Home > Cookie Butter Cupcakes

Cookie Butter Cupcakes

by Nick Makrides
Cookie Butter Cupcakes

Cookie butter cupcakes, filled with cookie butter, topped with cookie butter frosting, drizzled with melted cookie butter and sprinkles with crushed Speculaas cookies.

Cookie Butter Cupcakes

Cookie Butter Cupcakes

Serves 20

5 from 2 votes
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert, American
Cuisine: American, Dutch



  • 3 1/2 cups plain flour all-purpose
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups full-cream milk whole
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 250 g melted not hot cookie butter + extra to drizzle
  • 250 g roughly chopped speculoos cookies


  • 1 batch fluffy buttercream frosting
  • 3 tbsp melted not hot cookie butter
  • Preheat your oven to 180C 356F or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.



  • Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add ½ cup cookie butter and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle the top of each cupcake liner with a generous amount of crushed cookies. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • To prepare cookie butter frosting combine frosting and cookie butter together.
  • Core the centre of each cupcake and fill with cookie butter
  • Fit the end of a piping bag a Wilton 1M tip and frost in a swirl. Drizzle melted cookie butter. Finish off with a sprinkle of cookies.


Cupcakes can be stored in an airtight container for up to three days.


Serving: 20g
Calories : 177kcal
Carbonhydrates: 17g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 140mg
Potassium : 30mg
Fiber: 1g
Sugar : 1g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 50mg
Iron: 1mg
Nutrition Disclosure

You may also like


Jody Crawford May 30, 2021 - 1:28 am

What is cookie butter please?

Nick Makrides June 5, 2021 - 5:53 am

Hi Jody. Cookie butter is a cookie flavoured spread usually made of speculoos cookies. The most popular brand is Lotus, but it is also made by other companies. They’re all pretty much the same. Hope that helps? N x

Malika September 2, 2021 - 8:50 am

When you say cupcakes can be store in an airtight container , would that be in the fridge or room temperature

Nick Makrides September 3, 2021 - 10:45 am

For these ones room temp is fine. I generally put anything with fresh or frozen berries in the fridge otherwise they spoil quicker. N x


Leave a Comment

Recipe Rating