Irresistible Biscoff Cupcakes

Prepare to embark on a delectable journey with these irresistibly soft and intensely flavorful Biscoff cupcakes. Crafted for true Lotus Biscoff aficionados, these cupcakes are a symphony of speculoos goodness in every single bite. Each element is thoughtfully infused with the beloved caramel-spiced cookie, ensuring an unparalleled Biscoff experience that will captivate your taste buds and leave you craving more. Imagine sinking your teeth into a tender cupcake crumb, rich with crushed Biscoff cookies, discovering a luscious core of warm, melted cookie butter, and finally, savoring the velvety swirl of creamy Biscoff cookie butter frosting. This isn’t just a cupcake; it’s an ode to the iconic Lotus Biscoff cookie, designed to deliver pure dessert bliss.

When developing this Biscoff cupcake recipe, my primary goal was to create a dessert that truly showcased the distinctive, warm, and spicy notes of Lotus Biscoff. I wanted a cupcake so profoundly flavorful that each spoonful or bite would be an affirmation of Biscoff’s unique charm. This dedication led to incorporating Biscoff in multiple forms – as finely ground cookie crumbs within the moist cupcake batter, as a molten surprise filling the center, and as the star of the incredibly smooth and decadent buttercream frosting. The result is a truly extraordinary treat that promises to impress.

Perhaps the most enchanting part of these Biscoff masterpieces is the frosting. It’s not merely a topping; it’s a rich, buttery, and exceptionally creamy cookie butter buttercream that is so profoundly delicious, you might be tempted to enjoy it straight from the bowl with a spoon! Its silky texture and concentrated Biscoff flavor perfectly complement the tender cake, creating a harmonious balance that is nothing short of divine.

If your passion for Biscoff runs deep, we encourage you to explore more of our delightful Biscoff-inspired creations. Be sure to try our Ultimate Biscoff Cheesecake for a truly indulgent dessert, our Biscoff Butter Cookies for a simpler yet equally satisfying treat, and our impressive Layered Lotus Biscoff Cake for grander celebrations.

Why These Biscoff Cupcakes Are a Must-Try

These aren’t just any cupcakes; they’re a celebration of Biscoff, meticulously designed to deliver maximum flavor and an unforgettable dessert experience. Here’s why this recipe stands out:

• Unbelievably Soft Biscoff Cookie Cupcakes: The base of these cupcakes is remarkably tender and moist, achieved by incorporating finely crushed Biscoff cookies directly into the batter. This not only adds a delicate crunch and texture but deeply infuses the cake with the signature caramel and spice notes of Lotus Biscoff from the very first layer.
• Delightfully Filled with Melted Cookie Butter: Prepare for a delightful surprise! Each cupcake boasts a hidden core of warm, melted Biscoff cookie butter. This gooey center elevates the flavor profile, adding an extra layer of richness and an unexpected burst of that irresistible Biscoff taste, making every bite an exciting discovery.
• Luxurious Biscoff Cookie Butter Frosting: The crowning glory of these cupcakes is a truly exceptional cookie butter buttercream. It’s incredibly simple to whip up, yet its smooth, creamy consistency and intense Biscoff flavor are nothing short of gourmet. This frosting is perfectly balanced, sweet without being cloying, and packed with the distinctive taste of speculoos.
• The Perfect Treat for Any Occasion: Whether you’re hosting a birthday bash, a festive holiday gathering, a casual potluck, or simply looking to brighten an ordinary day, these Biscoff cupcakes are a perfect choice. Their sophisticated flavor and charming appearance make them suitable for any event, guaranteeing smiles and compliments from all who try them.

Key Ingredients for the Perfect Biscoff Cupcakes

Crafting these exceptional Biscoff cupcakes requires a thoughtful selection of ingredients. Below are some crucial notes to ensure your baking success. For a complete, detailed list of all ingredients and precise measurements, please refer to the comprehensive recipe card further down this post.

