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If you love Biscoff, then you’ll love this incredible Biscoff Cupcakes! These delicious Biscoff cupcakes are topped with a smooth Biscoff buttercream and each cupcake is filled with a luscious centre of the Biscoff spread. A sprinkle of Biscoff cookies adds a perfect finish. These cupcakes are a Biscoff dream for all cookie butter lovers and a perfect dessert for any occasion.
These Biscoff cupcakes are for any biscoff cookie butter lover! These cupcakes are filled with lots of Biscoff spread for the max amount of flavor. The Biscoff cupcakes are topped with a delicious Biscoff buttercream and filled with more Biscoff spread. They are perfect to serve for any gathering or celebration.
For more cupcake recipes, try the best Chocolate Cupcakes, Peanut Butter Chocolate Cupcakes and Oreo Cupcakes.
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WHY THIS RECIPE WORKS
- Biscoff buttercream: The most luscious Biscoff buttercream. It is full of Biscoff spread to maximize the flavor.
- Biscoff cupcake: The Biscoff cupcakes are incredibly soft and so quick and easy to make
- Showstopper: These Biscoff cupcakes are so easy to make and true showstopper.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Biscoff spread: The Lotus Biscoff spread is used in the cupcakes, buttercream and on top of the cupcakes.
- All-purpose flour: Gives a light and airy cupcake. I prefer using all-purpose flour with a protein amount that is between 10-11%
- Sugars: The granulated sugar helps sweeten, as well as give moister to the cake. The brown sugar helps add extra toffee flavor to the cake.
- Baking powder and baking soda: Help leaven and rise the cupcakes, so they have a light and fluffy texture.
- Salt: Helps enhance the flavor of the cupcakes.
- Eggs: Take the eggs out of the fridge 30 minutes to 1 hours before baking (depending how warm your kitchen is).
- Sour Cream: Sour cream makes for softer and more tender cupcakes. Measure out the sour cream and let it come to room temperature 30 minutes to 1 hours before baking (depending how warm your kitchen is).
- Vegetable oil: Use a flavor neutral oil, such as canola or avocado oil.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Biscoff Cupcakes. This recipe needs two bowl, a hand whisk and a electric mixer.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 320ºF conventional oven. Line a 12-cup cupcake pan lined with cupcake paper liners.
STEP 1: In a large mixing bowl, add all of the dry ingredients. Give it a stir to make sure everything has been combined. In another mixing bowl add the sour cream and Biscoff spread and mix them together. Then add milk, vegetable oil, eggs and vanilla extract and mix it all together until combined.
STEP 2: Pour the wet ingredients into the dry and gently stir it all together. Make sure there are no lumps left in the batter. Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a cooling rack.
STEP 3: For the buttercream, mix the butter until light and fluffy in a stand mixer with the paddle attachment or with a hand mixer on medium/high speed. Then add the Biscoff spread and mix it.
STEP 4: Add the powdered sugar, vanilla extract and milk in 2 parts. Mix on low speed until each addition is fully incorporated.
STEP 5: Add the Biscoff buttercream to a piping bag with a round piping tip e.g. a Wilton 1A. Then pipe the buttercream on the cupcakes, creating a small concave with the buttercream.
STEP 6: Pour melted Biscoff spread into the middle of the buttercream, using a spoon and drizzle with any excess over the cupcakes. Optionally, decorate the cupcakes with Biscoff cookie crumbs.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, follow the recipe and bake them for 8-10 minutes or until cake tester comes out clean.
Store the unfrosted cupcakes in an airtight container at room temperature for 1-2 days, and unused frosting in an airtight container in the fridge for up to 1 week. When ready to pip the buttercream on the cupcakes, let the frosting come to room temperature before giving is stir to remove the air bubbles. Then pip the frosting on the cupcakes and they are ready to be enjoyed.
I recommend using a cake tester or toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of one of the cupcakes and once it comes out clean, with no cake batter on it, they are done.
HOW TO STORE
Store the frosted Biscoff Cupcakes in an airtight container in the fridge. Let them come to room temperature before eating. They are best enjoyed within 1-2 days.
Other Cupcake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Biscoff Cupcakes
Ingredients
BISCOFF CUPCAKES
- 100 g granulated sugar
- 100 g dark brown sugar
- 210 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 30 g Biscoff spread
- 120 g sour cream room temperature
- 110 g whole milk room temperature
- 50 g vegetable oil
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
BISCOFF FROSTING
- 150 g butter room temperature
- 160 g Biscoff spread
- 230 g powdered sugar
- 1-1 ½ tablespoon whole milk room temperature
- 1 teaspoon vanilla extract
- 120 g Biscoff spread topping the cupcakes with
- Biscoff cookies to crumble over the top of the cupcakes
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
BISCOFF CUPCAKE
- Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
- In a large bowl, sift the granulated sugar, brown sugar, all-purpose flour, baking powder, baking soda and salt. Give it a stir to make sure everything has been combined. Set it aside.100 g granulated sugar, 100 g dark brown sugar, 210 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In another mixing bowl add the sour cream and Biscoff spread and mix them together.30 g Biscoff spread, 120 g sour cream
- Then add whole milk, vegetable oil, eggs and vanilla extract and mix it all together until combined.110 g whole milk, 50 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
- Pour the wet ingredients into the dry and gently stir it all together. Make sure there are no lumps left in the batter.
- Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a wire rack.
BISCOFF FROSTING
- Sift the powdered sugar. Mix the butter for 4 minutes in a stand mixer with the paddle attachment or with a hand mixer on medium/high speed. Then add the Biscoff spread and mix for 1 minute.150 g butter, 230 g powdered sugar, 160 g Biscoff spread
- Scrape down the sides of the bowl and add the powdered sugar, vanilla extract and milk in 2 parts. Mix on low speed until each addition is fully incorporated. Scrape down the bowl and continue mixing for 1 minute.1-1 ½ tablespoon whole milk, 1 teaspoon vanilla extract
ASSEMBLING
- Add the Biscoff buttercream to a piping bag with a round piping tip e.g. a Wilton 1A. Then pipe the buttercream on the cupcakes, creating a small concave with the buttercream.
- In a microwave safe bowl, melt Biscoff spread for 10-20 seconds in the microwave until it is fluid. Pour the Biscoff spread into the middle of the buttercream and drizzle with any excess over the cupcakes. Optionally, decorate the cupcakes with Biscoff cookie crumbs.120 g Biscoff spread topping the cupcakes with, Biscoff cookies
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