These luscious Biscoff cupcakes are made with Biscoff cookies, filled with Biscoff cookie butter, and topped with Biscoff frosting. Biscoff bliss!
Calling all cookie butter lovers! These Lotus Biscoff cupcakes are to die for! Delicious, easy to make, and crowd-pleasing! I guarantee they will become your new go-to recipe!
In these cookie butter cupcakes, the Biscoff magic shines through in every bite. The batter gets a subtle boost from crushed Biscoff cookies, giving it a warm, caramelized depth of flavor.
The cupcakes are filled with Biscoff and then topped with luscious Biscoff frosting!
Love Biscoff? Try my Biscoff Mug Cake, my Biscoff Pancakes, or my Biscoff Butter Cookies.
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Why you'll love this recipe
- Few ingredients - You only need a few, simple ingredients on hand, without any fancy equipment, just a hand mixer.
- Easy - Not only are these cupcakes delish, they're incredibly easy to make, too, even for beginner bakers!
- Great for parties or birthdays - Lotus Biscoff makes everything gorgeous! These cupcakes are guaranteed to impress.
What you need to make this recipe
It's really important to use room temperature ingredients!
- Flour - I use all purpose flour.
- Butter - I use unsalted butter.
- Creamy cookie butter - I use smooth Lotus Biscoff spread for the buttercream and melted cookie butter for the filling. You could also use crunchy Biscoff spread for more texture.
- Lotus Biscoff cookies - You'll need a few Biscoff cookie crumbs for the batter.
- Sugar - I use light brown sugar, but you could use white, granulated sugar, instead. Brown sugar has a slight caramel flavor which pairs so well with Biscoff.
- Vegetable oil - I use a very light vegetable oil to help make the cupcakes moist.
- Baking Powder & Soda - Both help give the cupcakes a nice lift.
- Buttermilk - If you don't have buttermilk, make sour milk by mixing a tablespoon of white vinegar into fresh milk.
- Cinnamon & salt - A bit of cinnamon and salt enhance the overall flavor.
- Egg - You only need one egg for this recipe.
- Vanilla - I use pure vanilla extract.
Ingredients for the cookie butter buttercream
- Lotus Biscoff spread - I love creamy Lotus Biscoff spread.
- Sugar -You'll need powdered sugar.
- Butter - I use unsalted butter room temperature.
- Vanilla - Vanilla is actually amazing with Biscoff! It really enhances it.
- Milk - You could also use heavy cream instead of milk.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- mixing bowls
- hand mixer
- cupcake pan
- cupcake liners
- whisk
- pastry bag and tip (optional)
How to make Biscoff cupcakes
Step-by-step Instructions
First, make the cupcakes.
- Crush the cookies by hand or in a food processor, but not too finely.
2. Whisk together the crushed cookies, flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter in another bowl until smooth, then add the sugar and mix until well-combined and creamy.
4. Add the egg and vanilla and mix.
5. Add the buttermilk and the oil and thoroughly combine everything.
6. Add the dry ingredients and mix until just combined, but don't overmix the batter.
7. Fill the cupcake liners a little over halfway.
8. Then bake the cupcakes and let them cool completely.
9. Cut a piece from the middle of each cupcake. I use a cupcake corer, but you could use a knife.
10. Fill the centers with melted Biscoff spread.
💡 Don't throw away the cupcake pieces you cut out! Enjoy them with some melted Biscoff spread drizzled on top!
Now, make the cookie butter frosting.
- Cream the butter for a few minutes until it softens.
2. Add the Biscoff spread and beat until combined.
3. Gradually add the sifted powdered sugar, in 2 or 3 batches. Then add the milk, a tablespoon at a time and combine.
4. Fold the buttercream a few times with a spatula, and then frost your cupcakes.
Recipe notes
Make-ahead options & Substitutions
- These cupcakes can be baked and stored at room temperature for up to 2 days. They also freeze very well unfrosted for up to about 3 months. Just thaw them overnight in the refrigerator before frosting.
- Instead of buttermilk, you can make your own sour milk by stirring together ½ tablespoon vinegar and ½ cup milk.
- You could use another cookie butter spread, but it might not have the same flavor as Lotus Biscoff, which is amazing!
Storage Tips & Freezing Instructions
Frosted cupcakes can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to about 5 days.
You can easily freeze these cupcakes for longer storage. I usually freeze unfrosted cupcakes by wrapping them in plastic wrap and then placing them in freezer bags. Then I frost them right before serving.
Variations
- Chocolate Chip Biscoff: Add a handful of chocolate chips to the batter for an incredible chocolate and caramel combination.
- Chocolate Drizzle: You can drizzle some melted chocolate over the frosted cupcakes.
- Nutty Cupcakes: Add some texture and flavor by incorporating chopped nuts into the cupcake batter or sprinkling them on top of the frosting.
Tips for success
- Weigh your ingredients - For consistent results, always use a digital scale to weigh everything first.
- Use room temperature ingredients - This is important for even mixing.
- Don't overmix the batter - For moist and fluffy cupcakes, you just want to incorporate everything until just combined. Otherwise the cupcakes could get dense.