• Lotus Biscoff Cookies: These iconic Belgian speculoos cookies are fundamental to our recipe. You’ll need about 11 cookies, finely blended into a crumb, to infuse the cupcake batter with their distinctive caramel and spice notes. These crumbs also make a fantastic decorative garnish for the finished cupcakes, adding both visual appeal and textural contrast.
• Unsalted Butter (Room Temperature): For both the cupcake batter and the frosting, ensuring your unsalted butter is at true room temperature (softened but not melted) is vital. This typically requires pulling it out of the refrigerator at least 1 to 2 hours before you plan to start baking. Room temperature butter creams beautifully with sugar, incorporating air for a light and fluffy batter and a smooth, cohesive frosting.
• Sour Cream or Plain Greek Yogurt (Full Fat, Room Temperature): The addition of full-fat sour cream or a good quality plain Greek yogurt (also brought to room temperature) plays a crucial role in the cupcakes’ texture. It contributes essential moisture and a slight tang, resulting in an incredibly tender, soft, and moist crumb that elevates the entire cupcake experience.
• Large Eggs (Room Temperature): Large eggs are integral to the structure and richness of the cupcakes. Like butter and sour cream, eggs should be at room temperature. This allows them to emulsify more effectively with the other ingredients, leading to a more uniform batter and a finer crumb.
• Buttermilk (Full Fat or Reduced Fat, Room Temperature): Buttermilk is a secret weapon for tender, moist cupcakes. Its acidity reacts with the baking soda, helping the cupcakes rise beautifully and contributing to their delicate texture. Always ensure your buttermilk is at room temperature for optimal incorporation into the batter.
• Lotus Biscoff Cookie Butter (Creamy Version): This delightful spread is where much of the intense Biscoff flavor comes from. It’s used for both the luscious filling and the decadent frosting. Be sure to select the creamy variety of Lotus Biscoff cookie butter, as the crunchy version can introduce unwanted texture variations in both the filling and the smooth buttercream.
• Powdered Sugar (Sifted): Essential for creating a flawlessly smooth and lump-free Biscoff cookie butter frosting. Sifting your powdered sugar before adding it to the buttercream mixture is a non-negotiable step. This simple action prevents any gritty texture, ensuring your frosting is as silky and luxurious as possible.

Step-By-Step Instructions: Crafting Your Delicious Biscoff Cupcakes

Follow these detailed steps to create perfectly tender and flavorful Biscoff cupcakes. For this recipe, you’ll find a stand mixer with a paddle attachment or a reliable hand mixer to be invaluable. Additionally, have a 12-cup cupcake pan and cupcake liners ready. Remember, the full, printable recipe card with exact measurements is located below.

STEP 1: Prepare Your Dry Ingredients. Begin by preheating your oven to 350°F (175°C) and lining a standard 12-cup muffin tin with paper liners. In a medium-sized bowl, meticulously sift together the all-purpose flour. Sifting is a crucial step that aerates the flour and removes any lumps, contributing to a lighter cupcake texture. Next, incorporate the baking powder, baking soda, and salt, whisking them thoroughly until evenly distributed. This ensures consistent leavening throughout your batter. Separately, use a food processor to blend your Lotus Biscoff cookies into a very fine, sand-like crumb. Add these aromatic cookie crumbs to your sifted dry ingredients and whisk once more to combine, ensuring the Biscoff flavor is evenly spread.

STEP 2: Cream Butter and Sugars. In the bowl of your stand mixer fitted with a paddle attachment (or using a large bowl and a hand mixer), beat the softened unsalted butter and white granulated sugar together on high speed for a full 3 minutes. This creaming process is essential; it incorporates air into the butter and sugar mixture, which is key to achieving a light and airy cupcake texture. The mixture should transform into a pale, light, and fluffy consistency. Stop the mixer to scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is evenly combined. Then, add the room temperature sour cream (or Greek yogurt) and pure vanilla extract. Mix on medium speed until these ingredients are just incorporated. Finally, crack in the large eggs, one at a time, mixing briefly after each addition until just combined. Be careful not to overmix at this stage.

STEP 3: Combine Wet and Dry Ingredients. With your mixer set to low speed, begin adding the dry ingredient mixture alternately with the room temperature buttermilk. Start by adding one-third of the dry ingredients, mixing just until streaks of flour disappear. Then, add half of the buttermilk, mixing gently. Continue this pattern: add another third of the dry ingredients, then the remaining buttermilk, and finish with the final third of the dry ingredients. Mix on low speed only until the batter is just combined and no dry streaks of flour remain. Overmixing the batter can develop the gluten in the flour too much, leading to tough, dense cupcakes. Once combined, give the bowl a final scrape with your rubber spatula to ensure uniformity.

STEP 4: Scoop the Batter. Using a 2-ounce cookie scoop, or a similar sized spoon, carefully portion the Biscoff cupcake batter into the prepared cupcake liners. For optimal baking and a classic cupcake dome, aim to fill each liner approximately two-thirds to three-quarters full. This allows enough space for the cupcakes to rise without overflowing, ensuring beautifully shaped results. Ensure an even distribution of batter for consistent baking.

