Soft and tender Biscoff Cupcakes topped with white chocolate Biscoff buttercream. These gorgeous cupcakes have Biscoff IN the cake batter and the frosting. They’re perfect for birthdays and celebrations.
Hello Biscoff Cupcakes 👋🏻
Soft, brown sugar sponge cakes made with Biscoff cookie spread, and adorned with swirls of white chocolate buttercream. They’re buttery and sweet and filled to the brim with cookie butter.
If you love all things caramel, you’ll adore these easy Biscoff Cupcakes.
why you will love them
- They’re soft, sweet and buttery
- They have the creamiest frosting ever
- They’re bursting with cookie butter flavour
- Perfect for birthdays and celebrations
We’re back with another Biscoff treat this week. After making Biscoff Cheesecake and Biscoff Cookies, I’ve been putting that creamy cookie spread in and on just about everything. And these cupcakes are no different.
My goal was to take my Biscoff Layer Cake recipe and scale it down to make 12 perfect cupcakes.
For my first recipe test, I used half caster sugar and half brown sugar, with a bit of milk for moisture. The cupcakes were good, but I thought they could perhaps be a little bit better.
In order to really lean in to that caramel flavour, I decided to try again using only brown sugar. Thanks to its molasses content, brown sugar typically adds caramel-like flavour and plenty of moisture to baked goods.
The second cupcake was amazing. The cake had a little more depth of flavour, but it was the texture that surprised and delighted us. It was light, soft and surprisingly springy – perfect for a filled cupcake.
However, I did try one more time – just to be sure. I was curious what would happen if I added an extra egg and slightly reduced the milk.
The result? A dry cake – more akin to a muffin. I retested cupcake two one more time, and it was declared the clear winner.
Each cupcake is filled with more Biscoff cookie spread for a little hidden surprise. Then generously frosted with white chocolate Biscoff buttercream. It’s the same frosting I use in my Lemon Blackberry Cake, but with oodles of cookie butter thrown in.
The result is heaven. Soft, caramel cakes filled with gooey Biscoff and topped with creamy white chocolate frosting. Add a Lotus cookie and you have one showstopper dessert.
what is biscoff?
So what is Biscoff anyway? It’s a thick cookie spread made from the very popular, caramelised Lotus Biscoff cookies.
It tastes like crushed Lotus cookies, with that same softly sweet, brown sugar flavour, with just a hint of cinnamon. It’s very thick and holds its shape at room temperature.
It can be found in our local supermarkets (here in Australia), usually near the peanut butter and other spreads. There are also similar products, including Speculoos Cookie Butter, in other countries.
These cupcakes are so easy to make, and they have Biscoff IN the cake batter. They’re made using butter and brown sugar for that caramel-like flavour. They’re soft and tender and not overly sweet on their own.
Here’s how to make them in four simple steps (detailed instructions are included in the recipe below).
- Cream together the butter, brown sugar and vanilla.
- Add Biscoff and egg and mix until creamy.
- Add flour, baking powder, salt, cinnamon and milk.
- Mix until cake batter is thick and smooth.
A LITTLE BATTER GOES A LONG WAY
You only need to fill each cupcake liner two-thirds full. The cupcakes will naturally spread and rise in the oven. Cupcakes are designed to have flat tops to ensure they’re easy to decorate.
filling the cupcakes
To ensure these Biscoff Cupcakes are oh-so-biscoffy, we also fill them with gooey cookie butter.
Once the cupcakes have completely cooled, use a small sharp knife to cut a small hole into the middle of each one. Eat the pieces of cake as a reward for your hard work.
Warm a little extra Biscoff in the microwave to make it easy spoon out, and then add teaspoons into each cupcake. Now they’re ready to frost.
These cupcakes are topped with white buttercream that has big swirls of Biscoff in it. It’s the perfect frosting for cupcakes as it holds it’s shape well when piped.
You only need five ingredients to make it, and you can easily make it ahead of time.
PERFECT BUTTERCREAM EVERY TIME
Here are a few tips for making perfect buttercream every time.
- Start with room temperature butter. It’ll be quick and easy to beat your butter until smooth if it’s softened first. You’ll also avoid having any lumps in your buttercream. To know when your butter is good to go: you should be able to easily press your thumb into the butter and it will leave a large indent. It shouldn’t be melty or warm.
- Sift your icing sugar or powdered sugar. Sifting your sugar is so important when making a super smooth buttercream.
