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Biscoff Cupcake Recipe

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★★★★★

4.4 from 102 reviews

Delight in these rich and moist Biscoff cupcakes featuring a tender crumb infused with creamy Biscoff spread, topped with a luscious Biscoff buttercream frosting. Perfect for any occasion, these cupcakes combine the warm, caramelized flavor of Biscoff cookies with buttery sweetness for an irresistible treat.

Ingredients

Scale

Cupcake Batter

  • 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)

Frosting

  • 1 cup unsalted butter, softened
  • 3–4 cups powdered sugar
  • ½ cup Biscoff spread
  • 1–2 tablespoons milk (if needed for consistency)

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners for easy removal and baking.
  2. Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside this dry mixture.
  3. Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes. This step ensures a tender, airy cupcake texture.
  4. Add eggs and flavoring: Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Then, stir in vanilla extract and the Biscoff spread until fully combined for that signature flavor.
  5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Mix until just combined to avoid overmixing, which can make cupcakes tough.
  6. Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
  7. Bake the cupcakes: Place the cupcakes in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cupcakes: Let the cupcakes cool in the tin for about 5 minutes, then transfer them to a cooling rack to cool completely before frosting.
  9. Prepare the frosting: Beat the softened butter until creamy and smooth. Gradually add powdered sugar, continuing to mix until fluffy and well incorporated.
  10. Add Biscoff spread to frosting: Mix in the Biscoff spread thoroughly. If the frosting is too thick, add 1-2 tablespoons of milk to reach a smooth, spreadable consistency.
  11. Frost the cupcakes: Once the cupcakes are completely cool, frost them using a piping bag or a spatula for an elegant finish.
  12. Decorate: Optionally, decorate with additional Biscoff crumbs or cookie bits if desired to enhance presentation and texture.

Notes

  • Ensure butter is softened to room temperature for easy mixing and better texture.
  • For dairy-free options, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.
  • Don’t overmix the batter to maintain fluffy cupcakes.
  • Adjust powdered sugar quantity in frosting to your preferred sweetness and consistency.
  • Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Biscoff cupcake, Biscoff buttercream, caramelized spread cupcakes, easy cupcake recipe, dessert cupcakes

Find it online: https://tastewithamy.com/biscoff-cupcake-recipe/