This Biscoff Cupcakes recipe uses crumbled cookies in the batter and biscoff spread in the icing for a deliciously different cupcake!
One of my favorite things about flying on Delta is getting those addicting Biscoff cookies mid-flight.
My husband and I will eat them in a matter of minutes, but during this past trip I had multiple connections, enabling me to build up a little stash.
I know I’m not the only one who has thought of ways to use these cookies, but since we also have Biscoff spread, I thought I’d try making cupcakes with Biscoff flavored buttercream.
When I mentioned making these to to my husband, he seemed skeptical. After taking a bite of one, he was hooked and I was smitten! What’s not to love?
Biscoff Cupcakes Recipe
This Biscoff Cupcakes recipe uses crumbled cookies in the batter and biscoff spread in the icing for a deliciously different cupcake!
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Servings: 12
Calories: 463kcal
Ingredients
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup (1 stick) unsalted butter - room temperature
- 2 eggs
- 1/2 cup + 2 Tbsp sour cream
- 3 Tbsp whole milk
- 1/2 cup Biscoff spread (creamy *)
- 1/4 cup Biscoff cookies - crumbled
- 1 Tbsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
biscoff buttercream frosting
- 1/2 cup (1 stick) unsalted butter - room temperature
- 1/3 cup Biscoff spread
- 1 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 1/2 cups powdered sugar
- 1 1/2-2 Tbsp heavy cream
topping
- Biscoff cookies for garnish
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with paper liners. Set aside.
- In a medium size mixing bowl, add flour, salt and baking soda, whisk to combine. Set aside.
- In the bowl of a stand mixer, beat together butter, sugars, sour cream and Biscoff spread. With mixing speed on low, add eggs one at a time until incorporated. Add milk, vanilla, cinnamon, mix.
- Add dry ingredients just until combined, about 30 seconds. Remove bowl from stand and fold in cookie pieces.
- Scoop batter into prepared pan, filling each liner ¾ of the way full. Place in oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove and place on a wire rack to cool for 10 minutes. Remove cupcakes from pan and allow to cool completely (25-30 minutes).
- While the cupcakes are cooling, prepare buttercream frosting. In the bowl of a stand mixer, beat the softened butter and biscoff spread on medium speed until light and fluffy. Add vanilla extract and mix well.
- Turn speed to low and being to add the powdered sugar (it will look like bread dough). Once the powdered sugar is added, pour the milk a little bit at a time, while mixer is on. Mix until combined. Add milk until the frosting reaches desired consistency (it should be rather stiff). Beat on medium-high speed for 4-6 minutes until fluffy. Frost cooled cupcakes as desired.
NOTES
* I was unable to find creamy at my local supermarkets, so I used crunchy. Only the texture of the frosting will change if using crunchy.
Nutrition Facts
Biscoff Cupcakes Recipe
Serving Size
1 cupcake
Amount per Serving
Calories
463
% Daily Value*
Fat
27
g
42
%
Saturated Fat
14
g
88
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
77
mg
26
%
Sodium
302
mg
13
%
Potassium
60
mg
2
%
Carbohydrates
53
g
18
%
Fiber
1
g
4
%
Sugar
39
g
43
%
Protein
4
g
8
%
Vitamin A
610
IU
12
%
Vitamin C
1
mg
1
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can't wait to see your version!
This is my all-time favorite recipe! These cupcakes are the talk of my family and they’re all obsessed everytime I make them. They truly became my specialty all thanks to you! Absolutely delicious and moist, I even had cream cheese to the frosting it somehow makes them even better, as if that’s possible