I have a serious problem.
How do you live with a fridge full of this and not eat every last one?? Seriously.
Well, I guess the fact that they were made for someone else is pretty good for the whole self control thing. I canNOT make cupcakes like this that are just for me. I will eat a dozen in about 2
days hours minutes.
Remember when I made these and said they part one of a special baking project?? Well, I made vanilla bean cupcake batter, swirled in some cookie butter, then pressed one into the center before baking.
I thought they would bake much faster than normal cupcakes, or that the cookie butter cup would just melt right into the cupcake, but they baked for a normal amount of time (18 minutes) and came out looking perfect!
Then I made a Cookie Butter Cream Cheese Frosting and things got REAL over here.
Also can we check out all those vanilla bean specs?! In the cupcake and the frosting. Can’t. Get. Enough.
Just kidding, please keep reading. I can overlook your weird textural preferences. Maybe…
HAPPY BIRTHDAY STEVE!!!! I couldn’t have picked a better occasion to make probably the best cupcake I have ever created. Obviously, you inspire me
Vanilla Bean Cookie Butter Cup Cupcakes
- 1 1/2 cups white whole wheat flour
- 1/2 tbs baking powder
- dash salt
- 1/2 vanilla bean, split lengthwise
- 1/2 cup unsweetened applesauce
- 1/2 cup turbinado sugar
- 1/3 cup Splenda
- 1/2 cup + 2 tbs egg substitute
- 1/2 cup + 2 tbs reduced fat buttermilk
- 1/2 tbs vanilla extract
- 2-3 tbs TJ’s Cookie Butter (or Biscoff spread), melted
- 15 Salted Chocolate Cookie Butter Cups, frozen
- Preheat oven to 350. Line cupcake pans with paper liners. Spray lightly with nonstick spray, then set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer (or you can use a hand mixer if you don’t have a stand one), add applesauce, sugar and Splenda. Scrape in seeds from vanilla bean and beat on medium speed.
- Beat in egg substitute.
- In a glass measuring cup (or separate bowl) combine buttermilk and vanilla extract.
- With mixer on low speed, alternately add flour and buttermilk mixtures, starting and ending with dry ingredients.
- Beat until just incorporated, scraping down sides of the bowl when necessary.
- Fill 15 cupcake liners 2/3 of the way full. I used a medium sized cookie scoop and it took 1 1/2 scoops per cupcake.
- Drizzle in a small amount of cookie butter into each cupcake, and swirl lightly with a toothpick.
- Press one Salted Chocolate Cookie Butter Cup into each cupcake.
- Bake for 17-19 minutes. (I always turn mine around halfway through to keep even cooking)
- Let stand for 5 minutes, then transfer to a wire rack to cool completely.
- Top with Vanilla Bean Cookie Butter Cream Cheese Frosting.
Vanilla Bean Cookie Butter Cream Cheese Frosting
yield enough for 20 cupcakes
- 16 oz reduced fat cream cheese, softened
- 1 cup TJ’s Cookie Butter
- 1 vanilla bean, split lengthwise
- 3 cups powdered sugar
- Place cream cheese and cookie butter in a large bowl. Scrape in vanilla bean seeds and beat together for 1 minute.
- Slowly beat in powdered sugar, scraping down sides of bowl when necessary.
- Frost immediately, or chill in refrigerator.