Soft, fluffy, and absolutely packed with that warm, spiced cookie butter flavor, these Biscoff cupcakes are the kind of treat that stops people mid-conversation. The batter bakes up tender and light, each cupcake hiding a little pocket of gooey Lotus Biscoff Spread right in the center. Then comes the buttercream, thick and creamy and swirled high, with that unmistakable caramel-spice scent drifting through the kitchen the whole time you're frosting them.
If you love simple but impressive bakes, you might also want to check out my Banana Cupcakes or these crazy-good Peanut Butter M&M Cookies for your next dessert project.
Why You'll Reach for This Biscoff Cupcakes Again and Again
- A hidden gooey Biscoff filling that surprises everyone on the first bite.
- Simple pantry ingredients, no fancy technique required.
- Easily made dairy-free with simple swaps.
- That creamy Biscoff buttercream is next-level addictive.
- Looks gorgeous and bakery-worthy with minimal effort.
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Biscoff Cupcakes Ingredients
Here's everything you'll need to make the Biscoff Cupcakes, the filling, and the frosting.
See Recipe Card Below This Post For Ingredient Quantities
For the Cupcakes
- Butter : Adds richness and helps create a tender crumb. Room-temperature butter blends much more evenly.
- Neutral oil : Keeps the cupcakes moist even after a day or two. The combination of butter and oil is what gives these their soft texture.
- Granulated sugar : Sweetens the batter and helps the cupcakes bake up with a light, golden top.
- Egg : Binds everything together and adds moisture to the crumb.
- Real vanilla extract : A generous amount adds warmth and depth that pairs beautifully with the Biscoff flavor.
- All-purpose flour : Forms the structure of the cupcakes and keeps them fluffy.
- Baking powder : Gives the cupcakes their lift so they come out light and tall.
- Salt : Balances the sweetness and sharpens all the other flavors.
- Milk : Alternating the milk with the dry ingredients makes the batter smooth and evenly mixed.
- Lotus Biscoff Spread : The star of the show. Melted slightly and spooned into the center of each cupcake for that gooey, cookie butter surprise.
For the Biscoff Buttercream
- Butter : The creamy base of the frosting. Softened butter whips up fluffy and smooth.
- Lotus Biscoff Spread : Mixed into the buttercream for that deep, spiced cookie butter flavor in every swirl.
- Salt : Keeps the frosting from tasting flat or overly sweet.
- Powdered sugar : Thickens and sweetens the buttercream. Add gradually until you hit the consistency you like.
- Milk : Helps loosen the frosting if it's too thick.
- Optional garnish: 15 Biscoff cookies for decorating, whole or crushed.
How to Make Biscoff Cupcakes
Follow these steps and you'll have gorgeous Biscoff cupcakes ready in under an hour.
Make the Cupcakes
Preheat the oven: Set your oven to 350 degrees F (175 degrees C). Line a cupcake or muffin tin with cupcake liners and set it aside.
Mix the dry ingredients: In a medium bowl, whisk together the flour, salt, and baking powder. Set the bowl aside while you work on the wet ingredients.
Beat the butter, oil, and sugar: In a large bowl, use a hand mixer or stand mixer to beat together the softened butter, neutral oil, and granulated sugar until light and well combined.
Add egg and vanilla: Mix in the egg and vanilla extract until the batter is smooth and everything is fully combined.
Add dry ingredients and milk: Gradually add the dry ingredient mixture in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix after each addition until just combined, and scrape down the sides of the bowl as needed.
Fill the liners: Divide the batter evenly between the cupcake liners, filling each one about two-thirds of the way full.
Bake: Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. The tops should look set and spring back lightly when touched.
Cool: Let the cupcakes cool in the tin for 5 to 10 minutes, then transfer them to a cooling rack and let them cool completely before filling and frosting.
Make the Biscoff Buttercream
Beat butter and Biscoff: In a stand mixer or with a handheld mixer, beat the butter and Biscoff spread together until completely smooth and fluffy.
Add sugar and adjust consistency: Mix in the salt and powdered sugar, about ¼ cup at a time, until the frosting reaches your desired thickness. If it's too thick, add milk half a tablespoon at a time. If it's too thin, add a little more powdered sugar.
Fill and Frost the Cupcakes
Core the cupcakes: Once the cupcakes are fully cooled, use a cupcake corer or a small knife to cut a hole in the center of each one, going about two-thirds of the way down.
Add the Biscoff filling: Spoon 1 teaspoon of melted Biscoff spread into each hole. If you like, place the small piece of cupcake you cut out back on top of the filling to plug the hole.
