Thank you for sharing!

Cupcakes are popular because you can have your favorite cake in just the right size for you alone. These cookie butter cupcakes are pretty and look even tastier with beautiful cookie butter whipped cream topping. Cookie butter cupcakes topped with cookie butter whipped cream are my new favorite snack, and they are so easy to make.

Do you love cookie butter as much as I do? If you do, just continue reading. If you don’t, just give it a try, and I promise that you will!

When I first heard of cookie butter, I thought it was just another spread. “Yeah! A cookie that you can spread on your cookie!”

I was right! … sort of. Because it’s not just a spread. It can also be a dip, toppings, and ingredients of other cakes and pastries. Just like my Cookie Butter Macarons!  And these cookie butter cupcakes have cookie butter in them! 

Making the Cookie Butter Cupcakes topped with Cookie Butter Whipped Cream

For these cupcakes, I used cookie butter made with ginger snaps. But any cookie will do, as long as you don’t use the ones with creamy fillings. Or, if your favorite cookie has a creamy filling, you can scrape the filling out before placing them inside a food processor to make them into powder.

I used a small amount of vinegar, because it helps the batter rise and stabilize. Because vinegar is an acid, it only works when a base (alkaline) is present in the ingredients. I used baking soda for the base. I like to add the vinegar last, because that seems to make the cake fluffier. 

If you like to have a lot of topping on your cupcakes, double the recipe for the whipped cream topping.

Here are the ingredients you will need:

For the Cupcakes

• 3/4 cup salted butter (melted, but not hot)
• 3 whole eggs 
• 1 cup fresh milk 
• 1/2 teaspoon vanilla extract 
• 1/2 teaspoon baking soda
• 1 cup white sugar 
• 1 cup Homemade Cookie Butter
• 1 cup all-purpose flour 
• 1 teaspoon baking powder
• 1 teaspoon white vinegar

Cookie Butter Whipped Cream

• 1 cup Heavy Cream
• 2 teaspoons confectioners sugar
• 2 Tablespoons of Homemade Cookie Butter

Instructions

Preheat oven to 350 °F

Place cupcake liners in the cupcake baking pan.

In a bowl, whisk together butter, eggs, fresh milk, and vanilla extract until well blended.

In another bowl and using a stand mixer with the paddle attachment, combine the flour, sugar, cookie butter, baking powder, and baking soda. Turn on with slow speed to mix the dry ingredients together, about 2 minutes.

If you don’t have a stand mixer, you can use a hand mixer or, sift all the dry ingredients together, and then stir with a spoon to blend completely.

Next, gradually add the wet ingredients into dry ingredients while continually mixing.  Add the vinegar and continue mixing for another minute.

Fill the cupcake liners with batter about ¾ of the way. 

Bake for 20 – 25 minutes or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely on a wire cooling rack before frosting.

To make the cookie butter whipped cream

Using a stand mixer or hand mixer, beat the cream until it begins to thicken. Add sugar and continue to beat until the mixture holds a peak. Then add the cookie butter. Mix on slow speed for about a minute.

Fill a large piping bag fitted with a 1M tip and frost in a swirl. Finish with a sprinkle of cookie powder (crushed cookies).

Enjoy!

If you plan to make more of these delicious and beautiful Cookie Butter Cupcakes, you should Pin this recipe to your Best Cupcakes Recipes Pinterest Board. It will be easier to find the recipe again.

For more fun and delicious cupcake recipes, check these, too.

Vegan Chocolate Toffee Cupcakes with Toffee Icing.

Unicorn Cupcakes

Easy Gluten Free Vegan Rainbow Cupcakes

Thank you for sharing!