Irresistible Biscoff Cupcakes: The Ultimate Guide to Delicious Lotus Cookie Butter Treats

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If you’re a true Biscoff enthusiast, prepare to fall in love with these absolutely incredible Biscoff Cupcakes! Imagine a moist, tender cupcake infused with the warm, spiced notes of Lotus Biscoff cookies. Each bite offers a delightful surprise, as these delicious Biscoff cupcakes are not only crowned with a silky-smooth Biscoff buttercream but also boast a luscious hidden core of molten Biscoff spread. To complete this masterpiece, a generous sprinkle of crushed Biscoff cookies adds the perfect finishing crunch and extra burst of flavor. These cupcakes are a dream come true for all cookie butter lovers, offering a truly indulgent and unforgettable dessert experience perfect for any gathering, celebration, or simply to satisfy a craving.

These Biscoff cupcakes are specifically crafted for anyone who adores Biscoff cookie butter. We believe in maximizing flavor, which is why these cupcakes are generously filled with a delightful amount of Biscoff spread, ensuring an intense and satisfying taste in every mouthful. The tender Biscoff-flavored cake base is perfectly complemented by a rich and creamy Biscoff buttercream, creating a harmonious symphony of textures and flavors. Whether you’re hosting a party, celebrating a special occasion, or simply treating yourself, these Biscoff cupcakes are guaranteed to be a hit and leave everyone craving more. They are a true testament to the versatility and deliciousness of Biscoff, making them an ideal centerpiece for any dessert table.

Looking for more delightful cupcake recipes to explore? Be sure to try some of our other favorites, including the best Chocolate Cupcakes for a classic indulgence, rich Peanut Butter Chocolate Cupcakes that perfectly balance sweet and savory, and the crowd-pleasing Oreo Cupcakes for a cookies-and-cream delight. Each recipe offers unique flavors and textures to satisfy every palate.

WHY THIS RECIPE WORKS: Unleashing the Magic of Biscoff

This Biscoff cupcake recipe isn’t just another dessert; it’s a carefully crafted indulgence designed to deliver maximum flavor and visual appeal with minimal fuss. Here’s why these cupcakes will quickly become your new favorite:

• Biscoff Buttercream Perfection: Prepare for the most luscious and dreamy Biscoff buttercream you’ve ever tasted. We don’t just add a hint of Biscoff; it’s generously incorporated to ensure every swirl is bursting with that distinctive, caramelized cookie butter flavor. Its smooth, velvety texture pipes beautifully and melts in your mouth, perfectly complementing the moist cake beneath. This buttercream is truly the crown jewel of these cupcakes, making them utterly irresistible.
• Incredibly Soft and Easy Biscoff Cupcakes: Our Biscoff cupcake base is designed to be wonderfully soft, moist, and tender, creating the perfect canvas for all that Biscoff goodness. Despite their gourmet taste, these cupcakes are surprisingly quick and easy to whip up. The recipe uses straightforward methods and readily available ingredients, ensuring even novice bakers can achieve spectacular results. You’ll be amazed at how effortlessly these delightful treats come together.
• A True Showstopper for Any Occasion: These Biscoff cupcakes are more than just a dessert; they are a culinary showstopper. With their golden-brown hue, artfully piped buttercream, and delightful Biscoff spread filling, they are visually stunning and taste even better. Whether it’s a birthday party, a casual get-together, or a holiday celebration, these cupcakes are guaranteed to impress your guests and be the star of the dessert table. They bring a touch of elegance and an explosion of flavor that will have everyone asking for the recipe.

ESSENTIAL INGREDIENT NOTES FOR PERFECT BISCOFF CUPCAKES

Understanding the role of each ingredient is key to successful baking. Below are some of the critical components for this Biscoff cupcake recipe. For a complete and precise list of all ingredients and their exact measurements, please refer to the detailed recipe card located at the bottom of this page.

