These pumpkin spice cupcakes are incredible. The frosting is a cookie butter buttercream, pairing perfectly with the cupcake base. Definitely a fan favorite!
Pumpkin spice cupcakes
This pumpkin spice cupcake base is topped with cookie butter buttercream making a perfect pair. Definitely a fan favorite!
Ingredients
Batter
- 1 ⅓ cups flour
- 1 ¼ tsp baking soda
- ½ cup light brown sugar
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- 1 tsp vanilla extract
- 9 tbsp sour cream
- ⅓ cup whole milk
- 1 ½ tsp cinnamon
- 1 tsp nutmeg
Cream
- 1 cup unsalted butter (softened)
- 10 oz Biscoff crunchy cookie butter (¾ jar)
- ¼ cup sweetened condensed milk (optional)
- 4 tbsp powdered sugar (more if not using sweetened condensed milk)
Instructions
Batter
- Preheat oven to 350 degrees C.
- Beat butter to soft cream, add sugar and mix until light and creamy.
- Add the egg 1 at a time and mix.
- Whisk together baking soda and flour.
- Slowly add in the flour mix, 1/3 at a time.
- Add in the sour cream and mix. Then add in the milk. Start with 1/3 cup, and if it is still a bit thick, add 3 tbsps of milk.
- Add in the spices.
- Fill the cupcake tins 3/4 of the way and bake for 18-22 minutes. (Mine were done after 20 minutes, but it depends on your oven) Check if done using a toothpick. If the toothpick comes out clean the cupcakes are done.
- Place cupcakes on a cooling rack.
Frosting
- Whip the butter to a soft cream for about 3-5 minutes.
- Add in the sweetened condensed milk and powdered sugar mix ~5-10 minutes until light and airy.
- Whip in the cookie butter.
Assembly
- Once the cupcake has cooled, add the frosting on top.
Leave a Reply