Biscoff Cupcakes Recipe

If you have a serious soft spot for cookie butter, these Biscoff Cupcakes are about to become your new obsession. Imagine moist, tender cupcakes each hiding a luscious dollop of Biscoff spread inside, crowned with a silken Biscoff buttercream that’s perfectly sweet and rich. With a sprinkle of crunchy Biscoff cookie crumbs on top, every bite offers that iconic caramelized flavor in cupcake form. Whether it’s a casual treat or the star dessert at a party, these Biscoff Cupcakes bring an irresistible warmth and coziness to your taste buds you will want to share again and again.

Ingredients You’ll Need

This recipe uses straightforward ingredients that combine beautifully to create the perfect balance of texture and flavor. Each element plays its role: the sugars add sweetness and moisture, the sour cream and oil keep the cupcakes tender, and the Biscoff spread infuses that unmistakable cookie butter magic.

• Granulated sugar: Provides sweetness and helps with the cupcake’s delicate crumb.
• Dark brown sugar: Adds a subtle caramel note and extra moisture for softness.
• All-purpose flour: The base structure of your cupcakes ensuring fluffiness.
• Baking powder and baking soda: Leavening agents that help your cupcakes rise perfectly.
• Salt: Enhances the sweetness and rounds out flavors.
• Biscoff spread: The star ingredient used both in the batter and filling for that iconic cookie butter flavor.
• Sour cream: Adds richness and tenderness to the crumb.
• Whole milk: Keeps the batter moist and smooth.
• Vegetable oil: Helps retain moisture so the cupcakes stay soft longer.
• Large eggs: Bind the ingredients and add structure.
• Vanilla extract: Elevates the aroma and taste with a warm sweetness.
• Butter: The base of the frosting, giving it creaminess and smooth texture.
• Powdered sugar: Sweetens the frosting while keeping it light and fluffy.
• Biscoff cookies: For crumbling on top, adding a satisfying crunch and visual appeal.

How to Make Biscoff Cupcakes

Step 1: Prepare Your Batter

Start by preheating your oven to 160ºC (320ºF) for a conventional oven and line your 12-cup cupcake pan with liners. In a large bowl, sift together the granulated sugar, brown sugar, flour, baking powder, baking soda, and salt to make sure everything blends evenly. This dry mix sets the stage for your cupcakes’ texture.

Step 2: Combine the Wet Ingredients

In a separate bowl, mix sour cream and Biscoff spread until smooth—this already gives you a taste of the magic to come. Add the whole milk, vegetable oil, eggs, and vanilla extract, then mix until everything combines into a silky batter. The key here is gentle mixing to keep the batter light and airy.

Step 3: Bring It All Together

Pour your wet ingredients into the dry mix and gently fold everything together. Keep an eye out for any lumps; you want a smooth, uniform batter without overmixing to avoid tough cupcakes. Then, evenly distribute the batter among your cupcake liners.

Step 4: Bake and Cool

Bake the cupcakes for 20 to 23 minutes until they spring back lightly to touch or a toothpick inserted comes out clean. Let them cool in the pan for about five minutes, then transfer to a wire rack to cool completely. Cooling is essential before frosting to keep your buttercream from melting.

Step 5: Make the Biscoff Frosting

While the cupcakes cool, sift your powdered sugar. Beat the butter on medium-high speed until fluffy, then add Biscoff spread and mix until fully incorporated. Add the powdered sugar in two parts along with vanilla extract and milk, mixing slowly to avoid a sugar cloud. Finish by beating at a higher speed to make the frosting ultra creamy and smooth.

Step 6: Assemble Your Biscoff Cupcakes

Pipe the Biscoff buttercream onto each cupcake using a piping bag fitted with a round tip. Create a small concave center in the frosting and spoon melted Biscoff spread into this little well for a gooey surprise. Finally, sprinkle crushed Biscoff cookies on top for that satisfying crunch and beautiful presentation.

How to Serve Biscoff Cupcakes

Garnishes

Sprinkling crushed Biscoff cookies is a classic way to finish these cupcakes, adding texture and that iconic spice-scented crunch. You can get creative with a drizzle of melted Biscoff spread or even a mini cookie on top for an extra-special touch.

Side Dishes

Serve your Biscoff Cupcakes alongside a cup of strong coffee or chai tea to complement the warm caramel notes. A simple scoop of vanilla ice cream or a light fruit salad also pairs beautifully if you want to add a refreshing contrast.

Creative Ways to Present

Try arranging your cupcakes on a tiered stand for a stunning dessert table centerpiece. You could also pop each cupcake into a mini mason jar or clear box tied with a ribbon for delightful party favors that guests will rave about.

Make Ahead and Storage

Storing Leftovers

Keep leftover Biscoff Cupcakes stored in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them to preserve the buttercream but be sure to bring to room temperature before serving for the best flavor and texture.

Freezing

You can freeze unfrosted cupcakes tightly wrapped in plastic wrap for up to three months. When ready to enjoy, thaw them overnight in the refrigerator and then frost fresh. Buttercream-frosted cupcakes can also be frozen, but be mindful the texture might slightly change after thawing.

Reheating

Warm cupcakes gently in the microwave for about 10 seconds to bring out that fresh-baked softness. Avoid overheating as this can melt the frosting and impact the structure of the cupcake.

FAQs

Can I substitute the sour cream in this recipe?

Absolutely! You can swap sour cream with Greek yogurt or buttermilk, which will maintain the moisture and tanginess that sour cream offers. Make sure the substitute is at room temperature for best mixing results.

Is it necessary to weigh the ingredients in grams?

While you can use cup measurements, weighing ingredients in grams gives you much greater accuracy. This helps ensure your cupcakes bake consistently every time, especially important for delicate recipes like these Biscoff Cupcakes.

Can I make these cupcakes vegan?

With a few ingredient swaps, yes! Use flax eggs or another egg replacer, plant-based butter, and a non-dairy milk alternative. Vegan Biscoff spread options exist as well, so your cupcakes can still capture that classic flavor.

How do I get the Biscoff filling inside the cupcakes?

After baking and cooling, use a small knife or cupcake corer to hollow out a bit of the center from each cupcake. Then, spoon or pipe a spoonful of melted Biscoff spread inside before frosting. This hidden center adds that wonderful gooey surprise.

Can I make the frosting ahead of time?

Yes, the Biscoff frosting can be made a day in advance and stored in the refrigerator. Before piping, bring it to room temperature and beat again briefly to restore its fluffy texture for perfect piping.

Final Thoughts

Making these Biscoff Cupcakes is like inviting cozy comfort and sweet nostalgia into your kitchen, one delicious bite at a time. Whether you’re baking for loved ones or just indulging your own cookie butter cravings, these cupcakes never disappoint. So go ahead, grab your ingredients, and treat yourself to a little slice of Biscoff heaven!