• Biscoff Spread: This is the star of our show! Lotus Biscoff spread is integral to every layer of these cupcakes. It’s incorporated directly into the cupcake batter for a subtle warmth, generously blended into the buttercream for its signature flavor, and used as a luscious molten filling within the cupcake, and drizzled on top for an extra flourish. Ensure you use the smooth variety for the best texture.
• All-Purpose Flour: The foundation of our tender cupcakes. Using all-purpose flour helps achieve a light, airy, and soft crumb. I highly recommend using a brand with a protein content between 10-11% for optimal structure without making the cupcakes dense. Sifting your flour is also a great practice to prevent lumps and ensure a finer texture.
• Sugars (Granulated and Brown): We use a combination of both sugars to achieve perfect sweetness and moisture. Granulated sugar provides sweetness and contributes to the tender crumb of the cake. Dark brown sugar, on the other hand, is crucial for adding a deeper, richer, and more complex toffee-like flavor that beautifully complements the Biscoff, while also enhancing the overall moisture of the cupcakes.
• Baking Powder and Baking Soda: These are your essential leavening agents, working in tandem to give the cupcakes their characteristic light and fluffy texture. Baking powder reacts with moisture and heat, while baking soda requires an acidic ingredient (like sour cream in this recipe) to activate and create the necessary rise. Ensure both are fresh for the best results.
• Salt: A small but mighty ingredient! Salt is vital for balancing the sweetness and enhancing all the delicious flavors in the cupcakes, making them taste richer and more nuanced. Don’t skip it!
• Eggs: Eggs provide structure, richness, and moisture to the cupcakes. For optimal emulsification and a smoother batter, it’s crucial that your eggs are at room temperature. Take them out of the fridge at least 30 minutes to 1 hour before you plan to start baking, depending on the warmth of your kitchen environment.
• Sour Cream: This secret ingredient is key to achieving exceptionally soft and moist cupcakes. The acidity in sour cream helps to tenderize the gluten in the flour, resulting in a wonderfully delicate crumb. Like eggs, measure out your sour cream and allow it to come to room temperature for 30 minutes to 1 hour before mixing, as this helps it blend more smoothly into the batter.
• Vegetable Oil: Using a flavor-neutral oil, such as canola oil or avocado oil, ensures that the delicious Biscoff flavor shines through without any competing tastes. Oil also contributes significantly to the moisture of the cupcakes, keeping them tender and preventing them from drying out, even after a few days.

STEP-BY-STEP INSTRUCTIONS: CRAFTING YOUR BISCOFF CUPCAKES

Creating these irresistible Biscoff Cupcakes is a delightful process that yields amazing results. This recipe is designed for ease and efficiency, requiring just two mixing bowls, a hand whisk for dry ingredients, and an electric mixer (either stand or hand-held) for achieving that perfect buttercream. Follow these steps carefully to ensure success.

For the complete, printable recipe with precise measurements and timing, please scroll down to the recipe card below.

Preparation is Key: Before you begin, preheat your oven to 160ºC (320ºF) for a conventional oven. This ensures your oven is at the correct temperature when the batter is ready. Next, prepare a 12-cup cupcake pan by lining it with individual cupcake paper liners. This prevents sticking and makes for easy cleanup.

STEP 1: Combine Dry and Wet Ingredients Separately. In a large mixing bowl, meticulously combine all of your dry ingredients: granulated sugar, dark brown sugar, all-purpose flour, baking powder, baking soda, and salt. Use a hand whisk to stir everything thoroughly, ensuring all components are well-distributed and no lumps remain. This initial mixing is important for even leavening and flavor. In a separate, medium-sized mixing bowl, add the sour cream and 30g of Biscoff spread. Whisk them together until they are smoothly combined. Then, introduce the milk, vegetable oil, eggs, and vanilla extract into this wet mixture. Continue to whisk until all the wet ingredients are fully incorporated and the mixture is uniform. Ensure your sour cream and eggs are at room temperature for the best emulsion.

