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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.