Biscoff Cookie Butter Cupcakes are the perfect indulgence for anyone who loves a combination of soft, fluffy cupcakes with a rich, caramelized cookie butter flavor. With a delicate blend of vanilla and cinnamon spices in the cupcake base, paired with a creamy, cookie butter frosting, these cupcakes are sure to become a favorite at any gathering.
What Are Biscoff Cookie Butter Cupcakes?
Biscoff Cookie Butter Cupcakes are a delightful twist on the traditional cupcake. Made with speculoos cookie butter (also known as Biscoff), these cupcakes are a perfect blend of sweet, spicy, and caramelized flavors. The base is a lightly spiced vanilla cupcake that’s filled with a soft and gooey cookie butter filling, then topped with a rich cookie butter buttercream. To finish, a drizzle of melted cookie butter and a garnish of Biscoff cookies take these cupcakes to the next level.
Unlike typical cupcakes, these Biscoff Cookie Butter Cupcakes are bursting with flavor at every bite. The layers of cookie butter filling and frosting create a deliciously decadent experience, making them perfect for any occasion—from birthdays to afternoon tea or just as a treat to satisfy your sweet cravings.
Why You’ll Love Biscoff Cookie Butter Cupcakes
If you’ve never tried Biscoff Cookie Butter before, you’re in for a treat! Here’s why you’ll love these cupcakes:
- Flavor Explosion: The combination of spiced vanilla, cinnamon, and cookie butter creates a unique flavor profile that’s rich, warm, and indulgent.
- Perfect Texture: The cupcake is tender and light, providing the perfect contrast to the creamy and slightly crunchy texture of the cookie butter frosting.
- Customizable: Whether you like extra cookie butter drizzle or prefer to swap out the frosting, these cupcakes are incredibly versatile and easy to adapt to your personal taste.
- Impressive Presentation: With the glossy drizzle of melted cookie butter and the signature Biscoff cookie on top, these cupcakes look as good as they taste.
Key Ingredients for Biscoff Cookie Butter Cupcakes
Here are the essential ingredients for making Biscoff Cookie Butter Cupcakes:
- Cake Flour: This ingredient is key to making the cupcakes tender and light. Cake flour is more finely ground and has less protein, which helps create a soft, fluffy texture.
- Unsalted Butter: Room temperature butter is essential for both the cupcakes and the frosting. It ensures smooth mixing and a creamy texture.
- Milk: Whole milk works best for these cupcakes, providing richness and moisture.
- Eggs: Eggs add structure to the cupcakes and help them rise.
- Canola Oil: A small amount of oil is used to help keep the cupcakes moist and soft.
- Biscoff Cookie Butter: The star ingredient, this spread adds the rich, caramel flavor that defines these cupcakes.
- Lotus Biscoff Cookies: These are used for both the filling and decoration. They add a crunchy element to the cupcakes, balancing out the creamy frosting.
Biscoff Cookie Butter Cupcake Variations
While this recipe is for traditional Biscoff Cookie Butter Cupcakes, there are plenty of ways to make them your own. Here are a few variations you might consider:
- Crunchy Cookie Butter Cupcakes: Instead of using smooth Biscoff cookie butter, you can use the crunchy version for an added texture to both the frosting and filling.
- Seasonal Spices: If you’re making these cupcakes around the holidays, consider adding some nutmeg or ginger to the cupcake batter for a festive twist.
- Vegan Biscoff Cupcakes: For a plant-based version, substitute the butter with vegan butter, use plant-based milk, and replace the eggs with a flax egg or egg replacer.
How to Make Biscoff Cookie Butter Cupcakes
Making these Biscoff Cookie Butter Cupcakes is easier than you might think. With simple ingredients and clear instructions, you’ll be enjoying a delicious batch in no time. Here’s a step-by-step guide to creating the perfect Biscoff cupcakes from scratch.
Step 1: Prepare the Oven & Cupcake Tin
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. This ensures the cupcakes bake evenly and makes them easy to remove from the tin once they’re cooled.
