These Biscoff Cupcakes have a delicious Biscoff crumb baked right into the batter. They’re filled with Biscoff cookie butter and topped with a rich Biscoff buttercream frosting.
Tips for Making Biscoff Cupcakes
- Room Temperature Ingredients: Let the butter, eggs, and milk sit out for a bit before you start. This ensures a smooth batter.
- Don’t Over Mix: Once you add the dry ingredients, mix just until combined to keep the cupcakes light and fluffy.
- Perfect Baking: Bake until the cupcakes spring back when touched to avoid dryness.
- Frosting Tips: Use butter and cream cheese at 72°F. Too cold, and the frosting will be lumpy; too warm, and it will be runny.
- Adjust Consistency: Add more powdered sugar if the frosting is too runny. If it’s too stiff, add a bit more milk or heavy cream.
Biscoff Cupcakes
Servings 14
Ingredients
**Biscoff Crumb:**
- – 1 cup Biscoff crumbs about 12 cookies, 3.5 ounces
- – 1/4 cup brown sugar 1.8 ounces
- – 1/4 cup unsalted butter melted (2 ounces)
- – 1 tsp cinnamon
**Cupcake Batter:**
- – 1 1/2 cups all-purpose flour 6.75 ounces
- – 1 tsp baking powder
- – 1/4 tsp baking soda
- – 1/4 tsp fine sea salt
- – 1/2 cup unsalted butter softened (4 ounces)
- – 1/2 cup brown sugar 3.9 ounces
- – 1/2 cup granulated sugar 3.5 ounces
- – 3 large eggs room temperature
- – 1 tsp vanilla extract
- – 1/2 cup milk room temperature (4 ounces)
**Biscoff Buttercream Frosting:**
- – 3/4 cup unsalted butter softened (6 ounces)
- – 3 tbsp cream cheese softened (1.5 ounces)
- – 1/2 cup Biscoff cookie butter 3.5 ounces
- – 3 1/2 to 4 cups powdered sugar about 16 ounces
- – 2 tsp vanilla extract
- – 1/4 tsp salt
- – 4 tbsp heavy cream 2 ounces
**To Decorate:**
- – 1/2 cup Biscoff cookie butter 3.5 ounces
- – 3 tbsp Biscoff cookie butter
- – 8 Biscoff cookies sliced in half
- – 1/4 cup Biscoff cookie crumbs
Instructions
**Biscoff Crumb:**
- Process the Biscoff cookies into fine crumbs using a food processor or by smashing them in a ziplock bag with a rolling pin.
- Mix the crumbs, brown sugar, melted butter, and cinnamon in a bowl. Set aside.
**Cupcake Batter:**
- Preheat the oven to 350°F and line 14 cupcake tins with liners. If using a jumbo pan, you’ll make 6 to 8 cupcakes.
- Sift or whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a mixer with a paddle attachment, beat the butter at medium speed for about 1 minute until creamy.
- Add the brown and granulated sugars, beating for another 1 to 2 minutes until fluffy. Scrape the sides of the bowl as needed.
- Add the eggs one at a time, mixing each until combined before adding the next.
- Stir in the vanilla extract.
- Mix in half of the milk.
- Add half of the flour mixture and mix to combine.
- Stir in the remaining milk.
- Add the rest of the flour mixture, mixing just until combined. Finish mixing with a spatula to avoid over-mixing.
**Assemble the Cupcakes:**
- Place about 1 tablespoon of the Biscoff crumb in the bottom of each cupcake liner.
- Add about 1.5 tablespoons of batter on top of the crumb, then another tablespoon of crumb.
- Top with another 1 to 1.5 tablespoons of batter until the liners are 2/3 full.
- Sprinkle a couple of teaspoons of crumb on top and swirl gently with a toothpick.
- Bake for about 18 minutes, starting to check at 15 minutes. The cupcakes are done when they spring back when gently pressed.
- Let the cupcakes cool before filling and frosting.
**Biscoff Buttercream Frosting:**
- Beat the butter and cream cheese for 2 minutes.
- Add the cookie butter and beat for another minute.
- Add powdered sugar, salt, vanilla, and heavy cream. Mix on low to combine.
- Increase speed to medium-high and beat for another 2 minutes. Adjust consistency as needed with more heavy cream or powdered sugar.
**To Decorate:**
- Use an apple corer or spoon to remove the center of each cupcake.
- Fill or pipe the Lotus Biscoff spread into the center.
- Pipe the frosting on top of the cupcakes.
- Melt 3 tablespoons of Biscoff cookie butter in the microwave in 5-second intervals. Drizzle over the frosted cupcakes.
- Top each cupcake with half a cookie and sprinkle with Biscoff crumbs.
Notes
Storage
Store the cupcakes in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.Notes
- **Ingredient Temperature:** Use room temperature ingredients for the batter.
- **Mixing:** Don’t over mix the batter after adding dry ingredients to keep the cupcakes light.
- **Baking:** Bake until the cupcakes spring back when touched to avoid dryness.
- **Frosting:** Ensure butter and cream cheese are at room temperature for smooth frosting.