Biscoff Filled Carrot Cupcakes with Cream Cheese Frosting
Warm spiced carrot cupcakes filled with biscoff cookie butter, topped with cream cheese frosting.
Servings: 12
Ingredients
Carrot Cake
- 1¼ cup all-purpose flour
- ½ tsp all spice
- 1½ tsp cinnamon
- ½ tsp cloves
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup canola oil
- 1 cup brown sugar packed
- 2 eggs
- ¼ cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup grated carrot
Cream Cheese Frosting
- 8 ounces cream cheese (1 brick) softened
- ½ cup butter softened
- 3 cups icing sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
Filling
- ¼ cup Biscoff spread or any brand of cookie butter
Optional
- Toasted walnuts
Instructions
Carrot Cake
- Preheat oven to 325°. Line a muffin pan with 12 cupcake liners, and spray with cooking spray.
- Whisk together flour, spices, baking powder, baking soda, and salt.
- In a separate bowl, whisk together canola oil and brown sugar. Add eggs, vanilla, sour cream, and vanilla. Mix until smooth.
- Whisk grated carrots into wet ingredients.
- Fold dry ingredients into wet mixture until just combined. Do not overmix.
- Using a 3" ice cream scoop (or tablespoon), fill the cupcake liners about 2/3 full.
- Bake for 24 minutes.
- Allow the cupcakes to cool fully before decorating.
Frosting
- Make cream cheese frosting according to instructions (check the "Classic American Buttercream Recipe" page! My signature cream cheese frosting recipe is included there.)
Assembly
- Microwave the biscoff spread (or other cookie butter) for 30 seconds, and stir until runny.
- Using a piping tip or apple corer, punch out the middle of the cupcake. Fill the hole with 1 teaspoon of cookie butter, and place the core of the cupcake back on top.
- Fill a piping bag fitted with any tip (I use Wilton 1M). Starting at the edge of the cupcake, pipe a ring of frosting spiraling inwards and stacking upwards.
- Optional: add toasted walnuts.