Autumn Prince | Wise EC

Want a sweet treat but not a big batch of cupcakes? These small-batch cupcakes feature the flavor of our favorite crispy spiced cookie in both the cake and the icing.

Cupcakes
1/2 cup sugar
1/4 cup crunchy cookie butter
2 tablespoons (1/4 stick) butter, softened
1 egg
2 teaspoons vanilla extract
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons plus 2 teaspoons milk

Icing
4 tablespoons (1/2 stick) butter, softened
2 tablespoons crunchy cookie butter
3/4 cup powdered sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
Biscoff cookies (optional)

Cook’s tip Cookie butter spread can be found in the peanut butter aisle. It’s also available online.

1. Cupcakes Preheat oven to 350 degrees and line a muffin pan with 6–8 paper liners.

2. In a bowl, cream together sugar, cookie butter and butter until fluffy. Beat in egg, vanilla, nutmeg and cloves until smooth.

3. Add flour, baking powder and salt until just combined. Scrape down sides, then beat in milk until batter is smooth.

4. Divide batter among prepared liners. Bake 20–22 minutes, until a toothpick inserted in the middle comes out clean and tops are firm. Let cool completely on a wire rack.

5. Icing Cream together butter and cookie butter. Add powdered sugar 1/4 cup at a time until completely blended. Add vanilla and salt and beat until light and fluffy. Ice cupcakes and decorate with half a Biscoff cookie or cookie crumbs, if desired.

Makes 6–8 cupcakes.