Nothing compares to the cozy, caramelized spice of a well-made Biscoff Cupcake Recipea dessert that transforms the iconic cookie butter flavor into soft, fluffy cupcakes that are anything but ordinary. This Biscoff Cupcake Recipe blends the rich sweetness of Lotus Biscoff spread with a light vanilla base, finished with a luscious cookie butter frosting that melts in your mouth. If you're searching for a cupcake that’s both nostalgic and bakery-worthy, this is the one to try.
Perfect for birthdays, holiday gatherings, or whenever your sweet tooth calls, this Biscoff Cupcake Recipe delivers professional results with surprisingly simple steps. Most ingredients are pantry staples, making this recipe both convenient and impressive. Whether you're baking for guests or treating yourself, this Biscoff Cupcake Recipe guarantees flavor, comfort, and compliments in every bite.
Background & Why This Recipe Stands Out
Biscoff Cupcake Recipe lovers, this one’s for you. Biscoff cookies; originally known as speculoos; have charmed Europe for decades with their warm spice blend of cinnamon, nutmeg, and brown sugar. When Lotus Biscoff spread entered the baking scene, it unlocked endless possibilities. And this Biscoff Cupcake Recipe captures that nostalgic flavor in the most irresistible way: a tender vanilla cupcake filled with creamy cookie butter and crowned with a rich, silky Biscoff buttercream frosting.
What makes this Biscoff Cupcake Recipe stand out is its triple-layer flavor experience. The moist vanilla cake sets a delicate foundation, the cookie butter core surprises with each bite, and the smooth Biscoff frosting delivers an intense, satisfying finish. Pair these beauties with a hot coffee, chai, or chilled milk for a comforting treat, or elevate your dessert table by serving them alongside vanilla cupcakes or a decadent Biscoff cheesecake.
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Ingredients
For the Cupcakes:
- All-purpose flour
- Granulated sugar
- Unsalted butter, softened
- Large eggs
- Whole milk
- Baking powder
- Vanilla extract
- Salt
- Biscoff spread, melted
For the Biscoff Buttercream Frosting:
- Unsalted butter, softened
- Powdered sugar
- Biscoff spread
- Heavy cream
- Vanilla extract
For Topping:
- Biscoff cookies, crushed
See recipe card for quantities.
Instructions
Prepare and Mix
- Preheat oven to 350°F (175°C) and line muffin tin with paper liners
- In a medium bowl, whisk together flour, baking powder, and salt
- In a large bowl, cream butter and sugar until light and fluffy (3-4 minutes)
- Beat in eggs one at a time, then vanilla extract and melted Biscoff spread
- Alternate adding flour mixture and milk, beginning and ending with flour
- Mix just until combined to avoid tough cupcakes
Bake the Cupcakes
- Divide batter evenly among muffin cups, filling each about ¾ full
- Bake for 18-20 minutes until toothpick inserted in center comes out clean
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely
- Cupcakes must be completely cool before frosting
Make Frosting and Decorate
- Beat softened butter until light and fluffy (about 3 minutes)
- Gradually add powdered sugar, one cup at a time, beating well after each addition
- Mix in Biscoff spread and vanilla extract until smooth
- Add heavy cream one tablespoon at a time until desired consistency is reached
- Pipe or spread frosting generously on cooled cupcakes
- Sprinkle with crushed Biscoff cookies for extra crunch and visual appeal
- Prepare and Mix: Combine dry and wet ingredients with melted Biscoff to create a smooth batter.
- Bake the Cupcakes: Fill cupcake liners and bake until golden and set.
- Make Frosting and Decorate: Pipe frosting over cooled cupcakes and top with crushed Biscoff cookies.
Equipment For Biscoff Cupcake Recipe
- Electric mixer - Stand mixer or hand mixer for smooth, fluffy results
- Muffin tin - Standard 12-cup size works perfectly
- Wire cooling rack - Prevents soggy bottoms
- Measuring cups and spoons - Accurate measurements ensure consistent results
- Rubber spatula - For gentle folding and scraping bowls clean
- Piping bags and tips - For professional-looking frosting (optional)
- Budget alternatives: Use whisk instead of mixer, cool on clean kitchen towel, crush cookies with fork
Hints & Expert Cooking Tips
- Use room temperature ingredients for smoothest batter and even mixing
- Don't overmix batter once flour is added - mix just until combined
- Test doneness with toothpick - should come out clean or with few moist crumbs
- Let batter rest 10 minutes before baking for extra moist cupcakes
- Brush cooled cupcakes with simple syrup before frosting for added moisture
- If frosting is too thick, add cream gradually; if too thin, add powdered sugar
- Store unfrosted cupcakes in airtight container for up to 3 days
Recipe Variations
- Chocolate Biscoff Cupcakes: Replace ¼ cup flour with cocoa powder for rich chocolate-cookie butter combination
- Banana Biscoff Cupcakes: Add ½ cup mashed ripe banana to batter and reduce milk by 2 tablespoons
- Vegan Biscoff Cupcakes: Use plant-based butter, flax eggs, and non-dairy milk
- Keto-Friendly Version: Replace flour with almond flour and sugar with erythritol
- Stuffed Biscoff Cupcakes: Fill liner halfway, add spoonful of Biscoff spread, top with remaining batter
- Gluten-Free: Use 1:1 gluten-free flour blend
- Dairy-Free: Use coconut milk and dairy-free butter substitute
- Mini Cupcakes: Use mini muffin tin and reduce baking time to 10-12 minutes
Storage
- Fridge Storage: Store frosted cupcakes in airtight container for up to 5 days
- Room Temperature: Let refrigerated cupcakes sit 15 minutes before serving
- Freezing Unfrosted: Wrap individually in plastic wrap, freeze up to 3 months
- Freezing Frosted: Freeze on baking sheet until solid, transfer to freezer bags
- Frosting Storage: Make extra frosting and freeze in portions, re-whip after thawing
- Meal Prep Strategy: Bake cupcakes 2 days ahead, make frosting day before
- Thawing: Thaw frozen cupcakes at room temperature or overnight in refrigerator
Bakery-Style Biscoff Cupcakes: The Secrets No One Tells You
Here’s a little behind-the-scenes secret from my kitchen that takes this Biscoff Cupcake Recipe from great to unforgettable. After years of testing, I discovered that letting the batter rest for just 10 minutes before baking makes a world of difference. It gives the flour time to hydrate fully, creating cupcakes that are unbelievably moist, soft, and cloud-like. It’s a small pause with big payoff; your future self (and your taste testers) will thank you.
