Introduction

These Biscoff Cupcakes combine the warm, spiced flavor of Biscoff cookies with a rich, buttery cupcake base. Topped with creamy cookie butter frosting, they’re a delightful treat perfect for any dessert table or afternoon snack.

The image shows a close-up of two cupcakes on a white marbled surface, one fully intact and the other with a bite taken out of it. Each cupcake has a light golden brown base with a soft, moist texture, topped with a thick swirl of creamy, light beige frosting. Drizzled on the frosting is a smooth, caramel-colored sauce. Crumbled cookie pieces and a small half of a cookie are placed on top of the frosting, adding texture and color contrast. The cupcakes rest in white paper liners, with the bitten one revealing a soft, fluffy inside and a creamy caramel filling in the center. The scene includes cookie crumbs scattered around, enhancing the cozy, fresh-baked feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 cup Biscoff cookie crumbs (blend cookies to a fine crumb)
1/2 cup unsalted butter (room temperature)
3/4 cup white granulated sugar
1 tsp pure vanilla extract
1/8 cup sour cream (or plain Greek yogurt, room temperature)
2 large eggs (room temperature)
1/2 cup buttermilk (room temperature)
1/3 cup Biscoff cookie butter
2 cups unsalted butter (room temperature, for frosting)
1 cup Biscoff cookie butter (for frosting)
3 cups powdered sugar (for frosting)
1 tsp pure vanilla extract (for frosting)
1/2 tsp salt (for frosting)
1/4 cup cookie butter (for filling)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Blend Biscoff cookies into fine crumbs and add them to the dry ingredients; mix well.
Step 3: Using a mixer, beat the 1/2 cup butter and sugar on high speed for about 3 minutes until fluffy. Scrape down the bowl, then add sour cream and vanilla extract; mix just until combined.
Step 4: Add the eggs one at a time, mixing on medium speed until fully incorporated.
Step 5: Alternately add the dry ingredients and buttermilk to the wet mixture in thirds and halves respectively, beginning and ending with dry ingredients. Mix on low speed, then scrape the bowl to ensure even mixing.
Step 6: Scoop the batter into the liners using a 2 oz cookie scoop or spoon, filling each about 3/4 full.
Step 7: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Once cool, use a cupcake corer or a sharp knife to cut a hole halfway down the center of each cupcake. Remove and discard the tops.
Step 9: Melt the 1/4 cup cookie butter in the microwave for about 20 seconds. Fill each cupcake hole with the melted cookie butter.
Step 10: For the frosting, sift the powdered sugar into a large bowl. Beat together the 2 cups butter and 1 cup cookie butter on high speed for 3 minutes until light and fluffy. Scrape the bowl.
Step 11: Gradually add the powdered sugar on low speed, then mix in vanilla extract and salt until creamy and smooth.
Step 12: Pipe the frosting onto the cupcakes. Optionally, top with melted cookie butter, half a Lotus Biscoff cookie, and more cookie crumbs for garnish.

Tips & Variations

For a dairy-free version, substitute butter with vegan butter and use a dairy-free yogurt or sour cream alternative.
Make sure all wet ingredients are at room temperature to achieve a smooth batter and avoid curdling.
You can adjust the amount of cookie butter filling depending on your preference for sweetness and richness.
If you don’t have a cupcake corer, carefully use a small spoon or knife to remove the center.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for the best flavor. You can freeze unfrosted cupcakes wrapped tightly for up to 2 months; thaw completely before frosting.

How to Serve

The image shows several cupcakes arranged closely on a rustic wooden slice with bark edges, placed on a white marbled surface. Each cupcake has a light brown cake base wrapped in a white cupcake liner. On top, there are two layers of creamy, light beige frosting swirled high, almost like soft peaks. The frosting is drizzled with a smooth caramel-colored sauce that glistens under the light. Each cupcake is finished with a square brown cookie partially inserted into the frosting at an angle, with visible lines and texture on the cookie. Some cookie crumbs are scattered around the base of the cupcakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without Biscoff cookies?

While Biscoff cookies give these cupcakes their signature flavor, you can substitute with speculoos or ginger snap cookies for a similar spiced note.

How do I prevent the frosting from being too sweet?

Balancing powdered sugar with a pinch of salt and the richness of cookie butter helps. Start by adding powdered sugar gradually and taste as you go. You can also reduce sugar slightly if desired.