STEP 5: Bake to Perfection. Transfer the cupcake pan to your preheated oven and bake for approximately 16 to 18 minutes. Baking times can vary slightly depending on your oven, so keep a close eye on them. The cupcakes are perfectly baked when a wooden toothpick inserted into the center of a cupcake comes out clean or with only a few moist crumbs attached. Avoid overbaking, as this can lead to dry cupcakes. Once baked, remove the pan from the oven and allow the cupcakes to cool in the hot pan for about 10 minutes. This allows them to set properly before transferring them to a wire cooling rack to cool completely. It is crucial for the cupcakes to be entirely cool before proceeding with filling and frosting to prevent the frosting from melting.

Step-By-Step Instructions: Filling and Frosting Your Biscoff Delights

Once your Biscoff cupcakes are completely cool, it’s time to add their incredible filling and crown them with our signature creamy cookie butter frosting. This is where the magic truly comes alive!

STEP 1: Prepare for Filling. Take each cooled cupcake and use a specialized cupcake corer, or a small, sharp paring knife, to carefully cut a hole in the center. Aim to go about halfway down the depth of the cupcake, creating a cavity for our luscious filling. While you can save the removed cupcake tops for crumbling over ice cream or other desserts, for this recipe, you can simply discard them.

STEP 2: Infuse with Melted Cookie Butter. Gently melt the Lotus Biscoff cookie butter in the microwave. Heat it in 15-20 second intervals, stirring well after each, until it becomes smooth and pourable, but not too hot. Using a 1/2 teaspoon measuring spoon, carefully fill each cored cupcake cavity with the warm, melted cookie butter. The warm cookie butter will slightly absorb into the cupcake, creating an even more decadent and moist texture, ensuring a burst of Biscoff flavor in every bite.

STEP 3: Prepare the Biscoff Buttercream Base. In the clean bowl of your stand mixer fitted with a paddle attachment (or using a hand mixer), combine the softened unsalted butter and the remaining creamy Lotus Biscoff cookie butter. Beat these two ingredients together on high speed for 2-3 minutes until the mixture is beautifully creamy, light, and fluffy. This step is crucial for developing the proper texture and incorporating air into your frosting, which will make it wonderfully smooth and easy to pipe.

STEP 4: Create the Silky Frosting. Reduce the mixer speed to low. Gradually add the sifted powdered sugar to the butter and cookie butter mixture, one cup at a time. Mix slowly until each addition is fully incorporated before adding more. Once all the powdered sugar has been added, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is incredibly light, fluffy, and smooth. Finally, add the pure vanilla extract and salt, beating for a final minute until they are thoroughly combined and the frosting has reached a perfect, spreadable consistency.

STEP 5: Decorate Your Biscoff Masterpieces. Transfer your rich Biscoff buttercream frosting into a piping bag fitted with your favorite decorative tip (a large star tip works beautifully). Elegantly pipe generous swirls of the frosting on top of each filled Biscoff cupcake. To add the final irresistible touches, sprinkle some extra Biscoff cookie crumbs over the frosting for added texture and visual appeal. For a classic finish, garnish each cupcake with half of a Lotus Biscoff cookie. These decorated Biscoff cupcakes are now ready to be served and enjoyed!

Expert Baking Tips for Flawless Biscoff Cupcakes

Achieving bakery-quality Biscoff cupcakes is entirely within your reach with a few expert insights. Keep these essential baking tips in mind to ensure your cupcakes turn out perfectly every time:

• Accurate Flour Measurement is Key: The most common culprit for dry cupcakes is too much flour. Always use the “spoon and level” method: gently spoon flour into your measuring cup until it overflows, then level off the excess with the straight edge of a knife. Never scoop flour directly from the bag with your measuring cup, as this compacts the flour, adding significantly more than the recipe calls for. For ultimate precision, consider using a kitchen scale to measure flour by weight if your recipe provides gram measurements.
• Embrace Room Temperature Ingredients: This tip is critical for both the cupcake batter and the frosting. Cold ingredients (butter, eggs, sour cream, buttermilk) do not emulsify properly with the other ingredients. Room temperature butter creams beautifully with sugar, incorporating essential air for a light texture. Room temperature eggs and dairy blend smoothly, preventing lumps and ensuring a homogeneous, well-emulsified batter that bakes evenly and yields a tender, consistent crumb.
• Cream Butter and Sugar Thoroughly: Don’t rush the creaming process. Beating the butter and granulated sugar together on high speed for the recommended 3 minutes is vital for aerating the butter. This aeration creates tiny pockets of air that expand during baking, contributing significantly to the cupcakes’ light, soft, and fluffy texture. If this step is cut short, your cupcakes might turn out denser than desired.
• Avoid Overmixing the Batter: Once you begin adding the dry ingredients and buttermilk, mix only until the ingredients are just combined and no streaks of dry flour are visible. Overmixing develops the gluten in the flour, which can lead to tough, chewy, and dry cupcakes. A gentle hand and low speed are your best friends here.
• Cool Completely Before Decorating: Patience is a virtue when it comes to decorating. Ensure your cupcakes are entirely cooled to room temperature before you attempt to core, fill, or frost them. Applying frosting to warm cupcakes will cause the buttercream to melt and slide off, resulting in a messy and unappealing finish.
• Consider Filling as an Option: While the melted Biscoff cookie butter filling adds an incredible burst of flavor and moisture, it is an optional step. If you’re short on time or prefer a simpler cupcake, you can certainly skip coring and filling them. The Biscoff flavor in the cake and frosting will still be wonderfully prominent.

