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Snickerdoodle Cupcakes With Speculoos Frosting

I bought Speculoos Cookie Butter from Trader Joes the other day, and figured -- there MUST be another way to enjoy this than straight from the jar with a spoon. Experimented with cupcakes and frosting, and I must say - these are DELISH! Be aware - I'm at a high altitude, so you may need to adjust accordingly.

Ce12e1d4011c9edd7f6fead5daa10cb9By SupernumerarySoul

Prep
Cook
Serves 10people
Ingredients
Snickerdoodle Cupcakes
1
cup all-purpose flour
3/4
cup and 4tsp granulated sugar, separated
1 1/2
tsp baking powder
1/8
tsp of salt
3
tbsp unsalted butter (room temp)
1/2
cup milk
1
large egg
1/4
tsp pure vanilla extract
4
tsp Cinnamon
Speculoos Frosting
1
stick Unsalted Butter (Room Temp)
1/2
cup Speculoos Cookie Butter
3/4
cup Confectioner's Sugar
1/3
cup Whipping Cream
1
tsp Vanilla
Directions
Snickerdoodle Cupcakes
1.
Preheat oven to 325 degrees.
2.
Cream butter with the 3/4 cup of sugar in a standing mixer.
3.
Add flour, baking powder, and salt to creamed butter - mix until texture is consistent.
4.
Add 1/4 cup milk and mix until just combined.
5.
In a separate bowl, whisk egg and mix in remaining milk and vanilla.
6.
Add egg mixture to mixer and mix until JUST combined.
7.
Using a tablespoon, place 1tbsp of batter into each cupcake cup.
8.
Combine the cinnamon and remaining sugar in a small bowl. Sprinkle the sugar and cinnamon mixture in a thin layer over each batter-filled cup.
9.
Pour remaining batter over the sugar/cinnamon layer (about 1 tbsp each).
10.
Top each cupcake with another layer of cinnamon and sugar.
11.
Bake 18-25 minutes, or until a toothpick comes out clean.
Speculoos Frosting
1.
Using a standing mixer, whip butter and cookie butter until well combined. Add vanilla and mix.
2.
Add confectioner's sugar and whipping cream gradually, alternating between the two.
3.
Add sugar or whipping cream as needed for desired consistency.

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