Biscoff Cupcakes

These Biscoff Cupcakes have a delicious Biscoff Crumb baked into the batter, they are filled with Biscoff Cookie Butter, topped with Biscoff Buttercream Frosting.

biscoff cupcakes topped with biscoff frosting, a drizzle of biscoff on top.

It’s no secret I love filled cupcakes. Cupcakes are much better when they have filling.

I even wrote a book about it.

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biscoff cupcake sliced in half showing biscoff filling inside.

Biscoff Cupcake Recipe

These Biscoff Cupcakes will be a hit with anyone who tries them.

The crumb baked into the batter takes these cupcakes to the next level, as well as the generous Biscoff filling, and the rich frosting.

I will show you step-by-step how to make these delicious cookie butter cupcakes.

biscoff cupcakes topped with biscoff frosting, a drizzle of biscoff on top.

Biscoff Crumb

To start making the cupcakes, we will prepare the crumb. The Biscoff Crumb will help make the cupcake batter biscoff-flavored, because the crumb gets baked into the vanilla batter.

You can obtain the Biscoff crumbs by processing the cookies in the food processor. Or you can place the cookies in a bowl, and crush them with a pestle.

Mix the cookie crumbs with brown sugar, cinnamon, and melted butter. The cinnamon really brings out the biscoff flavour.

Set it aside.

adding brown sugar to a bowl with biscoff crumbs, adding melted butter to it, and stirring with a spatula.

Cupcake Batter

To make the cupcake batter, beat the butter, add the sugars. We are using granulated sugar, and brown sugar. I love using brown sugar in the batter for these cupcakes, it makes them so fluffy, tender, with nutty caramelized flavors.

Once the sugar has been incorporated and the mixture is fluffy, add the eggs, one at a time, followed by the vanilla.

beating the butter to make cupcake batter, second picture: sugar in a bowl with the butter. Third picture: the ingredients shown in the mixer already mixed. Fourth picture:

Add half of the dry ingredient mixture, which consists of flour, baking powder, baking soda, and salt. Then add the milk.

Finish with the remaining of the dry ingredients.

The batter should be smooth.

adding vanilla to cupcake batter, then adding flour in, adding the milk, and showing the perfectly stirred batter.

Assemble the cupcakes

Prepare the cupcake pan by lining it with cupcake liners.

Pour 1 tablespoon of the Biscoff Crumb on the bottom of the cupcake pan.

Top with 1.5 tbsp of batter. On top of the batter sprinkle another tablespoon the crumb.

cupcake pan with biscoff crumbs on the bottom. second picture: batter inside the cupcake cups. third picture: biscoff crumbs on top of the batter in the cupcake cups.

Top with some more batter, it should take 1 to 1.5 tbsp to fill 2/3 of the way. Sprinkle more Biscoff Crumbs on top.

Swirl the batter gently with a toothpick.

adding batter to cupcake batter, then adding biscoff crumbs on top of it. last picture showing a toothpick swirling the batter.

Bake the cupcakes in the oven for 15 to 18 minutes, until they are golden brown on top, and spring right back when touched on top.

Let the cupcakes cool down for 10 minutes in the pan. Remove them to a cooling rack.

biscoff cupcakes topped with biscoff frosting, a drizzle of biscoff on top.

Biscoff Buttercream

To make the buttercream, beat the butter and cream cheese together in a large mixing bowl, or in the bowl of a stand mixer.

Add the cookie butter and mix.

making frosting by mixing butter with a electric mixer, adding the biscoff butter, and then beating with the mixer.

Add the powdered sugar, salt, vanilla, and heavy cream. Beat on low. Raise the speed to medium-high, and continue to beat until the frosting is smooth and creamy.

If needed, add more milk or heavy cream to thin it out.

And if the frosting is too runny. add more powdered sugar to make it thicker.

Place the frosting in a piping bag, I used a 4B piping tip.

making frosting by adding powdered sugar to the bowl, and then adding milk, and mixing until combined.

