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.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
