Biscoff Cupcakes
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.
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
Nutrition
Carbohydrates: 64gProtein: 5gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 61mgSodium: 262mgPotassium: 74mgFiber: 0.5gSugar: 45gVitamin A: 432IUVitamin C: 0.1mgCalcium: 51mgIron: 1mg
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