• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Breakfast
      • Breads & Muffins
      • Drinks
      • Eggs
      • Healthy
      • Pancakes, Waffles & more
      • Savory Breakfast
      • Sweet Breakfast
    • Baked Goods
      • Brownies & Bars
      • Cakes & Cupcakes
      • Cast Iron Skillet
      • Cheesecake
      • Cookies
      • Donuts
      • Fruit
      • Muffins
      • Small Batch
      • No Bake
      • Pie
      • Scones
  • About
  • Work With Me
  • Subscribe

Bake & Bacon

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Baked Goods » Cakes & Cupcakes

    Published: May 5, 2023 by Kelly Hamilton · This post may contain affiliate links

    Biscoff Cupcakes

    Jump to Recipe

    These Biscoff Cupcakes are loaded with cookie butter in both the cake and the buttercream! They are the perfect dessert for biscoff lovers!

    Fresh batch of baked Biscoff Cupcakes sitting on counter top, and are freshly iced with a Biscoff cookie sitting on top.
    Jump to:
    • Why You Need These Biscoff Cupcakes
    • Recipe Ingredients
    • Step-by-Step Instructions
    • Frequently Asked Questions
    • Tips and Tricks
    • Storing & Freezing
    • Want to try more cupcake recipes?
    • 📖 Recipe

    Get ready for the dreamiest biscoff cupcakes! These cookie butter cupcakes have a soft and fluffy texture and are frosted with the best biscoff buttercream. With double the cookie butter, these are perfect for the cookie butter lover in your life!


    I’m a sucker for all things cookie butter, I’ve already got a biscoff mug cake and cookie butter blondies and I knew I had to make biscoff cupcakes next. These cupcakes are loaded up with cookie butter flavor in both the frosting and the cupcake!

    Why You Need These Biscoff Cupcakes

    • These biscoff cupcakes are soft and fluffy thanks to the addition of oil. 
    • These cupcakes are so simple to make, and you can make the cupcakes ahead of time.
    • They make the perfect birthday cupcakes!
    • You can decorate the cupcakes with biscoff cookies for some pizazz!

    Recipe Ingredients

    Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

    • Biscoff Spread: you can find biscoff spread or cookie butter at stores like Target, Trader Joe’s, or your local grocery store. 
    • Sour Cream: make sure to use full-fat sour cream for this recipe, this will make the cupcakes much richer and tastier. 
    • Flour: I’ve only tested this recipe with all-purpose flour.
    • Whole Milk: I’ve only tested this recipe with whole milk. 
    • Butter: make sure you pull out the butter an hour or two before you start making the frosting so it has time to come to room temperature.
    Ingredients to make Biscoff Cupcakes.

    Step-by-Step Instructions

    Step 1: Line 2 cupcake pans with paper liners or spray with nonstick spray. Preheat the oven to 350°Fahrenheit.

    Step 2: In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

    Step 3: In another bowl, whisk the biscoff spread, brown sugar, milk, sour cream, oil, egg, and vanilla extract until well combined.

    Step 4: Make a well in the dry ingredients and pour in the wet ingredients. Mix until just combined.

    Step 5: Scoop the cupcake batter into the liners until they are ¾ of the way full.

    Step 6: Bake the cupcakes in the oven for 21-23 minutes. You’ll know they’re done when a toothpick inserted comes out clean. Let them cool in the pan for 5-10 minutes then remove them from the pan to cool completely on a wire cooling rack.

    Step 7: While the cupcakes cool, make the frosting. Combine the butter and biscoff spread in a large bowl with a stand mixer fitted with the paddle attachment or a handheld mixer. Beat until creamy.

    Step 8: While the mixer is running at low speed, slowly add in the powdered sugar until combined. Make sure to scrape the sides of the bowl so everything gets combined.

    Step 9: Stir in the vanilla extract and salt. While the mixer is on low speed add the milk. Increase the speed gradually to high and beat for 30 seconds to 1 minute.

    Step 10: Spread the frosting on the cooled cupcakes and enjoy!

    How to make Biscoff Cupcakes. 1. Wet ingredients in glass mixing bowl with whisk. 2. Mix wet and dry ingredients with a whisk in the glass mixing bowl. 3. Pour batter into the cup cake pan. 4. Prepare buttercream icing in glass mixing bowl with spatula.

    Frequently Asked Questions

    Can I use peanut butter instead of biscoff spread?

    You sure can but that will give you peanut butter cupcakes instead of biscoff cupcakes! Still delicious though!

    What does biscoff taste like?

    Biscoff spread is made from Lotus Biscoff cookies, which taste like cinnamon and brown sugar. Think of a more spiced version of peanut butter!

    Why don’t you use butter in the cupcakes? 

    These cupcakes use oil, having oil in cupcakes instead of butter is going to give you a much fluffier and softer texture!

    Batch of freshly baked Biscoff cup cakes that are lined up on parchment paper and ready to eat!

    Tips and Tricks

    • Make sure to use room-temperature ingredients for both the cupcakes and the buttercream. It’ll make it easier for them to combine and give you fluffier cupcakes!
    • Don't overmix the cupcake batter once you add the dry ingredients, that can give you muffins that sink in the middle!
    • Make sure you don’t overfill your cupcake liners or the batter will overflow in the oven! I fill mine about ¾ of the way full.
    • Decorate the frosted lotus cupcakes with biscoff cookies or crushed biscoff cookies, or even drizzle extra cookie butter on top!
    • If you want to make these cupcakes ahead of time, bake the cupcakes, and once they cool store them in an airtight container for up to one day before. 

    Storing & Freezing

    Store the frosted biscoff cupcakes in an airtight container in the fridge for up to 5 days.

