Biscoff Cupcakes
These Biscoff cupcakes are packed with Biscoff spread and cookies from top to bottom. The cupcakes are made with Biscoff cookie crumbs, filled with cookie butter, frosted with Biscoff buttercream frosting, and drizzled and topped with even more Biscoff spread and cookies. The ultimate Biscoff cupcake!
Ingredients for Biscoff Cupcakes
Biscoff Cupcakes
- All-purpose flour
- Baking powder
- Salt
- Cinnamon – A bit of cinnamon enhances the Biscoff cookie flavor of the cupcakes.
- Granulated sugar
- Unsalted butter – Room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Egg – Large egg, room temperature.
- Sour cream – Room temperature.
- Vanilla extract – Pure vanilla extract enhances the Biscoff flavor.
- Biscoff cookie crumbs – Use a food processor to finely grind Biscoff cookies into fine crumbs.
- Milk – Room temperature.
Biscoff Buttercream Frosting
- Unsalted butter – Room temperature.
- Biscoff 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 adds great vanilla flavor.
- 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, for filling the cupcakes and to drizzle over the cupcakes.
- Biscoff cookies – To decorate the cupcakes.
How to Make 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, baking powder, salt, and cinnamon). Cream the granulated sugar, butter, and vegetable oil until it is smooth and creamy. Add the egg, sour cream, and vanilla extract and mix well. Alternate adding the flour mixture and milk, mixing well in between each addition. Mix in the Biscoff cookie crumbs.
- Bake the cupcakes: Portion the cupcake batter into the cupcake liners using a large cookie scoop (about 3/4 full). Bake the cupcakes for 20 minutes and then transfer to a wire rack to cool completely.
- 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: Use an apple corer to remove the center of the cupcakes. Fill the cupcakes with Biscoff cookie butter. Fill a piping bag fitted with a Wilton 1M piping tip with the buttercream. Pipe a generous swirl of frosting onto the cupcakes. Decorate the cupcakes with cookie butter drizzle, Biscoff cookie crumbs, and Biscoff cookies.
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!
- I love using an apple corer to quickly and easily remove the center of the cupcakes before filling with the Biscoff spread.
- Before filling or drizzling the cookie butter on the cupcakes, melt it in the microwave for about 30 seconds to loosen it up a bit. It is much easier to fill and pipe the cupcakes.
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.
What does Biscoff taste like?
- Biscoff cookies and spread (cookie butter) have a nutty, caramel, spice flavor. I love using Biscoff in fall and winter baking because it has a toasty, cozy flavor.
What can I use to core the cupcakes if I don’t have an apple corer?
- If you don’t have an apple corer, you can use the larger opening of the Wilton 1M piping tip to create a hole in the center of the cupcake. You could also carve the center with a sharp paring knife.
Other Cupcake Recipes You Will Love
- Pumpkin Biscoff cupcakes
- Brown butter cupcakes
- Salted caramel pumpkin cupcakes
- Apple crisp cupcakes
- Caramel apple cupcakes
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Biscoff Cupcakes
Yield: 12 cupcakes
These Biscoff cupcakes are packed with Biscoff spread and cookies from top to bottom. The cupcakes are made with Biscoff cookie crumbs, filled with cookie butter, frosted with Biscoff buttercream frosting, and drizzled and topped with even more Biscoff spread and cookies. The ultimate Biscoff cupcake!
Equipment
Ingredients
Biscoff Cupcakes
- 1 ¼ cups (156 g) all-purpose flour
- 1 ½ tsp (1 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ¼ tsp (0.2 tsp) cinnamon
- ¾ cup (150 g) granulated sugar
- ¼ cup (57 g) unsalted butter room temperature
- ¼ cup (60 ml) vegetable oil
- 1 (1) large egg room temperature
- 2 tbsp (24 g) sour cream room temperature
- 2 tsp (2 tsp) vanilla extract
- ¼ cup (25 g) Biscoff cookie crumbs
- ½ cup (118 ml) milk room temperature
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 tsp) vanilla extract
- ¼ tsp (0.2 tsp) salt
- 2 tbsp (30 g) heavy cream
Additional Ingredients
- ¾ cup (177 g) Biscoff spread (cookie butter) melted and divided
- 2 tbsp (30 g) Biscoff cookie crumbs
- 6 (12) Biscoff cookies halved
Instructions
Biscoff Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until light and creamy. Add the egg, sour cream, and vanilla extract and mix until well combined.
- Add half of the flour mixture and mix on low speed. Pour in the milk while mixing on low speed and mix until combined. Add the remaining flour mixture and the Biscoff cookie crumbs and mix until all the ingredients are combined and smooth.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop (about ¾ full). Bake the cupcakes for 20 minutes until the tops of the cupcakes 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
- Use an apple corer to remove the center of the cupcakes. Melt the Biscoff spread in the microwave for 30 seconds. Fill a piping bag with the tip cut off with about ½ cup of the melted cookie butter. Pipe the melted cookie butter into the center of the cupcakes.
- Fill a piping bag fitted with a Wilton 1M piping tip with the Biscoff buttercream frosting. Pipe a generous swirl of frosting onto the cupcakes. Drizzle the cupcakes with the remaining ¼ cup of melted Biscoff spread and decorate with Biscoff cookie crumbs and Biscoff cookies.
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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Categories:
Cupcakes, Fall, Fourth of July, Halloween, St. Patrick's Day, Sugar and Spice, Thanksgiving, Winter,
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.
Can I use this batter for a cake instead of cupcakes and what size do I use??just love the recipe thanks.
Hi there! You can convert the recipe into a cake by doubling the recipe. You can use 4 6-inch pans, or 3 7-inch or 8-inch pans. The baking time will vary depending on the size pan you use, but typically will vary between 20-30 minutes.
I made this last night and everyone absolutely loved it! Such an easy recipe and delicious
Hi Brianna! So thrilled to hear that you enjoyed the recipe. Thank you for the positive review!
Hi! What would we the ratio for a bus off cake?!
Hi Enrica! You can double the recipe to get the correct amount for a cake. You can do 3 7-inch layers or 2 8-inch layers. Baking time would vary depending on the size of the pans – I would start checking around 25 minutes.