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» Pale Yellow

Cream together butter and sugar until pale yellow.

Cookie Butter Cupcakes

Tracy Byrne

I totally lied to the check out lady at Trader Joe's when I was buying the cookie butter.  She asked what I used it for and I said I put it on apples and bananas.  That is how a normal and healthy person should use cookie butter.  Honestly I eat it by the spoonful, trust me, it's delicious that way!  I did mention to possibility of cupcakes to her, so I am not full of lies.

For months the blog-o-sphere has blown up with all the Biscoff spread recipes.  Apparently Brooklyn does not sell Biscoff spread because I have been looking everywhere and have yet to find some.  But then, I heard about the cookie butter at TJ's from the Joy the Baker podcast.  This, my friends, is a game changer.

I don't really know how to describe cookie butter except for saying it is like ground up graham crackers and gingersnaps in a smooth and creamy paste.  It's the texture of peanut butter with the taste of amazing-ness!  I highly recommend you find yourself some cookie butter ASAP!

These cupcakes were made in honor of Jessica's birthday.  They are very sweet, so I am glad I made them mini.  The original recipe makes 12 regular size cupcakes and I cut that in half, so it should theoretically make 6 regular sized cupcakes.  But in mini form, you get 18.  In other words, you can have 2-3 mini cupcakes per serving!  We each had 2 at lunch, whatever.  I love the drizzle on top, it's quite necessary.  These little guys are delicious, but they needed a little help in the cute department, and the drizzle on top does just that!

Print the recipe.

Cookie Butter Cupcakes Adapted from Picky Palate Yield - 18 mini cupcakes

1/4 cup oil 1/4 cup milk 1/4 cup cookie butter 1 egg 1 teaspoon vanilla 1/2 cup flour 1/2 cup sugar 1/4 teaspoon salt 1/4 teaspoon baking soda

  1. Preheat the oven to 325 F.
  2. Beat together the oil, milk, cookie butter, egg, and vanilla in the bowl a stand mixer with a paddle attachment.  Mix until well combined.
  3. Sift together the flour, sugar, salt, and baking soda onto wax paper.
  4. Slowy add the dry ingredients into the wet and mix on low until just combined.
  5. Use a 2 tablespoon cookie scoop (not filled all the way) to pour into lined mini cupcakes pans.
  6. Bake 12-15 minutes until a toothpick inserted comes out clean.  Let cool completely on a wire rack.

Frosting 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature 1/4 cup cookie butter 3 cups powdered sugar 1-2 tablespoons whole milk

  1. Beat the butter and cookie butter together in the bowl of a stand mixer on high speed until light and fluffy.
  2. Add in the powdered sugar 1 cup at a time on low speed and then gradually increase the speed.
  3. Add milk until the frosting becomes a desired consistency.
  4. Use a large round tip to pipe a large dot on top of each cupcake.

Finishing 2-3 tablespoons cookie butter

  1. Place the cookie butter in a small Ziploc bag and microwave for 10 seconds.
  2. Check the consistency, squeeze the bag to mix, and microwave for another 10 seconds.
  3. Squeeze the cookie butter to one corner and snip the edge.  Decorate the top of the cupcakes.