STEP 2: Gentle Mixing and Baking the Cupcakes. Carefully pour the wet ingredient mixture into the bowl containing your dry ingredients. Using a spatula, gently fold the ingredients together. It’s crucial not to overmix the batter; mix only until the dry streaks disappear and the batter is just combined. Overmixing can lead to tough cupcakes. Once ready, divide the cake batter evenly among the 12 prepared cupcake liners. Fill each liner about two-thirds full to allow for proper rising. Bake the cupcakes in your preheated oven for 20-23 minutes. You can test for doneness by inserting a toothpick into the center of a cupcake; if it comes out clean, they’re ready. After baking, allow the cupcakes to cool in the hot pan for about 5 minutes. This helps them set. Then, gently remove them from the pan and transfer them to a wire rack to cool down completely before frosting. Cooling completely is essential for the buttercream to adhere properly.

STEP 3: Prepare the Biscoff Buttercream Base. While the cupcakes are cooling, begin preparing your indulgent Biscoff buttercream. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer on medium/high speed), beat the room-temperature butter until it becomes light, fluffy, and significantly pale in color. This usually takes about 3-4 minutes and is crucial for a smooth buttercream. Next, add 160g of Biscoff spread to the creamed butter. Continue mixing for another minute until the Biscoff spread is fully incorporated and the mixture is smooth and uniform. Scrape down the sides of the bowl as needed to ensure everything is well combined.

STEP 4: Finishing the Buttercream. Sift your powdered sugar before adding it to prevent lumps. With the mixer on low speed, gradually add the powdered sugar (230g), vanilla extract, and 1-1½ tablespoons of milk in two separate additions. Mix slowly until each addition is fully incorporated before adding the next. Once all ingredients are in, scrape down the sides and bottom of the bowl one last time to ensure no unmixed ingredients remain. Increase the mixer speed to medium-high and beat for an additional 1 minute. This final beat will make the buttercream extra light, fluffy, and smooth, achieving that perfect piping consistency.

STEP 5: Piping the Buttercream. Transfer your prepared Biscoff buttercream to a piping bag fitted with your preferred round piping tip, such as a Wilton 1A for a classic, smooth swirl. Hold the piping bag perpendicular to the cupcake and start piping the buttercream, creating a beautiful swirl on top. As you pipe, gently create a small concave (a slight dip) in the center of the buttercream swirl. This indentation is specifically designed to hold our luscious molten Biscoff spread filling, adding another layer of flavor and surprise.

STEP 6: The Ultimate Biscoff Drizzle and Garnish. In a microwave-safe bowl, gently melt the remaining 120g of Biscoff spread for 10-20 seconds in the microwave, stirring halfway, until it becomes wonderfully fluid and easily pourable. Carefully pour this melted Biscoff spread into the concave center of the buttercream on each cupcake. For an extra touch of indulgence, use a spoon to drizzle any excess melted Biscoff over the entire top of the cupcakes. Finally, for that perfect finish and added texture, optionally decorate your cupcakes with a sprinkle of crushed Biscoff cookie crumbs. These crumbs not only add a delightful crunch but also reinforce the signature Biscoff flavor and aroma. Allow the cupcakes to set for a few minutes before serving for the best experience.

EXPERT BAKING TIPS FOR FLAWLESS CUPCAKES

Achieving bakery-quality cupcakes at home is easier than you think with a few simple tricks. Keep these expert baking tips in mind to ensure your Biscoff cupcakes turn out perfectly every time:

