Pumpkin Biscoff Cupcakes
Incredibly moist and fluffy cupcakes brimming with both pumpkin and buttery Biscoff cookie butter, topped with smooth and tangy cream cheese frosting, and drizzled with MORE cookie butter!
Ingredients
Pumpkin Biscoff Cupcakes:
- 1 ½ cup all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ cup unsalted butter, softened
- ½ cup cookie butter (Biscoff or Speculoos spread)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 whole egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- ¼ cup sour cream
Cream Cheese Frosting:
- ½ cup unsalted butter, softened
- 8 ounces cream cheese
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 4 cups powdered sugar
For Topping:
- 2 Tablespoons melted cookie butter*
- 1 Biscoff cookie, crushed
Instructions
Make the Cupcakes:
- Preheat oven to 350°F. Line a muffin tin with 12 cupcake liners.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, salt and spices; set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter, cookie butter, and both sugars together until light and fluffy, about 2 minutes. Add in the egg, egg yolk, and vanilla, mixing until combined. Add the pumpkin and sour cream, and continue beating until fully incorporated. Add the dry ingredients, and mix until just combined.
- Scoop batter into cupcake liners, filling them 2/3 full. Bake for 18-20 minutes, or until you gently press on the top and it springs back instantly instead of leaving a dent. Allow cupcakes to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Make the Frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, cream cheese, vanilla, and salt together on high until smooth and creamy.
- Gradually add the powdered sugar, a cup at a time, until all of the sugar has been added and frosting is smooth. Transfer frosting to a piping bag fitted with a large round tip.
To Assemble:
- Pipe a dollop of frosting on top of each cupcake. Drizzle melted cookie butter on top and sprinkle with crushed cookies. Cupcakes keep well covered tightly in the refrigerator for up to 5 days.
Notes
*To melt, place cookie butter into a small dish and heat in the microwave for 15-20 seconds or until thinned out. Allow it to cool for a few minutes before drizzling on top of cupcakes to prevent the frosting from melting.