Biscoff Cupcakes
My Biscoff Cupcake recipe has cookie butter incorporated into every part of cupcake. Starting with Biscoff spread in the cupcake batter, a cookie butter filling, topped with Biscoff cookie butter buttercream and crushed cookies. You’ll get all the Biscoff flavor in cupcake form.
Ingredient Notes
Below are some notes on key ingredients for this recipe. For a full list of ingredients, see the recipe card below.
- Biscoff – I’m using Lotus Biscoff spread and cookies for this recipe, you can usually find Biscoff spead near the peanut butter at the grocery store. You will need one full jar of cookie butter for this recipe. Trader Joe’s also has a great option with their Speculoos Cookie Butter. Just make sure to user the creamy version not the crunchy. The cookies are optional in this recipe, they are used for topping.
- Salted butter – I only bake with salted butter. You’ve probably heard to use unsalted butter because there can be discrepancies in how much salt is in different brands but I have yet to come across a brand of butter that is too salty. I find that when I use unsalted butter I have to add a lot of salt to balance out the sweetness of most of my recipes. For the buttercream we want to use room temperature or softened butter. You can leave it out at room temperature about an hour before you need to use it, or microwave it for about 15 seconds to soften.
- Buttermilk – If you don’t have store-bought buttermilk you can easily substitute with milk and lemon juice. Add 1 1/2 teaspoons of lemon juice to a measuring cup and then add enough milk until you have 1/2 cup total. Let sit for about five minutes before adding to your batter.
- Oil – You can use vegetable or canola oil.
Biscoff Cupcakes
No electric mixer needed for this easy cupcake recipe! To start preheat the oven to 350 degrees and line a cupcake tin with cupcake liners.
In a small bowl melt the butter and Biscoff spread together in the microwave for about 30 seconds.
In a large mixing bowl combine the all purpose flour, sugar, salt, and baking powder. To the dry ingredients add the melted butter/cookie butter mixture, eggs, buttermilk, water, oil and vanilla extract. Whisk until smooth.
Divide the batter between the cupcake liners, filling them about 3/4 of the way full. Bake for 18-20 minutes and cool completely on a wire rack before filling and frosting.
Filling the cupcakes
Melt 1/2 cup of Biscoff spread in the microwave for 15-20 seconds. You will use this to fill the Biscoff cupcakes as well as drizzle on top for decoration.
In order to fill the cupcakes you will need to remove some of the cake in the center. You can use a cupcake corer, a spoon, or one of my favorite ways – a piping tip. I take the wide end of the tip and press down about halfway into the cupcake and then twist and remove. Remove the cupcake from the piping tip and repeat on the remaining cupcakes. I don’t put that piece of cake back on the cupcakes so you can snack on them or save them and turn them into cake pops. Spoon the melted cookie butter into the center of each cupcake.
Biscoff Frosting
To make the buttercream beat the butter in the bowl of a stand mixer with a paddle attachment (or handheld mixer). Mix on medium speed for about 3-4 minutes until light and fluffy. Add the cookie butter spread, heavy cream, vanilla and mix. Gradually add the powdered sugar until you’ve reached a spreadable or pipe-able consistency. 2 cups worked well for me. Add a pinch of salt, to taste.
Decorating the cupcakes
To decorate the cupcakes I used a Wilton 2D tip and a disposable piping bag to swirl the frosting on top of the cupcakes. If you don’t have a piping bag you can use a large ziploc bag and cut one corner off about 1″ up. You can also use an angled spatula or table knife to spread the frosting on the cupcakes. Using a spoon, drizzle the remaining melted Biscoff (whatever you have leftover from filling the cupcakes) on top to decorate. Sprinkle with crushed Biscoff cookies, if desired. You can store these cupcakes in an airtight container at room temperature for 2 days. I hope you enjoy these delicious Biscoff Cupcakes.
Biscoff Cupcakes
Ingredients
- ¼ cup salted butter
- ¾ cup Biscoff Cookie Butter, divided
- 1 ½ cups flour
- ¾ cup sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup buttermilk
- ¼ cup water, room temperature
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- ½ cup salted butter, softened
- ½ cup Biscoff Cookie Butter
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- pinch salt
- 1 ½ - 2 cups powdered sugar
- 6 Biscoff cookies for topping
Instructions
- Preheat the oven to 350. Line a cupcake tin with cupake liners
- In a small bowl melt the butter and ¼ cup cookie butter together in the microwave for about 30 seconds.
- In a large mixing bowl combine the flour, sugar, salt, and baking powder. Add the melted butter/cookie butter mixture, eggs, buttermilk, water, oil and vanilla extract. Whisk until smooth.
- Divide the batter between the cupcake liners, filling them about ¾ of the way full. Bake for 18-20 minutes. Cool completely before filling and frosting.
- Melt 1/2 cup of Biscoff spread in the microwave for 15-20 seconds. You will use this to fill the cupcakes as well as drizzle on top for decoration.
- In order to fill the cupcakes you will need to remove some of the cake in the center. You can use a cupcake corer, a spoon, or one of my favorite ways – a piping tip. I take the wide end of the tip and press down about halfway into the cupcake and then twist and remove. Remove the cupcake from the piping tip and repeat on the remaining cupcakes. I don’t put that piece of cake back on the cupcakes so you can snack on them or save them and turn them into cake pops. Spoon the melted cookie butter into the center of each cupcake.
- To make the buttercream beat the butter on medium speed for about 3-4 minutes until light and fluffy. Add the cookie butter spread, heavy cream, vanilla and mix. Gradually add the powdered sugar until you've reached a spreadable or pipe-able consistency. 2 cups worked well for me. Add a pinch of salt, to taste.
- To decorate the cupcakes I used a Wilton 2D tip and a disposable piping bag to swirl the frosting on top of the cupcakes. If you don't have a piping bag you can use a large ziploc bag and cut one corner off about 1" up. You can also use an angled spatula or table knife to spread the frosting on the cupcakes.
- Using a spoon, drizzle the remaining melted Biscoff (whatever you have leftover from filling the cupcakes) on top to decorate. Sprinkle with crushed Biscoff cookies, if desired. You can store these cupcakes in an airtight container at room temperature for 2 days.
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