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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
