Biscoff Cupcakes

If you're looking for a deliciously indulgent, spiced cupcake, you need to try these Biscoff Cupcakes. A biscoff cupcake made with speculoos cookie butter with a biscoff buttercream frosting and topped with a cookie butter drizzle and Lotus Biscoff cookie.

Calling all biscoff and cookie butter lovers! These Biscoff Cupcakes with biscoff buttercream are filled with so much delicious spice! There’s biscoff in every bite! Perfect for the fall and winter and especially the holidays.

I'm truly a cookie butter lover! I use it in fondue, as a magic shell on ice cream, fudge sauce, in oatmeal bars and cookie bars. I'm truly obsessed!!

Why You'll Love this Recipe

Loaded with Spiced Flavor  - These Biscoff Cupcakes have delicious spiced biscoff flavor. From the cupcake, to the buttercream to the drizzle and the crunchy cookie topping.

Recipe Makes a Perfect Dozen Cupcakes - and can easily be double or tripled to feed a crowd.

Beautiful Presentation - these gorgeous cupcakes are perfect for any and all occasions and seasons especially the fall and winter!

Ingredient Notes

Flour - All you need is some all-purpose flour. See my recipe notes on how to properly measure flour.

Oil - Use a neutral, flavorless oil like canola or vegetable oil.

Baking Powder -This ingredient helps the cupcakes rise.

Eggs - adds moisture and creates structure to the cupcakes. Use room temperature eggs.

Vanilla Extract - A small amount of vanilla extract adds tremendous flavor to the cupcakes. I recommend using pure vanilla extract for the best flavor.

Unsalted Butter – Softened, unsalted butter adds rich flavor and moisture. It also provides some natural leavening as it is creamed with sugar.

Biscoff Spread - is a sweet creamy spread made with speculoos cookies, which are a spiced cookie. (Biscoff is the name of a specific speculoos biscuit made by Lotus.) It can be found by the peanut butter in grocery stories/Target/Walmart or Trader Joe's has there own version called Cookie Butter.

Salt - balances the sweetness and makes the flavors stand out more

Milk - I use regular whole milk in my cupcakes to keep them nice and moist.

Granulated Sugar - add sweetness but it also helps the cupcakes hold in moisture.

Biscoff Buttercream

Unsalted Butter -Since there’s already salt in the cream cheese I highly recommend going with unsalted butter so cream cheese frosting isn’t too salty. Use room temperature butter for easy mixing.

Powdered Sugar - Also known as confectioners sugar. No substitutes here, this very fine sugar makes for a smooth, non-gritty frosting. If your powdered sugar is super lumpy I recommend sifting before using to ensure smooth frosting.

Vanilla Extract - A small amount of vanilla extract adds tremendous flavor to the frosting. I recommend using pure vanilla extract for the best flavor.

Biscoff Spread - is a sweet creamy spread make with Biscoff cookies, which are a spiced cookie. Biscoff Spread can be found by the peanut butter in grocery stories/Target/Walmart or Trader Joe's has there own version called Cookie Butter.

Step-by-Step Instructions

1. Preheat the oven to 350 degrees Fahrenheit. line a 12 count cupcake pan with paper liners. Set aside. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

2. In a separate large mixing bowl, beat the butter, biscoff spread, oil, and sugar until smooth.

3. Add the eggs and vanilla extract to the wet mixture, mix until combined.

4. Add the dry mixture, alternating with the milk until completely combined.

5. Fill each cupcake liner about 2⁄3 of the way.

6. Bake for 16-18 minutes or until a toothpick can be inserted and come out clean. Allow the cupcakes to cool completely while making the buttercream.

Buttercream and Assembly Instructions

1. In a large mixing bowl with a hand mixer, beat the softened butter, vanilla extract, and biscoff spread until smooth and creamy.

2. Gradually add the powdered sugar until completely combined.

3. Transfer to a piping bag. Pipe the buttercream onto the top of each cupcake. If desired, top with a drizzle of biscoff spread and a biscoff cookie. To melt biscoff spread, spoon it into a microwave-safe bowl and microwave on low for 10-20 seconds until melted.

Expert Tips

Properly Measure Flour - If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also you the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally us the straight edge of a knife to level the flour across the measuring cup.

Cool Cupcakes Completely Before Frosting - If your cupcakes are even a tiny bit warm, the frosting will melt right off.

Use Room Temperature/ Softened Ingredients: this will create a consistent batter, uniform cupcakes and creamy frosting.

Sift for Lump Free Batter and Frosting - If your flour or powdered sugar is lumpy, sift it beforehand. Sifting will also help aerate the flour to yield lighter cupcakes.

Alternate Adding Flour and Milk – this keeps the mixture uniform and well blended. If you add in all of the flour or milk at once, it can saturate the creamed butter and cause the mixture to separate. Mix well between each addition.

Recipe FAQ

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