Biscoff Cupcakes
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!
Servings: 24 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!
