Cookie butter cupcakes, how good does that sound?! These Biscoff cupcakes are made from soft vanilla cupcakes, a hidden Biscoff center, and swirled with a creamy Biscoff frosting. You need to make them!
Biscoff spread has taken over the internet, but not everyone has tried it yet! So, surprise your guests at your next get-together, office party, or birthday party with these cupcakes. These are the ultimate cupcakes for cookie butter lovers with a hint of cinnamon and real Biscoff flavour.
If you love Biscoff cookie butter as much as I do, look at my other Biscoff recipes. Like this Biscoff Layer Cake or this recipe for Biscoff Buttercream - which you can use to top any of your favorite bakes.
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Ingredients
You will need the simple ingredients listed below to make these easy Biscoff cupcakes. Remember to always use fresh room temperature ingredients.
- Sunflower oil
- Extra large eggs
- Granulated white sugar
- Self-raising flour
- Cinnamon
- Salt
- Whole milk
- Vanilla extract
- Biscoff spread, smooth
- Unsalted butter
- Cream cheese
- Icing sugar
- Lotus Biscoff biscuits, for decorating
Lotus Biscoff spread - for this recipe you will need the smooth cookie butter made from Biscoff cookies. This is for the frosting and the cookie butter cupcake center.
Cream cheese - There are lots of different brands of cream cheese and if you follow the tips below you shouldn't have an issue with which one you choose. I usually use Philadelphia cream cheese when making frostings. It has great taste and consistency. Make sure it is at room temperature.
See the recipe card for quantities.
Instructions
Follow the instructions below to make this delicious cupcake recipe. There are two parts to making these cupcakes, first to make the fluffy cupcakes and second to make the cream cheese Biscoff frosting.
Instructions for vanilla cupcakes
STEP 1: Beat eggs, sugar, and oil. Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until combined, about 2 minutes.
STEP 2: Add dry ingredients. Sift together the salt, cinnamon, and flour and add the dry ingredients to the egg mixture. Beat at low speed until just combined.
STEP 3: Add milk and vanilla. In a jug combine the milk and vanilla, and slowly pour this into the cupcake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
STEP 4: Bake. Fill 24 cupcake liners with the cupcake batter, filling them ¾ of the way up the liner. Bake in a preheated oven at 180C (350F) for 12 - 15 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Instructions for frosting
STEP 1: Beat butter, powdered sugar, and salt. In a bowl of a stand mixer fitted with a paddle attachment add the softened butter, salt, and icing sugar. Beat at medium speed until combined. The mixture should look like fine bread crumbs, with no large lumps of butter. This should take about 2 - 4 minutes.
STEP 2: Add cream cheese. Add the cubed cream cheese to the butter and powdered sugar mixture. Beat at low speed until combined, then increase the speed.
STEP 3: Add milk and beat. Scrape down the sides of the bowl and add the milk, beat again until light and fluffy. Keep scraping down the sides of the bowl to ensure the frosting is beating evenly. It can take up to 8 minutes to get a fluffy spreadable frosting.
STEP 4: Add vanilla and cookie butter. Once the frosting is light and fluffy, add the smooth Biscoff cookie butter and vanilla extract. Beat at high speed until combined, scrape the sides of the bowl and mix again. Fill a piping bag with the Biscoff frosting.
Instructions for decorating
STEP 1: Core and fill the cupcake. Core out the center of each of the cooled cupcakes with an apple corer. Melt the extra cookie butter in the microwave for 20 - 30 seconds and then pour about 2 teaspoons into the center of each cupcake.
STEP 2: Frost. Pipe a swirl of frosting over the cupcakes and decorate with half a lotus biscuit and Biscoff cookie crumbs over the top of the buttercream. Enjoy!
Hint: for smooth fluffy buttercream, always use room temperature butter and cream cheese. This way you will be sure to avoid lumpy stiff buttercream.
Equipment
I recommend using a stand mixer or a hand-held electric mixer for this recipe - especially for the buttercream frosting.
You will also need x 2 cupcake tins, x 24 cupcake cases, one disposable piping bag, and a piping nozzle of your choice.
