Red Velvet Cookie Butter Cupcakes
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Let’s Build A Cupcake!
Let me say this one more time for those in the back: COOKIE BUTTER IS THE BEST THING EVER CREATED! Paired with irresistible red velvet cake and velvety smooth buttercream? *dramatically faints* Somebody catch me!
I’m gonna jump straight in on this one, because I know you want to get to the baking.
This easy cupcake recipe is one of my signature flavors and will be a perfect addition for fall to give you all the warm fuzzy feelings. I made this recipe a few months ago originally in the form of cake jars and you all went crazy for it. So, I decided to bring it back with a few tweaks and in the form of everyone’s favorite: a delicious cupcake!
Red velvet cupcake base, topped with cookie butter cream cheese buttercream, sprinkled with cookie crumbs and drizzled with creamy cookie butter. YUM!
You can also opt for my regular cookie butter buttercream recipe here.
Red Velvet Cookie Butter Cupcakes
This recipe will make 28 cupcakes if using taller liners like these (1st image) and 36 cupcakes if using these standard size cupcake liners (2nd image). It will also make a tall 3 layer 6” cake. For an 8” cake, double the recipe.
To make the red velvet cupcakes:
1 box Duncan Hines Perfectly Moist Red Velvet Cake Mix
5 oz. All-purpose Flour (142 g)
7 oz. Granulated Sugar (198 g)
4 oz. Buttermilk (113 g)
4 oz. Caramel Macchiato Coffee Creamer (113 g)
9 oz. Sour Cream (255 g)
4 oz. Melted Butter (113 g)
4 Large Eggs
1 Tablespoon Vanilla Extract
INSTRUCTIONS:
Measure out ingredients and allow to come to room temperature.
Pre-heat oven to 350 degrees Fahrenheit.
Add all ingredients to the bowl of your stand mixer and mix on low to wet all ingredients.
Turn mixer speed to medium high and mix for 2 minutes.
Pour batter into cupcake pans.
Bake for 15-20 minutes. Check occasionally because ovens can vary.
Remove from oven and allow to cool completely before frosting.
To make the cookie butter cream cheese buttercream:
All ingredients room temperature.
4 oz. Pasteurized Egg Whites (113 g)
16 oz. Powdered Sugar (454 g)
14 oz. Salted Butter (454 g)
2 oz. Cream Cheese (57 g)
2 oz. Cookie Butter (57 g) You can add more or less if you like.
1 teaspoon of vanilla extract
INSTRUCTIONS:
Add pasteurized egg whites and powdered sugar into bowl of stand mixer with whisk attachment.
Whisk together on low speed until powdered sugar is wet.
Turn speed up to high and whip up for 7-8 minutes.
With mixer still going, add in your softened butter chunk by chunk, then add in cream cheese, cookie butter, and vanilla.
Whip on high for 5 minutes.
Switch whisk attachment for paddle attachment.
Mix on low for 8 minutes until smooth.
Buttercream will be softer than my regular velvety smooth buttercream, but just as good! For the recipe without cream cheese, follow the recipe for my velvety smooth buttercream and add in cookie butter to taste.
Assembling the Cupcakes
Pipe cookie butter buttercream on top of red velvet cupcakes.
Dip into crushed Biscoff Cookies.
Add another dollop of buttercream.
Sprinkle with Lotus Crunchies.
Top with a halved Biscoff cookie.
Enjoy!
Cupcake Packaging
Once iced and decorated, I package my cupcakes in these 12 cavity high domed cupcake containers or these 24 cavity high domed cupcake containers. I have also used these classic cupcake boxes as well.
The high domed cupcake containers allow room for my taller standard cupcakes and still allows for space to add any toppers or decorations.
These cupcakes are so easy to make and will have your guests drooling! I hope you enjoy this red velvet cookie butter cupcake tutorial and if you decide to give it try, be sure to tag me @thestationbakery on Instagram and share this out with all of your baking friends!
Until next time, PEACE! ✌🏽
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