Biscoff Cupcakes Recipe

Introduction

These Biscoff Cupcakes combine the warm, spiced flavors of cookie butter with a tender, moist crumb. Topped with a swirl of luscious vanilla and Biscoff cookie butter frosting, they make a delightful treat perfect for any occasion.

Ingredients

• 1/2 cup unsalted butter, room temperature (113g)
• 3/4 cup packed light brown sugar (150g)
• 2 large eggs, room temperature (112g)
• 1/2 cup full-fat sour cream, room temperature (125g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• 1 1/4 cup all-purpose flour (160g)
• 1 tsp baking powder (4g)
• 1/2 tsp ground cinnamon
• 1/2 tsp fine salt
• 1/2 cup unsalted butter, room temperature (113g) (for frosting)
• 1 1/2 tsp vanilla extract or vanilla bean paste (6g) (for frosting)
• 1/4 tsp fine salt (for frosting)
• 1 1/2 cups powdered sugar (188g)
• 1 Tbsp heavy cream or milk, room temperature (15g)
• 1/2 cup cookie butter (120g)
• 1/2 tsp ground cinnamon (for frosting)
• 3 Tbsp heavy cream or milk, room temperature (45g) (for frosting)
• 1/2 cup chopped Biscoff cookies

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Step 2: Cream together 1/2 cup unsalted butter and 3/4 cup brown sugar using an electric mixer until smooth and fluffy.
3. Step 3: Add the eggs one at a time on medium-high speed, mixing well after each addition.
4. Step 4: Mix in the sour cream and 1 tsp vanilla extract at medium speed until combined.
5. Step 5: Sift in the flour, baking powder, ground cinnamon, and salt. Mix on low speed until just combined; the batter will be thick and fluffy.
6. Step 6: Fill cupcake liners about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
7. Step 7: Let the cupcakes cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. To speed cooling, place pans in the freezer for about 30 minutes.
8. Step 8: For the vanilla buttercream, beat 1/2 cup room-temperature butter on medium speed for 30 seconds until smooth. Add 1 1/2 tsp vanilla extract and 1/4 tsp salt, mixing on low.
9. Step 9: Gradually add 1 1/2 cups powdered sugar on low speed. Halfway through, add 1 Tbsp heavy cream to help incorporate ingredients.
10. Step 10: Continue mixing on low until fully combined and smooth. Adjust consistency by adding cream (1 Tbsp at a time) if too thick, or powdered sugar (1/4 cup at a time) if too thin.
11. Step 11: Scoop half of the vanilla frosting into a separate bowl to create the cookie butter frosting.
12. Step 12: Add 1/2 cup cookie butter, 1/2 tsp ground cinnamon, and 3 Tbsp heavy cream or milk to the separated frosting. Stir until fully combined.
13. Step 13: Using a small circle cutter or knife, remove the center from each cooled cupcake and fill with cookie butter.
14. Step 14: Fill a large piping bag fitted with your preferred tip with both frostings. Pipe large swirls onto the cupcakes.
15. Step 15: Drizzle warm cookie butter over the frosting and sprinkle with chopped Biscoff cookies before serving.

Tips & Variations

• For an extra moist cupcake, be sure not to overmix the batter once the flour is added.
• Swap sour cream with Greek yogurt for a slightly tangier flavor and similar texture.
• If you prefer, frost cupcakes with only vanilla or only cookie butter frosting instead of swirled.
• Use a piping bag with a large star tip for elegant frosting swirls.
• Store leftover frosting in an airtight container in the fridge and bring back to room temperature before using.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for the best flavor and texture. The frosting can firm up in the fridge; gently warm in a microwave for a few seconds if too stiff.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 for best results. Ensure your baking powder is gluten-free as well.

How can I make the frosting dairy-free?

Use a dairy-free butter substitute and substitute heavy cream or milk with coconut milk or another plant-based alternative. The frosting might have a slightly different texture but will still taste delicious.

