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
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
This is a yummy recipe! I would love it if you came over to Cast Party Wednesday and shared it with us! Thanks! ~Sheryl @ Lady Behind The Curtain~
http://www.ladybehindthecurtain.com/cast-party-wednesday-link-party-60/
Really great recipes! I like this cupcakes and i would like to showcase them on my cupcake recipes and ideas blog.
Of course! Feel free to!
Omgoodness, these look delicious and I have never tried Biscoff! I am definitely going to have to go get me some! I have a cooking blog myself and would love for you to stop by anytime. Found you through Crumbs and Choas link party! Have a wonderful weekend 🙂