But the real magic? A simple syrup trick straight from professional bakeries. Once the cupcakes have cooled, lightly brush them with a mix of sugar and water. This subtle step keeps your Biscoff Cupcake Recipe tasting bakery-fresh for days, locking in moisture and adding a whisper of extra sweetness beneath that luscious Biscoff buttercream. It’s the kind of detail that separates homemade from show-stopping.
FAQ
Can you put Biscoff in cupcakes?
Yes, you can absolutely put Biscoff in cupcakes! In a Biscoff Cupcake Recipe, cookie butter can be added as a filling or swirled into the batter for extra flavor. It melts into the cake during baking, giving each bite a rich, caramelized taste that pairs perfectly with vanilla or spiced cupcake bases.
How to make Biscoff icing for cupcakes?
To make Biscoff icing for your Biscoff Cupcake Recipe, mix butter, powdered sugar, and melted Biscoff spread until smooth. Add a splash of milk or cream to adjust the consistency. The result is a creamy, spiced frosting that adds signature cookie butter flavor to every bite of your cupcakes.
Can you add Biscoff to cake batter?
Yes, you can add Biscoff spread directly to cake batter for rich flavor! In a Biscoff Cupcake Recipe, stirring in Biscoff spread creates a moist texture and deep cookie butter taste. Just reduce some of the fat or sugar slightly, since Biscoff adds sweetness and oil content naturally.
What is the difference between Biscoff and gingerbread?
The main difference is in spice and texture. Biscoff (speculoos) has a subtle caramel flavor with cinnamon and nutmeg, while gingerbread is softer and more pungent from ginger and molasses. In a Biscoff Cupcake Recipe, that mild, buttery spiced flavor gives cupcakes a smoother, sweeter profile than bold gingerbread.
Wrap Up Your Baking with Biscoff Bliss
This Biscoff Cupcake Recipe proves that indulgent, bakery-style treats are easy to make in your own kitchen. Whether you keep it classic or add a twist like chocolate or gluten-free flour, every version captures that signature cookie butter flavor. It’s the perfect dessert for birthdays, holidays, or a sweet midweek reward; moist, flavorful, and sure to impress.
If you loved this recipe, be sure to check out our Easy Lemon Lavender Cake Recipe for a floral twist or try the Easy Lemon Raspberry Cupcakes Recipe for a fruity burst of flavor. Don’t forget to rate this Biscoff Cupcake Recipe, share your photos in the comments, and tag us on social media; we’d love to see how you bring Biscoff magic to life in your kitchen!
From my kitchen, with heart.
Megan Riley❤️
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Pairing
These are my favorite dishes to serve with Biscoff Cupcake Recipe
Biscoff Cupcakes
Equipment
- 1 Electric mixer Stand or hand mixer for fluffy batter
- 1 Muffin tin Standard 12-cup tin
- 1 Wire cooling rack Prevents soggy cupcake bottoms
- 1 Measuring cups/spoons For accurate measuring
- 1 Rubber spatula For gentle folding and scraping bowls
- 1 Piping Bags and Tips Optional, for pro-style frosting
Ingredients
🧁 For the Cupcakes:
- 1 ½ cups All-purpose flour sifted
- ¾ cup Granulated sugar
- ½ cup Unsalted butter softened
- 2 large Eggs room temp
- ½ cup Whole milk room temp
- 1 ½ teaspoon Baking powder
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
- ½ cup Biscoff spread melted
🍥 For the Biscoff Buttercream Frosting:
- ¾ cup Unsalted butter softened
- 2–2½ cups Powdered sugar sifted
- ½ cup Biscoff spread
- 2–3 tbsp Heavy cream as needed
- 1 teaspoon Vanilla extract
🍪 For Topping:
- 3–4 Biscoff cookies crushed for garnish
Instructions
- Preheat oven
- Mix dry ingredients
- Cream butter and sugar
- Add eggs and vanilla
- Add Biscoff spread
- Alternate flour and milk
- Divide into muffin cups
- Bake cupcakes
- Cool cupcakes
- Make frosting
- Frost cupcakes
- Top with crushed Biscoff
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