- Be careful when melting your white chocolate. White chocolate is known for being finicky, so take care when melting. If you use the microwave to melt your chocolate, turn down the power halfway and stir the chocolate every 20 seconds to make sure it heats slowly and gently. When you add the melted chocolate to your buttercream, it should be smooth and melty but not warm.
- Add your milk sparingly. You can add more milk but you can’t take it away. Keep mixing to get your desired consistency and only add milk as needed.
frequently asked questions
It’s a thick cookie spread made from the very popular, caramelised Lotus Biscoff cookies. It can be found in our local supermarket (here in Australia), usually near the peanut butter and other spreads.
Yes! This buttercream can easily be made ahead of time. Store it in an airtight container in the fridge for up to a week. To bring it back to life, let it come back to room temperature. Add a touch of milk and then beat with an electric mixer until smooth. You can also freeze it. Simply thaw and beat it briefly to bring it back to life.
Once frosted, these cupcakes will need to be stored in the fridge. However, I prefer to keep my cakes out of the fridge whenever possible as it can make them dry. So I recommend making and storing the cupcakes in an airtight container at room temperature until you are ready to serve them. You can make the frosting ahead of time, and then simply frost and serve the cupcakes straight away.
This recipe makes 12 cupcakes.
more biscoff bakes
Soft Biscoff Cupcakes topped with white chocolate Biscoff buttercream.
- 115 grams unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 80 grams (1/3 cup) Biscoff cookie spread
- 1 large egg
- 175 grams (1 and 1/4 cup) plain flour or all purpose flour
- 1 and 1/2 teaspoon baking powder
- 1/8 teaspoon cinnamon
- 1/4 teaspoon salt
- 120 ml (1/2 cup) full fat or whole milk
White chocolate Biscoff buttercream
- 230 grams (1 cup / 2 sticks) salted butter, room temperature
- 150 grams (1 cup) good quality white chocolate, broken into pieces
- 1 teaspoon vanilla extract
- 375 grams (3 cups) icing sugar or powdered sugar, sifted
- 2 tablespoons full fat or whole milk
- 80 grams (1/3 cup) Biscoff cookie spread
- 60 grams (1/4 cup) Biscoff cookie spread
- 6 Biscoff Lotus cookies, halved, to decorate
- Biscoff cupcakes
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 12-hole muffin pan with cupcake liners.
- Place butter, sugar and vanilla in a large mixing bowl. Beat together with an electric mixer on medium speed until pale and creamy. Add Biscoff cookie spread and beat briefly until smooth and combined.
- Add egg and beat on a low speed to combine. Add flour, baking powder, cinnamon and salt, followed by milk. Beat on a low speed to combine. Try not to overmix. The cake batter should be thick and smooth.
- Divide batter into prepared pan. Each cupcake liner will be approximately two-thirds full.
- Bake for 18-20 minutes or until cupcakes are golden brown and a skewer inserted in the middle comes out clean. Place cupcakes on a wire rack to cool completely.
- White chocolate Biscoff buttercream
In a large mixing bowl, beat butter with an electric mixer on medium speed until pale and creamy. Meanwhile, heat chocolate in microwave, stirring in between 20 second bursts, until just melted and set aside.
- Add vanilla, half the sugar and one tablespoon of milk to the butter and beat until combined. Add the remaining sugar and beat until smooth.
- Add melted chocolate, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. If frosting is too thick, add an extra tablespoon of milk.
- Add Biscoff cookie spread and gently stir through, leaving streaks of Biscoff in the frosting.
- To assemble
Use a small sharp knife to cut out a small hole in the middle of each cupcake. Warm Biscoff in the microwave for 10 seconds. Then carefully fill each cupcake with Biscoff (approximately 1/2 to 1 teaspoon each).
- Transfer frosting to piping bag fitted with a large star tip. Pipe frosting onto cupcakes. Decorate with Biscoff Lotus cookies.
Biscoff cookie spread: It’s a thick cookie spread made from the very popular, caramelised Lotus Biscoff cookies. It can be found in our local supermarkets (here in Australia), usually near the peanut butter and other spreads.
White chocolate Biscoff buttercream: You can make the buttercream in advance. Store it in an airtight container in the fridge for up to a week. To bring it back to life, let it come back to room temperature. Add a touch of milk and then beat with an electric mixer until smooth. You can also freeze it. Simply thaw and beat it briefly to bring it back to life.
Storage: Once frosted, these cupcakes will need to be stored in the fridge. However, I prefer to keep my cakes out of the fridge whenever possible as it can make them dry. So I recommend making and storing the cupcakes in an airtight container at room temperature. You can make the frosting ahead of time, and then simply frost and serve the cupcakes when you are ready to serve them.