Introduction

Indulge in the rich, caramel-like flavor of Biscoff with these delightful Biscoff Cupcakes. Soft, moist, and topped with creamy Biscoff buttercream, they make a perfect treat for any occasion.

A single cupcake sits in the center of a white plate with a subtle brown rim, resting on a white marbled surface. The cupcake has a light brown base with a ridged paper wrapper. On top, there is one thick layer of swirled frosting in a soft orange-brown color, decorated with small crumbs of the same color scattered on the frosting and plate. In the blurred background, a white cup and saucer sit to the left, and a white plate holding two rectangular cookies is seen to the right. The image has a warm, cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup Biscoff spread
½ cup buttermilk (or milk of choice)
1 cup unsalted butter, softened (for frosting)
3-4 cups powdered sugar
½ cup Biscoff spread (for frosting)
1-2 tablespoons milk (if needed for consistency)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
Step 2: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and Biscoff spread until fully combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined; do not overmix.
Step 6: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Step 7: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Step 9: While the cupcakes cool, prepare the frosting by beating the softened butter until creamy.
Step 10: Gradually add powdered sugar and continue to mix until fluffy.
Step 11: Mix in the Biscoff spread and add milk if needed to achieve a smooth, spreadable consistency.
Step 12: Once the cupcakes are completely cool, frost with the Biscoff buttercream using a piping bag or a spatula.

Tips & Variations

For a dairy-free option, use a plant-based butter and milk alternative in the batter and frosting.
If you want an extra crunch, sprinkle crushed Biscoff cookies on top of the frosting.
Be careful not to overmix the batter to keep the cupcakes light and tender.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the unfrosted cupcakes for up to 3 months. Allow frozen cupcakes to thaw completely before frosting and serving. Reheat chilled cupcakes briefly at room temperature before enjoying.

How to Serve

A single cupcake sits on a white marbled surface with a crumbled cookie topping scattered around it. The cupcake has one layer of light brown cake at the bottom with a ridged white paper wrapper. On top, there is one thick layer of swirled cream-colored frosting with a smooth and creamy texture. A whole rectangular light brown cookie, slightly textured and soft-looking, is inserted into the frosting at an angle near the center. A silver fork is placed nearby on the right side of the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute Biscoff spread with another flavor?

You can substitute Biscoff spread with other nut butters like peanut or almond butter, but the signature caramelized flavor will be different.

How do I prevent the frosting from becoming too runny?

Ensure your butter and Biscoff spread are at room temperature but not melted. If the frosting is too soft, add more powdered sugar gradually until it firms up. If too stiff, add a little milk carefully to reach the desired consistency.