Biscoff Cupcakes with Biscoff Buttercream

Biscoff cupcakes with Biscoff buttercream are a dream come true for cookie butter lovers. These moist and fluffy cupcakes are infused with the rich, spiced caramel flavors of Biscoff spread and topped with a silky, decadent Biscoff buttercream frosting. With their irresistible taste and beautiful presentation, they make the perfect treat for birthdays, parties, or an indulgent afternoon snack. In this recipe, we will guide you step-by-step to create these delightful cupcakes, along with variations and expert tips to perfect your baking.

Ingredients:

The Biscoff Cupcakes:

• 1 1/2 cups (190g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs
• 1/2 cup (120g) Biscoff spread
• 1 tsp vanilla extract
• 1/2 cup (120ml) whole milk
• 1/4 cup (60ml) sour cream

The Biscoff Buttercream:

• 1 cup (230g) unsalted butter, softened
• 3/4 cup (180g) Biscoff spread
• 3 cups (360g) powdered sugar
• 2 tbsp heavy cream or milk
• 1 tsp vanilla extract
• A pinch of salt

For Garnishing (Optional):

• Extra Biscoff spread for filling
• Crushed Biscoff cookies
• Whole Biscoff cookies for decoration

Preparation:

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4: Add the eggs one at a time, beating well after each addition. Mix in the Biscoff spread and vanilla extract until smooth and fully incorporated.

Step 5: Alternately add the dry ingredients and the milk/sour cream mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.

Step 6: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Step 7: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: Once cooled, use a small spoon or cupcake corer to remove a small portion from the center of each cupcake. Fill with a spoonful of Biscoff spread.

Step 9: To make the buttercream, beat the softened butter until creamy. Add the Biscoff spread and continue mixing until smooth.

Step 10: Gradually add the powdered sugar, mixing on low speed. Once fully incorporated, add the vanilla extract, heavy cream, and salt. Beat on high for 2-3 minutes until light and fluffy.

Step 11: Pipe the Biscoff buttercream onto the cooled cupcakes using a piping bag fitted with a star tip.

Step 12: Garnish with crushed Biscoff cookies and a whole Biscoff cookie on top.

Variations:

• Chocolate Biscoff Cupcakes: Add 2 tbsp of cocoa powder to the dry ingredients for a chocolatey twist.
• Biscoff Drizzle: Warm some extra Biscoff spread and drizzle over the frosted cupcakes for an extra gooey finish.
• Cream Cheese Frosting: Substitute half the butter with cream cheese in the buttercream for a tangier frosting.
• Stuffed Cupcakes: Place a frozen Biscoff spread ball inside each cupcake batter before baking for a molten center.

Cooking Notes:

• Ensure all ingredients are at room temperature for even mixing.
• Do not overmix the batter to keep the cupcakes light and fluffy.
• Adjust the buttercream consistency by adding more cream if too thick or more powdered sugar if too runny.
• Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Serving Suggestions:

• Pair these cupcakes with a hot cup of coffee or a latte for a complementary flavor experience.
• Serve with a scoop of vanilla ice cream for an indulgent dessert.
• Dust with a light sprinkle of cinnamon for extra warmth and spice.
• Arrange on a dessert platter for an elegant party presentation.

Tips:

• For best results, use a high-quality Biscoff spread and fresh ingredients.
• If you don’t have a piping bag, use a ziplock bag with the corner snipped off.
• Chill the buttercream slightly before piping to help maintain shape.
• Use a spoon dipped in warm water to make clean wells in the cupcakes for filling.
• Freeze cupcakes (unfrosted) for up to 3 months and thaw before frosting.

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Nutritional Information (Per Cupcake):

• Calories: 420 kcal
• Protein: 4g
• Sodium: 190mg

FAQs:

Q: Can I use homemade cookie butter instead of Biscoff spread?

A: Yes! If you have homemade cookie butter, it will work perfectly as a substitute for Biscoff spread.

Q: What can I use instead of sour cream?

A: You can substitute Greek yogurt or buttermilk for sour cream in the batter.

Q: Can I make these cupcakes ahead of time?

A: Absolutely! You can bake the cupcakes a day in advance and frost them before serving.

Q: How do I make them gluten-free?

A: Use a gluten-free 1:1 baking flour, and make sure your Biscoff spread is labeled gluten-free.

Q: Why is my buttercream grainy?

A: This could be due to using cold butter or not beating the mixture long enough. Ensure your butter is soft and beat for at least 2-3 minutes.

Conclusion

Biscoff cupcakes with Biscoff buttercream are a delightful treat for anyone who loves the rich, caramelized flavor of Lotus Biscoff cookies. Their soft, moist texture and creamy, spiced buttercream make them a showstopper at any event. Whether you’re making them for a special occasion or just to satisfy your sweet tooth, these cupcakes are sure to impress. Follow the step-by-step guide, experiment with variations, and enjoy every bite of this indulgent dessert!

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