Biscoff Cupcakes

This Biscoff Cupcakes recipe uses crumbled cookies in the batter and biscoff spread in the icing for a deliciously different cupcake!

Biscoff Cup cakes

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?

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Biscoff Cupcakes Recipe

This Biscoff Cupcakes recipe uses crumbled cookies in the batter and biscoff spread in the icing for a deliciously different cupcake!
5 from 4 votes
Pin Rate
Course: Cupcakes, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 12
Calories: 463kcal
Author: Andrea
Print Recipe


  • 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


  • Biscoff cookies for garnish


  • 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.


* 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.


Serving: 1cupcake | Calories: 463kcal | Carbohydrates: 53g | Protein: 4g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 302mg | Potassium: 60mg | Fiber: 1g | Sugar: 39g | Vitamin A: 610IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

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About the Author


Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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  1. 5 stars
    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

  2. 5 stars
    These are absolutely amazing! I just made these for the third time on Halloween and they were such a big hit with my family. This time, I added a couple of ounces of cream cheese to the frosting and it elevated the flavor so much! Favorite cupcakes ever!