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–+ servings
Biscoff Cupcakes

Biscoff Cupcakes: Indulge in Cookie Butter Bliss

These Biscoff Cupcakes are a delightful treat, filled with cookie butter and topped with creamy frosting, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Cakes
Cuisine: Desserts
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup Biscoff Crumb Crushed Biscoff cookies
  • 1 cup Brown Sugar Coconut sugar can be substituted
  • 1/2 cup Unsalted Butter Softened; can substitute with coconut oil
  • 1 teaspoon Cinnamon Optional
  • 1 1/2 cups All-Purpose Flour Can swap with gluten-free flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt Table salt can work too
  • 2 large Large Eggs Can substitute with flaxseed meal and water
  • 1 teaspoon Vanilla Extract Can omit if allergic
  • 1/2 cup Milk Almond milk or oat milk can be used
For the Buttercream Frosting
  • 8 oz Cream Cheese Softened
  • 1/2 cup Cookie Butter Main flavor of the frosting
  • 2 cups Powdered Sugar Adjust for desired sweetness
  • 1 tablespoon Heavy Cream Add more if needed for consistency
For Garnishing
  • 6 pieces Decorative Biscoff Cookies Optional

Equipment

  • Oven
  • Muffin Tin
  • Mixing bowls
  • Electric mixer
  • Piping Bag
  • Food processor

Method
 

Cupcake Preparation
  1. Preheat your oven to 350ºF (175ºC) and crush the Biscoff cookies until fine crumbs. Mix with brown sugar, melted butter, and cinnamon until slightly moist. Set aside.
  2. In a mixing bowl, cream together softened unsalted butter and brown sugar for 3-4 minutes until fluffy. Add eggs one at a time, mixing well, then add vanilla. Gradually mix in dry ingredients alternating with milk until smooth.
  3. Line a muffin tin with cupcake liners. Add a spoonful of Biscoff Crumb to each liner, then pour batter on top, filling two-thirds full. Sprinkle more crumb and swirl for a marbled effect.
  4. Bake for 15-18 minutes until golden and a toothpick comes out clean. Let cool in the pan for 10 minutes.
  5. Transfer cupcakes to a wire rack to cool completely.
Frosting Preparation
  1. Beat cream cheese and unsalted butter until creamy. Gradually add in cookie butter, powdered sugar, vanilla, and a pinch of salt. Mix until smooth and fluffy.
  2. Fill a piping bag with Biscoff Cookie Butter and fill the center of each cooled cupcake.
  3. Frost each cupcake with the Biscoff Buttercream using a piping bag. Drizzle with melted cookie butter and add half Biscoff cookies on top.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better mixing. Do not overmix the batter. Allow cupcakes to cool fully before frosting.

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