Short Description
Biscoff Cupcakes with Biscoff Buttercream are a dream come true for cookie butter lovers. These soft, moist cupcakes are infused with the rich, spiced flavor of Biscoff spread and topped with a creamy, indulgent Biscoff buttercream. Perfect for special occasions or simply to satisfy your sweet cravings, these cupcakes are easy to make and absolutely irresistible.
Why You’ll Love This Recipe
- Packed with the warm, caramelized flavor of Biscoff spread.
- Soft and fluffy cupcakes with a rich and creamy frosting.
- A perfect balance of sweetness and spice.
- Easy to make with simple ingredients.
- Ideal for birthdays, celebrations, or as a delightful treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large eggs
- Vanilla extract
- Biscoff spread (speculoos cookie butter)
- Whole milk
For the Biscoff Buttercream:
- Unsalted butter, softened
- Powdered sugar
- Biscoff spread
- Vanilla extract
- Milk or heavy cream (adjust for desired consistency)
- Crushed Biscoff biscuits for topping (optional)
Directions
For the Cupcakes:
-
Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
-
Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
-
Prepare the Wet Ingredients:
- In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
-
Incorporate the Biscoff Spread:
- Mix in the Biscoff spread until fully combined.
-
Combine the Batter:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
-
Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the Biscoff Buttercream:
-
Beat the Butter:
- In a large bowl, beat the softened butter until smooth and creamy.
-
Incorporate the Sugar and Biscoff:
- Add the powdered sugar, 1/2 cup at a time, beating well after each addition.
- Mix in the Biscoff spread and vanilla extract until fully incorporated.
-
Adjust Consistency:
- Add 1-2 tablespoons of milk or heavy cream, adjusting as needed for the desired frosting texture.
-
Frost the Cupcakes:
- Once the cupcakes have cooled completely, pipe the Biscoff buttercream onto the cupcakes using a piping bag with your preferred tip.
- Optional: Sprinkle crushed Biscoff biscuits on top for extra flavor and texture.
Servings and Timing
- Servings: 12 cupcakes
- Preparation Time: 15 minutes
- Baking Time: 18-22 minutes
- Total Time: 35-40 minutes
Variations
- Chocolate Biscoff Cupcakes: Add 2 tablespoons of cocoa powder to the batter for a chocolatey twist.
- Stuffed Cupcakes: Fill the center of each cupcake with extra Biscoff spread for a gooey surprise.
- Caramel Drizzle: Drizzle caramel sauce over the buttercream for extra richness.
- Nutty Addition: Add chopped pecans or almonds to the batter for a crunchy texture.
- Vegan Version: Use dairy-free butter, plant-based milk, and an egg substitute for a vegan-friendly option.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the refrigerator for up to 5 days. Let them sit at room temperature before serving.
- Freezing: Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw before frosting and serving.
- Reheating: Allow refrigerated cupcakes to come to room temperature for the best texture.
FAQs
Can I use a different cookie butter brand instead of Biscoff?
Yes, any speculoos or cookie butter spread will work well in this recipe.
Why did my cupcakes turn out dense?
Overmixing the batter can lead to dense cupcakes. Mix until just combined.
Can I use self-rising flour instead of all-purpose flour?
If using self-rising flour, omit the baking powder and baking soda.
How do I make my buttercream fluffier?
Beat the buttercream for a few extra minutes to incorporate more air, making it lighter and fluffier.
Can I make these cupcakes gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
Do I need to refrigerate these cupcakes?
If unfrosted, they can be stored at room temperature. With frosting, refrigeration is recommended.
Can I double the recipe?
Yes, you can double the ingredients to make 24 cupcakes.
How do I prevent my cupcakes from sinking in the middle?
Ensure your oven temperature is correct and avoid opening the oven door too early.
What’s the best piping tip for frosting these cupcakes?
A large star tip (such as Wilton 1M) creates beautiful swirls.
Can I make mini cupcakes with this recipe?
Yes, adjust the baking time to 10-12 minutes for mini cupcakes.
Conclusion
Biscoff Cupcakes with Biscoff Buttercream are a delightful treat that brings the warm, spiced flavors of cookie butter into a moist cupcake topped with creamy frosting. Whether for a special event or a simple indulgence, these cupcakes are sure to impress. Enjoy them fresh, customize them to your liking, and share the sweetness with family and friends!
Print
Biscoff Cupcakes with Biscoff Buttercream
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff spread (speculoos cookie butter)
- 1/2 cup whole milk
For the Biscoff Buttercream:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup Biscoff spread
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or heavy cream (adjust for desired consistency)
- Crushed Biscoff biscuits for topping (optional)
Instructions
1️⃣ Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2️⃣ In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3️⃣ In a large mixing bowl, beat butter and sugar together until light and fluffy (2-3 minutes).
4️⃣ Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5️⃣ Mix in the Biscoff spread until fully combined.
6️⃣ Gradually add the dry ingredients, alternating with milk, beginning and ending with the dry mix. Stir gently—do not overmix!
7️⃣ Divide the batter evenly among cupcake liners, filling each about ⅔ full.
8️⃣ Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
9️⃣ Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
1️⃣ In a large bowl, beat butter until creamy and smooth.
2️⃣ Add powdered sugar, ½ cup at a time, beating well after each addition.
3️⃣ Mix in Biscoff spread and vanilla extract until fully incorporated.
4️⃣ Add 1–2 tablespoons of milk or heavy cream, adjusting the consistency as needed.
1️⃣ Once cupcakes are completely cool, pipe the Biscoff buttercream on top using a piping bag with a star tip.
2️⃣ Optional: Sprinkle crushed Biscoff biscuits on top for extra texture and flavor.
3️⃣ Enjoy these deliciously spiced, creamy, and irresistible cupcakes!
Notes
- For extra Biscoff flavor, add a teaspoon of cinnamon to the cupcake batter.
- If you prefer a stronger cookie butter taste, fill the cupcakes with a dollop of Biscoff spread before frosting!
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
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