Cozy Biscoff Cupcakes with Cookie Butter Frosting
Cozy Biscoff Cupcakes with Cookie Butter Frosting are a warm and inviting dessert inspired by the delightful flavor of Biscoff cookies, perfect for making memories with family and friends.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamo
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup crushed Biscoff cookies
- ½ cup cookie butter
- ½ cup butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and prepare muffin tin with cupcake liners.
- Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and crushed Biscoff cookies.
- Create your wet mixture: In another bowl, beat the brown sugar and granulated sugar with the softened butter until light and fluffy.
- Add the eggs: Incorporate the eggs one at a time, beating well after each addition.
- Incorporate milk and applesauce: Mix in the milk and applesauce until just combined.
- Combine wet and dry ingredients: Fold the dry mixture into the wet mixture until no streaks of flour remain.
- Fill the liners: Evenly distribute the batter into the muffin tin, filling each liner about two-thirds full.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool them down: Let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack.
- Prepare the frosting: Beat the butter until creamy, then gradually add powdered sugar, mixing until smooth. Mix in cookie butter and milk until fluffy.
- Frost your cupcakes: Once completely cool, frost each cupcake generously with the cookie butter frosting.
- Enjoy: Optionally sprinkle additional crushed Biscoff cookies on top before serving.
Notes
Room temperature ingredients help create a smoother batter. Don't overmix to keep cupcakes light and fluffy. Allow cupcakes to cool completely before frosting. Cookie butter frosting can be stored in the fridge until ready to use. Bake the cupcakes a day in advance if desired.