Cookie Butter Cupcakes

Cookie Butter Cupcakes

Sep 28, 2026

Ingredients

For the Cupcakes:

  • 1 3/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 large Biscoff cookies, finely crushed
  • 1 1/4 cups light brown sugar
  • 1/2 cup sour cream
  • 2/3 cup creamy Biscoff cookie butter
  • 3/4 cup whole milk
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2 teaspoons pure vanilla extract

For the Frosting:

  • 1 cup creamy Biscoff cookie butter
  • 1 stick unsalted butter, room temperature
  • 2 cups powdered sugar
  • 6 tablespoons heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt

Directions

  1. Preheat oven to 350 F. Line your cupcake pans with 18 paper liners and set aside. 
  2. In a medium mixing bowl, whisk together flour, crushed Biscoff cookies, baking soda, baking powder, salt and cinnamon. Set aside.
  3. In a separate medium mixing bowl, whisk together brown sugar, sour cream, cookie butter, milk, vegetable oil, egg and vanilla extract. 
  4. Create a well in the center of the flour mixture and pour in the liquid mixture. Whisk until just combined. 
  5. Divide the batter evenly into your prepared liners. It'll be about 1/4 cup in each. 
  6. Bake one pan at a time for 22 minutes or until a toothpick inserted into the center comes out pretty much clean with a few small crumbs. Let cool completely.
  7. While the cupcakes are cooling, you can start preparing the frosting. Begin by adding the cookie butter and butter to a medium mixing bowl. Beat with an electric mixture for a minute until smooth and well combined. 
  8. Beat in the powdered sugar 1/2 cup at a time. Scrape your bowl as needed to ensure everything is well incorporated. Mix in the vanilla and heavy cream. Mix in the cinnamon. Beat until light and fluffy. 
  9. Add the frosting to a piping bag and pipe onto your cupcakes. You can pipe it tall, like I did, or you can pipe a rosette for less frosting. I like to pipe mine with the star tip, but you can also use a round tip or just simply snip off the tip of your piping bag for a more rustic look. Top with crushed Biscoff cookie crumbs and half of a Biscoff Cookie, if desired, to achieve the look of the cupcakes pictured. Enjoy!

*Store in an airtight container at room temperature for up to 4 days.  

Makes about 18 Cupcakes