• Embrace a Kitchen Scale: For unparalleled accuracy in baking, a kitchen scale is your best friend. My recipes, including this one, default to gram measurements because it’s the most precise way to measure ingredients. Unlike volume measurements (cups), which can vary wildly depending on how you scoop, weighing ensures you get the exact amount every time, leading to consistent and perfect results. Precision is paramount in baking!
• Avoid Overmixing Your Batter: This is a golden rule for tender cupcakes. Once you combine the wet and dry ingredients, mix only until the flour streaks have just disappeared. Overmixing develops the gluten in the flour too much, which can result in tough, dry, and chewy cupcakes. I always recommend using a spatula for a final, gentle fold after the main mixing to ensure everything from the bottom of the bowl is incorporated without overworking the batter.
• Choose the Right Baking Pans: The color of your baking pan can significantly impact your cupcakes. For the best result, opt for an aluminum baking pan, which is typically light in color. Lighter pans reflect heat, allowing your cupcakes to bake more gently and evenly, resulting in a softer, more consistently baked cake. Darker baking pans absorb more heat, which can lead to a darker, tougher crust and potentially a dryer cupcake interior. If you only have dark pans, consider reducing your oven temperature by 25°F (around 15°C) and monitoring closely.
• Room Temperature Ingredients: Always ensure your eggs, butter, sour cream, and milk are at room temperature unless otherwise specified. Room temperature ingredients emulsify much better, creating a smoother, more uniform batter and a finer crumb in your baked goods.
• Don’t Overfill Cupcake Liners: For perfectly domed cupcakes that don’t overflow, fill your cupcake liners no more than two-thirds full. This allows enough space for the cupcakes to rise beautifully without spilling over.
• Oven Temperature and Calibration: Ovens can vary significantly. Consider investing in an inexpensive oven thermometer to ensure your oven is truly at the temperature you set. An accurate oven temperature is crucial for proper baking and preventing burnt bottoms or underbaked centers.

FREQUENTLY ASKED QUESTIONS ABOUT BISCOFF CUPCAKES

HOW TO STORE BISCOFF CUPCAKES FOR ULTIMATE FRESHNESS

To maintain the incredible flavor and moist texture of your frosted Biscoff Cupcakes, proper storage is essential. Place them in an airtight container to prevent them from drying out or absorbing other odors from the fridge. Store them in the refrigerator for optimal freshness. While they can be enjoyed straight from the fridge, allowing them to come to room temperature for about 20-30 minutes before eating will enhance their flavors and soften the buttercream to its intended luscious consistency. These cupcakes are best enjoyed within 1-2 days of baking and frosting, ensuring you experience them at their peak deliciousness. If you need to store them longer, unfrosted cupcakes can be frozen for up to a month, then thawed and frosted when ready to serve.

Other Decadent Cupcake Recipes To Try

If you’ve indulged in the heavenly taste of these Biscoff Cupcakes and loved every single bite, we would be incredibly grateful if you could leave a STAR REVIEW in the recipe card below! Your feedback helps other bakers discover and enjoy these delightful treats. Don’t forget to share your amazing creations with us on Instagram – make sure to tag me @juliemarieeats. For even more culinary inspiration and delicious baking ideas, be sure to follow me on Pinterest. Happy baking!

Biscoff Cupcakes

Indulge in these incredible Biscoff Cupcakes, a true treat for any cookie butter enthusiast! Each delicious cupcake features a moist, Biscoff-infused cake, topped with a velvety Biscoff buttercream, and surprises with a luscious center of melted Biscoff spread. Finished with a sprinkle of Biscoff cookie crumbs, these make for a stunning and utterly irresistible dessert for any occasion.

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Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Equipment

• 12-cup cupcake pan
• Stand Mixer
• Hand Mixer
• Mixing Bowls (2 large)
• Whisk
• Spatula
• Piping Bag and Round Piping Tip (e.g., Wilton 1A)

Ingredients

 

 

BISCOFF CUPCAKES

• 100 g granulated sugar
• 100 g dark brown sugar
• 210 g all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 30 g Biscoff spread
• 120 g sour cream room temperature
• 110 g whole milk room temperature
• 50 g vegetable oil
• 2 large eggs room temperature
• 1 ½ teaspoon vanilla extract