Decorate the cupcakes

Remove the center of the cupcakes with an apple corer, a spoon, or a pairing knife.

Pipe some of the cookie butter in the center.

assembling cupcakes by removing the center of the cupcakes, and filling them with biscoff cookie butter.

Top with the Biscoff Frosting.

Melt some cookie butter in the microwave, just microwave it gently for a few seconds.

Drizzle the melted butter on top of the cupcakes. Top with half of a biscoff cookie, and more cookie crumbs.

piping frosting on top of the cupcakes, then drizzling biscoff on top, and then sprinkling bread crumbs.

Storage and serving

Store the cupcakes in an airtight container in the refrigerator for up to 4 days.

You can also freeze them for up to 2 months.

Thaw them in the fridge overnight.

Let the cupcakes come to room temperature before serving from the fridge.

biscoff cupcakes topped with biscoff frosting, a drizzle of biscoff on top.

Tips for making Biscoff Cupcakes

  • When making the cupcake batter, use room temperature ingredients. The butter, the eggs, and the milk should be sitting out for a bit before you start.
  • Don’t over mix the batter once you add the dry ingredients in. That can cause the cupcakes to become dense.
  • Bake the cupcakes until they are just done. If you touch the top of a cupcake it should spring right back. Over baking can cause the cupcakes to become dry.
  • When making the frosting, make sure the butter and cream cheese are at 72ºF, or room temperature. If they are too cold, the frosting will be lumpy or grainy. And if they are too warm, the frosting will be soupy.
  • You can add more powdered sugar if the frosting is too runny.
  • If the frosting is too stiff, add a bit more milk or heavy cream to thin it out.
  • You can use any brand of cookie butter, I prefer Biscoff.
biscoff cupcakes topped with biscoff frosting, a drizzle of biscoff on top.

Here are some recipes you might love:

biscoff cupcake sliced in half showing biscoff filling inside.
biscoff cupcakes topped with biscoff frosting, a drizzle of biscoff on top.

Biscoff Cupcakes

Camila Hurst
These Biscoff Cupcakes have a delicious Biscoff Crumb baked into the batter, they are filled with Biscoff Cookie Butter, topped with Biscoff Buttercream Frosting.
5 from 1 vote
Prep Time 1 hour
Cook Time 16 minutes
0 minutes
Total Time 1 hour 16 minutes
Course Dessert
Cuisine American
Servings 14 cupcakes

Ingredients
  

Biscoff Crumb
  • 1 cup biscoff crumbs 12 cookies, 100 grams
  • 1/4 cup brown sugar 50 grams
  • 1/4 cup unsalted butter melted 56 grams
  • 1 tsp cinnamon
Cupcake Batter
  • 1 1/2 cups all-purpose flour 191 grams
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup unsalted butter softened 113 grams
  • 1/2 cup brown sugar 110 grams
  • 1/2 cup white granulated sugar 100 grams
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk room temperature 120 ml
Biscoff Buttercream Frosting
  • 3/4 cup unsalted butter softened (170 grams)
  • 3 tbsp cream cheese softened (42 grams)
  • 1/2 cup biscoff cookie butter 100 grams
  • 3 1/2 cups to 4 cups powdered sugar 450 grams
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 4 tbsp heavy cream 60 ml
To decorate
  • 1/2 cup cookie butter 100 grams
  • 3 tbsp biscoff cookie butter
  • 8 biscoff cookies sliced in half
  • 1/4 cup biscoff cookie crumbs

