I love making these Biscoff cupcakes because they turn out incredibly soft, rich, and full of cookie butter flavor. I fill each cupcake with creamy Biscoff spread and finish them with a smooth Biscoff buttercream that melts in my mouth. Every time I bake these, they feel like a special treat that works perfectly for birthdays, gatherings, or whenever I want an indulgent dessert.
Why You’ll Love This Recipe
I enjoy this recipe because it delivers maximum Biscoff flavor in every layer. The cupcakes stay moist thanks to sour cream and oil, the center is filled with warm, spiced cookie butter, and the frosting is silky and easy to pipe. I also like how simple the steps are while still creating an impressive final result.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cupcakes
100 g granulated sugar
100 g dark brown sugar
210 g all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
30 g Biscoff spread
120 g sour cream, room temperature
110 g whole milk, room temperature
50 g vegetable oil
2 large eggs, room temperature
1½ teaspoons vanilla extract
For the Biscoff frosting and topping
150 g butter, room temperature
160 g Biscoff spread
230 g powdered sugar
1 to 1½ tablespoons whole milk, room temperature
1 teaspoon vanilla extract
120 g Biscoff spread for topping
Biscoff cookies for crumbling on top
Directions
I begin by preheating the oven to 160°C / 320°F and lining a 12-cup cupcake pan with paper liners.
In a large bowl, I mix together the granulated sugar, brown sugar, flour, baking powder, baking soda, and salt until well combined. In a separate bowl, I stir the sour cream and Biscoff spread until smooth, then add the milk, oil, eggs, and vanilla extract and mix until fully combined.
I pour the wet mixture into the dry ingredients and gently stir until the batter is smooth and lump-free. I divide the batter evenly between the cupcake liners and bake for 20–23 minutes, until a toothpick inserted in the center comes out clean. I let the cupcakes cool for a few minutes in the pan, then transfer them to a rack to cool completely.
To make the frosting, I beat the butter until light and fluffy. I add the Biscoff spread and mix again, then gradually add the powdered sugar, vanilla extract, and milk until the buttercream is smooth and creamy.
For assembly, I pipe the frosting onto the cooled cupcakes, leaving a small hollow in the center. I spoon melted Biscoff spread into the middle and drizzle a little over the top. I finish by sprinkling crushed Biscoff cookies over each cupcake.
Servings And Timing
I usually get 12 cupcakes from this recipe. Preparation takes about 20 minutes, baking takes around 22 minutes, and the total time is approximately 42 minutes.
Variations
I sometimes turn these into mini cupcakes and bake them for about 8–10 minutes. When I want a lighter flavor, I mix some plain vanilla buttercream with the Biscoff frosting. I also enjoy adding a spoonful of Biscoff spread inside the cupcake itself before baking for an extra surprise center.
Storage/Reheating
I store the frosted cupcakes in an airtight container in the refrigerator. Before serving, I let them sit at room temperature so the frosting softens and the flavors come through. I find they are best enjoyed within one to two days.
FAQs
Can I make these cupcakes a day ahead?
I often bake the cupcakes a day in advance and keep them unfrosted at room temperature. I frost them just before serving for the best texture.
Can I freeze the cupcakes?
I freeze the unfrosted cupcakes by wrapping them well. When I am ready to use them, I thaw them at room temperature and then decorate.
How do I know when the cupcakes are fully baked?
I insert a toothpick into the center of a cupcake, and if it comes out clean, I know they are done.
Why did my cupcakes turn out dense?
When this happens, I usually overmixed the batter. I now mix just until everything is combined to keep them light and fluffy.
Can I reduce the sweetness?
I sometimes reduce the powdered sugar slightly in the frosting or add a pinch of salt to balance the sweetness.
Conclusion
I keep coming back to these Biscoff cupcakes because they are rich, comforting, and full of flavor. From the soft crumb to the creamy frosting, every bite feels indulgent, and they always impress anyone I share them with.
These Biscoff Cupcakes are rich, moist, and full of spiced cookie butter flavor, with a creamy Biscoff center and smooth buttercream frosting. Perfect for birthdays, gatherings, or as a special treat.
Total Time:42 minutes
Yield:12 cupcakes
Ingredients
100 g granulated sugar
100 g dark brown sugar
210 g all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
30 g Biscoff spread
120 g sour cream, room temperature
110 g whole milk, room temperature
50 g vegetable oil
2 large eggs, room temperature
1½ teaspoons vanilla extract
150 g butter, room temperature
160 g Biscoff spread (for frosting)
230 g powdered sugar
1 to 1½ tablespoons whole milk, room temperature
1 teaspoon vanilla extract (for frosting)
120 g Biscoff spread for topping
Biscoff cookies for crumbling on top
Instructions
Preheat the oven to 160°C / 320°F and line a 12-cup cupcake pan with paper liners.
In a large bowl, mix the granulated sugar, brown sugar, flour, baking powder, baking soda, and salt.
In another bowl, mix sour cream and 30 g Biscoff spread until smooth. Add milk, oil, eggs, and vanilla extract; mix until combined.
Pour the wet ingredients into the dry and stir until smooth and lump-free.
Divide the batter evenly into the liners and bake for 20–23 minutes, or until a toothpick inserted comes out clean.
Cool the cupcakes in the pan briefly, then transfer to a wire rack to cool completely.
For the frosting, beat butter until light and fluffy. Add Biscoff spread and mix well.
Gradually add powdered sugar, vanilla, and milk, beating until smooth and creamy.
Pipe frosting onto cooled cupcakes, leaving a hollow center. Spoon melted Biscoff spread into the hollow and drizzle more on top.
Sprinkle crumbled Biscoff cookies over the cupcakes to finish.
Notes
Do not overmix the batter to avoid dense cupcakes.
Let frosted cupcakes come to room temperature before serving.
You can freeze unfrosted cupcakes and thaw when needed.
Adjust sweetness in the frosting by reducing powdered sugar or adding a pinch of salt.
