Biscoff Cupcakes Recipe

Introduction

These Biscoff cupcakes are a delightful treat combining a soft, fluffy cake with rich Biscoff-flavored frosting. Topped with a smooth Biscoff drizzle and a crunchy cookie, they make a perfect indulgence for any occasion.

Ingredients

• 175g unsalted butter, at room temperature
• 175g caster sugar
• 3 large, free range eggs
• 180g self raising flour
• 1 tsp baking powder
• 2 tbsp Biscoff Spread
• 2 tbsp whole milk
• 1 tsp vanilla extract
• 150g unsalted butter, softened (for frosting)
• 250g icing sugar
• 1 tsp vanilla extract (for frosting)
• 50g Biscoff Spread (for frosting)
• 2–4 tbsp milk (for frosting)
• 2 tbsp Biscoff Spread to decorate
• 12 Biscoff Cookies

Instructions

1. Step 1: Preheat the oven to 170°C and line a 12-hole cupcake tray with cupcake liners.
2. Step 2: In the bowl of an electric mixer, beat the butter and sugar on medium speed for 5 minutes until light and creamy. Sift together the flour and baking powder and set aside.
3. Step 3: Lower the mixer speed and add the eggs one at a time, fully incorporating each before adding the next. Then add half the flour mixture and mix to combine.
4. Step 4: Add the milk, Biscoff spread, and vanilla extract, mixing well. Follow with the remaining flour and mix again until smooth.
5. Step 5: Spoon the batter into the cupcake liners, filling them about 2/3 full. Bake for 20 minutes or until golden brown and springy to the touch.
6. Step 6: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
7. Step 7: To make the frosting, beat the softened butter until pale and soft. Add the icing sugar, vanilla extract, and 2 tablespoons of milk. Start mixing on low speed, then gradually increase speed until combined.
8. Step 8: Add the 50g of Biscoff spread and whip for 5 minutes. If the frosting is too stiff, add a little more milk to reach a pipeable consistency.
9. Step 9: Fill a piping bag fitted with an open star nozzle with the frosting. Pipe a swirl on each cooled cupcake.
10. Step 10: Warm the remaining 2 tablespoons of Biscoff spread in short bursts in the microwave until melted. Drizzle the melted spread over each cupcake and top with a Biscoff cookie.

Tips & Variations

• Make sure the butter is at room temperature for a smoother batter and frosting.
• For extra moist cupcakes, you can substitute the whole milk with buttermilk.
• If you prefer a stronger Biscoff flavor, add a teaspoon more Biscoff spread into the batter.
• The frosting can be colored lightly with food coloring if desired.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, bring to room temperature for best flavor and texture. The frosting may stiffen when cold, so you can gently warm them or allow time to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes up to two days in advance and store them in an airtight container. It’s best to frost them on the day you plan to serve for freshness.

What can I use if I don’t have Biscoff spread?

If you don’t have Biscoff spread, you can substitute with peanut butter or a smooth cookie butter, though the flavor will differ slightly.

Biscoff Cupcakes Recipe

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Delight in these irresistible Biscoff Cupcakes featuring a moist vanilla sponge infused with Biscoff spread and topped with a creamy Biscoff buttercream frosting. Finished with a drizzle of melted Biscoff spread and a crunchy Biscoff cookie, these cupcakes are perfect for any sweet occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Cupcake Batter

• 175g unsalted butter, at room temperature
• 175g caster sugar
• 3 large, free range eggs
• 180g self raising flour
• 1 tsp baking powder
• 2 tbsp Biscoff Spread
• 2 tbsp whole milk
• 1 tsp vanilla extract

Frosting

• 150g unsalted butter, softened
• 250g icing sugar
• 1 tsp vanilla extract
• 50g Biscoff spread
• 2–4 tbsp milk

Decoration

• 2 tbsp Biscoff spread (for drizzling)
• 12 Biscoff Cookies

Instructions

1. Preheat Oven and Prepare Tray: Preheat your oven to 170°C (338°F). Line a 12-hole cupcake tray with cupcake liners to ensure easy removal after baking.
2. Mix Butter and Sugar: In the bowl of an electric mixer, combine the room temperature butter and caster sugar. Mix on medium speed for 5 minutes until the mixture is light, fluffy, and creamy.
3. Incorporate Dry Ingredients and Eggs: Sift together the self-raising flour and baking powder, then set aside. Lower the mixer speed and add the eggs one at a time, ensuring each is fully incorporated. Next, add half of the flour mixture and mix until just combined.
4. Add Liquid Ingredients and Remaining Flour: Add the milk, Biscoff spread, and vanilla extract to the batter and mix to combine. Then, add the remaining flour and mix again until smooth and well blended.
5. Fill Cupcake Liners and Bake: Using an ice cream scoop or two spoons, fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 20 minutes or until the cupcakes are golden brown and spring back when touched.
6. Cool Cupcakes: Allow cupcakes to cool for 5 minutes in the tray, then transfer them to a wire rack to cool completely before frosting.
7. Prepare Frosting: In an electric mixer, beat the softened butter until pale and soft. Gradually add the icing sugar, vanilla, and 2 tablespoons of milk. Start mixing on low speed and then increase gradually. Once combined, add the Biscoff spread and whip the frosting for 5 minutes. If the mixture is too stiff for piping, add a little more milk to achieve the desired consistency.
8. Pipe Frosting on Cupcakes: Fill a piping bag fitted with an open star nozzle with the frosting. Pipe a swirl of frosting onto each cooled cupcake.
9. Decorate with Biscoff Spread and Cookies: Warm the remaining 2 tablespoons of Biscoff spread in the microwave, heating in 5-second bursts until melted. Drizzle the melted spread over the frosted cupcakes and top each with a whole Biscoff cookie for a crunchy finish.

Notes

• Make sure the butter for the batter is at room temperature for easier mixing and better texture.
• Sifting the flour and baking powder together helps to avoid lumps and ensures an even rise.
• Cooling the cupcakes completely before frosting prevents the buttercream from melting.
• Adjust the milk in the frosting to achieve the perfect piping consistency.
• If you do not have Biscoff spread, you can substitute with cookie butter or speculoos spread.
• The cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

Keywords: Biscoff cupcakes, Biscoff buttercream, vanilla cupcakes, cookie butter dessert, easy cupcakes, sweet treats