Published Date: September 14, 2022
Category: Holiday Recipes
This post may contain affiliate links. Please read our disclosure policy.
Obsessed with cookie butter? These easy Cookie Butter Cupcakes will satisfy all your cravings, and are the perfect sweet treat to whip up when you have some of that spread and Biscoff biscuits leftover.
Table of Contents
🛒 INGREDIENTS
Cupcakes:
- Yellow Cake Mix
- Water
- Eggs
- Vegetable Oil
- Cookie Butter
Filling:
- Melted Cookie Butter
Buttercream:
- Unsalted Butter
- Cookie Butter
- Powdered Sugar
- Vanilla
- Heavy Cream
- Salt
*see recipe card for detailed amounts
HOW TO MAKE COOKIE BUTTER CUPCAKES
- In a large bowl, using a hand or stand mixer combine all the ingredients for the cupcake batter, yellow cake mix, water, eggs, oil and cookie butter.
- Preheat the oven to 350 degrees and line two muffin tins with cupcake liners. Spray the inside of the liner lightly with cooking spray.
- Fill each liner evenly, just a bit more than half full.
- Bake for 20 minutes or until the cupcake springs back after pressing it.
- Let them cool and core the center of each cupcake using a cupcake corer or small spoon. I suggest not to core too deep, make sure to leave a little bit of cake at the bottom
- Microwave ¼ cup of cookie butter for 10-15 seconds or until you can stir and pour it easily. Spoon the cookie batter into each of the hollow cupcakes and set aside.
- In a large bowl, cream the softened butter and cookie butter together using a hand or stand mixer.
- Beat in the vanilla and pinch of salt.
- Then, mix in the powdered sugar, one cup at a time. As it thickens, slowly add the heavy cream until you reach the desired consistency.
- Using a butter knife, spread the buttercream onto each cupcake or pipe it on using a piping bag and Wilton 1M tip.
- Drizzle on some of the leftover liquid cookie butter and sprinkle on a bit of crushed biscoff cookies to decorate.
HELPFUL NOTES:
- You can of course use any type of yellow cake mix, just follow the ingredients on the back of the box. Each type is different and may call for more eggs, or, water or the use of milk.
- If you are planning to pipe the frosting into tall peaks, you may want to double the butter cream recipe.
STORAGE AND REHEATING INSTRUCTIONS:
You can store these cupcakes in an airtight container for up to 3 days. And you can even pop them into the fridge if you make them ahead of time then take them out about 2 hours before serving.
FAQS & SUBSTITUTIONS/VARIATIONS:
Which Cookie Butter Should I Use?
You’ll most likely come across two variations to the cookie butter- crunchy and creamy. While it is best to stick to using the creamy version, you can also opt for the crunchy version if that’s what you have at hand, or fancy a bit of texture.
How Do I Make the Cookie Butter Cupcakes Extra Soft?
While most boxed cake recipes might call for the use of water, eggs and/milk to loosen up the mixture and turn it into a batter, you can use buttermilk or yogurt instead. This will help make the cupcakes extra soft and moist.
What Other Toppings Can I Try?
Crushed Biscoff cookies or halved cookies poked into the buttercream are the classic toppings you can’t go wrong with, but if you want to take it a step further, you can also drizzle a bit of the microwaved cookie butter.
You can also throw on some mini chocolate chips or a drizzle of chocolate sauce to bring in a nice chocolatey flavor as well.
Try Some of My Other Favorite Desserts
These cookie butter cupcakes are the perfect wintry sweet treat for all the cookie butter lovers out there!
EQUIPMENT
- 1 Muffin Pans
- 1 Cupcake Liners
- 1 Handheld or Standing Mixer
- 1 Mixing Bowls
- 1 Cupcake Corer
INGREDIENTS
Ingredients for the Cupcakes
- 1 Packet Yellow Cake Mix
- 1 cup Water
- 3 Pcs Eggs
- 1/2 cup Vegetable Oil
- 1/2 cup Cookie Butter
Ingredients for the Filling
- 1/4 cup Melted Cookie Butter
Ingredients for the Buttercream
- 1 cup Unsalted Butter, (softened)
- 1 cup Cookie Butter
- 4 cup Powdered Sugar
- 1 tbsp Vanilla
- 5 tbsp Heavy Cream
- 1 pinch Salt
INSTRUCTIONS
- In a large bowl, using a hand or stand mixer combine all the ingredients for the cupcake batter, yellow cake mix, water, eggs, oil and cookie butter.
- Preheat the oven to 350 degrees and line two muffin tins with cupcake liners. Spray the inside of the liner lightly with cooking spray.
- Fill each liner evenly, just a bit more than half full.
- Bake for 20 minutes or until the cupcake springs back after pressing it.
- Let them cool and core the center of each cupcake using a cupcake corer or small spoon. I suggest not to core too deep, make sure to leave a little bit of cake at the bottom.
- Microwave ¼ cup of cookie butter for 10-15 seconds or until you can stir and pour it easily. Spoon the cookie batter into each of the hollow cupcakes and set aside.
- In a large bowl, cream the softened butter and cookie butter together using a hand or stand mixer.
- Beat in the vanilla and pinch of salt.
- Then, mix in the powdered sugar, one cup at a time. As it thickens, slowly add the heavy cream until you reach the desired consistency.
- Using a butter knife, spread the buttercream onto each cupcake or pipe it on using a piping bag and Wilton 1M tip.
- Drizzle on some of the leftover liquid cookie butter and sprinkle on a bit of crushed biscoff cookies to decorate.
NOTES
Storage Instructions:
- You can store these cupcakes in an airtight container for up to 3 days. And you can even pop them into the fridge if you make them ahead of time then take them out about 2 hours before serving.
- This is a very decadent cupcake, I like cookie butter but what could I do to cut the sweetness a bit? You can certainly forgo coring the cupcakes and adding cookie butter to the center. Or you can change up the cupcake flavor and leave out the cookie butter in the cupcake batter, try using just a vanilla or plain chocolate cupcake instead.
- I can’t find Biscoff cookie butter, can I use a different kind? Yes, any speculoos cookie butter will do!
- How does cookie butter get its flavor? Belgian brown sugar gives Biscoff a caramel flavor.
NUTRITION
Serving: 24ServingsCalories: 206kcalCarbohydrates: 36gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 4mgSodium: 90mgPotassium: 71mgFiber: 1gSugar: 8gVitamin A: 82IUVitamin C: 1mgCalcium: 9mgIron: 0.3mg
Join other Air Fryer Foodies on FacebookLike @myairfryerkitchen on Facebook to join in and find your air fryer community.
