Description
These Biscoff Cupcakes are the ultimate indulgence for anyone who loves the unique, spiced flavor of Biscoff cookies. With a moist, fluffy texture and a creamy, dreamy Biscoff buttercream frosting, these cupcakes are sure to impress!
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Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ¼ cup Biscoff cookie butter (smooth or crunchy)
- 1 tablespoon Biscoff cookies (crushed, optional, for topping)
For the Frosting:
- ½ cup unsalted butter (softened)
- 1 ½ cups powdered sugar
- ¼ cup Biscoff cookie butter (smooth or crunchy)
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk (for consistency)
Instructions
Step 1: Preheat the Oven and Prepare the Pan
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: Prepare the Cupcake Batter
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and Biscoff cookie butter until fully combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Step 3: Bake the Cupcakes
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Prepare the Frosting
- Beat the butter and Biscoff cookie butter together until smooth and creamy.
- Gradually add the powdered sugar, ½ cup at a time, mixing well after each addition.
- Stir in the vanilla extract and heavy cream (or milk), and beat for another 1-2 minutes until the frosting is light and fluffy. If the frosting is too thick, add more cream to adjust the consistency.
Step 5: Frost the Cupcakes
- Once the cupcakes have cooled completely, frost them with the Biscoff buttercream using a piping bag or spatula.
- Optionally, sprinkle some crushed Biscoff cookies on top for extra flavor and texture.
Notes
Don’t overmix the batter: This ensures that the cupcakes stay light and airy.
Add a swirl of Biscoff cookie butter into the cupcake batter for an even more intense flavor!
For extra decoration, top with mini Biscoff cookies or a drizzle of melted cookie butter.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Cuisine: American