Biscoff Cupcakes

A Biscoff cupcake with a swirl of caramel frosting, topped with a caramel drizzle and a biscuit, sits on a white plate with biscuit crumbs. Other similarly decorated cupcakes are in the background.

These Biscoff Cupcakes are the ultimate combination of cookie and cupcake! Light and fluffy with a gooey cookie butter center, you get the irresistible taste of rich vanilla and warm, spiced cookie flavors in every bite!

Course Birthday Cakes & Cupcakes, Desserts & Sweets

Cuisine American

Keyword biscoff cupcakes

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 719kcal

Author Lisa O'Driscoll

Equipment

muffin or cupcake tin
Cupcake liners

Ingredients

For the cupcakes

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter room temperature
1 cup granulated sugar
2 large eggs
1/2 cup milk room temperature
1 teaspoon vanilla extract
1/4 cup Biscoff cookie butter

For the frosting

1 cup unsalted butter softened
1/2 cup cream cheese softened
1/2 cup Biscoff cookie butter
3 1/2 cups powdered sugar
3-4 tablespoons heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt

For the garnish

1/2 cup Biscoff cookie butter
12 Biscoff cookies

Instructions

For the Cupcakes

Heat the oven to 350°. Line the cupcake tin with cupcake liners and spray well with nonstick spray.
Combine the flour, baking powder, baking soda and salt in a large bowl.
1 1/3 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
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.
1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1/2 cup milk, 1 teaspoon vanilla extract
Stir the flour mixture into the wet ingredients.
Fill the liners 3/4 full of the cupcake batter.
Bake the cupcakes for 12 to 15 minutes, or until a toothpick inserted in the middle comes out clean. Let them cool completely.
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.
Heat the cookie butter for just about 15 seconds. Any longer may cause it to burn.
1/4 cup Biscoff cookie butter
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.

For The Cookie Butter Frosting

Cream the butter and cream cheese together until smooth.
1 cup unsalted butter, 1/2 cup cream cheese
Next, add the cookie butter and mix until combined.
1/2 cup Biscoff cookie butter
Gradually add the powdered sugar. If it's too thick, add a little heavy cream. Keep in mind that you may not need all the cream.
3 1/2 cups powdered sugar, 3-4 tablespoons heavy cream
Add the vanilla extract and salt and beat well.
2 teaspoons vanilla extract, 1/4 teaspoon salt
Place the frosting into a piping bag fitted with a star or round tip.
Pipe the icing onto the cupcakes. Drizzle with cookie butter and add half of a Biscoff cookie for garnish, Enjoy!
1/2 cup Biscoff cookie butter, 12 Biscoff cookies

Notes

When filling the centers, avoid overstuffing. This can cause the filling to spill out during baking. A little goes a long way.

Nutrition