Cookie butter does two jobs here. It goes into the sponge, where it brings caramel and cinnamon, and into the frosting, where it does most of the flavouring for you. Warm the spread before you beat it in or it'll seize the butter and go grainy on you.
Everything you need
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ⅓ cup (85 g) cookie butter spread, for the sponge
- 1½ cups (188 g) all-purpose flour
- ½ cup (120 g) milk
- 2 large eggs
- 1½ tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp fine salt
- ¾ cup (170 g) unsalted butter, for the frosting
- 2 cups (240 g) powdered sugar
- ½ cup (128 g) cookie butter spread, for the frosting
- 12 speculoos biscuits, to decorate
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 175°C / 350°F and line a 12-hole tin with cases. Beat the softened butter and brown sugar for 3 minutes until it looks pale and fluffy.
For this step
- ½ cup (113 g) unsalted butter
- ¾ cup (165 g) light brown sugar
- ⅓ cup (85 g) cookie butter spread
- ¾ cup (170 g) unsalted butter
- 2 cups (240 g) powdered sugar
- ½ cup (128 g) cookie butter spread
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Beat in the cookie butter, then the eggs one at a time. If it curdles, add a spoon of the flour and carry on.
For this step
- ½ cup (113 g) unsalted butter
- ⅓ cup (85 g) cookie butter spread
- 1½ cups (188 g) all-purpose flour
- 2 large eggs
- ¾ cup (170 g) unsalted butter
- ½ cup (128 g) cookie butter spread
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Fold in the flour, baking powder, cinnamon and salt in two goes, alternating with the milk. Stop as soon as it's smooth.
For this step
- 1½ cups (188 g) all-purpose flour
- ½ cup (120 g) milk
- 1½ tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp fine salt
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Divide between the cases, about two thirds full, and bake for 18 to 20 minutes until a skewer comes out clean. Cool completely on a rack.
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For the frosting, beat the butter alone for 4 minutes until almost white, then add the powdered sugar in two additions and beat until light.
For this step
- ½ cup (113 g) unsalted butter
- ¾ cup (165 g) light brown sugar
- ⅓ cup (85 g) cookie butter spread
- 1½ tsp baking powder
- ¾ cup (170 g) unsalted butter
- 2 cups (240 g) powdered sugar
- ½ cup (128 g) cookie butter spread
-
Warm the cookie butter for 15 seconds so it's pourable, beat it in, and pipe onto the cold cupcakes. Press a biscuit into each one.
For this step
- ½ cup (113 g) unsalted butter
- ⅓ cup (85 g) cookie butter spread
- ¾ cup (170 g) unsalted butter
- ½ cup (128 g) cookie butter spread
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Worth knowing
- Cold cupcakes only. Cookie butter frosting is soft to begin with and it will slide straight off a warm sponge.
- Beat the butter on its own for longer than feels necessary. That's what makes buttercream pale and light rather than heavy and yellow.
Make it your own
- Core each cupcake and spoon in a teaspoon of warmed cookie butter before frosting for a hidden centre.
- Crush a few biscuits into the frosting for texture, or use crunchy cookie butter instead of smooth.
Storing & freezing
Airtight at room temperature for 3 days, or refrigerate for 5. Bring them back to room temperature before eating, since cold buttercream tastes of very little.
Frequently asked
How many grams is a cup of powdered sugar?
About 120 g per US cup, so the 2 cups here is roughly 240 g. Sift it if the box has been open a while.
Why did my frosting go grainy?
Cold cookie butter hitting soft butter splits it. Warm the spread to a pourable consistency first, and if it still splits, beat in a tablespoon of hot milk.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to cook
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.