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Biscoff Cupcakes

Irresistible Biscoff Cupcakes That Melt in Your Mouth

Indulge in these Biscoff Cupcakes that are soft, fluffy, and filled with cookie butter flavors.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Dutch
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Granulated Sugar substitute with coconut sugar for a healthier option
  • 1/2 cup Dark Brown Sugar you can use light brown sugar if needed
  • 1 1/2 cups All-Purpose Flour for gluten-free, use a 1:1 gluten-free flour blend
  • 2 teaspoons Baking Powder check it's fresh for that perfect rise
  • 1 teaspoon Baking Soda to help balance the batter
  • 1/2 teaspoon Salt reduce or omit for low-sodium diets
  • 1/2 cup Biscoff Spread can be swapped with speculoos or other cookie butter
  • 1/2 cup Sour Cream Greek yogurt is a fantastic alternative
  • 1/2 cup Whole Milk use non-dairy milk for a vegan version
  • 1/3 cup Vegetable Oil melted coconut oil can be a delightful change
  • 2 large Eggs consider flax eggs or applesauce for a vegan option
  • 2 teaspoons Vanilla Extract opt for pure vanilla for the best taste
For the Buttercream Frosting
  • 1 cup Unsalted Butter make sure it's at room temperature for easy mixing
  • 1/2 cup Biscoff Spread enhances the frosting's flavor
  • 4 cups Powdered Sugar sift for a smoother texture
  • 2 tablespoons Milk adjust amount for desired consistency

Equipment

  • cupcake pan
  • mixing bowls
  • electric mixer
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160ºC (320ºF) and prepare a 12-cup cupcake pan with colorful cupcake liners.
  2. In a large bowl, sift together granulated sugar, dark brown sugar, all-purpose flour, baking powder, baking soda, and salt.
  3. In another bowl, mix Biscoff spread and sour cream until smooth, then add milk, vegetable oil, eggs, and vanilla extract. Whisk until glossy.
  4. Gradually pour the wet ingredients into the dry ingredients and gently fold until combined. Divide the batter evenly among the cupcake liners.
  5. Bake for 20 to 23 minutes, until a toothpick comes out clean. Let cool in the tin for 5 minutes before transferring to a wire rack.
  6. Beat softened unsalted butter until creamy, then mix in Biscoff spread and powdered sugar gradually, with milk until smooth and fluffy.
  7. Once cupcakes are cool, pipe the Biscoff buttercream on top using a piping bag. Optionally drizzle melted Biscoff spread into the center.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 160mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing for light cupcakes.

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