These Cookie Butter Stuffed Cupcakes are soft, fluffy, spicy, and delicious. Filled with delicious cookie butter, they are a perfect treat during Christmas Holidays.
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December used to smell like oranges to me. Spicy gingerbread or warming cinnamon flavours weren’t synonymous with the Holiday season when I was growing up in Russia.
Mandarin oranges, on the other hand, were a sure sign of the upcoming festivities. When I was really young, they were rare and each perfect round globe was treasured and saved.
They were used to decorate the fir tree with a needle and a thread piercing the fragrant skin to create a makeshift loop to hang the orange ornaments on the branches. Each section was enjoyed and savoured and the skins were saved to make sugared peel eaten as dessert for weeks to come.
Small cratefuls of mandarin oranges still remind me of Russia but after living in Canada for over half of my life it’s the ginger and cinnamon and cloves and nutmeg and cardamon that I crave in December.
Speculaas cookies are traditionally baked in December and are popular in Netherlands, Germany, Belgium, and other European countries. I’ve learned to love the taste of speculaas over the past few years as my husband’t heritage is Dutch and the desserts flavoured with speculaas spices make a regular appearance during Christmas dinners.
What is Cookie Butter?
Cookie butter is a paste made out of speculaas cookies and it is as delicious as it sounds! It took me a few years to find it but I finally got (and already finished) a jar of the delicious spicy and sweet spread.
It’s amazing to have on a toasted crumpet or to just have on a spoon as a delectable and a bit naughty dessert. Once I finally purchased a jar of cookie butter last summer I knew right away I wanted to make Cookie Butter Stuffed Cupcakes, similar to the Nutella Stuffed Cupcakes. I finally made them on my daughter’s 1st birthday to celebrate her background a little bit.
And if you can’t find Cookie Butter anywhere, here’s a fancy-dandy guide on how to make your own cookie butter.
How to make Cookie Butter Stuffed Cupcakes
Just like most of my baking recipes, this Cookie Butter Stuffed Cupcakes recipe is a one bowl recipe.
All you need is, using a mixer, mix softened room-temperature butter with some sugar, eggs, spices. Add the flour, a bit of milk or cream, and it’s done.
TIP: I use a splatter guard for a hand mixer when I make cupcake batter. It is really useful and it helps with the mess!
How sweet are these Cookie Butter Stuffed Cupcakes?
These Cookie Butter Stuffed Cupcakes are soft and really fluffy. They aren’t as sweet as many people would prefer so you could add extra sugar to the batter if you’d like.
I also notoriously don’t like any kind of icing or frosting, so I only lightly sprinkled some icing sugar over the cupcakes but even that wasn’t really necessary in my mind.
The Cookie Butter Stuffed Cupcakes smell like holidays, Christmas, and magic. Make a batch and leave a couple for Santa with a glass of milk or enjoy them on Christmas morning with a big mug of coffee flavoured with some cookie butter creamer from The Flavour Bender.
Watch the video to see how easy these cupcakes are!
Cookie Butter Stuffed Cupcakes
- 10 tablespoons butter (room temperature)
- 1 cup light brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/16 teaspoon black pepper
- 1/16 teaspoon cardamon
- pinch salt
- 4 large eggs (room temperature)
- 1.5 cup flour
- 1 teaspoon baking powder
- 1/4 cup 10% cream (or milk)
- 12 teaspoons cookie butter
- icing sugar (optional)
- Preheat the oven to 400F.
- In a large bowl, mix together the room temperature butter and sugar using a hand-held or stationary mixer until well combined for 2-3 minutes.
- Add the spices, salt, and mix to combine.
- Add the eggs one at a time and mix after each egg.
- Add the flour, baking powder and mix until the flour is incorporated. I like adding a lid at this point so that the flour doesn't get all over the counter.
- Add the cream (or milk) and mix again until a smooth batter forms.
- Line a 12 muffin tin with cupcake liners.
- Scoop a big tablespoon of the batter into each cupcake liner. Add a teaspoon of the cookie butter on top of the batter, then cover with the remaining batter.
- Bake for 20 minutes or until a toothpick inserted into the cake part of the cupcake comes out clean.
- Let cool for a little bit and dust with icing sugar if using.
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