- Fill the cupcake liners properly - I fill them a little over halfway full. This not only prevents overflowing, but all the cupcakes come out relatively the same.
- Cool the cupcakes before frosting them - If you don't cool them first, the frosting will melt and become a mess.
- Coring cupcakes - If you don't have a cupcake corer, you can use a knife, but make sure you don't cut all the way down, just halfway. Leave about ½ an inch (0.5cm) on the bottom to hold the filling.
Frequently asked questions
Biscoff has a really unique flavor. It's slightly spiced with cinnamon and has a rich, caramel undertone.
There are a few ways to avoid cupcakes from sinking. First, make sure your oven is preheated properly. Also, use fresh baking powder, and don't overmix the batter. Finally, don't open the oven door while the cupcakes are baking!
These cupcakes usually stay fresh for about 2 days when stored in an airtight container at room temperature. For longer storage, freeze unfrosted cupcakes and frost them before serving.
I usually don't freeze frosted cupcakes, but you could if you want to. Just place them in an airtight container or wrap them individually in plastic wrap before freezing. Thaw in the refrigerator before serving.
More Biscoff recipes to try!
Happy Baking!
Let me know how these easy Biscoff Cupcakes turn out for you in the comments below! I'd love to hear from you!
Recipe
Easy Biscoff Cupcakes
Equipment
- cupcake liners
- a 12-cavity cupcake pan
- mixing bowl
- hand mixer
- whisk
- piping bag and tip optional
Ingredients
For the Cupcakes
- 1 ¼ cup (155 g / 5.5 oz) all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- 6 Biscoff cookies (50 g/about 2 ounces), crushed
- a pinch of salt
- ¼ cup (57 g) unsalted butter, at room temperature & cut into cubes
- ¾ cup (150 g) light brown sugar
- 1 medium egg at room temperature
- 1 teaspoon vanilla
- ½ cup buttermilk room temperature (or add ½ tablespoon vinegar to ½ cup milk and stir)
- 2 tablespoons vegetable oil
For the filling
- ½ cup (100g) Lotus Biscoff Spread, melted
For the Biscoff buttercream frosting
- 1 cup (225 g) unsalted butter, cubed and at room temperature
- 1 cup (200 g) Lotus Biscoff spread (I use smooth)
- 4 cups (480 g) sifted powdered sugar, plus more, if needed.
- ¼ cup (60 ml) milk or heavy cream, (you may not need it all)
- 1 teaspoon vanilla
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
Make the cupcakes
- Preheat oven to 350°F / 180°C & line a cupcake pan with cupcake liners. Set it aside.
- Whisk together the crushed cookies, flour, baking powder, baking soda, cinnamon, and salt. Set aside.1 ¼ cup (155 g / 5.5 oz) all purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon cinnamon, ¼ teaspoon baking soda, 6 Biscoff cookies, a pinch of salt
- Cream the cubed butter in another bowl until smooth, then add the sugar and mix until well-combined and creamy.¼ cup (57 g) unsalted butter, at room temperature & cut into cubes, ¾ cup (150 g) light brown sugar
- Add the egg, buttermilk, oil, and vanilla and thoroughly combine.1 medium egg, ½ cup buttermilk, 2 tablespoons vegetable oil, 1 teaspoon vanilla
- Add the dry ingredients and mix until just combined. Don't overmix the batter.
- Fill the cupcake liners a little over half way.
- Then bake the cupcakes for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the cupcakes from the oven and let them cool for about 5-8 minutes before transferring them to a wire rack to cool completely.
- Carefully cut a piece from the middle of the cupcakes (I use a cupcake corer, but you could use a knife). Make sure not to cut all the way down, leave about ½ an inch (0.5cm) on the bottom to hold the filling.
- Fill the centers with melted Biscoff spread.½ cup (100g) Lotus Biscoff Spread, melted
Make the Biscoff buttercream frosting
- Sift the powdered sugar. Set it aside.4 cups (480 g) sifted powdered sugar, plus more, if needed.
- With a hand mixter, beat the butter on high speed until it's creamy, for about 3 minutes, scraping the sides of the bowl a few times during this time.1 cup (225 g) unsalted butter, cubed and at room temperature
- Add the Biscoff spread and mix until combined.1 cup (200 g) Lotus Biscoff spread (I use smooth)
- Gradually add the powdered sugar in 2-3 batches, while the mixer is still running. Start on low speed and gradually increase speed to medium. Mix well after each addition.
- Add the vanilla and the milk or cream, one tablespoon at a time (you may not need all of the milk) and beat until you reach your desired consistency. If it's too thick, add a tablespoon more milk, if it's too thin, add 1-2 tablespoons more powdered sugar.1 teaspoon vanilla, ¼ cup (60 ml) milk or heavy cream, (you may not need it all)
- Stir the frosting with a rubber spatula for about a minute to remove any air bubbles and make it more spreadable.
- Fill a piping bag fitted with a tip and frost the cupcakes. Alternatively, frost the cupcakes with an offset spatula or a knife.
- Enjoy!
Sue
These cupcakes look so decadent!
Voula
They really are delicious!❤️