Pumpkin Biscoff Cupcakes
Moist pumpkin cupcakes with Biscoff frosting made from Biscoff Spread!
Prep. Preheat oven to 350 degrees. Line a cupcake pan with paper liners. Set aside. Whisk. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside. Mix. In the bowl of a stand mixer, cream together the pumpkin puree, granulated sugar, brown sugar, and oil. Add the eggs one at a time, mixing well after each addition. With the mixer on low speed, slowly add the flour mixture in two additions, mixing until just incorporated. Scoop & bake. Using a cookie scoop, fill cupcake liners 2/3 of the way full. Bake 18-20 minutes, or until cupcakes are golden and a toothpick inserted into the center of the cupcake tests clean. Allow cupcakes to cool in pan for 10 minutes before transferring to wire racks to cool completely. To make the frosting, cream together the butter and cookie butter in the bowl of an electric mixer. Slowly add the powdered sugar. Add vanilla and one tablespoon of cream at a time; beat until light, fluffy, and desired consistency. Frost it! Pipe frosting onto completely cooled cupcakes. Makes 12 cupcakes.
View original blog post for this recipe at The Batter Thickens