Check out these awesome Biscoff Cupcakes! Packed with cookie butter in the cake and the buttercream, they are a must-try for all the Biscoff fans out there!
Get ready for some seriously heavenly Biscoff cupcakes!
These amazing cookie butter cupcakes are like little bites of joy. They’re so light and fluffy, you’ll feel like you’re biting into a cloud. And don’t even get me started on the Biscoff buttercream on top – it’s pure bliss! With double the cookie butter goodness, these cupcakes are a dream come true for all the Biscoff lovers out there. You won’t be able to resist!
Why These Biscoff Cupcakes Are Awesome!
- First off, these Biscoff cupcakes are so soft and fluffy, thanks to that magical touch of oil.
- Whipping up these cupcakes is a piece of cake, and you can totally make them ahead of time. No stress!
- They are perfect for birthday bashes! Who doesn’t love a good cupcake celebration?
- And the icing on the cake? Decorate them with Biscoff cookies for that extra pizzaz.
Recipe Ingredients
- Biscoff Spread: Biscoff spread or cookie butter can be purchased at retailers such as Target, Trader Joe’s, or your local grocery store.
- Sour Cream: Ensure that you use full-fat sour cream for this recipe as it will enhance the richness and flavor of the cupcakes.
- Flour: I have exclusively used all-purpose flour for testing this recipe.
- Whole Milk: I have exclusively used whole milk for testing this recipe.
- Butter: Remember to take out the butter an hour or two before preparing the frosting to allow it to reach room temperature.
How to make these Biscoff Cupcakes
Step 1: Prepare 2 cupcake pans by lining them with paper liners or spraying them with nonstick spray. Then, preheat the oven to 350°Fahrenheit.
Step 2: Combine the flour, baking soda, baking powder, and salt in a large mixing bowl. In a separate bowl, mix together the Biscoff spread, brown sugar, milk, sour cream, oil, egg, and vanilla extract until thoroughly combined. Set both mixtures aside.
Step 3: Create a hollow in the dry ingredients and add the wet ingredients. Stir until just mixed.
Step 4: Fill the cupcake liners with batter until they are ¾ full. Bake the cupcakes in the oven for 21-23 minutes. To check for doneness, insert a toothpick that should come out clean. Allow them to cool in the pan for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
Step 5: While the cupcakes are cooling, prepare the frosting. In a large bowl, combine the butter and Biscoff spread using a stand mixer with the paddle attachment or a handheld mixer. Beat until smooth.
Step 6: With the mixer on low speed, gradually add the powdered sugar until well combined. Remember to scrape the sides of the bowl to ensure everything is mixed. Add the vanilla extract and salt. Then, slowly pour in the milk while the mixer is on low speed. Increase the speed gradually to high and beat for 30 seconds to 1 minute.
Step 7: Spread the frosting on the cooled cupcakes and savor the delicious treat!
What Does Biscoff Taste Like?
Biscoff spread is made from Lotus Biscoff cookies, which taste like cinnamon and brown sugar. Think of a more spiced version of peanut butter!
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Indulgent Biscoff Cupcakes: A Delicious Treat for Your Next Celebration
Check out these awesome Biscoff Cupcakes! Packed with cookie butter in the cake and the buttercream, they are a must-try for all the Biscoff fans out there!
- Total Time: 45 min
- Yield: 16 1x
Ingredients
1 3/4 cup all-purpose flour spooned and leveled
1 1/2 teaspoon baking powder
1/4 tsp baking soda
1/2 teaspoon salt
2/3 cup biscoff spread
1 1/4 cup light brown sugar
1/2 cup sour cream at room temperature
3/4 cup whole milk at room temperature
1/3 cup vegetable oil
1 large egg at room temperature
2 teaspoon vanilla extract
Biscoff Buttercream
1 cup biscoff spread
1/2 cup unsalted butter
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1–3 tablespoon milk
Instructions
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Preheat the oven to 350℉ and prepare 2 cupcake pans by lining them with paper liners or spraying them with non-stick spray. Set them aside.
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In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
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In a separate bowl, mix together the Biscoff, brown sugar, sour cream, milk, oil, egg, and vanilla until well blended and no Biscoff lumps remain.
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Create a well in the dry ingredients and pour the wet ingredients into it. Stir until just combined.
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Spoon the batter into the muffin liners, filling them about ¾ full.
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Bake the cupcakes for 20-23 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
Make the Biscoff buttercream
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In a large bowl, mix butter and Biscoff together, using a stand mixer with a paddle attachment or a hand mixer, until the mixture is creamy and well combined.
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While the mixer is on low speed, slowly incorporate the powdered sugar until fully mixed, making sure to scrape the sides of the bowl as necessary.
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Add vanilla extract and salt, then pour in 1 tablespoon of milk with the mixer on low speed, mixing until well combined. If needed, add 1-2 more tablespoons of milk. Gradually increase the speed to high and beat for an additional 30 seconds to 1 minute.
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Apply the frosting onto completely cooled cupcakes either by piping or spreading it.
Notes
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It is important to use ingredients at room temperature for both the cupcakes and the buttercream to aid in better mixing and achieve fluffier cupcakes.
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After adding the dry ingredients, make sure not to overmix the cupcake batter to prevent them from sinking in the middle.
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To avoid batter overflow in the oven, be mindful not to overfill your cupcake liners. Fill them approximately ¾ full.
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Enhance the decorated lotus cupcakes with Biscoff cookies, crushed Biscoff cookies, or an additional drizzle of cookie butter on top.
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If you intend to make these cupcakes ahead of time, bake them and store them in an airtight container once they have cooled for up to one day.
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Keep it cool: Make sure your ingredients are at room temperature for extra fluffy cupcakes!
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Don’t be a mixer maniac: Gently mix your batter after adding dry ingredients to avoid sad, sunken cupcakes.
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Fill it right: Don’t let your cupcakes spill the beans! Fill those liners about ¾ full.
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Sprinkle some magic: Get creative with toppings like Biscoff cookies or extra cookie butter for that wow factor!
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Plan ahead: Bake in advance and store in an airtight container for up to a day to keep those cupcakes fresh!
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Cupcakes
- Method: Baking
Speaking of delicious treats, you might be interested in exploring the world of cupcakes, which have become a staple for celebrations and special occasions. If you’re curious about the unique flavor profile of Biscoff, take a look at the delightful history of Lotus Biscoff cookies and discover how they gained their irresistible reputation. And for those ready to dive deeper into baking, check out the fundamentals of baking, which will elevate your dessert game and help you create even more indulgent treats. Happy baking!