Frequently Asked Questions About Biscoff Cupcakes

Storing and Freezing Your Biscoff Cupcakes

To maintain the exquisite freshness and flavor of your Biscoff cupcakes, proper storage is essential. Once decorated, these cupcakes should be stored in an airtight container to prevent them from drying out. Place the container in the refrigerator, where they will remain fresh and delicious for up to 5 days. For the best possible taste and texture, allow the refrigerated cupcakes to sit at room temperature for about 1 hour before serving. This brings the cake and frosting to an ideal consistency, enhancing their flavors.

Freezing Decorated Biscoff Cupcakes

For longer storage, decorated Biscoff cupcakes freeze beautifully. To freeze, place the cupcakes in a single layer on a baking sheet and flash freeze them for about 30 minutes until the frosting is firm. This prevents the frosting from sticking to the container. Once firm, transfer the cupcakes to an airtight, freezer-safe container. They can be frozen for up to 30 days. When you’re ready to enjoy them, thaw the cupcakes at room temperature for 1-2 hours. This method is perfect for preparing ahead for parties or simply having a delightful treat on hand.

Discover More Decadent Cupcake Recipes

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5 from 35 reviews

Biscoff Cupcakes

Stephanie Rutherford

These Biscoff cupcakes are the ultimate Lotus Biscoff cupcakes. These soft cupcakes are full of Biscoff cookie crumbs. They are filled with melted Biscoff cookie butter and topped with cookie butter frosting.

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Prep Time: 30 minutes mins

Cook Time: 18 minutes mins

Decorating Time: 20 minutes mins

Total Time: 1 hour hr 8 minutes mins

Servings: 12 cupcakes

Ingredients

Biscoff 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 to a 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

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

Instructions

Biscoff Cupcakes

• Preheat the oven to 350°F. Line a 12-cup muffin tin with muffin liners.
• In a medium bowl, sift the flour. Add the baking powder, baking soda, and salt. Using a food processor, blend the Biscoff cookies into a fine crumb and add to the dry 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
• Using a mixer, beat the butter and sugar on high speed for 3 minutes. Scrape the bowl and add the sour cream and vanilla. Mix until just combined.
  1/2 cup Unsalted butter, 3/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 1/8 cup Sour cream
• Add in the eggs and mix in on medium until combined.
  2 Large eggs
• Add in 1/3rd of the dry ingredients and half of the buttermilk and mix on low speed. Then, add another 1/3rd of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients. Scrape the bowl with a rubber spatula.
  1/2 cup Buttermilk
• Use a 2oz cookie scoop and scoop the batter into the muffins liners. Fill it 3/4ths full.
• Bake for 18-20 minutes until a toothpick inserted comes out clean.
• Let the cupcakes sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool the cupcakes completely.
• Use a cupcake corer or a sharp knife to cut a hole into the middle of the cupcake. Go 1/2 way down the cupcake and toss the tops.
• Melt the cookie butter in the microwave for 20 seconds. Fill the cupcakes with the melted cookie butter.
  1/3 cup Biscoff cookie butter

Cookie Butter Frosting

• In a large bowl, sift the powdered sugar. Using a mixer, beat the butter and cookie butter. Beat on high speed for 3 minutes. Scrape the bowl.
  2 cups Unsalted butter, 1 cup Biscoff cookie butter, 3 cups Powdered sugar
• Slowly add in the powdered sugar and mix it in on low speed. Add the vanilla and salt and mix until creamy and fluffy.
  1 tsp Pure vanilla extract, 1/2 tsp Salt
• Pipe the cupcakes with the frosting. Top with melted cookie butter, half of a lotus Biscoff cookie and more cookie crumbs.
  1/4 cup Cookie butter

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.

High altitude baking- Add an extra 1 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Calories: 638kcal, Carbohydrates: 72g, Protein: 4g, Fat: 52g, Saturated Fat: 28g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 2g, Cholesterol: 104mg, Sodium: 366mg, Potassium: 44mg, Fiber: 0.4g, Sugar: 24g, Vitamin A: 1213IU, Vitamin C: 0.02mg, Calcium: 47mg, Iron: 1mg

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