Cookie Butter Cupcakes

Cookie Butter Cupcakes :: www.scarletscorchdroppers.comSpiced caramel cupcakes, packed with speculoos cookie butter. Topped  with a swirl of cookie butter buttercream, and delicious chocolate covered lotus cookies. These cupcakes will keep you coming back for more! 

This jar of cookie butter has been sitting in my larder for the last couple of months, just waiting for a purpose. It was an impulse buy one day in Sainburys. I hadn’t even planned to go anywhere near any baking supplies. In fact I was probably going in for something far more healthy, and entirely more sensible. Probably broccoli. Or a bag of spinach. Anyway, this little jar snuck its way into the basket until unbidden, as these things tend to do. It seems as through they have a life of their own. They sneak their way into baskets and trolleys, jumping from the shelves and some how mysteriously finding their way into kitchen cupboards.

Cookie Butter Cupcakes :: www.scarletscorchdroppers.comOnce happily in my kitchen, I did a fabulous job of resisting its charms. Leaving the foil intact, I managed to not even sneak a spoonful. But then, these naughty little chocolate covered lotus cookies pulled the same trick on me. Finding my way into my basket in the same way their spreadable cousin did. With cookie butter, and lotus cookies taking up important cupboard space then, it seemed like there was only one thing to do. And that thing was cupcakes.

Cookie Butter Cupcakes :: www.scarletscorchdroppers.comThese cupcakes are delicious. They’re packed full of spiced cookie butter. Made with soft brown sugar they’re tender, slightly sticky, and incredibly moreish. The brown sugar also brings a rich carmel note to each little cake, and perfectly compliments the spices in the cookie butter. I’ve said it before, and I’ll say it again, I love brown sugar cupcakes.

This is a small batch recipe, making just 6 cupcakes. They would be far too dangerous for me to have any spare cupcakes around the house! The recipe is easy to double if you want to feed a crowd.

Cookie Butter Cupcakes ::

Cookie Butter Cupcakes ::

I’ve topped them with a big swirl of cookie butter buttercream. Its extra fluffy and creamy. The sort of buttercream you really can just eat of a spoon. You’ll find yourself struggling not to lick the bowl clean! You could, if you wanted, half the buttercream  recipe, and just spread a little buttercream onto each cake. Why you’d want less buttercream is quite beyond me though!

Cookie Butter Cupcakes ::

The finishing touch to these cakes are the chocolate dipped lotus cookies. They’re covered in dark chocolate, which is the perfect companion to the rich creamy cookie butter. Is there anything that can’t be improved with a little bit of chocolate? A few crumbled biscuits are the perfect final topping.

If you’re hunting for a recipe to bake this bank holiday weekend, these cupcakes might just be what you’re looking for!

Cookie Butter Cupcakes ::


– The recipe makes 6 cupcakes, but is easily doubled. 

– I used this brand of lotus cookie butter.

– I bought these chocolate lotus cookies. I bought mine in Sainsburys.

– The butter cream recipe makes enough to pipe a generous swirl of buttercream onto each cake. If you’d rather you can half the recipe and just spread a small amount of buttercream onto  each cake. 

Cookie Butter Cupcakes
Prep time
Cook time
Total time
Spiced caramel cupcakes, packed with speculoos cookie butter. Topped with a swirl of cookie butter buttercream, and delicious chocolate covered lotus cookies. These cupcakes will keep you coming back for more!
Recipe type: Cupcakes
Serves: 6
  • 60g butter, softened to room temperature
  • 60g cookie butter
  • 90g soft brown sugar
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 115g self raising flour
  • 2 tablespoons milk
  • ----- for the buttercream
  • 50g butter
  • 100g cookie butter
  • ½ teaspoon vanilla extract
  • 300g icing sugar
  • 2 tablespoons milk
  • pinch salt
  • chocolate coated lotus cookies, to decorate
  1. Preheat the oven to 180C / 160C fan / 350F.
  2. Line a cupcake tray with 6 paper liners.
  3. Cream together the butter, cookie butter, soft brown sugar and vanilla extract until light and creamy.
  4. Add the eggs, flour and milk. Beat until all the ingredients are combined.
  5. Divide evenly between the cases.
  6. Bake for approximately 22 minutes, until the cupcakes are risen and golden, and an inserted skewer comes out clean.
  7. Cool completely on a wire rack.
  8. Meanwhile, make the buttercream. Cream together the butter, cookie butter and vanilla extract until smooth and soft.
  9. Add the sifted icing sugar, milk and salt. Beat until the buttercream is light and fluffy.
  10. Pipe or spoon onto the cupcakes. Top with whole and crumbed chocolate lotus cookies.

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  1. I think I’m going to have to start putting cookie butter buttercream on EVERYTHING! I haven’t seen the cookies with chocolate… seems I’ve been missing out on multiple levels!! 🙂

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