August 27, 2020
A few weeks ago, I woke up with three words in my head: cookie butter frosting. I'm not saying that God herself tasked me with making a vegan recipe for cake frosting for you. But I'm also not saying that she didn't.
For those of you who don't know, I used to sell cupcakes many years ago. So veganizing my cupcake recipes has been on my to-do list for a while. But cookie butter frosting wasn't ever on my radar. I've seen some recipes for traditional (non-vegan) cookie butter frosting, but so far I haven't seen any vegan ones!
Pair this frosting with any cupcake recipe you like. I personally love it with my divine chocolate cupcakes!
Makes enough frosting for 18-25 cupcakes (depending on how generous you are with the frosting!)
Yieldfrosting for 18-25 cupcakes
Prep Time15 minutes
Total Time15 minutes
Using an electric mixer, blend the butter and cookie butter until it’s a smooth, even mixture.
Begin adding powdered sugar, 1/2 cup at a time. If it becomes too crumbly and won’t hold together, you can add a tablespoon of coconut milk as needed.
Mix in your salt and vanilla until it’s evenly distributed.
Slowly add coconut milk until you reach the desired consistency. It shouldn’t be dry or crumbly, but it also shouldn’t be so wet that it can’t retain its shape. You may not need to use all of the coconut milk.
Turn your blender on high speed and whip the frosting for a minute, or until it has a smooth, fluffy texture.
Pipe or spread the frosting onto your cupcakes (or cakes).
Top with any additional toppings you’d like. I used shaved chocolate and pieces of Speculoos cookies on mine.
If you're in a warmer climate, you may prefer to use butter-flavored shortening in place of vegan butter. It won't melt as easily as vegan butter does.
Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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