Go Back

?

Who can resist a cupcake that blends the rich, caramelized flavors of Biscoff cookies with a fluffy, creamy buttercream? Biscoff Cupcakes With Biscoff Buttercream are not only deliciously indulgent but also remarkably easy to whip up in your own kitchen! Imagine biting into a light, moist cupcake filled with a luscious dollop of Biscoff cookie butter, crowned with a swirl of velvety buttercream that will leave your taste buds dancing with joy. Fun fact: Biscoff cookies, also known as speculoos, originated in Belgium and have won hearts worldwide thanks to their unique blend of spices. Whether you're hosting a birthday bash or simply treating yourself to a sweet escape, this recipe is sure to impress your family and friends. If you love these cupcakes, you might also enjoy our classic vanilla cupcakes—both are family-friendly and perfect for any occasion. So grab your apron and get ready to bake something special!
Print Recipe Pin Recipe

Ingredients
  

  • 1 1/4 cups 160g all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup 113g unsalted butter, room temperature
  • 1/2 cup 100g granulated sugar
  • 1/4 cup 50g brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup 120ml whole milk
  • 1/2 cup Biscoff cookie butter for filling
  • For the Biscoff Buttercream:
  • 1/2 cup 113g unsalted butter, room temperature
  • 3/4 cup 180g Biscoff cookie butter
  • 2 cups 240g powdered sugar, sifted
  • 2 –3 tbsp heavy cream or milk adjust for consistency
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.
  • Cream Butter and Sugars: In a separate large bowl, cream the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
  • Incorporate Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well combined.
  • Combine Mixtures: Gradually alternate adding the dry ingredients and whole milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
  • Fill Cupcake Liners: Pour the batter into the cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  • Cool and Core Cupcakes: Let the cupcakes cool completely. Once cooled, core the center of each cupcake using a knife or cupcake corer and fill with 1 tsp of Biscoff spread.
  • Make the Buttercream: In a clean mixing bowl, beat the unsalted butter and Biscoff cookie butter together until smooth. Gradually add the sifted powdered sugar, mixing on low speed.
  • Finish Buttercream: Mix in the vanilla extract, salt, and 2 tablespoons of cream. Beat until fluffy, adjusting with more cream if necessary for consistency.
  • Frost the Cupcakes: Transfer the buttercream to a piping bag fitted with your favorite tip and frost the cooled cupcakes. Top with crushed Biscoff cookies and a drizzle of Biscoff cookie butter for extra flair!
  • What to Serve Biscoff Cupcakes With
  • These cupcakes are delightful all on their own, but they pair wonderfully with a nice cup of coffee or tea, enhancing that Biscoff experience. For a light meal, serve them alongside a fresh fruit salad or yogurt parfait; the sweetness of the cupcakes balances perfectly with the tanginess of the fruits. You might also consider a creamy scoop of vanilla ice cream on the side—after all, who can resist that?
  • Top Tips for Perfecting Biscoff Cupcakes With Biscoff Buttercream
  • Ingredient Substitutions: If you can't find Biscoff cookie butter, try using speculoos spread or even tahini for a nutty alternative.
  • Oven Checks: All ovens are different! Make sure to start checking your cupcakes at the 15-minute mark to prevent over-baking, as they should remain moist.
  • Cool Completely: Always wait for your cupcakes to cool completely before frosting; otherwise, the buttercream may melt and slide right off.
  • Storing and Reheating Tips
  • To keep your Biscoff Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. For freezing, wrap the cooled cupcakes tightly in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to three months. When you're ready to enjoy them, simply thaw at room temperature and frost them just before serving for that freshly made taste!
  • Now that you have all the ingredients and steps set, it’s time to enjoy the delightful journey of baking! Happy baking!