Biscoff Cupcakes Recipe

If you are a devoted fan of all things Biscoff, then these Biscoff Cupcakes will become your new obsession. Each cupcake is a little piece of bliss, featuring a moist, tender crumb filled with a luscious center of creamy Biscoff spread. Topped with a smooth, velvety Biscoff buttercream and crowned with a sprinkle of crunchy Biscoff cookie crumbs, these cupcakes strike the perfect balance between sweet and spiced caramel flavors. Whether for a special occasion or just a treat to brighten your day, these Biscoff Cupcakes deliver layers of irresistible flavor and texture that will have you reaching for seconds (and thirds) in no time.

Ingredients You’ll Need

The magic of these Biscoff Cupcakes starts with simple, straightforward ingredients that each play a key role in creating their rich flavor and perfect texture. From the silky sour cream to the sweet Biscoff spread, every element is essential to bake these delicious treats just right.

• 100 g granulated sugar: Adds sweetness and helps with the cupcake’s light texture.
• 100 g dark brown sugar: Brings a deeper, caramel-like sweetness that complements Biscoff’s signature flavor.
• 210 g all-purpose flour: The base that gives structure and softness to the cupcakes.
• ½ teaspoon baking powder: Helps the cupcakes rise softly for that tender crumb.
• ½ teaspoon baking soda: Works with sour cream for proper leavening and a gentle rise.
• ½ teaspoon salt: Enhances all the sweet flavors perfectly without overpowering them.
• 30 g Biscoff spread: Infuses the batter with that irresistible spiced cookie butter taste.
• 120 g sour cream, room temperature: Keeps the cupcakes moist and gives a subtle tanginess to balance the sweetness.
• 110 g whole milk, room temperature: Adds creaminess and ensures the batter is smooth and even.
• 50 g vegetable oil: Keeps the cupcakes tender and moist for days.
• 2 large eggs, room temperature: Provides structure and richness for a perfect rise.
• 1 ½ teaspoon vanilla extract: Enhances all the flavors and adds a lovely aromatic touch.
• 150 g butter, room temperature (for frosting): Creamy base that makes the frosting irresistibly smooth.
• 160 g Biscoff spread (for frosting): The star ingredient that brings that special cookie butter flavor to every bite.
• 230 g powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
• 1–1 ½ tablespoon whole milk, room temperature: Ensures the frosting is light and fluffy without being stiff.
• 1 teaspoon vanilla extract: Adds depth to the frosting’s flavor profile.
• 120 g Biscoff spread (for topping): Used to create that luscious, gooey center and decorative drizzle.
• Biscoff cookies: Crumbled on top for delightful crunch and a beautiful finishing touch.

How to Make Biscoff Cupcakes

Step 1: Prepare Your Oven and Dry Ingredients

Start by preheating your oven to 160ºC (320ºF) using the conventional setting. Line a 12-cup cupcake pan with cupcake liners to make sure your cupcakes come out perfectly shaped and easy to remove. In a large bowl, sift together the granulated sugar, dark brown sugar, all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients until well combined—this ensures an even distribution of rise and flavor throughout your cupcakes.

Step 2: Mix Wet Ingredients with Biscoff Spread

In a separate bowl, combine the sour cream and Biscoff spread, mixing them together until smooth. Then add the whole milk, vegetable oil, eggs, and vanilla extract. Blend all these wet ingredients thoroughly until they come together in a silky batter that is perfectly flavored and ready to mingle with your dry mix.

Step 3: Combine Wet and Dry and Fill Your Cupcake Liners

Pour the wet mixture into the bowl with the dry ingredients and gently fold everything together using a spatula or spoon. Your goal is a smooth batter free of lumps but avoid overmixing to keep the cupcakes tender. Divide the batter evenly into each of the 12 cupcake liners—this ensures even baking and perfectly portioned treats.

Step 4: Bake and Cool

Bake your cupcakes for 20 to 23 minutes until they’ve risen beautifully and a toothpick inserted in the center comes out clean. Once baked, let the cupcakes rest in the pan for 5 minutes to settle before transferring them to a wire rack to cool completely. Proper cooling is essential before frosting so that the buttercream doesn’t melt and slide off.