BISCOFF FROSTING

• 150 g butter room temperature
• 160 g Biscoff spread
• 230 g powdered sugar
• 1-1 ½ tablespoon whole milk room temperature
• 1 teaspoon vanilla extract
• 120 g Biscoff spread topping the cupcakes with
• Biscoff cookies to crumble over the top of the cupcakes

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions

 

BISCOFF CUPCAKE

• Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners. Ensure your oven is fully preheated for even baking.
• In a large bowl, sift together the granulated sugar, brown sugar, all-purpose flour, baking powder, baking soda, and salt. Sifting helps prevent lumps and ensures a light, even texture. Give it a thorough stir with a whisk to ensure everything has been well combined before setting it aside.
  100 g granulated sugar, 100 g dark brown sugar, 210 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
• In a separate medium mixing bowl, combine the room-temperature sour cream and 30g of Biscoff spread. Mix them well until smooth, which helps with emulsification.
  30 g Biscoff spread, 120 g sour cream
• To the sour cream and Biscoff mixture, add the room-temperature whole milk, vegetable oil, large eggs, and vanilla extract. Whisk all the wet ingredients together until they are thoroughly combined and create a uniform liquid mixture.
  110 g whole milk, 50 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
• Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the batter until just combined. Be careful not to overmix, as this can lead to tough cupcakes. A few small lumps are acceptable.
• Divide the cake batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 20-23 minutes, or until a wooden skewer inserted into the center comes out clean. Once baked, let the cupcakes cool in the hot pan for 5 minutes before gently transferring them to a wire rack to cool down completely. This prevents overbaking and helps them set.

BISCOFF FROSTING

• Begin by sifting the powdered sugar to ensure a smooth, lump-free buttercream. In a stand mixer with the paddle attachment (or using a hand mixer), beat the room-temperature butter for 4 minutes on medium/high speed until it is very light and fluffy. This aeration is key for a light buttercream. Then, add 160g of Biscoff spread and continue mixing for 1 minute until fully incorporated and smooth.
  150 g butter, 230 g powdered sugar, 160 g Biscoff spread
• Scrape down the sides of the bowl to ensure even mixing. Add the sifted powdered sugar (in two parts), vanilla extract, and 1-1½ tablespoons of room-temperature whole milk. Mix on low speed until each addition is fully incorporated before adding the next. Once all ingredients are added, scrape down the bowl once more and mix on medium-high speed for another 1 minute. This ensures a super light and smooth Biscoff buttercream.
  1-1 ½ tablespoon whole milk, 1 teaspoon vanilla extract

ASSEMBLING YOUR BISCOFF CUPCAKES

• Once the cupcakes are completely cooled, add the Biscoff buttercream to a piping bag fitted with a round piping tip (e.g., Wilton 1A). Pipe a generous swirl of buttercream onto each cupcake, simultaneously creating a small concave (a dip in the center) with the buttercream. This will be the perfect nest for your Biscoff filling.
• In a microwave-safe bowl, melt 120g of Biscoff spread for 10-20 seconds in the microwave until it is beautifully fluid and easy to pour. Carefully spoon this warm, melted Biscoff spread into the middle of the buttercream concave on each cupcake. For an extra touch, drizzle any excess melted Biscoff over the top of the cupcakes. Finally, and optionally, adorn your cupcakes with crushed Biscoff cookie crumbs for added texture and intensified Biscoff flavor. These final touches make the cupcakes truly irresistible!
  120 g Biscoff spread topping the cupcakes with, Biscoff cookies

Nutrition

Carbohydrates: 64gProtein: 5gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 61mgSodium: 262mgPotassium: 74mgFiber: 0.5gSugar: 45gVitamin A: 432IUVitamin C: 0.1mgCalcium: 51mgIron: 1mg

Keyword biscoff, Biscoff spread, buttercream, cupcakes, lotus biscoff, cookie butter cupcakes, easy cupcake recipe, homemade biscoff treats

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