Step 2: Mix the Cupcake Batter
- Combine Dry Ingredients:
In a large 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. This combination of dry ingredients will give your cupcakes a subtle spice and structure. - Add Butter:
Cut 5 tablespoons of unsalted butter into pieces and add it to the dry mixture. Using a stand mixer or hand mixer, mix on low speed until the mixture resembles coarse crumbs. This step helps incorporate the butter evenly into the dry ingredients. - Whisk Wet Ingredients:
In a separate measuring cup, whisk together 1 large egg, 1 large egg white, 2 tablespoons of canola oil, and 2 teaspoons of pure vanilla extract. This mixture will add moisture and richness to the cupcakes. - Add Wet Ingredients to Dry Mixture:
Slowly add the egg mixture to the dry ingredients. Mix on low speed until everything is just combined. Be careful not to overmix. - Incorporate Milk:
Gradually add ½ cup of whole milk to the batter. Mix on low until the batter is smooth. Increase the speed to medium and beat for about 90 seconds. The batter should lighten in color and become whipped and airy. - Scrape the Bowl and Mix:
Scrape down the sides and bottom of the bowl to ensure everything is well mixed. Give the batter a final gentle mix with a spatula to ensure no lumps remain. - Fill the Cupcake Liners:
Use an ice cream scoop or spoon to evenly distribute the batter into the cupcake liners. Fill each liner about two-thirds full to allow space for the cupcakes to rise during baking.
Step 3: Bake the Cupcakes
Place the cupcake tin in the oven and bake for 16-19 minutes. To check if they’re done, insert a toothpick into the center of a cupcake. If it comes out with a few moist crumbs (not wet batter), the cupcakes are ready. They should also spring back when lightly touched on top.
Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
Step 4: Make the Cookie Butter Frosting
While the cupcakes are cooling, you can prepare the frosting. Follow these steps to create a smooth, creamy Biscoff buttercream:
- Beat the Butter:
In the bowl of a stand mixer, beat 1 cup of unsalted butter on medium speed for 2-3 minutes until it’s light and fluffy. - Add the Icing Sugar and Milk:
Gradually add 3 cups of confectioners’ sugar, 2 tablespoons of milk, 1 teaspoon of vanilla extract, and ½ teaspoon of salt. Beat on low speed until combined, then increase the speed to medium. Continue to beat for 5-6 minutes until the frosting is light, fluffy, and smooth. - Incorporate the Cookie Butter:
Add ⅔ cup of Biscoff cookie butter to the frosting and mix until fully incorporated. The frosting should now be silky smooth with a rich, caramelized flavor. - Transfer to Piping Bag:
Transfer the frosting to a piping bag fitted with a large star piping tip. This will make it easy to pipe beautiful swirls onto the cupcakes.
Step 5: Assemble the Biscoff Cookie Butter Cupcakes
- Core the Cupcakes:
Using a sharp knife or a cupcake corer, cut a cone-shaped piece from the center of each cooled cupcake. Keep the piece you removed, as it will serve as a “cap” to cover the filling. - Fill with Cookie Butter:
Melt ½ cup of Biscoff cookie butter and let it cool slightly. Spoon the melted cookie butter into the center of each cupcake, filling it generously. Place the “cap” piece back on top of the filling to cover it. - Pipe the Frosting:
Pipe the Biscoff buttercream frosting onto the top of each cupcake. Start from the outer edge and work your way in to create a beautiful swirl. - Add the Finishing Touches:
Drizzle the cupcakes with the remaining melted Biscoff cookie butter. For added crunch and decoration, sprinkle crushed Lotus Biscoff cookies on top of the frosting. You can also place a whole Biscoff cookie on top for an extra indulgent touch.
