There’s something about the first swirl of cookie butter frosting that feels like pure magic.
Picture golden cupcakes, still slightly warm, their tops tender and springy, filling the kitchen with the cozy aroma of caramelized spice and vanilla.
These Cookie Butter Cupcakes are a comforting, bakery-style dessert that comes together surprisingly fast—perfect when you need a sweet treat without an all-day project.
They’re ideal for sweet-tooth fans, busy families, and anyone who loves an easy yet “wow” dessert.
I remember a Sunday afternoon when a last-minute invitation turned into a full house. I’d no time for an elaborate dessert, so I whipped up a batch of these cupcakes. By the time guests arrived, the frosting was piled high, and everyone thought I’d planned it for days.
They shine at birthday parties, casual gatherings, or those late-night cravings that just won’t quit. Ready to bring this dessert to life?
Why You’ll Love It
- Delivers bold, spiced cookie butter flavor in every fluffy bite
- Impresses guests with bakery-style filling, frosting, and decoration
- Uses simple pantry ingredients and basic baking equipment
- Offers make-ahead friendly components for easy entertaining
- Adapts easily with or without the creamy center filling
Ingredients
- 1 1/2 cups all-purpose flour — measure with spoon-and-level for accuracy
- 1 1/2 teaspoons baking powder — guarantees a light, fluffy rise
- 1/4 teaspoon baking soda — balances sweetness and aids lift
- 1/4 teaspoon fine salt — sharpens the cookie butter flavor
- 1/2 cup unsalted butter, softened — room temp for easy creaming
- 3/4 cup granulated sugar — provides structure and sweetness
- 1/4 cup light brown sugar, packed — adds moisture and caramel notes
- 2 large eggs, room temperature — mix in more evenly than cold
- 1 teaspoon vanilla extract — rounds out warm spice flavors
- 1/2 cup cookie butter spread, creamy — classic speculoos style
- 1/2 cup whole milk, room temperature — keeps batter smooth and tender
- 1/3 cup cookie butter spread, creamy — for rich cupcake filling
- 2 tablespoons heavy cream — thins filling to spoonable texture
- 1/2 cup unsalted butter, softened — base for silky frosting
- 1/2 cup cookie butter spread, creamy — main frosting flavor
- 2 cups powdered sugar, sifted — prevents lumps in frosting
- 2–3 tablespoons heavy cream or milk — adjust for piping consistency
- 1 teaspoon vanilla extract — adds depth to the frosting
- 1/8 teaspoon fine salt — balances frosting sweetness
- 4 speculoos cookies, crushed — for crunchy topping
- 2 speculoos cookies, broken into small pieces — press on top to decorate
Step-by-Step Method
Preheat & Prepare Pan
Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners. Make sure the rack is set in the center of the oven for even baking.
Gather all ingredients and equipment before you start so the process is smooth and efficient. Set refrigerated ingredients out to reach room temperature.
Combine Dry Ingredients
Measure the flour, baking powder, baking soda, and salt into a medium bowl. Whisk thoroughly to evenly distribute the leavening and salt.
Break up any lumps in the flour as you whisk. Set this dry mixture aside; you’ll add it to the wet ingredients in two stages for a smooth, lump-free batter.
Cream Butter & Sugars
Beat the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Use an electric hand mixer or stand mixer on medium speed.
Mix for 2–3 minutes until the mixture looks pale, light, and fluffy. Scrape down the bowl with a spatula as needed so everything blends evenly with no streaks of butter.
Add Eggs & Vanilla
Crack the eggs into a small bowl to check for shells, then add them to the butter mixture one at a time. Beat well after each addition until fully incorporated.
Pour in the vanilla extract and mix again. Continue beating until the mixture is smooth and emulsified, with no visible separation of liquids and fats.
Beat In Cookie Butter
Add the cookie butter spread to the bowl with the creamed mixture. Beat on medium speed until the cookie butter is completely blended in.
Make certain the mixture looks uniform in color and texture. Scrape down the sides and bottom of the bowl so no pockets of plain butter or sugar remain. This builds rich flavor into every bite.
Alternate Dry & Milk
Add half of the dry ingredients to the wet mixture. Mix on low speed just until incorporated.
