Biscoff Cupcakes (With Biscoff Buttercream Frosting)

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These Biscoff Cupcakes are the ultimate, mouthwatering blend of cookie and cupcake! Light and fluffy with a gooey cookie butter center, each bite is filled with an irresistible blend of rich vanilla and warm, spiced cookie flavors.

A close-up of a cupcake with swirled frosting, drizzled syrup, and a cookie piece inserted on top.

Biscoff Cupcake Recipe

Ever since I discovered Biscoff cookie butter, I have been obsessed with finding new ways to use it in recipes. The warm spiced cookie flavor tastes amazing in this Biscoff Cheesecake and now I’ve found a delicious new way to use it!

These decadent Biscoff cupcakes use cookie butter in 3 ways, taking cupcakes to a whole new level of yum! They’re seriously a Biscoff lover’s dream come true!

For starters, I made fluffy vanilla cupcakes with cookie butter baked right into the batter. Then they’re filled with a generous dollop of creamy cookie butter, giving you a gooey surprise in every bite. Finally, they’re topped with a melt-in-your-mouth cookie butter frosting that nobody will be able to resist!

Cupcakes topped with swirls of frosting, caramel drizzle, and a decorative biscuit on a textured blue surface.

What Does Biscoff Taste Like

If you’ve never had a Biscoff cookie, you’ve totally been missing out! The cookies and cookie butter have the most delicious caramelized sweetness, with hints of cinnamon, nutmeg, and cloves. The flavor may remind you of a buttery gingerbread cookie…but even better.

Why We Love This Recipe

Absolutely delicious: Filled with Biscoff flavors, these are some of the best cupcakes I’ve ever tasted! So good!
Perfect for any occasion: These cupcakes are great for special occasions, parties, or just an extra special everyday dessert.
Easy recipe: Though there are a few more steps than if you’re using a boxed cake mix, they’re super easy to make with step-by-step instructions.

Ingredients

Cupcakes

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, room temperature
Granulated sugar
Large eggs
Milk, room temperature
Vanilla extract
Biscoff cookie butter

Biscoff Buttercream Frosting

Unsalted butter, softened
Cream cheese
Biscoff cookie butter
Confection sugar
Heavy cream
Vanilla
Salt

Garnish

Biscoff cookie butter
Lotus Biscoff cookies

How To Make Biscoff Cupcakes

For the Cupcakes

Step 1. Heat the oven to 350°. Line the cupcake tin with cupcake liners, then spray well with nonstick spray.

Step 2. Combine the flour, baking powder, baking soda and salt in a large bowl.

Step 3. Beat the butter and sugar together, then beat in the eggs, milk, and vanilla. You can use a hand mixer or a stand mixer with a paddle attachment.

Bowls with flour, sugar and butter, cookie butter, and a mixer on a countertop, along with a cookie.

Ingredients for cupcakes on a countertop, including a bowl of sugar and creamed butter, a bowl of flour, a small bowl of cookie butter, and a single cookie, with an electric mixer at the forefront.

Stir 4. Stir the flour into the wet ingredients.

A mixing bowl with flour and other ingredients, a small bowl of powdered sugar, a small bowl of cookie butter, and a single biscuit are arranged on a blue surface.

A mixing bowl with cookie butter dip, a small bowl of powdered sugar, a small bowl of cookie butter, and a Lotus Biscoff cookie are arranged on a light blue surface.

Step 5. Fill the liners 3/4 full of the cupcake batter.

Step 6. Bake the cupcakes for 12 to 15 minutes, or until a toothpick inserted in the middle comes out clean. Let them cool completely.

A muffin tin containing six unbaked muffins filled with yellow batter, placed on a light blue surface. A bowl with cookie butter is visible in the top right corner.

A muffin tin holding six freshly baked yellow cupcakes, placed on a light blue surface.

Step 7. Use a cupcake corer or the end of a wooden spoon to poke a hole into the center of each cupcake, nearly to the bottom. You could even use a piping tip (which is what I did since I had one nearby).

