Cookie Butter Cupcakes

Cookie Butter Cupcakes

You guys are all familiar with cookie butter right? I absolutely adore it, but haven’t used it much on the blog because it has always seemed a bit of a “specialty” ingredient that may be hard to come by. Now though, it seems as if every grocery store and bodega in the city sells Biscoff spread and then of course you can buy “cookie butter” at Trader Joes. (Worst case scenario- you can get it on Amazon!)

If you happen to have no clue what I’m talking about, let me try to break it down for you- it’s a spread made from cookies –  speculoos cookies to be exact, which are crisp, cinnamon spiced bits of deliciousness.  (You may have tried the Biscoff version as an airplane snack!)

Cookie Butter Cupcakes

Anyway, cookie butter is to die for and if you haven’t tried it you really must. I thought it would be an amazing flavor to highlight in a cupcake. This bite sized confection starts with a tender vanilla-brown sugar cupcake with a speculoos cookie crust. When you bite into the center of the cupcake there’s a delicious dollop of cookie butter and a fluffy cookie butter frosting. Andy texted me after trying one saying, “that may be the best cupcake I’ve ever had!” I have to agree- it’s really something amazing. Get yourself some cookie butter and get baking!

Triple Cookie Butter Cupcakes

Yield: 12 cupcakes


  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • a large pinch of salt
  • 6 tablespoons of unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons buttermilk
  • 12 speculoos cookies broken in half
  • 3/4 cup cookie butter

For the Frosting:

  • 1 stick of unsalted butter
  • 1/4 cup cookie butter
  • 1-2 cups powdered sugar
  • splash of milk
  • Speculoos cookies for garnish


  1. Preheat oven to 350F.
  2. Line cupcake pans with liners and place half a cookie into each one, set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla.
  5. Add flour mixture and buttermilk alternately, beginning and ending with flour. Scrape down the bowl- don't over mix the batter.
  6. Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes and then remove from pan. Let cupcakes cool completely.
  7. Use a paring knife to core a small little but out of each cupcake and fill with a small dollop of cookie butter.

For Frosting:

  1. Cream together the butter and cookie butter. Add the powdered sugar one cup at a time until thick. Add a small splash of milk and mix on high until smooth and creamy.
  2. Spread or pipe onto the cooled and filled cupcakes and top with speculoos cookies if desired.


Base cupcake recipe adapted from Martha Stewart

Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. Oh my…I seriously have no words to describe how amazing and delicious these little babies look! Plus, I’m shocked I didn’t know anything about cookie butter, how is it that here in Italy we have been missing on something so delicious so far?! I have to find it and bake these little cupcakes asap!

    xo, Elisa

  2. Hi Audra! Can’t wait to try these – especially after you posted the yummy pic on instagram earlier this week! I’m wondering which frosting to use as it appears as though two recipes are posted above? (I assume the first one with the cookie butter integrated) Thanks!

  3. I have never, ever heard of cookie butter, or Biscoff, or speculoos cookies (we Canadians are a bit behind it seems!!) so thank you very much for the description – they sound heavenly!!
    I think a trip across the border is now required!

  4. OMG I LOVE cookie butter!!! These cupcakes sound so freaking amazing! At my old job I used to have snack time with pretzels with cookie butter. I gained like 10 pounds but it was so worth it!

  5. I watch Cupcake Wars religiously. On one of the episode this was used, so I did my research. Biscoff is addicting. I have to order online until Trader Joe’s opens hee next year. Can’t wait to make these.

  6. I had no idea what cookie butter was but I’ve been seeing it on a bunch of blogs lately. Thanks for breaking it down. The cupcakes look and sound delicious!

  7. These look yummy. I’m hoping I’m not going blind… where do the cookies get used in the cupcake part of the recipe? Are they the same as the garnish referred to in the frosting?

  8. I need to try these! Every time I see a cookie butter recipe, I swear that I’m going to finally buy a jar but I always forget! I need to tie a string around my finger or something! Or keep a picture of these in my wallet :)

  9. I love cookie butter. These cupcakes take it to a whole new level! I would put way too much in the center of the cupcakes just to have a little extra :)

  10. I had a friend bring me back a jar of cookie butter from the mainland recently. I’ve been trying to decide what to make with it. These look perfect. And I bet if I can’t find the cookies on my island, the internet will tell me how to make my own.

  11. Hello! I always get a little bummed when I see a recipe I wanted to try but there are no review of the actual recipe, just enthusiastic people like myself who desperately WANT to make it but haven’t yet. So, I am here to proclaim to all the land that the icing is AMAZING and the base cake has great taste. I converted it to two 9-inch round pans so I could make it into a cake, and it turned out pretty dense, but with great flavor. The icing is perfect in every way. I could worship the icing. To all of you out there who just haven’t tried it yet- TRY IT. It’s SO GOOD.

  12. excited to try these cupcakes!! question, for the frosting it says “splash of milk”, what kind of milk do you recommend using? would buttermilk work or use whole or skim milk.

  13. Holy Moses, these are great. I’m about to meet up with my large family on Lake Michigan, and made a trial run of this recipe before a very special birthday we’ll be celebrating. Not only are they as delicious as they look, but the delicate crumb of the cake, and the slight sugariness that the cookie butter imparts to the frosting, are PERFECT. Thanks warmly Audra — subscribing to your e-mail alerts immediately.

  14. These were absolutely delicious!!! Just a few things though, I found the batter to be a bit dense. Do you think I could add some milk to make it a little lighter and fluffier? :) How much would you recommend? The frosting was scrumptious!!

    1. You could experiment with adding more milk but I haven’t tried that so you’ll have to try and see how it goes! Let me know!

  15. They had a HUGE (3.5lbs) jar of Biscoff cookie butter at my local Costco for $2.97 which is perfect for the cupcakes I’m going to make my husband for his birthday this coming week! <3

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