1-Preheat and Prepare: First, set your oven to 350°F (175°C) and line a 12-cup muffin tin with liners to avoid any sticking mishaps. In one bowl, cream together 1/4 cup butter, 1/2 cup cookie butter spread, and 1 cup sugar until it’s light and fluffy this takes about 5 minutes and makes all the difference for that airy texture. Once that’s done, mix in 2 large eggs and 2 teaspoons vanilla extract until everything blends smoothly.

2-Mix Dry Ingredients and Combine: Next, in another bowl, combine the dry ingredients: 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1 1/4 teaspoons baking powder. Gradually add this to your wet mixture, stirring gently to keep the batter tender. Finally, fold in 1/3 cup milk to create a smooth batter, then divide it evenly into the liners, filling each about 3/4 full.

3-Bake the Cupcakes: Bake the cupcakes for 17-20 minutes until the tops are firm yet soft inside, then cool them on a wire rack.

4-Prepare the Buttercream Frosting: For the buttercream, cream 1/2 cup butter and 1/4 cup cookie butter spread, then slowly add 1 1/2 cups powdered sugar while mixing. Incorporate 1/2 teaspoon salt, 3 tablespoons cream, and 1 teaspoon vanilla extract until fluffy.

5-Frost and Decorate: Pipe the frosting onto cooled cupcakes and add decorations like sprinkles for extra flair.