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Biscoff Cupcakes

Irresistible Biscoff Cupcakes with Creamy Buttercream Joy

These Biscoff Cupcakes are delightful treats filled with creamy Biscoff spread, topped with velvety buttercream, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Granulated Sugar Substitute with coconut sugar for a lighter twist.
  • 1/2 cup Dark Brown Sugar Light brown sugar works if you’re out.
  • 1 1/2 cups All-Purpose Flour Gluten-free all-purpose flour for a suitable alternative.
  • 1 tbsp Baking Powder Ensure it's fresh for best results.
  • 1/2 tsp Baking Soda Stick to this for ideal rise.
  • 1/2 tsp Salt Sea salt works beautifully in place of table salt.
  • 1/2 cup Biscoff Spread Cookie butter can be a delicious substitute.
  • 1/2 cup Sour Cream Greek yogurt can also be used.
  • 1/2 cup Whole Milk Feel free to swap in non-dairy milk.
  • 1/3 cup Vegetable Oil Melted coconut oil can be a great alternative.
  • 2 large Eggs Consider flax eggs or aquafaba for a vegan option.
  • 1 tsp Vanilla Extract Opt for pure vanilla for a delightful touch.
For the Frosting
  • 1/2 cup Butter Dairy-free butter is a fantastic swap.
  • 2 cups Powdered Sugar You can make this from granulated sugar by blending.
  • 2 tbsp Milk Non-dairy options are also available.
For the Topping
  • 4 cookies Biscoff cookies Crushed cookies are optional but add a perfect finishing touch.

Equipment

  • Cupcake Pan
  • Mixing bowls
  • whisk
  • Spatula
  • stand mixer
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 320ºF (160ºC) and prepare a 12-cup cupcake pan with liners.
  2. In a large bowl, sift and mix the granulated sugar, dark brown sugar, all-purpose flour, baking powder, baking soda, and salt.
  3. In another bowl, mix Biscoff spread and sour cream until smooth. Add whole milk, vegetable oil, eggs, and vanilla extract, mixing until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Fill cupcake liners about two-thirds full.
  5. Bake for 20-23 minutes until a toothpick comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
  6. Beat softened butter until fluffy, then blend in Biscoff spread, powdered sugar, and milk until creamy.
  7. Once cooled, frost the cupcakes using a piping bag. Drizzle melted Biscoff spread inside the frosting and sprinkle with crushed cookies.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Avoid overmixing to keep the cupcakes airy. Store unfrosted cupcakes at room temperature for up to 2 days; frosted ones last up to 1 week in the fridge.

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