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Biscoff Cupcakes Recipe

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★★★★★

4.9 from 137 reviews

Delight in these rich and irresistible Biscoff Cupcakes featuring a moist cupcake infused with Biscoff cookie crumbs, filled with melted cookie butter, and topped with a luscious Biscoff cookie butter frosting garnished with cookie crumbs and Lotus Biscoff cookie halves. Perfect for Biscoff lovers seeking a unique twist on classic cupcakes.

Ingredients

Scale

Cupcakes

  • 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 then measure)
  • 1/2 cup Unsalted butter (room temperature)
  • 3/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1/8 cup Sour cream (room temperature or plain Greek yogurt)
  • 2 Large eggs (room temperature)
  • 1/2 cup Buttermilk (room temperature)
  • 1/3 cup Biscoff cookie butter

Frosting

  • 2 cups Unsalted butter (room temperature)
  • 1 cup Biscoff cookie butter
  • 3 cups Powdered sugar
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Salt
  • 1/4 cup Cookie butter (for filling and topping)
  • Lotus Biscoff cookies (for garnish)
  • Biscoff cookie crumbs (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with muffin liners to prepare for baking.
  2. Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Process the Biscoff cookies in a food processor until finely crumbed, then add the crumbs to the dry ingredients and mix well.
  3. Cream Butter and Sugar: Using a mixer, beat the unsalted butter and white granulated sugar on high speed for 3 minutes until light and fluffy. Scrape down the sides of the bowl.
  4. Add Sour Cream and Vanilla: Add the sour cream and vanilla extract to the creamed butter mixture and mix until just combined.
  5. Incorporate Eggs: Add the eggs one at a time, mixing on medium speed after each addition until fully incorporated.
  6. Combine Wet and Dry Ingredients: Add one-third of the dry ingredients followed by half of the buttermilk and mix on low speed. Repeat with another one-third of dry ingredients and remaining buttermilk. Finish by adding the last third of dry ingredients. Scrape the bowl to ensure even mixing. Fold in the cookie butter gently.
  7. Scoop Batter: Using a 2-ounce cookie scoop, portion the batter into the lined muffin tin, filling each cup about 3/4 full to allow room for rising.
  8. Bake Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool Cupcakes: Allow cupcakes to rest in the hot pan for 10 minutes, then transfer to a cooling rack to cool completely.
  10. Core Cupcakes: Use a cupcake corer or sharp knife to cut a hole into the center of each cupcake, going halfway down. Remove and discard the tops.
  11. Fill Centers: Melt cookie butter in the microwave for about 20 seconds until pourable. Fill the cored centers of the cupcakes with the melted cookie butter.
  12. Prepare Frosting: In a large bowl, sift the powdered sugar. Beat the unsalted butter and cookie butter on high speed for 3 minutes until creamy and fluffy, scraping down the sides as needed. Gradually add powdered sugar on low speed to avoid dust clouds.
  13. Flavor Frosting: Add vanilla extract and salt to the frosting and beat until smooth and fluffy.
  14. Decorate Cupcakes: Pipe the frosting generously onto the cupcakes. Drizzle melted cookie butter on top, then garnish each cupcake with half a Lotus Biscoff cookie and sprinkle additional cookie crumbs for a beautiful finishing touch.

Notes

  • Ensure all dairy ingredients like butter, eggs, sour cream, and buttermilk are at room temperature for better mixing and texture.
  • Allow cupcakes to cool fully before coring and filling to prevent melting or collapsing.
  • Use a fine crumb of Biscoff cookies for even distribution in the batter without large chunks.
  • If cookie butter is too firm, warm slightly to make it easier to fill the cupcakes and drizzle.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Biscoff cupcakes, cookie butter cupcakes, Biscoff frosting, dessert cupcakes, Lotus Biscoff recipe

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