalted butter with coconut oil for a dairy-free option. Store them in an airtight container at room temperature for up to three days.

Find it online: https://www.zaynkitchen.com/cookie-butter-cupcakes-recipe/