Step 8. Heat the cookie butter for just about 15 seconds. Any longer may cause it to burn.

Step 9. Pour the warm cookie butter into a piping bag or a ziplock bag. Pipe the cookie butter into the hole in the middle of the cooled cupcakes.

A baking tray with six golden-brown cupcakes, two of which have holes in the center.

A metal baking tray holds six baked cupcakes with a dollop of filling in the center of each, placed on a blue textured surface.

Step 1. Cream the butter and cream cheese together until smooth.

Step 2. Next, add the cookie butter and mix until combined.

A mixer with beaters in a bowl containing butter. Nearby are small bowls with powdered sugar and cookie butter, and a biscuit on a blue surface.

A mixing bowl containing a blend of creamy ingredients with a dollop of cookie butter in the center is being mixed by an electric mixer. A single cookie lies nearby on the blue countertop.

Step 3. Gradually add the powdered sugar. If it is too thick add a little heavy cream. Keep in mind that you may not need all the cream.

Step 4. Add the vanilla and salt and beat well.

A white mixing bowl contains partially blended cookie butter frosting and powdered sugar with a hand mixer; a single cookie lies on the surface nearby.

A mixing bowl with creamy batter and an electric hand mixer. A single biscuit sits next to the bowl on a light blue surface.

Step 5. Place the frosting into a piping bag fitted with a star shaped or round piping tip.

Step 6. Pipe the icing over the cupcakes, then drizzle with a little more cookie butter and add half of a Biscoff cookie for garnish, Enjoy!

A muffin tray with six cupcakes; three with swirled frosting on top and three partially frosted with a dollop of filling in the center.

A tray with nine frosted cupcakes, some topped with cookie pieces. Surrounding the tray are additional cupcakes, cookies, a spoon, and a small bowl with a caramel-like sauce on a blue surface.

Storage Instructions

Store your cupcakes in an airtight container or cupcake keeper in the fridge for up to 5 days. You can also store them in the freezer for up to 3 months, but I always think they taste best right after they’re freshly made.

Top Tips

Ovens can bake differently, so start checking your cupcakes a few minutes before the baking time is up. Use a toothpick inserted into the center. If it comes out clean, they’re done.
If you want to be sure your cupcakes are all the same size, use a cookie scoop to measure the batter before you fill each cupcake liner.
Allow the cupcakes to cool on a wire rack so that air can circulate around them. This prevents the bottom from becoming soggy and also helps them cool more evenly.
When filling the centers, avoid overstuffing. This can cause the filling to spill out during baking. A little goes a long way.

A spoon drizzles caramel sauce over a frosted cupcake. Other frosted cupcakes are in the background.

Variations and Add-ins

Fillings: Experiment with other spreads or fillings. Creamy peanut butter, Nutella, or caramel are all fun twists on the Biscoff filling.
Cake flavor: Swap out the vanilla base for your favorite chocolate cake or spice cake recipe.
Frosting add-ins: Change up the frosting by adding flavors like cinnamon, espresso powder, or a hint of sea salt.
Toppings: Add extra toppings like mini chocolate chips, a drizzle of chocolate ganache, or a sprinkle of Biscoff cookie crumbs.

Several cupcakes topped with creamy frosting, caramel drizzle, and a biscuit on a white speckled surface.

Can I make these cupcakes in advance?

You can! Make these in advance and store them in the fridge until ready to serve. You can also make the frosting in advance and store it in your piping bag. That way, when you’re ready to serve, all that’s left is to pipe the frosting on your cupcakes.

Can I make mini cupcakes with this recipe?

You can make these into mini cupcakes. Just change the baking time to 8-10 minutes.

How can I make sure my cupcakes are super soft and not dense?

Dense or dry cupcakes can be caused by overmixing or overbaking. Mix the batter just until combined and keep an eye on baking time to avoid overbaking.