By: Jill Mills Posted: Aug 7, 2026

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These Biscoff Cupcakes are soft, ultra-moist, and packed with warm caramelized flavor from cookie butter in both the batter and frosting. Each cupcake is filled with a creamy Biscoff butter center and topped with a thick swirl of cookie butter buttercream, finished with a drizzle and crushed cookies for the ultimate indulgent bite.

Biscoff cookie butter might be my new obsession. It is to Biscoff cookies what Nutella is to hazelnuts. Sweet, creamy, and so yummy. And just like Nutella or peanut butter, it can be used in so many baked goods, like cupcakes.

These Biscoff cupcakes are filled with cookie butter in every single layer. It gives them a sweet, lightly spiced, and almost caramelized flavor. The center is removed and filled with cookie butter and my vanilla buttercream recipe is adapted to include some as well. The end result is a decadent, delicious cupcake that’s sure to leave a lasting impression.

Why This Biscoff Cupcakes Recipe Is So Good

LOTS of cookie butter. There is Biscoff cookie butter spread in every part of these cupcakes. It’s mixed right into the batter, stuffed into the center, and whipped into the buttercream. You can’t take a bite without that great flavor!
Soft, moist cupcake. The cupcake itself is super moist, thanks to the vegetable oil and Greek yogurt. It stays moist for days (though these never last that long!).
The buttercream! The cookie butter buttercream piped high on these Biscoff cupcakes might be one of my all-time favorite buttercreams. It’s so luscious and creamy and sweet.

Overhead view of ingredients needed to make biscoff cupcakes

Ingredient Notes

All-purpose flour – Measure carefully to avoid dry cupcakes.
Leavening agents – Baking powder & baking soda both help create the soft, tender texture.
Salt – Helps balance the sweet flavors.
Sugar – Both granulated sugar and brown sugar are used in these cupcakes. The molasses flavor from the brown sugar really pairs nicely with the Biscoff flavor.
Vegetable oil – Adds moisture to the cupcakes.
Eggs – Help bind all of the ingredients together and give the cupcakes structure.
Greek yogurt – Sour cream also works.
Milk – I recommend whole milk as the fat content is part of what helps create the cupcakes tender and moist.
Cookie butter – Be sure to use creamy Biscoff cookie butter. It’s used in the cupcakes, the filling, and the frosting.
Unsalted butter – The base of the buttercream. I use unsalted as the salt is not needed for flavor.
Powdered sugar – Stabilizes the buttercream.
Heavy cream – Helps create the perfect pipe-able buttercream consistency.
Vanilla – Adds another layer of flavor to the cupcakes and frosting.
Biscoff cookies – I like to top my cupcakes with crushed Biscoff cookies and whole cookies.

How To Make Biscoff Cupcakes

These cupcakes are so easy to make. Just remember to leave time for them to cool before frosting! The printable instructions can be found in the recipe card below.

Combining wet and dry cupcake ingredients

Prep. Preheat the oven to 350F. Line the cupcake pan with cupcake liners.
Make the batter. Sift the dry ingredients together. In another bowl, combine the sugars and oil. Mix in the eggs, sour cream, milk, vanilla, and cookie butter until smooth and glossy. Combine the wet and dry ingredients.
Bake. Fill each cupcake liner ¾ full with the cupcake batter. Bake for 18-22 minutes, until the tops spring back when touched. Let cool completely.

Biscoff cupcakes with the center removed

The center of cupcakes filled with cookie butter

Add the filling. Use a corer or the back of a piping tip to remove the center of each cupcake. Warm the cookie butter for 10-15 seconds then pipe into the centers.
Make the buttercream. Beat the butter and cookie butter on medium high until fluffy. Gradually mix in the powdered sugar, then add the heavy cream and vanilla. Beat until thick, smooth, and pipe-able. Add more heavy cream as needed to get the right consistency.

Biscoff cupcakes on a cooling rack, some topped with buttercream

Drizzling cookie butter on top of frosted Biscoff cupcakes

Decorate. Pipe bakery-style swirls on top of the cupcakes. Drizzle with more melted cookie butter, cookie crumbs, and a piece of a Biscoff cookie.

A Biscoff cupcake with a bite missing to show the filling

Tips for the Best Cupcakes

Here are a few things to keep in mind when making these Biscoff cupcakes for the first time.

Do not overmix. After combining the wet and dry ingredient, mix just until combined with no streaks of flour. Overmixing can lead to dry, dense cupcakes.
Avoid overbaking. The best way to test when these Biscoff cupcakes are done is to gently poke the top of one. It should spring back quickly.
Cool before frosting. Let the cupcakes cool completely before removing the centers, adding the filling, and decorating.
Adjust the frosting consistency. Add only as much heavy cream to the frosting as needed to get a pipe-able consistency. If it’s too thick, add a splash of heavy cream. If it’s too thin, add a bit more powdered sugar.
Decorate as desired. I like to go all out and decorate these cupcakes with Biscoff cookie crumbs and a whole (or half) of a cookie, plus some more cookie butter drizzle. But they’re fantastic with just the frosting!

Proper Storage

Room temperature: Store leftover Biscoff cupcakes at room temperature for up to 24 hours.
Fridge: For slightly longer storage, keep them in an airtight container in the fridge for 3-4 days. They are best enjoyed at room temperature, so leave them on the counter for a few minutes before enjoying.
Freezer: The cupcakes can be frozen, frosted or unfrosted, for up to 3 months. Wrap in plastic wrap then place in a freezer-safe container.

Biscoff Cupcakes

Why This Biscoff Cupcakes Recipe Is So Good

Ingredient Notes

How To Make Biscoff Cupcakes

Tips for the Best Cupcakes

Proper Storage