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Biscoff Cupcakes Recipe

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★★★★★

4.9 from 68 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/biscoff-cupcakes-recipe/