Description
These Biscoff cupcakes are soft, fluffy, and loaded with warm spiced cookie flavor. Topped with creamy Biscoff frosting, they’re a crowd-pleasing dessert for any occasion.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1/2 cup Biscoff spread
**For the Frosting:**
1/2 cup unsalted butter, softened
1 cup Biscoff spread
2 cups powdered sugar
2–3 tbsp milk
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Whisk together flour, baking powder, and salt in a bowl.
3. In another bowl, cream butter with granulated and brown sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Stir in Biscoff spread until smooth.
6. Add dry ingredients alternately with milk, mixing just until combined.
7. Divide batter evenly among cupcake liners and bake for 18–20 minutes or until a toothpick comes out clean.
8. Let cupcakes cool completely.
9.
10. **For the Frosting:**
11. Beat butter and Biscoff spread until creamy.
12. Gradually add powdered sugar and beat until smooth.
13. Add milk, one tablespoon at a time, until desired consistency is reached.
14. Pipe or spread frosting over cooled cupcakes.
Notes
Top each cupcake with a Biscoff cookie for an extra special touch.
Store cupcakes in an airtight container at room temperature for up to 3 days.
Use a piping bag with a large tip for a bakery-style frosting finish.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 30g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: biscoff cupcakes, cookie butter, lotus spread, dessert