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5 from 4 votes

Biscoff Cupcakes Recipe

This Biscoff Cupcakes recipe uses crumbled cookies in the batter and biscoff spread in the icing for a deliciously different cupcake!
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Cupcakes, Dessert
Cuisine: American
Servings: 12
Calories: 463kcal
Author: Life Made Simple Team

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