Easy Biscoff Cupcakes
These easy Biscoff cupcakes are made with Biscoff cookies, filled with Biscoff cookie butter, and topped with Biscoff frosting. Biscoff bliss!
Servings 12 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
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!
Notes
Store in the refrigerator for up to about 3 days. Serve at room temperature.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
More delicious Biscoff recipes to try!
Lotus Biscoff Cake
Easy No-bake Biscoff Cheesecake
Easy Biscoff Blondies
Easy Biscoff Truffles
©Pastry Wishes
