Biscoff Cupcakes
These Biscoff cupcakes are the perfect addition to an afternoon tea and just as fun to serve at birthday parties.
Servings: 12 cupcakes
Ingredients
- 180 grams unsalted butter softened
- 135 grams granulated sugar
- 1 tbsp vanilla extract
- 4 large eggs
- 180 grams self-rising flour
- Pinch salt
- 225 grams Biscoff cookie butter
- 1 batch vanilla buttercream
- 8 Biscoff cookies
Instructions
- Beat the butter and sugar until light and creamy. Add the vanilla extract, then beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Mix in the self-rising flour and salt until just combined. Finally, gently fold the Biscoff spread into the batter.
- Line a 12-cup muffin pan with paper liners and divide the batter evenly among them. I like to use an ice cream scoop for this because it makes portioning quick and easy.
- Bake for about 18 minutes in a preheated 350°F/175°C (conventional oven).
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Fill a piping bag fitted with your favorite tip (I used a Wilton 1M) with the buttercream and pipe swirls onto each cupcake. Crush two Biscoff cookies and sprinkle the crumbs over the frosting. Finish each cupcake with half of a Biscoff cookie and they're ready to serve.
Tips
- For even more flavor, add a little ground cinnamon to the vanilla buttercream. It pairs beautifully with the Biscoff spread and cookies.
- Not a fan of buttercream? Feel free to replace it with a delicious cream cheese frosting instead.
How to store
Store the cupcakes in an airtight container at cool room temperature for 3 to 4 days. You can also freeze the fully assembled cupcakes for up to 3 months. Just wait to decorate them with the Biscoff cookies until after they've thawed, so the cookies stay crisp.