Biscoff Cupcakes

These delicious, from-scratch, Biscoff cupcakes combine a fluffy cupcake with Biscoff cookie flavor.

Biscoff biscuits and the Lotus Biscoff spread, all mixed in with the easy cupcake batter and Biscoff buttercream frosting, will leave everyone asking for this easy cupcake recipe!

 

Speculoos cookies (or Biscoff cookies) are becoming increasingly popular and a household name. We’ve even made tons of Biscoff recipes using the Biscoff flavor, such as these Biscoff truffles and this Biscoff fudge.

We’ve even made a Biscoff cheesecake and a No Bake Biscoff pie, that uses a Biscoff crust. So you can say we’re getting pretty comfortable with using this delicious cookie around here and can totally relate to other Biscoff lovers out there.

Jump to:

• Biscoff Cupcake Ingredients
• Substitutions
• Equipment
• How to Make these Biscoff Cupcakes
• How to Make the Biscoff Buttercream
• How to Serve
• Storage
• FAQs
• More Dessert Recipes
• Recipe
• Comments

Biscoff Cupcake Ingredients

You’ll need the following to make this Biscoff cupcake recipe:

Cupcakes:

• ¾ cup unsalted butter, softened
• ¾ cup soft brown sugar
• 3 eggs
• 1 cup all-purpose flour
• 1 ¼ teaspoons baking powder

Cupcake Filling:

• 12 teaspoons Biscoff spread

Biscoff Buttercream:

• ¾ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 cup Biscoff spread
• 2 Tablespoons boiling water

To decorate:

• 4 Tablespoons Biscoff spread
• 12 Biscoff cookies

Pro Tip: We used soft brown sugar to add a touch of caramel flavor to the cupcakes since this is a great accompaniment to the caramelized/cookie butter flavor of the Biscoff itself.

Equipment

• Mixer: You can use a hand-held electric mixer to make the cupcake batter or a stand mixer fitted with the paddle attachment.
• Corer: To core the cupcakes you can use a cupcake corer, sharp pairing knife or we have found an upturned piping nozzle to be the perfect size and sharp enough to remove the cupcake middle cleanly.

How to Make these Biscoff Cupcakes

1. Preheat the oven to 350°F. and line a 12-cup cupcake pan with cupcake liners.
2. Add the butter and brown sugar to a mixing bowl and mix together on high speed until it’s fluffy.
3. Add the eggs to the bowl and beat on a high speed until light and expanded.
4. Combine the flour and baking powder and add it to the bowl, and then mix on a low speed until combined.

5. Divide the batter evenly between the 12 cupcake liners.

6. Place the cupcake pan in the center of the preheated oven and bake for 18 minutes or until the cupcakes have risen and are a pale golden brown. Set aside to cool on a wire rack.

Pro Tip: When properly baked, the cupcakes will have risen to the top of the cupcake liners, be a pale golden brown, and will spring back when gently touched with a finger.

7. Briefly heat the 12 teaspoons of Biscoff spread in the microwave – just until it’s a little runnier than usual, so it will be easier to fill the cupcakes with.
8. Core the center from the cooled cupcakes and add a teaspoon of Biscoff spread to each hole.

Pro Tip: We didn’t replace the piece of cupcake we cut away as it can make the cupcake look a little lopsided. You can if you want to (or eat them!!).

How to Make the Biscoff Buttercream

1. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment or to another type of bowl, to mix with hand mixer and beaters. Beat on a medium speed for 2-3 minutes until creamy. Then add the powdered sugar, half a cup at a time. Once all the powdered sugar has been added, beat on medium speed for a further 2 minutes.
2. Next, add the Biscoff spread to the mixing bowl, increase the speed to medium-high and beat for 5 minutes.
3. Add the boiling water and beat on a low speed, this will change the buttercream to a smoother consistency.

Pro Tip: Adding boiling water to the Biscoff buttercream helps smooth it out so that it almost looks the texture of a Swiss meringue buttercream. However if you find the buttercream is too thin you can add the powdered sugar a tablespoon at a time. If it’s too thick, add extra boiling water a teaspoon at a time to reach the consistency that you need.

4. Next, transfer the buttercream to a piping bag that’s fitted with a star nozzle. Pipe buttercream swirls on top of each cupcake.

Pro Tip: A Wilton 1M piping nozzle was used to frost these Lotus Biscoff cupcakes.

5. Warm the remaining Biscoff spread in the microwave for a few seconds or until it is pourable. Drizzle the warm Biscoff spread over the top of the cupcakes then add Biscoff cookies on top of each cupcake.

How to Serve

Crush and sprinkle Biscoff cookie crumbs on top or add them whole as decoration (or a bit of both!) on top of the buttercream.

These delicious Biscoff cupcakes would be amazing on a dessert table with these caramel cupcakes, or served with this iced caramel latte for the ultimate sweet pairing.

Storage

In the refrigerator: You can store these cupcakes in an airtight container in the refrigerator for up to 3 days.

In the freezer: Unfrosted Biscoff cupcakes can be frozen for up to 1 month, if stored properly in a freezer-safe container.

Delicious cupcakes like these won’t hang around long. They’re fun to make for a weekend treat or for even a birthday party, or to serve at a beautiful get-together for a girls’ get-together!

FAQs

More Dessert Recipes

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