Biscoff Cupcakes
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These Biscoff Cupcakes are loaded with cookie butter in both the cake and the buttercream! They are the perfect dessert for biscoff lovers!
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’ll Love These
- 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
- 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.
How to make these cupcakes
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. In another bowl, whisk the biscoff spread, brown sugar, milk, sour cream, oil, egg, and vanilla extract until well combined.
Step 3: Make a well in the dry ingredients and pour in the wet ingredients. Mix until just combined.
Step 4: Scoop the cupcake batter into the liners until they are ¾ of the way full. 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 5: 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 6: 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. 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 7: Spread the frosting on the cooled cupcakes and enjoy!
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!
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 3/4 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.
Want to try more cupcake recipes?
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Biscoff Cupcakes
Ingredients
- 1¾ cup (218.75 g) all-purpose flour, spooned and leveled
- 1½ tsp (1.5 tsp) baking powder
- ¼ tsp (0.25 tsp) baking soda
- ½ tsp (0.5 tsp) salt
- ⅔ cup (157.73 g) biscoff spread
- 1¼ cup (250 g) light brown sugar
- ½ cup (115 g) sour cream, at room temperature
- ¾ cup (177.44 ml) whole milk, at room temperature
- ⅓ cup (72.67 g) vegetable oil
- 1 (1) large egg, at room temperature
- 2 tsp (2 tsp) vanilla extract
Biscoff Buttercream
- 1 cup (236.59 g) biscoff spread
- ½ cup (227 g) unsalted butter
- 2 cups (360 g) powdered sugar
- 1 tsp (1 tsp) vanilla extract
- ¼ tsp (0.5 tsp) salt
- 1-3 tbsp (2 tbsp) milk
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 tbsp of milk and mix until combined. Add 1-2 more tbsp 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 3/4 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.
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!
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!
Hello – i’d love to make these for my daughter‘s birthday. Can I use a jumbo muffin pan? How will that change the oven temperature and baking time? Thank you.
Hi Nancy, I haven’t tried making these in a jumbo muffin pan before! I believe it would just add some baking time, so I would start with an extra 5-10 minutes and just keep checking on them as they bake.
This is heaven in a bowl, so good ty for sharing!!!!
My store brand makes a Crunchy Cookie Butter flavor I like. My instinct is to use it in the Buttercream but not the cupcakes. Any thoughts?
Hi RC, I think it would probably be fine in both!
Will these freeze well if I want to make them ahead of time? Unfrosted of course..
Hi Christa, yes they should be good in the freezer ahead of time! Just make sure they are fully cooled before you put them in the freezer.
This is my second time making the muffins. I love Biscoff, apparently so does my family- they are gone!
Of note is that I am allergic to butter and cream and our daughter is allergic to milk. So this is now a vegan recipe that is scrumptious!
Egg was fine, used non dairy sour cream, Ripple milk which is actually made from peas(good tho) vegan margarine.
So before bakers with allergies look away- I substitute the items I am unable to eat with non dairy. I have been doing this for 4 years and only ruined one recipe because there was no substitute for whole milk in a pudding. Turns out if using vegan milk you use one half .
Seriously , these muffins are the best!!
Thanks so much for trying this recipe, Trudy!
I taste tested this recipe for a possible option at my daughters wedding with family, friends, and co workers… no one could believe I made them. My friend that is always “on a diet” ate 2 and wanted more! They were so good and moist 10/10! Will 100% be making these again!!
So happy to hear you enjoyed these!!
My husband had never tried biscoff and now he’s in love! Will be making these agin
So happy to hear you enjoyed these, Holly!