1. Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the butter and granulated sugar until light and fluffy.

4. Add the eggs one at a time, then mix in the vanilla extract and cookie butter until smooth.

5. Add the dry ingredients in two parts, alternating with the milk, and mix just until combined.

6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

7. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

9. To make the frosting, beat the butter until creamy, then mix in the cookie butter.

10. Add the powdered sugar gradually, then beat in the heavy cream until the frosting is smooth and fluffy.

11. Pipe or spread the frosting onto the cooled cupcakes.

12. Top with crushed Biscoff cookies and garnish each cupcake with a whole or half Biscoff cookie.