Frost and decorate: Pipe or spread the Biscoff buttercream over each cupcake. Optionally, drizzle extra melted Biscoff spread on top, sprinkle crushed Biscoff cookies, and finish with a whole cookie pressed into the frosting.
Substitutions and Variations
- Dairy-free: Use dairy-free butter and plant-based milk throughout. The Biscoff Cupcakes turn out just as tender and the buttercream is equally smooth.
- Other cookie butter brands: Any Speculoos-style cookie butter spread works here. Trader Joe's has a popular version, and some stores carry their own off-brand options.
- Skip the filling: If you want a simpler version, you can leave out the Biscoff center and just frost the Biscoff Cupcakes. They're still delicious, just a little less indulgent.
- Add spice: A pinch of cinnamon or a small amount of cardamom in the batter leans into the Biscoff spice profile even more.
How to Store Your Biscoff Cupcakes
Store frosted Biscoff Cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, let them sit at room temperature for about 20 minutes before serving so the buttercream softens back up. You can also freeze unfrosted cupcakes for up to 2 months, then thaw, fill, and frost when you're ready.
Ways to Serve Biscoff Cupcakes
- Served at room temperature with a hot cup of coffee or black tea, the spiced cookie butter flavor really shines.
- Set out on a dessert table alongside my Zucchini Cake for a beautiful mix of flavors at parties or gatherings.
- Wrap individually for lunchboxes or bake sales. They travel well and always get compliments.
- Serve slightly warmed with a small scoop of vanilla ice cream for a simple but very satisfying dessert.
Expert Tips
- Don't overmix the batter. Once you add the flour, stir just until combined. Overmixing develops gluten and makes the Biscoff Cupcakes tough instead of fluffy.
- Cool completely before filling. If the cupcakes are even a little warm, the Biscoff spread will melt right through and the buttercream will slide off. Patience here really pays off.
- Warm the Biscoff spread slightly. A few seconds in the microwave makes it loose enough to pour into the Biscoff Cupcakes holes easily without tearing the cake.
- Room temperature butter for the frosting. Cold butter won't whip up smooth. Let it sit out for 30 minutes before you start on the buttercream.
- Weigh your flour. Measuring by weight (187.5 g) instead of cups gives you the most consistent results every single time.
FAQ
What is the secret to moist cupcakes?
The combination of butter and oil is the big secret here. Butter adds flavor and structure, while oil keeps the crumb soft and moist even after the Biscoff Cupcakes have cooled. Also, don't overbake them, take them out as soon as a toothpick comes out clean, even if the centers look slightly underdone. They'll finish setting up as they cool.
How to make a Biscoff icing?
Beat softened butter and Biscoff spread together until smooth and fluffy, then mix in powdered sugar gradually, adding milk as needed to reach a soft, pipeable consistency. A pinch of salt rounds out the sweetness. It's the easiest frosting to make and tastes like pure cookie butter heaven.
How to make a cake taste like Biscoff?
The easiest way is to use Biscoff spread directly in the batter, the frosting, or as a filling. You can also add a small amount of cinnamon or mixed spice to the batter to bring out more of that warm, gingerbread-like Biscoff flavor. If you want an even stronger cookie taste, try crushing Biscoff cookies and folding them into the batter as well.
What is the actual flavour of Biscoff?
Biscoff has a warm, spiced caramel flavor with hints of cinnamon, ginger, and a subtle nuttiness, kind of like the best gingerbread cookie you've ever tasted, but smoother and with a deeper caramel depth. It's not overly sweet, which is part of what makes it so addictive in both sweet and even savory recipes.
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Pairing
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Biscoff Cupcakes
Ingredients
Method
- Preheat the oven to 350°F and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
- In a large bowl, cream the butter, oil, and granulated sugar using a mixer. Add in the egg and vanilla extract and mix until smooth.
- Alternate adding the dry ingredients and milk in three parts, starting and ending with the dry ingredients. Mix until combined, scraping down the sides of the bowl as needed.
- Scoop the batter into the cupcake liners, filling them about ⅔ full. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
- For the buttercream: Beat the butter and Biscoff spread together in a bowl until smooth.
- Gradually add in the powdered sugar, ¼ cup at a time, until the buttercream reaches the desired consistency. If too thick, add milk ½ tablespoon at a time. If too thin, add more powdered sugar.
- Once the cupcakes are fully cooled, use a cupcake corer or knife to create a hole in the center of each cupcake, about ⅔ of the way down.
- Spoon 1 teaspoon of Biscoff spread into each cupcake hole. Press the reserved cupcake top piece back into the hole to seal.
- Frost the cooled cupcakes with the buttercream and decorate with Biscoff cookie crumbs or whole cookies.
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