Baking Tips for Perfect Biscoff Cookie Butter Cupcakes
To ensure your Biscoff Cookie Butter Cupcakes turn out perfectly every time, here are some helpful baking tips:
- Room Temperature Ingredients: Always use room temperature butter, eggs, and milk. Cold ingredients can cause the batter to curdle, resulting in uneven mixing and dense cupcakes. Room temperature ingredients ensure that everything blends smoothly, creating a light and airy batter.
- Don’t Overmix the Batter: Overmixing the batter can lead to dense, heavy cupcakes. Once you add the wet ingredients, mix until just combined. The batter should still have some air incorporated, which helps the cupcakes rise beautifully.
- Accurate Measurements: For best results, measure your ingredients accurately. Weighing your ingredients with a kitchen scale is the most precise method. If you don’t have a scale, make sure to spoon flour into your measuring cup and level it off to avoid using too much flour.
- Use the Toothpick Test: When checking if the cupcakes are done, remember to insert a toothpick into the center. If it comes out with only a few moist crumbs (and not wet batter), your cupcakes are perfectly baked.
- Don’t Overfill the Cupcake Liners: Fill your cupcake liners about two-thirds full. Overfilling can cause the cupcakes to overflow and lose their shape. Giving them enough room to rise ensures a nice dome shape.
Storage and Freezing Biscoff Cookie Butter Cupcakes
After all that effort, you’ll want to preserve your Biscoff Cookie Butter Cupcakes as best as possible. Here’s how:
- Room Temperature: These cupcakes are best enjoyed within the first 1-2 days, but they can be stored at room temperature in an airtight container for up to 3 days. Be sure to keep them in a cool, dry place to maintain their moisture.
- Refrigeration: If you need to store the cupcakes for a longer period, refrigerate them for up to 1 week. Just be sure to bring them to room temperature before serving to enjoy the full flavor and soft texture of the frosting.
- Freezing: You can freeze both the cupcakes and frosting separately. To freeze the cupcakes, place them in an airtight container, wrapping them tightly in plastic wrap, and then in foil. Frosting can be frozen in an airtight container for up to 3 months. Defrost overnight in the fridge, and then rewhip the frosting to restore its light and fluffy texture.
- Assembled Cupcakes: If you have leftover assembled cupcakes, it’s best to freeze them unwrapped. They can be stored in the freezer for up to 3 months. When ready to enjoy, simply thaw them overnight in the fridge and let them come to room temperature.
Substitutions and Variations for Biscoff Cookie Butter Cupcakes
While the traditional recipe is a crowd-pleaser, you can experiment with different ingredients to customize your cupcakes to suit your taste. Here are a few substitutions and variations you can try:
- Alternative Spreads: If you’re not a fan of Biscoff, you can swap out the cookie butter for other similar spreads like Nutella, speculoos, or chocolate hazelnut spread. Each option offers a unique flavor while still delivering that creamy, indulgent texture.
- Flavored Frosting: For an extra twist, you can mix in other flavorings into the frosting, such as cinnamon, nutmeg, or pumpkin spice to give your cupcakes a seasonal flair.
- Vegan Version: To make these cupcakes vegan, simply swap the eggs for a flax egg or an egg replacer. You can use non-dairy milk, such as almond or oat milk, and replace the butter with vegan butter.
- Gluten-Free Option: Use a gluten-free flour blend to make these cupcakes gluten-free. Just make sure the other ingredients, like the frosting and cookie butter, are also gluten-free to ensure your cupcakes are safe for those with gluten sensitivities.
Biscoff Cookie Butter Cupcakes
Ingredients
Method
- 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.
Notes
- Make sure to use room temperature ingredients for the best results, especially the butter, eggs, and milk.
- Cake flour helps make the cupcakes extra soft, but you can substitute with all-purpose flour if needed.
- You can freeze the cupcakes or frosting separately if you want to prepare ahead. Rewhip the frosting once thawed to restore its fluffiness.
- Calories: 350 kcal
- Fat: 20g
- Carbohydrates: 40g
- Protein: 3g
- Fiber: 1g
- Sugar: 30g
- Sodium: 60mg