I’m so excited to share this recipe for a number of reasons, but most importantly, I’m excited because I finally got a KitchenAid standing mixer! It’s absolutely gorgeous and this frosting is the first recipe I’ve used my new toy to make. My old hand mixer completely fried making cookies a couple days ago, so I knew it was time to make the big investment and buy myself an early Christmas present. I’m looking forward to sharing tons of new recipes on the blog with it. Now, to the cupcakes!
I hope you are all aware of the phenomenon of cookie butter. If you’re not, you might want to get down to Trader Joe’s and pick up a jar because it really is the best thing since sliced bread. Cookie butter is exactly what it sounds like – ground up cookies in butter form, like peanut butter but with cookies. Yeah, that’s about it.
But it’s amazing, and while it goes really good with just a spoon and a good TV show, it also goes really well with cupcakes. This cookie butter frosting recipe is as good as it sounds and would pair well with most cupcakes, but my favorite combination is a simple chocolate devils food cake. This recipe makes enough for about 18 cupcakes, depending on how generously you pipe your frosting.
- 1 cup of butter, softened
- 1 cup of cookie butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon milk (optional)
Beat together the softened butter and cookie butter until creamy. Mix in the vanilla and then slowly add the powdered sugar. Once completely mixed, add in the milk for an extra creamy texture and you’re ready to begin piping. Pipe the frosting on your cupcakes and prepare to amaze everyone with the phenomenon of cookie butter. So easy, right? Enjoy!