Warm the oven to 350°F (175°C) and get your cupcake pan ready with liners in each cup. I like to lightly spray the liners with nonstick spray, totally optional, but it helps the cupcakes release easily later on.

In a mixing bowl, whisk together the flour, baking powder, and baking soda until everything’s evenly combined. Set that aside for now.

In another bowl, beat the softened salted butter with the granulated sugar and light brown sugar until the mixture is fluffy and creamy.

Mix in eggs one by one, blending each time. Then stir in the vanilla, this is where the cupcake starts to smell like something special.

Now, gently mix in the dry ingredients and whole milk, alternating between the two and starting and ending with the dry mix. Go slow.

Spoon the batter into your liners, filling each about ¾ full. That gives them space to rise into perfect domes without overflowing.

Bake the cupcakes for 16 minutes. Let the cupcakes cool completely before moving on.

Once cooled, carefully cut out a small center from each cupcake using a knife or the end of a spoon. Warm the Biscoff cookie butter slightly in the microwave, just about 10 seconds. Then spoon or pipe a bit into the center of each cupcake.

To make the frosting, beat the salted butter and softened cream cheese together until smooth and creamy. Stir in the cookie butter and mix well until everything is evenly combined.

Add the powdered sugar little by little, blending as you go. Add the heavy cream gradually until the texture is just right for piping or spreading. Stir in the vanilla to finish.

Pipe or spread the frosting generously on each cupcake. Warm a little more Biscoff cookie butter for a quick drizzle over the top, then finish with half a Biscoff cookie pressed gently into the frosting for that final touch.