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Biscoff Cupcakes

Biscoff Cupcakes

Biscoff cupcakes are a simple yet indulgent dessert that delivers on both flavor and presentation. With their rich caramel taste, fluffy texture, and customizable decorations, these cupcakes are perfect for any occasion. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and guarantees delicious results every time.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Baking
Cuisine: Dessert, British
Calories: 330
Ingredients Method Notes

Ingredients
  

Cupcakes:
  • 150 g unsalted butter softened
  • 150 g light brown sugar
  • 3 medium eggs
  • 150 g self-raising flour
  • 1 tsp vanilla extract optional
Buttercream:
  • 150 g unsalted butter softened
  • 300 g icing sugar
  • 200 g Biscoff spread smooth or crunchy, your choice
  • 1-2 tbsp boiling water to adjust consistency
Decoration:
  • 6-8 Biscoff biscuits whole or crushed for sprinkling
  • 2-3 tbsp Biscoff spread melted for drizzling

Method
 

  1. Prepare the Oven & Cupcake Tin: Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake liners.
  2. Mix the Cupcake Batter:
  3. In a large mixing bowl, beat together the unsalted butter and light brown sugar until fluffy.
  4. Add the eggs, one at a time, and continue to beat until well combined.
  5. Sift the self-raising flour and gently fold it into the mixture until fully combined. If using, add the vanilla extract.
  6. Fill the Cupcake Cases: Using an ice cream scoop or spoon, evenly divide the batter into the cupcake liners. Fill each liner about two-thirds full.
  7. Bake the Cupcakes: Place the tin in the oven and bake for 17-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The cupcakes should be golden and springy to the touch.
  8. Make the Buttercream:
  9. In a separate bowl, beat the butter until soft and smooth. Gradually add the icing sugar and continue to beat until fluffy.
  10. Add the Biscoff spread and mix until smooth. If the buttercream is too thick, add 1-2 tbsp of boiling water to adjust the consistency.
  11. Cool and Decorate: Allow the cupcakes to cool completely on a wire rack before frosting. Once cooled, pipe the Biscoff buttercream on top of each cupcake. Drizzle with melted Biscoff spread and sprinkle with crushed Biscoff biscuits for decoration.

Notes

  • Ensure that the cupcakes are completely cool before applying the frosting to prevent it from melting.
  • If you prefer a vegan version, substitute the butter with plant-based butter and use non-dairy milk.
  • These cupcakes can be stored at room temperature for up to 3 days or refrigerated for up to 1 week. They also freeze well for up to 3 months.
Nutritional Facts (per cupcake, approximate)
  • Calories: 330 kcal
  • Fat: 18g
  • Carbohydrates: 40g
  • Protein: 2g
  • Fiber: 1g
  • Sugar: 29g
  • Sodium: 60mg