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Cookie Butter Cupcakes
Biscoff Cookie Butter Cupcakes! Simple snickerdoodle cupcakes, filled with a generous scoop of cookie butter, and topped with Cookie Butter Frosting!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24 cupcakes
Author Sarah @ The Gold Lining Girl
For cupcakes:
- 1 box white cake mix
- 1 c. whole milk
- 1/2 c. sour cream or Greek yogurt
- 6 tbsp. unsalted butter melted
- 3 large eggs
- 1 tbsp. cinnamon
- 2 tsp. vanilla
- 1 c. cookie butter
For cookie butter buttercream:
- 1/2 c. unsalted butter softened
- 1 1/4 c. cookie butter or Biscoff spread
- 3 c. powdered sugar
- 3-4 tbsp. heavy cream
For cupcakes:
In a large bowl, whisk together cake mix, whole milk, sour cream, butter, eggs, cinnamon, and vanilla.
Line 24 regular-sized muffin cups with paper liners, and fill them halfway with batter.
Bake at 350 degrees for about 15 minutes, or until a toothpick inserted near the center comes out clean.
Remove to wire racks to cool completely.
Using a spoon or cookie scoop, scoop a 1-inch ball out of the center of each cupcake. Set aside for another use (cake balls, maybe?).
Spoon a rounded teaspoonful of cookie butter into the center of each cupcake.
For cookie butter buttercream:
In a large mixing bowl, beat butter and cookie butter until smooth.
Add powdered sugar, beating until smooth.
Add heavy cream, one tablespoon at a time, beating until frosting is light and fluffy. It should be thick, but fluffy and spreadable.
Pipe or spread onto cupcakes.