Biscoff Cupcakes
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.
Servings: 12 cupcakes
Calories: 607kcal
Ingredients
Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- ½ cup Greek yogurt or sour cream
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup Biscoff cookie butter creamy
Biscoff Filling
- ¾ cup Biscoff cookie butter creamy
Biscoff Buttercream
- ½ cup unsalted butter softened
- ¾ cup Biscoff cookie butter creamy
- 2 ½ cups powdered sugar
- 2-3 Tablespoons heavy cream
- ½ teaspoon vanilla extract
Garnish (Optional but Highly Recommended)
- Biscoff cookie butter melted for drizzling on top
- 2 Biscoff cookies crushed
- Whole Biscoff cookies or halves
Instructions
Make the Cupcakes
- Preheat oven to 350°F. Line a 12-cup muffin pan.
- In a bowl, sift Flour, Baking powder, Baking soda and Salt.
- In a large bowl, combine Sugar, Brown sugar and Oil.
- Add in Eggs, Sour cream, Milk, Vanilla and Biscoff cookie butter.
- Blend until smooth and glossy.
- Add dry ingredients. Fold gently until just combined.
Bake
- Fill liners with batter until about ¾ full.
- Place in oven and bake 18–22 minutes. Tops should spring back lightly to the touch.
- Cool completely before filling.
Add the Filling
- When cupcakes are cool, core center of each cupcake with corer, or back of piping tip.
- Warm Biscoff cookie butter slightly (10–15 sec). Spoon or pipe into hollowed centers.
Make the Buttercream
- In a medium size mixing bowl, beat butter and Biscoff cookie butter on medium high until fluffy.
- Add powdered sugar gradually and blend thoroughly.
- Add Cream and Vanilla and beat until thick, smooth and pipeable. Add cream to adjust.
Frost & Finish
- Pipe bakery-style swirls on top of cupcakes.
- Drizzle with melted Biscoff, sprinkle with crushed cookies, and top with cookie piece.
- Enjoy!
Notes
Store Biscoff cupcakes at room temperature for 24 hours or in the fridge for up to 4 days.
Nutrition
Calories: 607kcal | Carbohydrates: 70g | Protein: 6g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 162mg | Potassium: 89mg | Fiber: 0.4g | Sugar: 51g | Vitamin A: 323IU | Vitamin C: 0.01mg | Calcium: 44mg | Iron: 1mg