Instructions
 

Biscoff Crumb
  • Obtain the crumbs by processing the cookies in a food processor. You can also put them in a ziplock bag, and smash the biscuits with a rolling pin. I also like to put the cookies in a bowl, and use a pestle to crush the cookies.
  • In a bowl, mix the biscoff crumbs, brown sugar, melted butter, and cinnamon. Stir to combine. Set aside.
Cupcake Batter
  • Pre-heat the oven to 350ºF, and line 14 cupcake tins with cupcake liners. If using a jumbo pan, you will be able to make 6 to 8 cupcakes.
  • Next, sift or whisk the flour, baking powder, baking soda, and salt together in a bowl. Set aside.
  • In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed, for about 1 minute. You can use a stand mixer, or a hand mixer.
  • Add the granulated sugar, and brown sugar, and beat for another 1 to 2 minutes, until creamy and fluffy. Scrape the sides of the bowl as necessary.
  • Add the eggs, one at a time, mixing each egg until combined before adding the next.
  • Add the vanilla extract and stir to combine.
  • Add half of the milk and mix.
  • Now add half of the flour mixture to the bowl and mix to combine.
  • Pour the rest of the milk in and stir.
  • Finally, add the last bit of flour and mix to incorporate. I like to finish mixing with a spatula instead of the mixer, in order to not over-mix the flour with the batter which could result in dry and tough cupcakes later.
Assemble the cupcakes
  • Place about 1 tablespoon of the Biscoff Crumb on the bottom of each cupcake cavity.
  • Pour about 1.5 tbsp of batter on top of the crumb. Spoon another tablespoon of biscoff biscuit crumb on top. Top with another 1 to 1.5 tbsp of batter, until the cupcake cavity is 2/3 of the way full.
  • Pour another couple of teaspoons of crumb on top of the batter.
  • Use a toothpick to gently swirl the batter.
  • Bake for about 18 minutes. Start checking if the cupcakes are baked at the 15 minute mark, and keep baking and checking as necessary.
  • To see if the cupcakes are ready, gently press with your finger on top of the cupcakes, and if they spring right back, that means they are done baking.
  • Let the cupcakes cool down before filling and frosting.
Biscoff Buttercream Frosting
  • To make the Biscoff Buttercream Frosting, beat the butter and cream cheese for 2 minutes. Add the cookie butter, beat for another minute.
  • Add the powdered sugar, salt, vanilla, and heavy cream to the bowl.
  • Mix on low to combine.
  • Raise the speed to medium-high and beat for another 2 minutes. If necessary, add more heavy cream or milk. If the frosting is too soft, add more powdered sugar. The reason for soft frosting could also be due to the temperature of the butter and cream cheese when you started making the recipe. They should be at about 72 Fahrenheit.
  • Place the frosting in a piping bag fitted with the piping tip of your choice. I used a 4B.
To decorate
  • Use an apple corer, or a spoon to remove the center of each cupcake.
  • Spoon or pipe the Lotus Biscoff Spread in the center. It’s much easier and less messy to pipe the cookie butter.
  • Pipe the frosting on top of the cupcakes.
  • Melt 3 tablespoons of speculoos cookie butter in the microwave, microwave for 5 second intervals. Drizzle the butter over the frosted cupcakes. You can use a spoon or, again a piping bag with the end snipped.
  • Place half of a cookie on top of the cupcakes and sprinkle them with the Biscoff cookie crumbs.
Storage
  • Store the cupcakes in the fridge for up to 4 days, in an airtight container. You can freeze them for up to 2 months.

Notes

Ingredient temperature: When making the cupcake batter, use room temperature ingredients. The butter, the eggs, and the milk should be sitting out for a bit before you start.
Batter: Don’t over mix the batter once you add the dry ingredients in. That can cause the cupcakes to become dense.
Baking: Bake the cupcakes until they are just done. Over baking can cause the cupcakes to become dry.
Frosting: When making the frosting, make sure the butter and cream cheese are at 72ºF, or room temperature. If they are too cold, the frosting will be lumpy or grainy. And if they are too warm, the frosting will be soupy.
Keyword biscoff, cupcake

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3 Comments

  1. The instructions for the frosting call for salt and vanilla but measurements are not noted in the ingredients list?

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