Biscoff Cupcakes
These moist Biscoff cupcakes are bakery-quality treats made at home, featuring a soft vanilla base, rich cookie butter center, and creamy Biscoff frosting.
Print Pin Servings: 12 cupcakes
Calories: 360kcal
Cost: $8–$10
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
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 90g | Calories: 360kcal | Carbohydrates: 42g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 180mg | Potassium: 110mg | Fiber: 1g | Sugar: 30g | Vitamin A: 500IU | Calcium: 60mg | Iron: 1.2mg