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Biscoff Cupcakes

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These Biscoff Cupcakes are a dream come true for cookie butter fans! The tender, moist cupcakes are flavored with Biscoff spread and topped with a creamy Biscoff buttercream frosting, bringing the warm, spiced notes of Biscoff cookies to every bite. Perfect for birthdays, parties, or whenever you crave something special!

Ingredients

Scale

For the Cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs, at room temperature
  • 1/2 cup Biscoff spread (cookie butter)
  • 1 tsp vanilla extract
  • 1/2 cup milk, at room temperature

For the Biscoff Buttercream:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup Biscoff spread (cookie butter)
  • 2 cups powdered sugar
  • 2–3 tbsp heavy cream or milk (adjust for desired consistency)
  • Crushed Biscoff cookies, for garnish (optional)

Instructions

 Make the Cupcakes:

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Then, add the Biscoff spread and vanilla extract, mixing until smooth.
  5. Gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

2. Make the Biscoff Buttercream:

  1. In a large bowl, beat the softened butter and Biscoff spread until creamy.
  2. Gradually add the powdered sugar, mixing on low speed until fully incorporated.
  3. Add 2 tablespoons of heavy cream or milk and beat on high speed for 2–3 minutes, until light and fluffy. Add more cream or milk as needed to reach your desired consistency.

3. Frost the Cupcakes:

  1. Pipe or spread the Biscoff buttercream onto the cooled cupcakes.
  2. Garnish with crushed Biscoff cookies, if desired. Serve and enjoy!

Notes

  • For a stronger Biscoff flavor, swirl an additional teaspoon of Biscoff spread into the center of each cupcake before baking.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Find it online: https://recipe.ukfinda.com/biscoff-cupcakes/