Crunchy Cookie Butter Cupcakes

For the last few weeks, I have been asking my friends online to provide me with some new cake ideas so I can bake them. My friend Eloise showed me a Instagram photo of cookie butter cupcakes, so I decided that I would try making them.

I was a little bit apprehensive to use my beloved jar of Trader Joe’s Cookie Butter to make the cupcakes, but I had no choice. I was just hoping that the cupcakes would turn out okay so the cookie butter does not get wasted.

For the base recipe of the cupcakes, I used my trusty cupcake recipe from Sally’s Baking Addiction and all I did was add crunchy cookie butter. For the icing I used my basic recipe and add cookie butter and sprinkled crushed speculoos on top.


The Crunchy Cookie Butter Cupcakes tasted really nice. The cookie butter gave the cupcakes a nice cookie flavouring with a hint of crunch. The icing was divine, especially with the sprinkling of speculoos on top.

I was so pleased that this recipe turned out okay, I might even make them again if my aunty sends me more Trader Joe’s Cookie Butter.

Crunchy Cookie Butter Cupcakes Recipe

base recipe adapted from Sally’s Baking Adventures

1 and 2/3 cup of sifted plain flour

1/2 teaspoon of  baking powder

1/4 teaspoon of baking soda

1 cup of caster sugar

113 grams of unsalted butter, melted

1 egg

1/4 cup of yoghurt

3/4 cup of milk

2 teaspoons of vanilla extract

3/4 cup of crunchy cookie butter


125 grams of softened butter

2 cups of icing sugar

1 tablespoon of milk

1/2 cup of less of cookie butter (depending how sweet you want it)

1/2 cup of crushed speculoos


  1. Preheat oven to 160 degrees Celsius. Line cupcake tin with 12 cupcake cases. 
  2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Whisk in egg whites, crunchy cookie butter, yoghurt, milk, and vanilla extract until combined. 
  3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
  4. Divide batter among 12 cupcake cases and bake for 20 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool.
  5. To make the icing, mix butter and icing sugar in a bowl. Add 1 tablespoon of milk and mix. Add cookie butter and mix thoroughly until combined. If mixture is too wet add more icing sugar.  Pipe icing on the cupcakes cupcakes (I used Wilton 1M piping tip). Sprinkle speculoos on top of the cupcakes.

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