One of my obsessions is baking with Biscoff cookie butter or Speculoos cookie butter as we say here. I just love adding it to different kinds of recipes, but cupcakes were still missing. Time to create Biscoff cupcakes!
Do I need to say more? These cupcakes are absolutely incredible. Delicious caramel flavors, crunch from the Biscoff cookies and Biscoff cookie butter inside the cupcakes as well. And of course easy to make.
You will need the following ingredients for making these Biscoff cupcakes and make sure to check the exact ingredients in the recipe card below.
To make the Biscoff cupcakes you start by adding the butter (at room temperature) to a large bowl of a stand mixer and add the sugar. Beat until it is light and creamy.
Now add the vanilla extract and the eggs one by one. Make sure that each egg is fully incorporated before adding the next one.
Mix in the self-rising flour and the salt until it just comes together. Last, fold in the Biscoff cookie butter into the batter.
Line a 12-cup muffin pan with cupcake liners and evenly divide the batter among them. I like to use an ice cream scoop or a cookie scoop to make portioning the batter easy.
Bake the cupcakes in a preheated oven at 350˚F/175˚C (conventional oven) for about 18 minutes or until the cupcakes are golden brown.
Let the cupcakes cool for a few minutes in the pan before transferring them to a wire rack to cool down completely.
Make the vanilla buttercream according to the recipe and fill a piping bag. I like to use my favorite tip which is a Wilton 1M and pipe swirls onto each cupcake.
Crush two Biscoff cookies and sprinkle the crumbs over the cupcakes. Finish with another half of a cookie and they’re ready to serve!
You can store the cupcakes outside of the fridge in an airtight container for about 3 to 4 days. Important to note that if the weather is too hot move them to the fridge.
You can freeze these cupcakes as well, but don’t add the Biscoff cookies yet or they will become really soft.
Of course if should come as no surprise that I have a selection of Biscoff recipes for you to enjoy!
Absolutely. You can bake the cupcakes a day or two in advance and store them in an airtight container. Frost them just before serving for the freshest look and flavor.
Yes. Any smooth cookie butter spread should work well in this recipe, although Lotus Biscoff spread has the classic flavor and consistency.
Cupcakes can sink if they’re underbaked, if the oven door is opened too early, or if the batter is overmixed. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Definitely! Cream cheese frosting pairs beautifully with the warm, spiced flavor of Biscoff and makes a delicious alternative to vanilla buttercream.
Absolutely. Swirl a few spoonfuls of Biscoff spread into your buttercream or replace part of the butter with cookie butter for an even richer Biscoff flavor.
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