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Biscoff Cupcakes

Indulge in soft, moist Biscoff cupcakes infused with cookie butter, topped with creamy buttercream and crumbled cookies for an irresistible treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup brown sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 0.5 cups Biscoff spread (cookie butter)
Biscoff Buttercream
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 0.5 cups Biscoff spread (cookie butter)
  • 2-4 tbsp heavy cream
  • 1 tsp vanilla extract
  • cookies Biscoff cookies (for topping)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in the buttermilk and vanilla extract until well combined.
  5. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture until just combined.
  7. Gently fold in the Biscoff spread.
  8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  9. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  10. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Biscoff Buttercream
  1. Beat the softened butter in a bowl until creamy.
  2. Gradually mix in powdered sugar, then add the Biscoff spread and vanilla extract.
  3. Mix until well blended and fluffy, adding heavy cream until you reach your desired consistency.
  4. Once the cupcakes are cool, frost with the buttercream using a piping bag.
  5. Top each frosted cupcake with a Biscoff cookie.

Notes

Store in an airtight container at room temperature for up to 3 days or in the fridge for a week. For an extra touch, drizzle melted Biscoff spread on top before garnishing with a cookie.