These biscoff cupcakes are soft, fluffy, moist and packed with biscoff flavor. Topped with a gorgeous biscoff buttercream and biscoff cookies.
These biscoff cupcakes are totally gorgeous. They are so soft and fluffy and look so gorgeous with the tall piped biscoff frosting and crushed biscoff cookies.
They are also extremely easy to make.
If you love biscoff then you will adore these cupcakes. You’ll also love our biscoff cake, biscoff ice cream, biscoff brownies and biscoff cheesecake.
Also try our biscoff mug cake for a perfect single-serving cake recipe.
Ingredients You’ll Need For The Cupcakes:
Ingredient Notes
- Baking soda – is also known as bicarbonate of soda in some parts of the world.
- Biscoff cookie butter – you can usually find this in the same part of the supermarket as the peanut butter. Otherwise you can buy it online. If you’re in the USA you can also use Trader Joe’s Speculoos Cookie Butter.
- Canola oil – can be replaced with vegetable oil if you prefer.
- Buttermilk – you can use real store-bought buttermilk or you can make a homemade buttermilk substitute with lemon juice and room temperature milk.
Frosting Ingredients:
Frosting Notes
- Butter – it’s ideal to let this soften out of the fridge before using. We used a lightly salted butter, but unsalted is also fine to use. You may want to add ⅛ teaspoon of salt (or to taste) if you’re using unsalted butter.
- Milk – it’s best to use whole milk rather than low fat or skim. Or you can even switch it for cream or heavy cream.
How To Make Biscoff Cupcakes
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add light brown sugar, baking soda and salt. Mix together.
- Prepare your homemade buttermilk (if you’re using a homemade version) by adding 1 tablespoon of lemon juice to a measuring jug and then adding room temperature milk up to the ¾ cup (180ml) line. Let it sit for a minute to thicken and curdle.
- Add buttermilk, melted biscoff spread, canola oil, egg and vanilla and mix into a batter. Don’t overmix.
- Divide the batter between 12 cupcake liners.
- Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Let the cupcakes cool for a few minutes before transferring them to a wire cooling rack to cool completely before frosting.
- Frosting. Add softened butter and biscoff cookie butter to the bowl of your stand mixer and beat together until smooth and creamy.
- Add powdered sugar and milk and beat again until fluffy.
- When the cupcakes are completely cooled, pipe on the frosting and then top with crushed biscoff cookies and decorate with a half biscoff cookie pressed into the top.
Chef’s Tips
All purpose flour. This must be measured correctly either using the spoon and level method or by weighing it out on a food scale. If you’re measuring with the spoon and level method simply spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. If you have a food scale then that will be the most accurate way to measure it.
Frosting and decorating. The frosting recipe is our biscoff buttercream frosting which makes the perfect topping for these cupcakes. A sprinkle of crushed biscoff cookies and a half cookie pressed into the frosting also looks super pretty but of course this is entirely optional.
Recipe FAQ
This recipe will make a three layer 6-inch cake. Bake for 20 minutes.
If you make a homemade buttermilk using soy milk or almond milk then these cupcakes can be dairy free. You’d also want to use a dairy free butter (such as Earth Balance) and a dairy free milk like soy or almond milk to make the frosting
Keep them covered at room temperature for 3-4 days or covered in the fridge for up to a week. Bring them to room temperature on the counter before serving them.
You can freeze the frosted or unfrosted cupcakes for up to 3 months. Thaw them overnight in the fridge and bring to room temperature before serving.
More Cupcake Recipes
- The Best Chocolate Cupcakes
- Red Velvet Cupcakes
- Vanilla Cupcakes
- Pumpkin Cupcakes
- Carrot Cake Cupcakes
- Chocolate Orange Cupcakes
Did you make this recipe? Be sure to leave a comment and rating below.
Biscoff Cupcakes
Ingredients
Biscoff Cupcakes:
- 1 ¾ cups All Purpose Flour Measured Correctly*
- 1 cup Light Brown Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- ¾ cup Homemade Buttermilk or Real Buttermilk
- ¼ cup Biscoff Cookie Butter Melted
- ½ cup Canola Oil or Vegetable Oil
- 1 Large Egg
- 2 tsp Vanilla Extract
Biscoff Buttercream Frosting:
- 1 cup Butter Lightly Salted, Softened*
- 1 cup Biscoff Cookie Butter
- 3 cups Powdered Sugar
- 3 Tbsp Whole Milk
Decoration (Optional)
- 2 Biscoff Cookies Crushed, to sprinkle.
- 6 Biscoff Cookies Broken in half, to press into the tops
Instructions
- Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
- Sift all purpose flour into a mixing bowl and add light brown sugar, baking soda and salt. Mix together.
- Prepare your homemade buttermilk (if you're using a homemade version) by adding 1 tablespoon of lemon juice to a measuring jug and then adding room temperature milk up to the ¾ cup (180ml) line. Let it sit for a minute to thicken and curdle.
- Add buttermilk, melted biscoff spread, canola oil, egg and vanilla and mix into a batter. Don't overmix.
- Divide the batter between the 12 cupcake liners.
- Bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Let the cupcakes cool for a few minutes before transferring them to a wire cooling rack to cool completely before frosting.
- Frosting. Add softened butter and biscoff cookie butter to the bowl of your stand mixer and beat together until smooth and creamy.
- Add powdered sugar and milk and beat again for a few minutes until fluffy.
- When the cupcakes are completely cooled, pipe on the frosting and then top with crushed biscoff cookies and decorate with a half biscoff cookie pressed into the top of each cupcake.
Notes
- All purpose flour. This must be measured correctly either using the spoon and level method or by weighing it out on a food scale. If you’re measuring with the spoon and level method simply spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. If you have a food scale then that will be the most accurate way to measure it. Click ‘metric’ below the list of ingredients to get the correct weight in grams.
- Biscoff cookie butter. You can usually find this in the same part of the supermarket as the peanut butter. Otherwise you can buy it online. If you’re in the USA you can also use Trader Joe’s Speculoos Cookie Butter.
- To melt biscoff cookie butter. Add it to a microwave safe bowl and microwave in 15-second intervals bringing it out to stir every 15-seconds until melted.
- Buttermilk. You can use real (store-bought) buttermilk or you can make your own homemade buttermilk.
- Butter. It’s ideal to let the butter for the frosting soften out of the fridge before using. We used a lightly salted butter, but unsalted is also fine to use. You may want to add ⅛ teaspoon of salt (or to taste) if you’re using unsalted butter.
- Storing and freezing. Keep them covered at room temperature for 3-4 days or covered in the fridge for up to a week. Bring them to room temperature on the counter before serving them. You can freeze the frosted or unfrosted cupcakes for up to 3 months. Thaw them overnight in the fridge and bring to room temperature before serving.
Hi I live in south Africa. Not sure if cookie butter is available here. What is the alternative.
It’s available online. There isn’t an alternative. 🙂