Biscoff Cupcakes Recipe

5 from 4 votes

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.

Prep Time15

Cook Time18

Total Time33

Course: Cupcakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 449kcal

Author: Andrea

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.

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