Cookie Butter Cupcakes

| |

If you’re like me, anything with “butter” or “cookie” in the name is automatically good. It’s no surprise that “cookie butter” is amazingly addictive, like a cookie flavored Nutella.  Tutti Dolce‘s recipe includes a surprise cookie butter filling in the cupcake AND cookie butter in the frosting.  Total yum.

Cookie Butter Cupcakes

Makes about 24 cupcakes


1 3/4 cups cake flour
6 butter almond thins (approx 1 ounce), pulsed
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, softened
1 cup sugar
2 large egg yolks, at room temperature
1 tsp vanilla extract
1/4 cup plain fat-free yogurt
1 cup low-fat buttermilk
3 large egg whites, at room temperature
1/4 tsp cream of tartar
1/4 cup cookie butter

Cookie Butter Buttercream

6 Tbsp unsalted butter, at room temperature
6 Tbsp cookie butter
3 cups powdered sugar
3 to 4 Tbsp low-fat milk
6 butter almond thins, broken


  1. Preheat oven to 350°F and line two 12-cup standard muffin pans with baking cups; coat lightly with nonstick spray.
  2. Whisk together cake flour, pulsed almond thins, baking powder, baking soda, and salt in a medium bowl.
  3. Beat butter and sugar in a large mixer bowl at medium speed until fluffy. Add egg yolks, 1 at a time, and beat until combined; beat in vanilla.
  4. Reduce speed to low and add half of flour mixture to sugar mixture; beat just until combined.
  5. Add yogurt and buttermilk; finish with remaining flour mixture.
  6. Using an electric hand mixer with clean and dry beaters, beat egg whites and cream of tartar in a clean bowl at high speed until stiff peaks form.
  7. Using a spatula, carefully fold egg whites into the cake batter in 2 additions.
  8. Divide half the batter evenly between cups; top with 1/2 teaspoon cookie butter.
  9. Spoon remaining batter evenly into cups and bake for 18 minutes, until cupcakes are golden and a toothpick inserted in the center comes out clean.
  10. Cool for 2 minutes in pans on a wire rack, then carefully remove from pans and place them on the wire rack to cool completely.

To make buttercream

  1. Beat butter and cookie butter in a large mixer bowl on medium speed until light and fluffy.
  2. Reduce speed to low; gradually add powdered sugar and beat until smooth.
  3. Add milk and beat on medium speed until airy.
  4. Fit a pastry bag with a large round tip and pipe a spiral onto each cupcake; top with a piece of almond thin.
  5. Store leftover cupcakes in an airtight container in the refrigerator up to 2 days. Bring to room temperature before serving.

Pumpkin Spice Cupcakes

White Chocolate Macadamia Nut Cupcakes


Leave a Comment