Pour in the milk and mix again on low, keeping the batter smooth. Add the remaining dry ingredients and mix on low until a cohesive batter forms. Avoid overmixing, which can make the cupcakes dense instead of tender.
Fill Liners & Bake
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Tap the pan gently on the counter to level the batter.
Place the pan in the preheated oven. Bake for 16–18 minutes, rotating halfway if needed. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
Cool Completely
Transfer the pan to a wire cooling rack as soon as the cupcakes are done. Let them cool in the pan for 5 minutes to set their structure.
Carefully remove each cupcake from the pan and place directly on the rack. Cool completely for about 25 minutes before filling or frosting so the toppings don’t melt or slide off.
Mix Cookie Butter Filling
Stir the cookie butter and heavy cream together in a small bowl. Mix until smooth, glossy, and slightly pourable.
Adjust with a few extra drops of cream if it seems too thick to spoon easily. Set the filling aside at room temperature while the cupcakes finish cooling. This filling adds a rich surprise center to each cupcake.
Core & Fill Cupcakes
Use a small knife or cupcake corer to remove a small cone of cake from the center of each cooled cupcake. Don’t cut all the way through the bottom.
Spoon or pipe about 1 teaspoon of the cookie butter filling into each cavity. Trim the removed cake pieces, then gently place a small piece back on top to cover the filling.
Beat Cookie Butter Frosting
In a large bowl, beat the softened butter and cookie butter together until creamy and smooth, about 2 minutes. Gradually add the sifted powdered sugar on low speed to avoid a sugar cloud.
Once incorporated, add the vanilla, salt, and 2 tablespoons cream or milk. Beat on medium-high for 2–3 minutes until fluffy and pipeable.
Pipe & Decorate Cupcakes
Fit a piping bag with a large round or star tip and fill it with the cookie butter frosting. Pipe a generous swirl on each cupcake, starting at the outer edge and spiraling inward and upward.
Sprinkle crushed speculoos cookies over the frosting. Gently press a small cookie piece into the top of each cupcake as a decorative garnish.
Ingredient Swaps
- Use margarine or a neutral oil-based vegan butter plus a flax egg (1 tbsp ground flax + 3 tbsp water per egg) and non-dairy milk for a dairy-free/egg-free version; be sure your cookie butter is vegan.
- Substitute brown sugar with all granulated sugar (same amount) if needed; texture will be slightly lighter.
- If cookie butter isn’t available, blend speculoos/ginger cookies into a fine crumb and mix with equal parts melted butter and a spoonful of brown sugar to mimic the flavor, or use a creamy peanut butter for a different but still rich result.
- Whole milk can be swapped 1:1 with any unsweetened plant milk or 2% dairy milk without major texture changes.
You Must Know
– Scale – To serve a crowd, double all ingredients except leaveners by weight and use 2 1/2 teaspoons baking powder plus 1/2 teaspoon baking soda total.
Leaveners don’t always scale linearly; this slight adjustment helps you avoid domes that mushroom or collapse when making 24 cupcakes.
Serving Tips
- Serve on a white platter with extra crushed speculoos sprinkled around the cupcakes.
- Pair with hot coffee, chai, or a lightly sweetened latte to complement the spices.
- Add a drizzle of warmed cookie butter or caramel sauce to plates before setting cupcakes.
- Top each cupcake with whipped cream and a mini speculoos chunk for added flair.
- Serve alongside vanilla ice cream for a richer, sundae-style dessert experience.
Storage & Make-Ahead
Store frosted cupcakes in an airtight container in the fridge for up to 3 days.
Bring to room temperature before serving.
Unfrosted cupcakes can be made 1 day ahead and kept covered at room temperature.
Unfilled, unfrosted cupcakes freeze well for up to 2 months.
Thaw, then fill and frost.
Reheating
To gently reheat cupcakes, unwrap and warm 8–10 seconds in the microwave, or 5–7 minutes in a 300°F (150°C) oven.
Avoid stovetop methods, which dry them out.
Holiday Dessert-Table Star
Once you’ve warmed a cupcake and felt that soft crumb give way under your fork, it’s easy to imagine these cookie butter beauties stealing the show on a holiday dessert table.
