Cookie Butter-fly Cupcakes
Ingredients
Scale
Cupcakes:
- 1 box of yellow cake mix
- 1 box of vanilla pudding mix
- 1 c water
- 1/2 c + 1 tbsp vegetable oil
- 4 eggs
Frosting:
- 4 sticks of butter, softened (salted)
- 8 cups of powdered sugar
- 1/2 c cookie butter
- 6–7 tbsp heavy cream
- 2 tsp vanilla
Filling:
- 1 1/4 c heavy cream
- 1/2 c powdered sugar
- 1 cap full of cookie butter extract. If you’d rather not purchase it, use vanilla extract instead.
Sprinkles- Monarch Butterfly from Sprinkle Pop
Instructions
- Preheat oven to 350 and line a cupcake pan with liners. (This will make 24 so you may need two, or to make them in two batches.)
- Mix all of the ingredients in a bowl until well blended. Fill each liner 2/3 of the way with batter. Bake them according to the package directions and let them cool completely.
- In a mixing bowl, beat the butter with a paddle attachment or hand mixer until smooth. Add in half of the powdered sugar and mix. Add in the rest of the sugar, cookie butter, cream, and vanilla. Mix until smooth. If it’s too thick, add 1 tbsp of heavy cream at a time until you reach the desired consistency.
- In another bowl, beat the whipping cream with a whisk attachment until bubbles form. Add in the sugar and extract and beat until stiff peaks form.
- To assemble the cupcakes, use a cupcake corer (like this or this) or a knife to remove the center. Make sure that you don’t hit the bottom. Add the whipped cream to the center using piping bags or a baggy with the edge cut open. Press the piece you took out lightly back into place, covering the cream.
- Add the cookie butter whipped cream to another piping bag fit with a tip, like 1M. Pipe a swirl onto each cupcake and then top with sprinkles.
Notes
This will make 24 cupcakes. If you’d like less frosting, cut the frosting recipe in half.
Find it online: https://lifeandsprinkles.com/cookie-butter-fly-cupcakes/