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    Home » Recipes » Cupcakes

    Biscoff Cupcakes

    By: Jessica · Posted: Mar 25, 2023 · Updated: Dec 10, 2024 · This post may contain affiliate links. Please read my disclosure policy.

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    Jump to Recipe 3 comments
    5 from 5 votes

    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!

    A frosted cupcake has been drizzled with melted cookie butter and topped with a Biscoff cookie

     

    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

    Labeled ingredients for Biscoff Cupcakes and Biscoff Buttercream

    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.

    Substitutions

    Sugar: If you don’t have soft brown sugar, you can substitute white sugar.

    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.
    A bowl holding creamed butter and sugar has had 3 eggs added to it and a hand mixer is nearby prepared to mix them in
    Flour and baking soda have been added to a mixing bowl with cupcake batter in it
    1. Divide the batter evenly between the 12 cupcake liners.
    A cupcake tin has 12 white cupcake papers waiting to be filled with cupcake batter
    A hand holding a cookie scoop is adding cupcake batter to the last of 12 cupcake liners in a cupcake tin
    1. 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.

    Butter and powdered sugar have been creamed together in the mixing bowl of a stand mixer
    Powdered sugar have been added to a bowl of creamed butter for buttercream frosting
    1. 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.
    2. 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!!).

    A hand is using a metal piping tip to remove the center of 12 baked cupcakes in preparation to fill them with cookie butter
    A hand is shown filling a cupcake with melted cookie butter spread

    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.

    Biscoff spread has been added to a bowl with creamed butter and sugar in it
    The bowl of a stand mixer holds very light brown fluffy buttercream frosting
    1. 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.

    1. 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.
    A single cupcake is shown on a white plate and a piping bag of frosting is visible piping frosting onto the cupcake
    A spoon with melted cookie butter is drizzling the Biscoff spread over a frosted 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.

    A close up photo of a buttercream frosted cupcake that has been drizzled with melted cookie butter

    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.

    A hand is placing a Biscoff cookie on a frosted cupcake that has been drizzled with Biscoff spread

    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!

    A frosted cupcake topped with buttercream, a drizzle of Biscoff spread and a Biscoff cookie is centered with additional cupcakes visible in the background

    FAQs

    What can I replace Biscoff spread with?

    If you can’t find Biscoff spread or butter but you still want to make these with the cookies, you could fill the cupcakes with peanut butter or maybe even a caramel filling.

    What flavor is Biscoff?

    It resembles a caramel flavor, but yet it’s still unique enough that it has its own distinct flavor.

    What kind of frosting is good on Biscoff Cupcakes?

    We think the Biscoff buttercream is perfect for this recipe. However, you could also use a chocolate buttercream frosting recipe or vanilla frosting.

    A frosted cupcake has been cut in half, revealing a center stuffed with Biscoff spread

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    Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

    Recipe

    Close up photo of a light tan cupcake cut in half with Biscoff spread in the center and a fluffy buttercream swirl on top of the cupcake

    Biscoff Cupcakes

    Jessica Burgess
    These Biscoff Cupcakes with Biscoff buttercream from scratch are easy to make and are full of the speculoos cookie flavor.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 18 minutes mins
    Total Time 33 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 602 kcal

    Ingredients

    For the cupcakes

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

    Biscoff Filling

    • 12 teaspoons Biscoff spread

    For the Biscoff buttercream

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

    To decorate the cupcakes

    • 4 tablespoons Biscoff spread
    • 12 Biscoff cookies

    Instructions
     

    For the Biscoff cupcakes

    • Preheat the oven to 350 degrees F. Line a 12-cup cakecake pan with cupcake liners.
    • Add ¾ cup unsalted butter and ¾ cup brown sugar to a large mixing bowl. Use a hand mixer or a stand mixer on high speed to beat them together until fluffy.
    • Add 3 large eggs to the bowl and beat on high speed until light and fluffy.
    • In a smaller bowl, combine 1 cup flour and 1 ¼ teaspoon baking powder. Add it to the creamed mixture and beat it on low speed until the dry ingredients are just combined.
    • Divide the cupcake batter evenly between the cupcake liners.
    • Bake in the center of a preheated oven for 18 minutes or until the cupcakes have risen and are a pale golden brown.
      Set the cupcakes aside to cool completely.

    Cupcake Filling

    • Gently warm the Biscoff spread in the microwave by brieflyl heating it just until it's a little runnier than usual.
    • Core the center of each cupcake and then add a teaspoon of the Biscoff spread in to each hole. (See notes below about center pieces of cupcakes.)

    Frosting the Cupcake

    • Add the softened butter to the bowl and 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.
    • Next, add the Biscoff spread to the mixing bowl, increase the speed to medium-high and beat for 5 more minutes.
    • Add the boiling water and beat on a low speed, this will change the buttercream to a smoother consistency.
    • Next, transfer the buttercream to a piping bag that's fitted with a star nozzle. Pipe buttercream swirls on top of each cupcake.
    • Warm the remaining Biscoff spread in the microwave for a few seconds or until it is pourable so you can drizzle the warm Biscoff spread over the top of the cupcakes then add Biscoff cookies on top of each cupcake.

    Notes

    Tips:
    • Bake to perfection: 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.
    • Middle of cupcake: 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!!).
    • Piping tip: A Wilton 1M piping nozzle was used to frost these Lotus Biscoff cupcakes.
    Storage: 
    Store any leftover cupcakes in an airtight container in the refrigerator and enjoy within 3 days.

    Nutrition

    Serving: 1cupcake | Calories: 602kcal | Carbohydrates: 57g | Protein: 5g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 24mg | Potassium: 94mg | Fiber: 0.3g | Sugar: 43g | Vitamin A: 768IU | Calcium: 44mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Keywords biscoff, cupcake, cupcake from scratch
    Tried this recipe?Let us know how it was!

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      5 from 5 votes (2 ratings without comment)

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    1. Sharina says

      March 27, 2023 at 7:29 am

      5 stars
      I had fun making these biscoff cupcakes! They were so delicious and perfect for Instagram stories!

      Reply
    2. Lauren Kelly says

      March 27, 2023 at 5:52 am

      5 stars
      Holy cow these are amazing!! My kids couldn’t stop thanking me for these!

      Reply
    3. Kara says

      March 25, 2023 at 11:32 pm

      5 stars
      Oh my. I love me some biscoff, so these are a new favorite!

      Reply

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    Hi, I'm Jessica! - Owner and Creator of the blog and brand, Fantabulosity.

    I’m here to teach you how to make quick and easy recipes, using simple ingredients, that your family will love.

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