Biscoff Cupcakes Recipe

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★★★★★

4.4 from 128 reviews

• Author: Lila
• Total Time: 59 minutes
• Yield: 12 servings 1x

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Description

Delight in these decadent Biscoff Cupcakes featuring a moist cinnamon-spiced cake base filled and topped with luscious vanilla and cookie butter frostings, crowned with crunchy Biscoff cookie crumbs for added texture and flavor.

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Ingredients

Scale 1x2x3x

Cupcakes

• 1/2 cup unsalted butter, room temperature (113g)
• 3/4 cup packed light brown sugar (150g)
• 2 large eggs, room temperature (112g)
• 1/2 cup full-fat sour cream, room temperature (125g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• 1 1/4 cup all-purpose flour (160g)
• 1 tsp baking powder (4g)
• 1/2 tsp ground cinnamon
• 1/2 tsp fine salt

Vanilla Biscoff Buttercream Frosting

• 1/2 cup unsalted butter, room temperature (113g)
• 1 1/2 tsp vanilla extract or vanilla bean paste (6g)
• 1/4 tsp fine salt
• 1 1/2 cups powdered sugar (188g)
• 1 Tbsp heavy cream or milk, room temperature (15g), plus extra as needed

Biscoff Cookie Butter Frosting

• 1/2 cup cookie butter (120g)
• 1/2 tsp ground cinnamon
• 3 Tbsp heavy cream or milk, room temperature (45g)

Decoration

• 1/2 cup cookie butter (120g) for cupcake filling
• 1/2 cup chopped Biscoff cookies

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to ensure easy removal and even baking.
2. Cream Butter and Sugar: Using an electric mixer, cream together 1/2 cup unsalted butter and 3/4 cup brown sugar until light and fluffy, forming a smooth base for your batter.
3. Add Eggs: Mix in the 2 large eggs one at a time on medium-high speed to ensure they are fully incorporated and the batter becomes smooth.
4. Add Sour Cream and Vanilla: Blend in 1/2 cup sour cream and 1 tsp vanilla extract at medium speed to add moisture and enhance flavor.
5. Combine Dry Ingredients: Sift together 1 1/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp ground cinnamon, and 1/2 tsp salt. Gradually add to the wet ingredients and mix on low speed until just combined to keep the batter fluffy.
6. Fill and Bake: Divide the batter evenly, filling cupcake liners about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Cool Cupcakes: Let cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely. For faster cooling, place the pans in the freezer for about 30 minutes.
8. Prepare Vanilla Buttercream: Beat 1/2 cup butter on medium speed for 30 seconds until smooth. Add 1 1/2 tsp vanilla and 1/4 tsp salt; mix on low. Gradually add 1 1/2 cups powdered sugar while mixing on low, adding 1 Tbsp heavy cream halfway through to ease mixing. Adjust consistency with more cream or powdered sugar as needed.
9. Make Cookie Butter Frosting: Transfer half of the vanilla frosting to a separate bowl. Mix in 1/2 cup cookie butter, 1/2 tsp ground cinnamon, and 3 Tbsp heavy cream or milk until smooth.
10. Fill Cupcake Centers: Use a 1-inch circle cutter or knife to remove the centers from cooled cupcakes and fill each with 1/2 cup cookie butter evenly divided among all cupcakes.
11. Decorate Cupcakes: Fill a large piping bag fitted with your favorite tip (such as Wilton 1M) with both frostings. Pipe generous swirls over the cupcakes. Drizzle with warm cookie butter and sprinkle with chopped Biscoff cookies to finish.

Notes

• Room temperature ingredients blend better and yield a smoother batter and frosting.
• You can use vanilla bean paste or extract interchangeably depending on your preference.
• Adjust frosting consistency by adding more powdered sugar if too thin or cream if too thick for perfect piping texture.
• Freezing cupcakes slightly before frosting can help keep the frosting firm.
• For a dairy-free version, substitute butter, sour cream, and heavy cream with vegan alternatives.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Biscoff cupcakes, cookie butter cupcakes, cinnamon cupcakes, vanilla buttercream, dessert cupcakes