Biscoff cupcakes are a delightful treat with warm, spiced flavors from the famous Biscoff cookies and spread. The addition of Biscoff buttercream makes them even more irresistible!
Biscoff Cupcakes with Biscoff Buttercream
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup Biscoff spread (for filling)
For the Biscoff Buttercream:
- 1 cup unsalted butter, softened
- ¾ cup Biscoff spread
- 2 ½ cups powdered sugar
- 1–2 tablespoons heavy cream (optional, for consistency)
- 1 teaspoon vanilla extract
- A pinch of salt
Optional Toppings:
- Crushed Biscoff cookies
- Whole Biscoff cookie for garnish
- Drizzle of melted Biscoff spread
Instructions:
Making the Cupcakes:
- Preheat oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add eggs: Beat in the eggs one at a time, then add the vanilla extract.
- Alternate dry ingredients and milk: Gradually add half of the dry ingredients to the butter mixture, then mix in the milk. Add the remaining dry ingredients and mix until just combined.
- Fill cupcake liners: Fill each cupcake liner halfway with batter. Spoon about 1 teaspoon of Biscoff spread into the center of each cupcake and cover with more batter until the liners are ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted into the edge of the cupcake (away from the Biscoff center) comes out clean. Allow the cupcakes to cool completely before frosting.
Making the Biscoff Buttercream:
- Cream the butter: In a large bowl, beat the softened butter until smooth.
- Add Biscoff and powdered sugar: Gradually add the powdered sugar, Biscoff spread, and vanilla extract. Beat until light and fluffy.
- Adjust consistency: If the buttercream is too thick, add 1–2 tablespoons of heavy cream and continue to beat until smooth. Add a pinch of salt to balance the sweetness.
- Frost the cupcakes: Pipe or spread the Biscoff buttercream onto the cooled cupcakes.
Optional:
- Sprinkle crushed Biscoff cookies on top for added texture.
- Garnish with a whole Biscoff cookie or drizzle with melted Biscoff spread.
These Biscoff cupcakes are perfect for anyone who loves that unique caramelized cookie flavor!