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Biscoff Cupcakes With Biscoff Buttercream

Biscoff Cupcakes with Biscoff Buttercream Recipe

Biscoff cupcakes with Biscoff buttercream are a must-try for anyone who loves the deep, spiced flavor of Biscoff cookie butter. These cupcakes are indulgent, flavorful, and perfect for any occasion. The fluffy cupcake base, rich buttercream frosting, and the added crunch of Biscoff biscuits create a dessert experience like no other.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Baking
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cupcakes:
  • ¼ cup unsalted butter room temperature
  • ½ cup Biscoff spread
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 ¼ teaspoons baking powder
  • ⅓ cup whole milk
Biscoff Buttercream:
  • ½ cup unsalted butter room temperature
  • ¼ cup Biscoff spread
  • 1 ½ cups powdered sugar
  • ½ teaspoon salt
  • 3 tablespoons cream
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the Oven:
  2. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  3. Make the Cupcake Batter:
  4. In a large bowl, cream together ¼ cup unsalted butter and ½ cup Biscoff spread until light and fluffy.
  5. Add 1 cup granulated sugar and mix until combined.
  6. Beat in 2 large eggs, one at a time, followed by 2 teaspoons vanilla extract.
  7. In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon salt, and 1 ¼ teaspoons baking powder.
  8. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  9. Add ⅓ cup whole milk and mix until smooth.
  10. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  11. Bake the Cupcakes:
  12. Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack.
  13. Make the Biscoff Buttercream:
  14. In a stand mixer, beat ½ cup unsalted butter and ¼ cup Biscoff spread until smooth and creamy.
  15. Gradually add 1 ½ cups powdered sugar, ½ teaspoon salt, 3 tablespoons cream, and 1 teaspoon vanilla extract. Continue to beat until light, fluffy, and well-combined.
  16. Assemble the Cupcakes:
  17. Once the cupcakes have cooled, pipe the Biscoff buttercream onto the cupcakes using a piping bag fitted with a star tip.
  18. Optionally, sprinkle crushed Lotus Biscoff cookies over the frosting for added texture, or top each cupcake with a whole Biscoff cookie.

Notes

  • Make sure to use room temperature ingredients (butter, eggs, milk) for smoother mixing and better texture.
  • The milk can be substituted with any plant-based milk for a dairy-free version.
  • Biscoff spread comes in both smooth and crunchy varieties. Smooth works best for the frosting, but you can use crunchy in the batter for extra texture.
  • Store the cupcakes at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutritional Facts (per cupcake, approximate)
  • Calories: 400 kcal
  • Fat: 20g
  • Carbohydrates: 52g
  • Protein: 4g
  • Fiber: 0.4g
  • Sugar: 37g
  • Sodium: 344mg
  • Potassium: 46mg
  • Cholesterol: 63mg
  • Vitamin A: 460IU
  • Calcium: 46mg
  • Iron: 1mg