I picture them lined up among pies and fudge, their swirls of frosting catching the glow of twinkle lights, that caramel-spice scent drifting through the room like nostalgia.
Here’s how I’d let them shine:
- Arrange them on your tallest cake stand so they’re the first dessert everyone sees.
- Scatter crushed speculoos around the base like spiced “snow.”
- Tuck in a few cinnamon sticks and whole cloves for a cozy, fragrant border.
- Add a simple place card: “Cookie Butter Cupcakes” — the name alone pulls people in.
Final Thoughts
Give these cookie butter cupcakes a try and enjoy how cozy and indulgent they taste in every bite.
Feel free to tweak the filling, frosting style, or toppings to make them your own signature dessert.
Frequently Asked Questions
Can I Make These Cookie Butter Cupcakes Gluten-Free Without Sacrificing Texture?
Yes, you can, and you won’t lose that tender crumb. I’d use a good 1:1 gluten‑free blend, add ¼ teaspoon xanthan gum, and let the batter rest 10 minutes so the starches fully hydrate.
How Can Kids Safely Help With Decorating These Cupcakes?
Kids can safely help by sprinkling crushed cookies, gently pressing cookie pieces on top, and adding simple swirls with a short piping bag. I’d clear clutter, supervise closely, and keep knives, hot pans, and cords out of reach.
What Drink Pairings Complement the Cookie Butter Flavor Best?
I’d pour you a cold glass of whole milk, or maybe a steamy chai latte. I also love pairing them with dark roast coffee or a gently spiced black tea, unsweetened, to balance sweetness.
Can I Turn This Cupcake Recipe Into a Layer Cake?
Yes, you can; I’d bake the batter in two 8-inch round pans, reduce oven temp to 340°F, extend baking slightly, then fill and frost generously, letting crumbs and frosting whisper of childhood kitchen afternoons.
How Do I Scale This Recipe for a Large Party or Event?
You’ll scale it by simple multiplication: I’d triple everything for 36 servings, quadruple for 48, mixing in batches. I’d bake ahead, freeze unfrosted, then thaw, fill, and crown them fresh the morning of.
Cookie Butter Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 electric hand mixer or stand mixer
- 1 Rubber spatula
- 1 Whisk
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 Small saucepan
- 1 piping bag
- 1 large round or star piping tip
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup cookie butter spread creamy
- 1/2 cup whole milk room temperature
- 1/3 cup cookie butter spread creamy
- 2 tablespoon heavy cream
- 1/2 cup unsalted butter softened
- 1/2 cup cookie butter spread creamy
- 2 cup powdered sugar sifted
- 1 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- 4 speculoos cookies crushed
- 2 speculoos cookies broken into small pieces
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with 12 paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt and set aside.
- In a large bowl beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract until fully combined.
- Add the cookie butter to the wet mixture and beat until smooth and well incorporated.
- Add half of the dry ingredients to the wet mixture and mix on low speed just until combined.
- Pour in the milk and mix on low speed until just incorporated.
- Add the remaining dry ingredients and mix on low speed until a smooth batter forms, scraping the bowl with a spatula as needed.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes.
- Remove the cupcakes from the pan and let them cool completely on the wire rack, about 25 minutes.
- While the cupcakes cool, make the filling by stirring together the cookie butter and heavy cream in a small bowl until smooth and slightly pourable.
- For the frosting, beat the softened butter and cookie butter together in a large bowl until creamy and well blended, about 2 minutes.
- Gradually add the powdered sugar on low speed, mixing until thick and smooth.
- Add the vanilla extract, salt, and 2 tablespoons of heavy cream or milk, then beat on medium-high speed for 2–3 minutes until fluffy, adding more cream a teaspoon at a time if needed to reach piping consistency.
- If using filling, use a small knife or cupcake corer to remove a small cone from the center of each cooled cupcake.
- Spoon or pipe about 1 teaspoon of the cookie butter filling into each cupcake cavity, then gently replace a small piece of cake on top to cover the filling.
- Fit a piping bag with a large round or star tip and fill it with the cookie butter frosting.
- Pipe a generous swirl of frosting onto each cupcake, starting from the outside edge and working toward the center.
- Sprinkle the tops with crushed speculoos cookies and press a small cookie piece into each cupcake for decoration.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
