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
Topped with fluffy frosting and a Biscoff cookie, these Biscoff Cupcakes are golden and tender with a rich cookie spread flavor that’s full of sweet, spiced warmth.
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Servings: 12
Calories: 449kcal
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 the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin tin with paper liners. Set aside.
- In a medium-sized mixing bowl, add the flour, salt, and baking soda. Whisk to combine. Set aside.
- In the bowl of a stand mixer, beat together the butter, sugars, sour cream, and Biscoff spread. With the mixing speed on low, add the eggs one at a time until incorporated. Add the milk, vanilla, and cinnamon. Mix.
- Add the dry ingredients just until combined, about 30 seconds. Remove the bowl from the stand and fold in the cookie pieces.
- Scoop the cupcake batter into the prepared pan, filling each liner ¾ of the way full. Place in the 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 the cupcakes from the pan and allow to cool completely (25–30 minutes).
- While the cupcakes are cooling, prepare the buttercream frosting. In the bowl of a stand mixer, beat the softened butter and Biscoff spread on medium speed until light and fluffy. Add the vanilla extract and mix well.
- Turn the speed to low and begin to add the powdered sugar (it will look like bread dough). Once the powdered sugar is added, pour in the milk a little bit at a time while the mixer is on. Mix until combined. Add milk until the frosting reaches the desired consistency (it should be rather stiff). Beat on medium-high speed for 4–6 minutes until fluffy. Frost the cooled cupcakes as desired.
NOTES
*I couldn’t find creamy cookie butter at my local supermarkets, so I used crunchy instead, and it only changes the texture of the frosting while the flavor stays the same.
STORE the cupcakes only after they’ve cooled completely. You can keep them in an airtight container at room temperature for up to 2 days, though the frosting holds better if they’re stored in the fridge. In the refrigerator, they stay fresh for 4–5 days. If you want to FREEZE them, do so without the frosting—wrap each cooled cupcake in plastic wrap, then place in a freezer-safe bag or container. They’ll last about 2 months.
To serve, thaw at room temperature, then frost. If already frosted, freeze uncovered until firm, then wrap and freeze. Let thaw in the fridge overnight and bring to room temperature before serving.
Nutrition
Serving: 1cupcake | Calories: 449kcal | Carbohydrates: 51g | Protein: 4g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 151mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 38g | Vitamin A: 606IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
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!
Great idea! I am so happy you liked them! Thank you for sharing that!
do i have to put the sour cream in? or will the cupcakes come out fine without it?
You need to add something otherwise they won’t bake properly. You could sub it for Greek yogurt.
Wow, my daughter made these with a friend. Absolutely wonderful, we spoke about making this as a layer cake in a 9 X 13 pan. Does anyone know if this would work? Has anyone ever tried this?
I’ve been looking for Biscoff inspiration and here you are!
Thank you! I can’t wait to try these.
Hi Natalie
I’m a little confused, are the cookies a fine crumble or a chunky crumble, because in the instructions you say fold in cookie pieces.