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Cookie Butter Cupcakes

There’s something comforting about cookie butter. That spiced, caramel note paired with soft vanilla cake makes these cupcakes feel warm and familiar.
Prep Time20 minutes
Cook Time20 minutes
Keyword: cookie butter buttercream, cookie butter cupcakes, cookie butter recipes, vanilla cupcakes
Servings: 24 cupcakes

Ingredients

Ginger Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup unsalted butter room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • 1/2 cup sour cream room temperature
  • 1/4 cup whole milk room temperature

Cookie Butter Buttercream

  • 1 cup unsalted butter room temperature
  • 3/4 cup cookie butter spread
  • 3 cups powdered sugar
  • 1-2 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

Cupcakes:

  • Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
  • In a bowl, whisk together flour, baking powder, baking soda, spices and salt. Set aside.
  • In a separate bowl, beat butter and sugar until light and fluffy. This step creates lift and keeps your cupcakes soft.
  • Don’t rush it. Mix for 2–3 full minutes.
  • Add eggs one at a time, mixing well after each addition. Stir in vanilla bean paste.
  • Add half the dry mixture, then sour cream, then remaining dry ingredients. Slowly mix in milk until just combined.
  • Do not overmix. Stop once the batter looks smooth.
  • Fill liners about 2/3 full. Bake 18–20 minutes or until a toothpick comes out clean.
  • Let cool completely before frosting.

Cookie Butter Buttercream:

  • Beat butter until smooth and creamy.
  • Add cookie butter and mix until fully combined.
  • Gradually add powdered sugar, mixing on low.
  • Add cream one tablespoon at a time until desired consistency.
  • Add vanilla and salt. Beat on medium-high for 2–3 minutes until light and fluffy.
  • If frosting feels too thick, add a splash more cream.
  • If too soft, add a bit more powdered sugar.