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Top Selling Cookie Butter Vegan Cupcakes

Cookie Butter Spread and Cinnamon Spice Vegan Cupcake Organic and Non-Dairy
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 12 cupcakes
Author Katie

Ingredients

Cupcakes

  • 1 1/4 cup all-purpose flour
  • 1 cup + 2 tbsp cake flour (if you don’t have cake flour use 1 cup AP Flour and 2 TBSP cornstarch)
  • 1 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon ground
  • 1/2 teaspoon nutmeg ground
  • 1/2 teaspoon salt
  • 3/4 cup canola oil
  • 1 cup soy milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons white vinegar

Frosting

  • 1/2 cup cookie spread Biscoff is my favorite brand
  • 1/3 cup vegan friendly powdered sugar like Wholesome
  • 1 tablespoon soy milk may need more if the mixture is too stiff

Topping

  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon ground

Instructions

  1. Preheat oven to 350 F. In a large bowl combine all the dry ingredients, whisk together (this helps breaks up the flour and sugar, kind of like a sifter).
  2. In another bowl, or measuring cup, combine canola oil, soy milk and vanilla together. Once you are ready to combine the wet with the dry then add the white vinegar to the wet mix. Note this is super important: if you let the vinegar sit too long in the wet mix it will begin to curdle the soy milk and then your cupcake will not turn out correctly.
  3. Once the vinegar is added to the wet mix, immediately whisk into the dry ingredients. Whisk till there are no more lumps in the batter.
  4. Line the cupcake pans with the liners of your choice. Scoop the batter, fill each liner. (The scoop should be level not higher than that or else the cupcakes will be overfilled and won’t bake correctly).
  5. You’ll get 10-12 cupcakes per batch. Bake at 350 F for 21 minutes. Remove from the oven when the time is up. When the cupcakes cool the center will sink down slightly that’s totally okay. (This is my favorite part it holds all the yummy frosting!)
  6. In a small bowl, mix together the cookie butter spread (Biscoff is my favorite brand), vegan friendly powdered sugar and soy milk. Mix together till smooth.
  7. Once cooled, roll the cupcakes in the cookie butter frosting, it will form a crust quickly. Then roll it in cinnamon sugar for the finish. Put a cute fondant flower on top and you have a delicious Cookie Butter Vegan Cupcake.

Recipe Notes