Biscoff lovers, rejoice! These Biscoff cupcakes are an indulgent treat with a soft, fluffy texture and a rich, caramelized flavor that comes from the beloved cookie spread. Topped with a luscious Biscoff buttercream frosting and finished with a crunchy Biscoff cookie, this dessert is sure to be a hit at any gathering. Whether you’re a longtime fan of this spiced cookie butter or trying it for the first time, these cupcakes will leave you craving more.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12 cupcakes
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup Biscoff spread
For the Biscoff Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/3 cup Biscoff spread
- 2 tbsp heavy cream (or milk)
- 1/2 tsp vanilla extract
- Biscoff cookies for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the Biscoff spread and mix until well combined.
- Alternately add the dry ingredients and milk, starting and ending with the dry ingredients, mixing just until combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting, beat the butter until smooth, then add the powdered sugar and mix until fluffy.
- Add the Biscoff spread, vanilla extract, and heavy cream, mixing until smooth and creamy.
- Pipe or spread the frosting onto the cooled cupcakes and top with a Biscoff cookie for garnish.
Tips & Variations
- For extra flavor, drizzle melted Biscoff spread over the frosted cupcakes.
- If you prefer a stronger spice flavor, add a pinch of cinnamon to the batter.
- Substitute the frosting with whipped cream for a lighter topping.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
Why You’ll Love This Recipe
These Biscoff cupcakes are the perfect balance of sweetness and spice, with a moist, tender crumb and a decadent, creamy frosting. The subtle crunch from the cookie topping adds the perfect finishing touch. Whether you’re baking for a special occasion or just craving something delicious, this recipe is easy to follow and guaranteed to impress.
