Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners.

Mix Dry Ingredients: In a mixing bowl, whisk together 1 ½ cups of cake flour, ¾ cup of granulated sugar, 2 teaspoons of baking powder, ½ teaspoon of cinnamon, and ½ teaspoon of fine sea salt. Mix on low speed to combine.

Incorporate Butter: Add 5 tablespoons of unsalted butter to the dry ingredients and mix on low speed until it resembles coarse crumbs.

Mix Wet Ingredients: In a separate bowl, whisk together 1 large egg, 1 large egg white, 2 tablespoons of canola oil, and 2 teaspoons of vanilla extract.

Combine Wet and Dry Ingredients: Gradually add the egg mixture into the dry ingredients. Add ½ cup of whole milk and mix until combined. Increase the mixer speed to medium and beat for about 90 seconds until light and fluffy.

Bake the Cupcakes: Fill the cupcake liners about ⅔ full with batter. Bake for 16-19 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Let the cupcakes cool on a wire rack.

Prepare the Frosting: In a stand mixer, beat 1 cup of unsalted butter for 2-3 minutes until light and fluffy. Gradually add 3 cups of confectioners’ sugar, 2 tablespoons of milk, 1 teaspoon of vanilla extract, and ½ teaspoon of fine sea salt, mixing until combined. Add ⅔ cup of cookie butter and mix until smooth.

Assemble the Cupcakes: Once the cupcakes are cooled, use a cupcake corer or a knife to create a hole in the center of each cupcake. Fill the hole with ½ cup of melted cookie butter. Replace the top of the cupcake to cover the filling.

Pipe the Frosting: Pipe the cookie butter frosting onto the cupcakes using a piping bag with a star tip. Drizzle with the remaining melted cookie butter and garnish with crumbled Lotus Biscoff cookies.