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Biscoff Cupcakes Recipe

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★★★★★

5 from 143 reviews

Delight in these rich and decadent Biscoff Cupcakes featuring a moist, spiced cake infused with Biscoff spread and topped with a luscious Biscoff buttercream frosting. Finished with an extra drizzle of melted Biscoff spread and crunchy cookie crumbles, these cupcakes offer a perfect balance of creamy, sweet, and crunchy textures for a truly indulgent treat.

Ingredients

Scale

Biscoff Cupcakes

  • 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

Biscoff Frosting

  • 150 g butter, room temperature
  • 160 g Biscoff spread
  • 230 g powdered sugar, sifted
  • 1–1 ½ tablespoon whole milk, room temperature
  • 1 teaspoon vanilla extract

Toppings

  • 120 g Biscoff spread for topping
  • Biscoff cookies to crumble over the cupcakes

Instructions

  1. Prepare Oven and Liners: Preheat the oven to 160ºC (320ºF) using conventional heat. Line a 12-cup cupcake tray with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, sift together granulated sugar, dark brown sugar, all-purpose flour, baking powder, baking soda, and salt. Stir gently to combine evenly and set aside.
  3. Combine Wet Ingredients: In a separate bowl, mix sour cream and Biscoff spread until smooth. Add the whole milk, vegetable oil, eggs, and vanilla extract, mixing thoroughly until homogenous.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl and gently stir together until just combined, ensuring the batter is smooth with no lumps.
  5. Fill Cupcake Liners and Bake: Divide the batter evenly among the 12 cupcake liners. Bake in the preheated oven for 20-23 minutes until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. Prepare Frosting: Using a stand mixer with paddle attachment or a hand mixer, cream the butter on medium-high speed for 4 minutes until fluffy. Add Biscoff spread and mix for an additional minute until fully incorporated.
  7. Add Powdered Sugar and Flavorings: Scrape down sides of the bowl. Add powdered sugar, vanilla extract, and milk in two parts, mixing on low speed until each addition is fully combined. Scrape bowl again and beat for another minute until smooth and creamy.
  8. Assemble and Decorate: Transfer frosting to a piping bag fitted with a round tip (e.g., Wilton 1A). Pipe the frosting on each cooled cupcake, creating a small concave shape. Melt Biscoff spread in the microwave for 10-20 seconds until fluid, then pour into the center of the frosting and drizzle any excess over the cupcakes. Optionally, sprinkle crumbled Biscoff cookies on top for added texture.

Notes

  • Ensure all wet ingredients are at room temperature for a smoother batter texture.
  • Use a digital scale for ingredient accuracy, especially for baking powders and flours.
  • You can store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
  • For a stronger Biscoff flavor, add a little extra Biscoff spread to the batter or frosting according to taste.

Keywords: Biscoff cupcakes, Biscoff frosting, spiced cupcakes, creamy frosting, baked cupcakes, easy dessert

Find it online: https://tastemadebyclara.com/biscoff-cupcakes-recipe/