Biscoff Cupcakes

5 from 2 votes

These biscoff cupcakes are soft, fluffy, moist and packed with biscoff flavor. Topped with a gorgeous biscoff buttercream and biscoff cookies.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 678kcal

Author: Alison

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

US Customary - Metric

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.

Nutrition