Satisfy your sweet tooth with these addicting Cookie Butter Cupcakes. The moist cupcake is deliciously spiced with nutmeg and ground cloves, and the frosting is just amazing. It’s flavored with cookie butter and vanilla, and pipes out beautifully. This recipe offers a small batch, but can easily be doubled.
You have to love cookie butter. It’s creamy, delicious, and wonderfully sweet.
Also, it has the texture of brown sugar, which I love, but there’s no brown sugar in this recipe.
There’s just cookie butter, other good stuff, and lots of love.
Making Cookie Butter Cupcakes
Preheat the oven and line the muffin pan with cupcake liners.
This small batch makes 8 – 12, depending on how you like them.
To clarify, I made 8 and you can see how they overflowed a bit.
Nothing wrong with that. In fact, I think it looks homemade and a bit rustic.
If, however, you prefer a neater look, (or need more of them) , just use less batter in each liner and make 10 – 12.
Using an electric mixer, cream the butter, cookie butter, and sugar together.
Next, add the egg and vanilla.
Meanwhile, in a separate bowl, mix all the dry ingredients.
Gradually add the dry ingredients, then the milk.
Divide the batter evenly among the cupcake liners and bake for 18 – 20 minutes.
Check for doneness by inserting a toothpick in the center of a cupcake.
When you pull out the toothpick, it should be clean.
If there is batter on it, bake for another 2 – 3 minutes and check again.
Now, when I say “batter,” I mean the shiny raw batter, not a crumb.
Remove cupcakes from muffin pan and cool on a wire rack.
Make the Frosting
Using an electric mixer, cream the butter, cookie butter, vanilla, and salt until thoroughly blended.
Gradually add the powdered sugar to the mix.
Next, add the milk as necessary for consistency, then let the electric mixer do it’s magic.
Scrape the sides and continue to beat on medium – high speed.
This helps to aerate the frosting making it light and fluffy.
Look closely and you can see tiny air bubbles, which I’m a firm believer makes them taste better.
How much cookie butter frosting does it make?
If you spread the frosting on or pipe roses, like I did, then this recipe is good.
If you love frosting, like I do, and you want to pile it on, I would make more.
Specifically, make 1.5 times the recipe, or double it.
If you make too much frosting, you can always freeze leftovers.
Cakes, cupcakes, and more desserts:
Bring on dessert, it’s the best part anyway. Here are some great, Lori-approved recipes that turn out great every time.
- No Bake Lemon Blueberry Dessert
- Cinnamon Orange Swirl Cake
- Brown Sugar Praline Cookies
- Black Russian Pie
- Caramel Apple Spice Cupcakes
…or click here to visit the Dessert section on my blog. You’ll have pages to choose from. Yummy!
Cookie Butter Cupcakes
Materials
Cupcakes:
- 1/2 cup granulated sugar
- 1/4 cup cookie butter
- 2 Tbsp. butter, softened
- 1 large egg
- 2 tsp. vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/8 tsp. ground cloves
- 1/8 tsp. ground nutmeg
- 2 Tbsp. plus 2 teaspoons milk
Frosting:
- 1/4 cup butter, softened
- 2 Tbsp. cookie butter
- 2 tsp. vanilla extract
- pinch of salt
- 1 1/4 cup powdered sugar
- 1 tsp. milk
Instructions
- Preheat oven to 350°. Line muffin pan with 10 - 12 cupcake liners.
Cupcakes:
- In large bowl, beat sugar, butter, and cookie butter until light and fluffy. Add egg and vanilla.
- In separate small bowl, mix flour, baking powder, salt, cloves, and nutmeg.
- Add dry ingredients gradually to butter mixture. Add milk.
- Divide batter evenly among prepared liners. Bake for 18 - 20 minutes or until toothpick comes out clean. Cool on wire rack.
Frosting:
- Beat butter, cookie butter, vanilla, and salt together until blended. Gradually add powdered sugar. Add milk as necessary for desired texture. Enjoy!
Notes
Nutrition
Cookie Butter Cupcakes
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In the meantime, have fun baking and have a wonderful, blessed day.
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I just want to know as I have not noticed “cookie butter” in the store, is this for sale by that name?
Hi Audrey, “cookie butter” is was the product is, but sold by different companies (Lotus, Biscoff, Walmart’s Great Value brand), just like “peanut butter” is sold by Jif, Skippy, etc. I remember the first time I realized “cookie butter” existed how sad I was having missed out all these years. LOL I hope this helps.