These Biscoff Cupcakes have a delicious Biscoff Crumb baked into the batter, they are filled with Biscoff Cookie Butter, topped with Biscoff Buttercream Frosting.
It’s no secret I love filled cupcakes. Cupcakes are much better when they have filling.
I even wrote a book about it.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Here are some recipes you might love:
- Biscoff Cheesecake
- Biscoff Cake
- Pumpkin Cheesecake Bars with Biscoff crust
- Chocolate Biscoff Cupcakes
- Biscoff Brownies
- Nutella Cupcakes
- Apple Crisp Cupcakes
- Biscoff Truffles
- Oreo Cupcakes
- 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
- 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
- 1/2 cup cookie butter 100 grams
- 3 tbsp biscoff cookie butter
- 8 biscoff cookies sliced in half
- 1/4 cup biscoff cookie crumbs
- 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.
- 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.
- 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.
- Store the cupcakes in the fridge for up to 4 days, in an airtight container. You can freeze them for up to 2 months.