Step 5: Make the Biscoff Frosting

Begin by sifting the powdered sugar to avoid any lumps. Beat the room temperature butter with a stand mixer or hand mixer on medium to high speed for about 4 minutes until fluffy and pale. Add in the Biscoff spread and continue mixing for another minute until fully combined. Next, gradually add the powdered sugar, milk, and vanilla extract in two parts, mixing on low speed until each addition is fully integrated. Scrape down the sides, then beat everything together on medium speed for a final minute. The result is an irresistibly creamy frosting that perfectly matches the cupcakes.

Step 6: Assemble Your Biscoff Cupcakes

Spoon the frosting into a piping bag fitted with a round tip like Wilton 1A. Pipe the buttercream onto each cupcake, starting at the outer edge and working inward, creating a small concave well in the center. Warm the additional Biscoff spread slightly in the microwave until soft and drizzle it into the piped frosting wells, allowing it to pool beautifully in the middle. Top each cupcake with crumbled Biscoff cookies for that ideal crunch and stunning look.

How to Serve Biscoff Cupcakes

Garnishes

While the classic crumbled Biscoff cookies on top are perfect, you can also get creative by adding a light dusting of cinnamon or a small shard of caramelized sugar for an elegant touch. Consider a few toasted pecans or a delicate drizzle of caramel sauce to enhance the warm spice notes of the Biscoff spread.

Side Dishes

Serve these cupcakes alongside a scoop of vanilla or cinnamon ice cream for a dreamy dessert experience. A hot cup of coffee, chai latte, or spiced tea complements the Biscoff Cupcakes beautifully, elevating those cozy, comforting flavors.

Creative Ways to Present

For a party, present your Biscoff Cupcakes on a tiered dessert stand or in individual clear boxes with Biscoff cookie ribbons tied around them for that extra wow factor. You can also pipe the frosting into whimsical shapes or even sandwich two cupcakes with Biscoff spread and frosting inside for a decadent cupcake sandwich delight.

Make Ahead and Storage

Storing Leftovers

Keep your Biscoff Cupcakes fresh by storing them in an airtight container at room temperature for up to two days. If you live in a warmer climate or your kitchen tends to be warm, refrigerate them to maintain the buttercream’s texture and freshness for up to four days.

Freezing

You can freeze the baked, cooled cupcakes without frosting by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They will keep well for up to 2 months. To freeze frosted cupcakes, flash freeze them uncovered for an hour first, then wrap them tightly and freeze, protecting the delicate frosting design.

Reheating

If your cupcakes are frozen, thaw them overnight in the refrigerator before bringing them to room temperature. Avoid reheating the cupcakes with frosting in a microwave, as it can cause the frosting to melt and lose its structure. Instead, enjoy them fresh or gently warm unfrosted cupcakes if preferred.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just make sure the blend contains xanthan gum for structure. The texture might vary slightly but the flavor will still be fantastic.

Is there a substitute for sour cream?

If you don’t have sour cream, Greek yogurt is a great substitute, providing similar moisture and tanginess. Alternatively, you can use buttermilk, but reduce the milk slightly to keep the right batter consistency.

Can I make the Biscoff frosting dairy-free?

Absolutely! Use a dairy-free butter substitute and a plant-based milk like almond or oat milk. The frosting will still be creamy and full of that beloved Biscoff flavor.

How do I get the Biscoff spread into the center of the cupcakes?

Once your cupcakes are cooled, you can gently scoop out a small hole using the end of a wooden spoon or a cupcake corer, then fill the cavity with softened Biscoff spread for that tasty surprise inside.

What type of Biscoff spread should I use?

Use the classic smooth Lotus Biscoff spread for the best flavor and texture. Chunky versions may change the texture of the batter and frosting, but you can try it if you enjoy extra crunch!

Final Thoughts

These Biscoff Cupcakes are nothing short of a celebration of cookie butter delight, bringing warmth, sweetness, and that perfectly spiced caramel flavor into every bite. Whether you’re baking for a party, a cozy afternoon tea, or just because, I promise these cupcakes will charm everyone lucky enough to try them. I can’t wait for you to whip up these Biscoff Cupcakes and experience all the joy they bring right from your own kitchen!