Preheat oven to 180°C.
To make the cupcake: In the bowl of a stand mixer, beat the room temperature butter for 1 minute and then add the sugars and continue beating until they all come together. Then add the eggs, one by one, the vanilla extract, and the Lotus spread. Then mix for about 3 minutes. The batter will be loose and it will come together, if you need to scrape the sides of your bowl go ahead and do that.
Then add the dry ingredients, and beat slowly. Be careful and don’t overbeat at this stage. When the machine is running on low, pour the milk gradually. Give the batter a good mix with a spatula and your batter is ready.
Place cupcake liners inside a cupcake pan and fill them in three fourths of the way. Shake your pan and then bake at 180°C for 15-18 minutes.
Take them out of the pan and cool them before frosting.
For the frosting, beat the butter and the Lotus spread together until they are creamy, then add the powdered sugar and beat until they come together. Add a pinch of salt and 1-2 tbsp of milk to make it creamy because it will be stiff.
When the cupcakes have cooled down completely, frost them and add a cookie on top. Then heat the remaining 30 g of Lotus spread in the microwave for 30 seconds and drizzle it on top. Enjoy!
