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.
