Introduction

These Biscoff Cupcakes are a delightful treat combining the warm, caramelized flavor of Biscoff spread with a moist, tender crumb. Topped with a creamy Biscoff buttercream and finished with crunchy cookie crumbs, they’re perfect for any sweet occasion.

The image shows three cupcakes with one layer of light brown cake at the bottom. Each cupcake has a thick swirl of smooth beige frosting on top, forming a small hollow center filled with glossy caramel. Drizzles of caramel sauce run over the frosting, and there are small crumbles of a brown crumbly cookie sprinkled near the caramel on each cupcake. Around the cupcakes, broken pieces and crumbs of the same brown cookies are scattered on a white marbled surface. In the background, a white plate holds several whole rectangular brown cookies with a pattern on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g granulated sugar
100 g dark brown sugar
210 g all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
30 g Biscoff spread
120 g sour cream, room temperature
110 g whole milk, room temperature
50 g vegetable oil
2 large eggs, room temperature
1 ½ teaspoon vanilla extract
150 g butter, room temperature (for frosting)
160 g Biscoff spread (for frosting)
230 g powdered sugar
1 to 1 ½ tablespoon whole milk, room temperature
1 teaspoon vanilla extract (for frosting)
120 g Biscoff spread (for topping the cupcakes)
Biscoff cookies, to crumble over the top

Instructions

Step 1: Preheat the oven to 160ºC (320ºF) conventional. Line a 12-cup cupcake tray with liners.
Step 2: In a large bowl, sift together granulated sugar, dark brown sugar, flour, baking powder, baking soda, and salt. Stir to combine and set aside.
Step 3: In a separate bowl, mix the sour cream and 30 g Biscoff spread until smooth.
Step 4: Add the whole milk, vegetable oil, eggs, and vanilla extract to the sour cream mixture. Stir until fully combined.
Step 5: Pour the wet ingredients into the dry ingredients and gently fold until there are no lumps.
Step 6: Divide the batter evenly among the cupcake liners. Bake for 20-23 minutes until a toothpick inserted comes out clean.
Step 7: Allow the cupcakes to cool in the pan for 5 minutes, then remove and transfer to a wire rack to cool completely.
Step 8: For the frosting, sift the powdered sugar. Beat the butter on medium-high speed for 4 minutes until creamy.
Step 9: Add 160 g Biscoff spread and mix for 1 minute. Scrape down the bowl.
Step 10: Add the powdered sugar, vanilla extract, and milk in two parts. Mix on low speed until combined, then beat for another minute.
Step 11: Fill a piping bag fitted with a round tip with the frosting. Pipe onto each cupcake, forming a small concave in the center.
Step 12: Melt 120 g Biscoff spread in a microwave-safe bowl for 10-20 seconds until fluid. Spoon it into the center of the frosting and drizzle any excess over the cupcakes.
Step 13: Finish by sprinkling crumbled Biscoff cookies on top for added crunch and decoration.

Tips & Variations

For even richer flavor, chill the sour cream and milk before mixing to help the batter stay light and fluffy.
You can substitute vegetable oil with melted coconut oil for a subtle tropical twist.
Try adding a pinch of cinnamon or nutmeg to the dry ingredients for a spiced variation.
If you prefer less sweetness, reduce the powdered sugar in the frosting slightly.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving. For longer storage, freeze the unfrosted cupcakes for up to 2 months and thaw completely before frosting.

How to Serve

The image shows a close-up of a half-eaten cupcake placed on a white square plate with a white marbled texture surface beneath. The cupcake has two main layers: a soft, moist, golden brown cake base at the bottom and a thick, smooth, light tan frosting on top. The frosting is swirled into two round layers with a creamy texture and topped with small crumbled biscuit pieces. In the background, there are whole cupcakes with the same frosting, and a white plate with a round biscuit is partially visible. Crumbs and small dollops of caramel sauce are scattered around the plate and surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of sour cream?

Sour cream adds moisture and a slight tanginess that balances the sweetness. Using regular cream might alter the texture and flavor, making cupcakes less moist and rich.

How do I prevent the frosting from being too runny?

If the frosting is too soft, chill it in the fridge for 15-20 minutes and then whip again. Also, adjust the milk quantity gradually to maintain the desired consistency.