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.
Nutrition
Notes
These Biscoff cupcakes are packed with flavor and are perfect for any occasion. Make sure to let the buttercream soften before frosting to achieve the perfect consistency.