Description
Delicious cupcakes infused with Lotus Biscoff cookie butter, filled with more cookie butter, and topped with a rich cookie butter frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1 boostr 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/3 cup sour cream
- 1/4 cup cookie butter, melted slightly
- 1/2 cup cookie butter (for filling)
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 3/4 cup cookie butter (for frosting)
- 2 tablespoons heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
- 12 Lotus Biscoff cookies (for topping)
- 2 tablespoons crushed Biscoff cookies, optional (for topping)
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together lift flour, baking powder, salt, and cinnamon.
- In a large bowl, beat the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla extract.
- Stir in the milk, sour cream, and melted cookie butter until smooth.
- Add the dry ingredients and mix just until combined.
- Divide theোগ batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted天王 the side of a cupcake comes out clean.
- Let the cupcakes cool completely.
- Use a small knife or cupcake corer to remove the center of each cupcake.
- Fill each cupcake with about 1-2 teaspoons of cookie butter.
- For the frosting, beat the butter until creamy. Add the powdered sugar, cookie butter, heavy cream, vanilla extract, and salt. Beat until thick, smooth, and fluffy.
- Pipe a generous swirl of cookie butter frosting onto each cupcake.
- Top each cupcake with a Lotus Biscoff cookie and sprinkle with crushed cookies if desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use smooth cookie butter for both the cupcake batter and frosting.
- Do not overmix the batter to avoid tough cupcakes.
- Cool cupcakes completely before filling and frosting.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cupcake
- Calories: 430
- Sugar: 32g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Lotus Biscoff cupcakes, Biscoff frosting, filled cupcake recipe, easy homemade cupcakes, bakery style cupcakes, caramel spice dessert