Cookie Butter Cupcakes

Even stronger than the lure of eating Nutella with a spoon is my gravitational pull towards cookie butter.  Despite the odds, if you have the patience to wait it out and bake some cookie butter cupcakes, you won’t be disappointed.

The cookie butter you know and love is made from European Speculoos, or holiday spice cookies.  Apparently we have the airline Delta to thank for first introducing the cookie to U.S. markets.  And as for the genesis of cookie butter, apparently back in the day it was common in Belgium to create butter sandwiches with cookie crumbles inside, until the handy invention that is cookie butter came to be.

In the future, I want to experiment by making different flavors of homemade cookie butter.  If it isn’t made with Speculoos cookies, will it still be cookie butter?  I intend to find out.  Chocolate chip oatmeal cookie butter on your pancakes, anyone?

This cupcake project rekindled my somewhat dormant cake-for-breakfast habits.

Scroll down for the recipe!

Cookie Butter Cupcakes

(Borrowed from Tastemade. Makes about two dozen cupcakes.)

Ingredients:

  • 429 grams all-purpose flour

  • 265 grams sugar

  • 1/2 teaspoon salt

  • 3 teaspoons baking powder

  • 375 milliliters of milk

  • 125 milliliters vegetable oil

  • 125 grams unsalted butter, softened

  • 2 tablespoons sour cream

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 250 grams melted (not hot) cookie butter

Instructions:

  1. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Sift ingredients together. Add the softened butter and let it mix until it resembles a fine sand like texture.

  2. Next, add milk, eggs, sour cream, oil and vanilla extract in a large bowl and whisk well.

  3. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add 1/2 cup cookie butter and mix until just combined.

  4. Fill each cupcake liner 3/4 of the way. 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.

    Post-baking thoughts: In the original Tastemade recipe, these cupcakes are cored and then filled with cookie butter frosting.  I tried the recipe without coring each cupcake, and found the result to be on the drier, crumbly side.  I liked them this way, but I suggest the coring approach if you’re hankering after a moister cupcake.

Cookie Butter Frosting

Ingredients:

  • 1/2 cup unsalted butter
  • ¼ cup cookie butter, plus extra for decoration
  • 1-2 cups powdered sugar
  • 1 tablespoon milk

Instructions:

  1. Beat butter on high with a stand mixer until light and fluffy.
  2. Add cookie butter and milk and continue to mix.
  3. Add powdered sugar in stages and continue beating until you reach your desired frosting consistency.
  4. Pipe frosting onto cool cupcakes.  If desired, put extra cookie butter into a small piping or ziplock bag, and decorate.

Honey Graham Mini Cupcakes

If you, too, find yourself wandering listlessly through a CVS as often as I do, you know that the baking inspiration within its walls is hard to come by.

Instead of giving in to the host of Ben & Jerry’s ice cream cartons that are eyeing you back as you pass through the freezer section, try this recipe instead.  Grab a box of graham crackers and a container of honey.  If you already are well stocked with the most basic baking ingredients at home, you’ll be all set.

These mini vanilla butter cupcakes are topped with honey buttercream, a dollop of honey, and a sprinkle of graham streusel.  The vanilla butter cake has a biscuit-y taste that pairs well with the uber-sweet honey frosting and sweet-n-salty streusel.  Honey is the sweetest type of sugar in existence, so it really needs that salt to balance out the flavor.

These cupcakes are so good and so simple that you’ll be amazed by your own ingenuity.  You will want to test out this same recipe with other various snackfoods after your next inevitable CVS romp!

Scroll down for the recipe.

Yellow Butter Cake

Makes 24 mini cupcakes

Ingredients:

  • 1/4 cup unsalted butter, softened
  • 3/4 cups sugar
  • 1 large egg
  • 1 1/8 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 3/4 teaspoons baking powder
  • 3/4 cups whole milk
  • 1/2 teaspoon vanilla

Instructions:

  1. Preheat the oven to 350 degrees.
  2. In a stand mixer with paddle attachment, cream together the butter and sugar until light and fluffy.
  3. Add the egg and vanilla and mix until combined.
  4. Mix together flour, salt, and baking soda in a separate bowl.  Gradually add mixture to the butter mixture.
  5. Mix in the whole milk until combined.
  6. Let bake for 20 minutes, or until a toothpick comes out clean.

Honey Buttercream

Ingredients:

  • ½ cups unsalted butter, at room temperature
  • 4 tablespoons honey
  • 2 cups powdered sugar

Instructions:

  1. In a stand mixer with paddle attachment, cream together the butter and honey.
  2. Add powdered sugar one cup at a time, at low speed.
  3. Mix on high until light and fluffy.

Graham Streusel

Ingredients:

  • 1/2 cup graham cracker crumbs, from 3 graham crackers
  • 2 tablespoons all purpose flour
  • 2 tablespoons light brown sugar
  • pinch of salt
  • 2 tablespoons unsalted butter, cold and cut into small pieces

Instructions:

  1. Crush the graham crackers into small crumbs.
  2. Combine crumbs with the flour, brown sugar, and salt.
  3. Work cold butter into the mixture until it has the texture of wet sand.