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Biscoff Cookie Butter Cupcakes

Print Recipe
Servings: 1 dozen
Ingredients Method

Ingredients
  

  • 1 1/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup brown sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 tsp vanilla
  • 1/4 cup sour cream
  • 1/4 cup Biscoff cookie butter
  • 2/3 cup milk

Method
 

  1. Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.
  2. In a medium bowl combine the flour, baking powder, cinnamon and salt. Set aside.
  3. In a stand mixer combine the brown sugar, vegetable oil, egg and vanilla and beat on medium speen until fully mixed. Scrape down the sides of the bowl.
  4. Add the sour cream and cookie butter and mix until combined. Scrape down the sides of the bowl.
  5. With the mixer on low speed add half the dry ingredients followed by half the milk. Mix until just combined and then add the remaining dry ingredients followed by the rest of the milk. Scrape down the sides and bottom of the bowl and mix until eveything is fully combined.
  6. Fill each cupcake tin 3/4 full and bake for about 14-16 minutes. The cupcakes will be done when a toothpick comes out with just a few crumbs on it. Cool in the pan for a few minutes then transfer to a wire rack to cool completely.