Cookie Butter Biscoff Cupcakes Recipe (2024)

Each bite of these Biscoff Cupcakes is a perfect blend of sweetness, spices, and everything nice, making it impossible to stop at just one.

Imagine biting into a cupcake that’s as fluffy as a cloud, with a burst of caramel flavor that’s both unique and comforting. That’s exactly what you get with these Heavenly Biscoff Cupcakes.

Whether you’re a die-hard Biscoff lover or just someone looking for a delicious new cupcake recipe to try, these delicious Biscoff Cupcakes are a must-make.

Crafted with the iconic Biscoff spread and crushed Speculoos cookies, these cupcakes are a dessert for the ages!

I know that sounds kinda funny. I really believe it, though. These cupcakes are just plain tasty.

They’re a yummy treat that brings a twist to the traditional cupcake, offering a taste that’s both sophisticated and crazy delicious.

Perfect for any occasion, from a cozy gathering at home to a festive celebration, these cupcakes will absolutely steal the show.

So, let’s dive into why you’ll love making them and how simple it is to bring the magic of Biscoff cupcakes to your kitchen!

Some of our other favorite cupcake recipes we have on our site include: Chocolate Baileys Cupcakes (with Baileys Ganache), Lemon Angel Food Cupcakes, and Strawberry Cupcakes.

WHY THIS RECIPE WORKS:

1. Uncomplicated Ingredients: Utilizes common pantry staples along with the star ingredient, Biscoff spread.
2. Effortlessly Delicious: Combines the ease of using a cupcake tin and an electric mixer for a foolproof baking experience.
3. Distinctive Biscoff Flavor: Levels up the humble cupcake with the unique taste of Biscoff cookies and Biscoff spread.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

• Unsalted butter
• Dark brown sugar
• Cookie butter/Speculoos cookie butter
• Medium eggs
• Vanilla extract
• Purpose flour
• Salt
• Cinnamon
• Baking powder
• Baking soda
• Powdered sugar (icing sugar)
• Milk
• Biscoff Speculoos cookies (for garnish)
• Cupcake liners

HOW TO MAKE BISCOFF CUPCAKES:

Make the cupcakes:

1. Preheat the oven to 350°F and prep a 12-count cupcake pan with liners.
2. Add the butter, sugar, and cookie butter to a large mixing bowl and beat with an electric hand whisk until smooth and creamy, about 3 minutes.
3. Add the vanilla and the eggs one by one, beating after each addition until combined.
4. In a separate bowl, whisk together the flour, salt, cinnamon, baking powder and baking soda.
5. Add the dry ingredients to the bowl with the wet ingredients and gently fold together until just combined.
6. Distribute the cupcake mixture between your 12 cupcake cases. Each should be approx. 2/3 of the way full.
7. Bake for 18-22 minutes or until a skewer poked into the center of a cake comes out clean.
8. Leave in the pan for about 10 minutes before transferring the cakes to a wire rack to cool completely.

Make the cookie butter frosting:

1. Add the butter to a large mixing bowl and sift in the powdered sugar. Mix with an electric hand mixer, mix until combined and fluffy, 3 minutes.
2. Add the cookie butter and milk and beat again until smooth and fluffy. The frosting should be spreadable but still hold its shape when spooned out of the bowl.

Assemble the cupcakes:

1. Spread or pipe the frosting onto the cooled cupcakes. I used a piping bag fitted with a Wilton 1M nozzle to pipe swirls on top.
2. Decorate each cupcake with a drizzle of melted cookie butter and some Speculoos cookie crumbs if desired.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT IS COOKIE BUTTER?

Cookie butter, specifically Speculoos cookie butter, is a creamy spread made from crushed Speculoos cookies.

This stuff is renowned for its caramelized, spiced flavor.

It’s just the thing for these awesome lotus Biscoff cupcakes! Don’t forget to save that recipe card!

WHAT DOES BISCOFF TASTE LIKE?

Biscoff has a rich, caramel flavor with hints of cinnamon and other spices, creating a warm, comforting taste that’s very European and utterly addictive.

ANY ADDITIONS?

You got it! These fluffy cupcakes can certainly handle some extra ingredients!

• A swirl of Biscoff buttercream frosting
• Lotus biscuit pieces for a crunchy texture
• A cookie butter drizzle for extra decadence
• Crushed Speculoos cookies atop the frosting
• A sprinkle of cinnamon for spice
• Melted chocolate for a sweet contrast
• Fresh berries for a tart balance
• Whipped cream for a light finish
• Chopped nuts for added crunch
• A dusting of powdered sugar for a snowy effect

ANY SUBSTITUTIONS?

I think all cupcake recipes should have options. Here are just a few to get you started!

• Gluten-free all-purpose flour for a gluten-free version
• Coconut oil in place of unsalted butter for a dairy-free alternative
• Soy milk or almond milk for a vegan-friendly cupcake
• Vegan Biscoff cupcakes by substituting egg replacers and vegan butter

HOW TO STORE:

Room Temp:Place in an airtight container for up to 2-3 days to maintain freshness.

Freezer:Freeze unfrosted cupcakes in a freezer-safe airtight container for long-term storage.

Biscoff Cupcakes are a super yummy experience. From the moment you gather your ingredients to the final delicious bite, these cupcakes are a baking adventure that’s as enjoyable as it is tasty.

Perfect for sharing with loved ones or treating yourself, these cupcakes are a testament to the timeless appeal of Biscoff flavour transformed into a delightful, easy-to-make dessert.

So, preheat your oven, grab your cupcake pan, and get ready to bake your way into the hearts of Biscoff lovers everywhere. Happy baking!

If you’ve tried these BISCOFF CUPCAKES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!