Storage
Cupcakes cool quickly so try to frost them the same day that they are baked. This helps prevent them from drying out. If you don't have time to decorate the cupcakes the same day as baking them, store them in an airtight container or cover the cupcake trays in plastic wrap until the next day.
Once the cupcakes are frosted keep them in an airtight container at room temperature for about 3 days out of direct sunlight. If the weather is particularly hot, choose to store them in the fridge and bring them to room temperature before eating them. I don't recommend freezing frosted cupcakes.
Top tips for the best results
- Always use room temperature ingredients, for this recipe, this is especially important for the butter and cream cheese.
- Use a food scale to measure your ingredients accurately.
- Test the temperature of your oven with an oven thermometer before baking your cupcakes. If it varies from the dial adjust accordingly.
- Never overfill the cupcake liners, if you do this you will have ugly-looking cupcakes that can't be fixed with frosting.
- Make sure the cupcakes have cooled completely before frosting, otherwise the frosting will melt when decorating.
I hope you're now tempted to give this Biscoff cupcake recipe a try! if you do please leave a comment and star rating below - I would love to hear from you! Also, keep in touch on social media @with_love_kitty .
Happy Baking
With Love,
Kitty
📖 Recipe
Biscoff Cupcakes
Equipment
- 2x 12-hole cupcake pans
Ingredients
Vanilla Cinamon Cupcakes
- 120 ml sunflower oil
- 3 extra-large eggs
- 250 grams granulated sugar
- 290 grams self-raising flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 270 ml whole milk
- 1 teaspoon vanilla extract
Biscoff Buttercream
- 100 grams unsalted butter
- 600 grams powdered sugar
- ¼ teaspoon salt
- 250 grams cream cheese
- 1 teaspoon vanilla extract
- 2 tablespoon whole milk
- 100 grams Biscoff spread, smooth
Biscoff Center
- 70 grams Biscoff spread, smooth
Instructions
Vanilla Cinamon Cupcakes
- Preheat the oven to 180°C (350°F) and line 2 cupcake pans with cupcake papers.
- Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until combined, about 2 minutes.
- Sift together the salt, cinnamon, and flour and add the dry ingredients to the egg mixture. Beat at low speed until just combined.
- In a jug combine the milk and vanilla, and slowly pour this into the cupcake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
- Fill 24 cupcake liners with the cupcake batter, filling them ¾ of the way up the liner. Bake in a preheated for 12 - 15 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
Biscoff Buttercream
- In a bowl of a stand mixer fitted with a paddle attachment add the softened butter, salt, and icing sugar. Beat at medium speed until combined. The mixture should look like fine bread crumbs, with no large lumps of butter. This should take about 2 - 4 minutes.
- Add the cubed cream cheese to the butter and powdered sugar mixture. Beat at low speed until combined, then increase the speed.
- Scrape down the sides of the bowl and add the milk, beat again until light and fluffy. Keep scraping down the sides of the bowl to ensure the frosting is beating evenly. It can take up to 8 minutes to get a fluffy spreadable frosting.
- Once the frosting is light and fluffy, add the smooth Biscoff cookie butter and vanilla extract. Beat at high speed until combined, scrape the sides of the bowl and mix again. Fill a piping bag with the Biscoff frosting.
- Core out the center of each of the cooled cupcakes with an apple corer. Melt the extra cookie butter in the microwave for 20 - 30 seconds and then pour about 2 teaspoons into the center of each cupcake.
- Pipe a swirl of frosting over the cupcakes and decorate with half a lotus biscuit and Biscoff cookie crumbs over the top of the buttercream. Enjoy!
FAQ
If you don't have self-raising flour, make your own by combining cake flour and baking powder. For this recipe sift together 270 grams of cake flour and one tablespoon of baking powder. Continue with the recipe as directed.
Melt the Lotus Biscoff spread by placing it in a small microwave-safe bowl and heating it in the microwave for 20 - 30 seconds. mix the spread to ensure that it is melted properly and use it before it hardens again. Melted Biscoff can be used for cake drips and hidden cupcake centers.
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