Pumpkin Biscoff Cupcakes
Pumpkin Biscoff cupcakes are the ultimate fall dessert. These cupcakes are made with moist and tender pumpkin spice cake, creamy Biscoff buttercream frosting, drizzled with cookie butter, and topped with Biscoff cookies.
Ingredients for Pumpkin Biscoff Cupcakes
Pumpkin Spice Cupcakes
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Pumpkin pie spice – A combination of cinnamon, ginger, nutmeg, cloves, and allspice. Check out this blog post on how to make your own pumpkin pie spice.
- Milk – Room temperature.
- Vegetable oil – You can also use canola oil or another neutral baking oil.
- Egg – Large egg, room temperature.
- Vanilla extract – Pure vanilla extract adds a great underlying vanilla flavor.
- Pumpkin puree – Canned pumpkin puree. The only ingredient should be pumpkin.
Biscoff Buttercream Frosting
- Unsalted butter – Room temperature.
- Biscoff cookie butter spread – Use your favorite cookie butter spread. I prefer the Lotus Biscoff cookie butter brand. You can also use Speculoos cookie butter or your favorite brand.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Pure vanilla extract enhances the flavor of the cookie butter.
- Salt – A pinch of salt contrasts the sweetness of the frosting.
- Heavy cream – Heavy cream helps the buttercream become smooth and creamy.
Additional Ingredients
- Biscoff cookie butter spread – Melted, to drizzle over the cupcakes.
- Biscoff cookies – To decorate the cupcakes.
How to Make Pumpkin Biscoff Cupcakes
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- Make the cupcake batter: Whisk together the dry ingredients (all-purpose flour, granulated sugar, baking powder, salt, and pumpkin pie spice). Add in the wet ingredients (milk, vegetable oil, egg, vanilla extract, and pumpkin puree) and whisk until combined and smooth.
- Bake the cupcakes: Portion the cupcake batter into the cupcake liners about 3/4 full. Bake the cupcakes for 20 minutes and then transfer to a wire rack to cool.
- Make the buttercream: Whip the butter for 5 minutes until light and creamy. Add in the cookie butter and mix well. Add in the powdered sugar, vanilla extract, and salt and mix until combined. Drizzle in the heavy cream while mixing on low speed. Turn the mixer to medium and whip the frosting for 2 to 3 minutes until smooth and creamy.
- Assemble the cupcakes: Fill a piping bag fitted with an Ateco 857 piping tip with the buttercream. Pipe a swirl of the frosting onto the pumpkin cupcakes. Drizzle on additional melted cookie butter and decorate with a Biscoff cookie and Biscoff cookie crumbs.
Recipe Tips
- Check out my baking tips posts on 10 Tips for Baking Perfect Cupcakes and 10 Tips for Making Perfect Buttercream to learn simple tips and tricks to make the most out of this recipe!
- Be sure to use 100% pure pumpkin puree and not pumpkin pie filling for the cupcakes.
- Use store-bought pumpkin pie spice or make your own homemade pumpkin pie spice. If you have neither, just substitute with cinnamon.
Frequently Asked Questions
How should I store the cupcakes?
- The cupcakes should be stored in an airtight container at room temperature for 1 to 2 days or in the fridge for 2 to 3 days. Serve at room temperature for the best taste and texture.
Can I turn this into a cake?
- If you want to make a pumpkin Biscoff cake, I recommend using my pumpkin cake recipe and double the recipe for the Biscoff buttercream frosting. But stay tuned, because I have a pumpkin Biscoff cake coming your way soon!
Other Pumpkin Recipes You Will Love
- Pumpkin spice cupcakes
- Frosted pumpkin cookies
- Pumpkin spice latte cupcakes
- Salted caramel pumpkin cupcakes
- Pumpkin cake
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Pumpkin Biscoff Cupcakes
Yield: 12 cupcakes
Pumpkin Biscoff cupcakes are the ultimate fall dessert. These cupcakes are made with moist and tender pumpkin spice cake, creamy Biscoff buttercream frosting, drizzled with cookie butter, and topped with Biscoff cookies.
Equipment
Ingredients
Pumpkin Spice Cupcakes
- 1 ¼ cups (156 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 ½ tsp (1.5 tsp) pumpkin pie spice
- 1 ½ tsp (1.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ¾ cup (184 g) pumpkin puree
- ½ cup (118 ml) milk room temperature
- ¼ cup (59 ml) vegetable oil
- 1 (1) large egg room temperature
- 2 tsp (2 tsp) vanilla extract
Biscoff Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- ½ cup (118 g) Biscoff spread (cookie butter)
- 2 ½ cups (300 g) powdered sugar
- 1 ½ tsp (1.5 tsp) vanilla extract
- ¼ tsp (0.2 tsp) salt
- 2 tbsp (30 g) heavy cream
Additional Ingredients
- ¼ cup (59 g) Biscoff spread melted
- 6 (6) Biscoff cookies halved
- 2 tbsp (30 g) Biscoff cookie crumbs
Instructions
Pumpkin Spice Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking powder and salt. Add in the pumpkin puree, milk, vegetable oil, egg, and vanilla extract. Whisk the wet ingredients into the dry ingredients until the cupcake batter is incorporated and smooth.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop (3 tablespoons) about ¾ full. Bake the cupcakes for 20 minutes until the tops bounce back when gently touched. Cool the cupcakes in the pan for a few minutes and then transfer to a wire rack to cool completely.
Biscoff Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy. Add the Biscoff spread and mix until combined and smooth.
- Add in the powdered sugar and mix on low speed until fully combined. Add the vanilla extract and salt and mix well. While mixing on low speed, drizzle in the heavy cream. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. To smooth out the buttercream, mix the frosting on low speed for several minutes.
Assembling the Cupcakes
- Fill a piping bag fitted with an Ateco 857 piping tip with the Biscoff buttercream frosting. Pipe a generous swirl of frosting onto the cooled pumpkin spice cupcakes. Use a piping bag or squeeze bottle to drizzle melted Biscoff spread onto the cupcakes. Decorate the cupcakes with halved Biscoff cookies and Biscoff cookie crumbs.
Notes
- Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days.
- Serve at room temperature for the best taste and texture.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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