    Close up of one Biscoff cupcake that has a bite sized amount placed on a fork ready to be eaten.

    Want to try more cupcake recipes?

    • Black Velvet Cupcakes
    • Strawberry Filled Cupcakes
    • Peach Cupcakes
    • Key Lime Cupcakes

    If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below ⭐️ Your reviews not only help my business but other bakers as well!

    Want an exclusive first look at all my recipes? Join my email newsletter which sends Bake & Bacon recipes straight to your inbox as soon as they go live, so you never miss a recipe!

    Want to keep up with Bake & Bacon outside of the blog? Follow me on Instagram, Facebook, Twitter, Pinterest, and Youtube. Tag me on any social media and use the hashtag #bakeandbacon so I can see what you are baking!

    📖 Recipe

    Biscoff Cupcakes

    Kelly Hamilton
    These Biscoff Cupcakes are loaded with cookie butter in both the cake and the buttercream! They are the perfect dessert for biscoff lovers!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 22 mins
    Total Time 2 hrs
    Course Dessert
    Cuisine American
    Servings 16 cupcakes
    Calories 480 kcal

    Equipment

    • Mixing Bowl Set
    • Electric Hand Mixer
    • Silicone Spatula
    • Whisk
    • Cupcake/Muffin Pan

    Ingredients
     
     

    • 1¾ cup all-purpose flour spooned and leveled
    • 1½ teaspoon baking powder
    • ¼ tsp baking soda
    • ½ teaspoon salt
    • ⅔ cup biscoff spread
    • 1¼ cup light brown sugar
    • ½ cup sour cream at room temperature
    • ¾ cup whole milk at room temperature
    • ⅓ cup vegetable oil
    • 1 large egg at room temperature
    • 2 teaspoon vanilla extract

    Biscoff Buttercream

    • 1 cup biscoff spread
    • ½ cup unsalted butter
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • 1-3 tablespoon milk
    Text Ingredients

    Instructions
     

    • Pre-heat the oven to 350℉ and line 2 cupcake pans with paper liners or spray with non stick spray. Set aside.
    • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    • In a separate bowl, whisk together the biscoff, brown sugar, sour cream, milk, oil, egg, and vanilla until well combined and no lumps of biscoff are left.
    • Make a well in the dry ingredients and pour the wet ingredients into the dry. Mix together until combined.
    • Scoop the batter into the muffin liners, filling about ¾ of the way full.
    • Bake the cupcakes for 20-23 minutes, or until a toothpick comes out clean. Allow them to cool in the pan for 5-10 minutes, and then remove them to cool completely on a wire cooling rack.

    Make the biscoff buttercream

    • Combine butter and biscoff in a large bowl and use a stand mixer with a paddle attachment or a hand mixer to beat until creamy and well-combined.   
    • With the mixer on low speed, gradually add the powdered sugar until completely combined, scraping the sides of the bowl as needed.
    • Stir in vanilla extract and salt. With the mixer on low speed, add 1 tablespoon of milk and mix until combined. Add 1-2 more tablespoon of milk as needed. Gradually increase speed to high and beat for another 30 seconds to 1 minute.
    • Pipe or spread the frosting onto completely cooled cupcakes.

    Notes

    • Make sure to use room-temperature ingredients for both the cupcakes and the buttercream. It’ll make it easier for them to combine and give you fluffier cupcakes!
    • Don't overmix the cupcake batter once you add the dry ingredients, that can give you muffins that sink in the middle!
    • Make sure you don’t overfill your cupcake liners or the batter will overflow in the oven! I fill mine about ¾ of the way full.
    • Decorate the frosted lotus cupcakes with biscoff cookies or crushed biscoff cookies, or even drizzle extra cookie butter on top!
    • If you want to make these cupcakes ahead of time, bake the cupcakes, and once they cool store them in an airtight container for up to one day before. 

    Nutrition

    Calories: 480kcal | Carbohydrates: 64g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 222mg | Potassium: 72mg | Fiber: 0.4g | Sugar: 48g | Vitamin A: 433IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 1mg
    Tried this recipe?Let us know how it was! Share on Instagram and tag @bake.andbacon

    This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!

    « Overnight Oats with Frozen Fruit
    Peanut Butter Banana Oatmeal Bars »
    Get the Brunch Pro Theme

    Reader Interactions

    Comments

    1. Holly says

      May 24, 2023 at 9:08 pm

      5 stars
      My husband had never tried biscoff and now he’s in love! Will be making these agin

      Reply
      • Kelly Hamilton says

        May 30, 2023 at 4:51 pm

        So happy to hear you enjoyed these, Holly!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Kelly! I'm the self-taught baker, food photographer, and dog mom behind Bake & Bacon. I'm here to bring you easy recipes for my favorite things- delicious breakfasts and decadent desserts!

    More about me →

    Popular

    • Protein Overnight Oats- 3 Ways
    • Small-Batch Peanut Butter Cookies
    • White Chocolate and Raspberry Cookies
    • Lemon Bars
    • Banana Blueberry Muffins
    • Coconut Raspberry Crumble Bars
    • Strawberry Cake Pops
    • Small-Batch Sugar Cookies

    Spring Recipes

    • Peanut Butter Banana Oatmeal Bars
    • Oreo Chocolate Chip Cookies
    • Strawberry Glazed Donuts
    • Salted Chocolate Chip Cookies
    • Lemon Blackberry Bread
    • Blackberry Buttermilk Muffins
    • Blueberry Buckle Coffee Cake
    • Mini Egg Brownies

    Featured On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • About
    • Portfolio
    • Work with me

    Disclaimers

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact Me
    • Client Inquiry Form
    • Sign Up! for emails and updates

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2020-2022 Brunch Pro on the Brunch Pro Theme