Name: Biscoff Cupcakes Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: American
Ingredients: 100 g granulated sugar; 100 g dark brown sugar; 210 g all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp 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 1/2 tsp vanilla extract; 150 g butter (room temperature); 160 g Biscoff spread; 230 g powdered sugar; 1 – 1 1/2 tbsp whole milk (room temperature); 1 tsp vanilla extract; 120 g Biscoff spread (for topping); Biscoff cookies (to crumble over the top of the cupcakes)

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If you adore the rich, caramelized flavors of Biscoff spread and dream of turning this luscious treat into a delightful dessert, then this Biscoff Cupcakes Recipe is exactly what you need. These cupcakes combine the warm, spiced notes of Biscoff with a soft, moist crumb and a creamy, dreamy Biscoff buttercream frosting that will have you swooning from the very first bite. It’s a recipe that’s both simple to make and incredibly indulgent, perfect for impressing friends or simply satisfying your own sweet tooth cravings.

Ingredients You’ll Need

The image shows a close-up of a cupcake that is cut in half. The cupcake has one visible layer of light golden brown cake with a soft, moist texture. On top, there is a layer of light tan frosting that looks creamy and smooth, with a small dollop of slightly darker caramel-colored topping. The cupcake rests on a white paper liner that has a crinkled texture. Around the cupcake, there are crumbs scattered on a white marbled surface, adding a casual, cozy feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the first step toward cupcake perfection. Each component here plays a crucial role, from the sugars that add sweetness and moisture, to the Biscoff spread that delivers that iconic flavor. The balance will make your cupcakes tender, rich, and incredibly flavorful.

Granulated sugar: Provides sweetness and helps create a tender crumb.
Dark brown sugar: Adds moisture and a subtle molasses richness.
All-purpose flour: The structure of your cupcakes depends on this staple ingredient.
Baking powder: Leavens the batter for a light texture.
Baking soda: Works with the acidic ingredients to help cupcakes rise.
Salt: Enhances all the sweet and spiced flavors.
Biscoff spread: Infuses the cupcakes with that unmistakable caramelized cookie flavor.
Sour cream: Adds tang and keeps the cupcakes moist and tender.
Whole milk: Balances moisture and richness in the batter.
Vegetable oil: Keeps the cupcakes soft and prevents drying.
Eggs: Provide structure, moisture, and help bind ingredients.
Vanilla extract: Enhances all the flavors subtly but importantly.
Butter (for frosting): Essential for a creamy, fluffy buttercream.
Powdered sugar: Sweetens and smooths the frosting.
Milk (for frosting): Adjusts the buttercream’s texture to perfection.
Biscoff spread (for frosting and topping): Layers more of that beloved flavor for the ultimate cupcake experience.
Biscoff cookies (optional): Crumbled on top to add crunch and decoration.

How to Make Biscoff Cupcakes Recipe

Step 1: Prepare Your Oven and Cupcake Liners

Start by preheating your oven to 160ºC (320ºF) using the conventional setting. Line a 12-cup cupcake tray with liners. This ensures your cupcakes bake evenly and are easy to remove once done.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together granulated sugar, dark brown sugar, all-purpose flour, baking powder, baking soda, and salt. Stir to combine everything evenly. This dry mix sets the base of your cupcake batter, ensuring even texture and sweetness throughout.

Step 3: Combine the Wet Ingredients

In a separate bowl, blend together the sour cream and Biscoff spread until smooth. Then add whole milk, vegetable oil, eggs, and vanilla extract. Whisk everything together until fully combined, creating a luscious, flavorful liquid mix that will hydrate and enrich your dry ingredients.

Step 4: Bring It All Together

Pour the wet mix into the dry ingredients and gently stir until just combined. Be careful not to overmix, but make sure there are no lumps left in the batter. This step preserves the delicate crumb while ensuring every bite bursts with flavor.

Step 5: Bake the Cupcakes

Divide the batter evenly among the 12 cupcake liners. Bake them for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. The cooling process is key for the cupcakes to set perfectly, ready for frosting.

Step 6: Make the Biscoff Frosting

Sift powdered sugar to avoid any lumps. Beat butter for about 4 minutes until light and fluffy. Add Biscoff spread and continue mixing for another minute until fully incorporated. Then gradually add the powdered sugar, vanilla extract, and milk in batches, mixing on low speed until smooth. The result: a silky, rich buttercream that’s the perfect balance of sweet and spiced.

Step 7: Assemble the Cupcakes

Fill a piping bag fitted with a round tip like Wilton 1A with the Biscoff buttercream. Pipe generous swirls onto each cooled cupcake. Create a small indentation in the frosting to fill with warmed Biscoff spread, melted slightly in the microwave until fluid. Drizzle the extra spread over the tops and sprinkle with crumbled Biscoff cookies for texture and extra flavor. This finishing touch elevates the Biscoff Cupcakes Recipe to pure indulgence.

How to Serve Biscoff Cupcakes Recipe

The image shows three cupcakes with a light brown base and two thick layers of smooth, beige frosting spiraled on top. The top frosting layer is decorated with a shiny caramel-like circle in the center, dripping slightly on one side, and sprinkled with crushed cookie crumbs. The cupcakes are placed on a white rectangular plate set on a white marbled surface scattered with cookie crumbs. In the background, there is a white plate holding two whole rectangular cookies with a delicate pattern. The overall tone of the image is warm and inviting. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The classic choice is to sprinkle crumbled Biscoff cookies over the buttery frosting, lending a delightful crunch that contrasts beautifully with the smooth cream. You can also add a few small dollops of extra Biscoff spread or a light dusting of cinnamon for an extra layer of aroma and warmth.

Side Dishes

These cupcakes pair wonderfully with a warm cup of spiced chai tea or a rich coffee, which complements the caramel notes perfectly. For a brunch or party spread, serve alongside fresh fruit or a light vanilla yogurt to balance the sweetness without overpowering.

Creative Ways to Present

Try serving the cupcakes in clear cupcake wrappers to showcase their golden color and frosting swirls. You might also stack them on a tiered stand for a beautiful centerpiece. If you’re feeling adventurous, cut the cupcakes in half, fill the center with extra Biscoff spread, and reassemble for a surprise gooey filling.

Make Ahead and Storage

Storing Leftovers

Store your baked and frosted Biscoff cupcakes in an airtight container at room temperature for up to two days. For longer keeping, refrigeration is best, where they’ll last about 4 to 5 days without drying out, thanks to the moist sour cream and oil in the recipe.

Freezing

You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag or container for up to 2 months. Freeze the frosting separately if possible, then thaw both and assemble before serving to maintain freshness and texture.

Reheating

Warm frozen or refrigerated cupcakes slightly in the microwave for 10-15 seconds to refresh their softness before frosting or serving. Avoid overheating to keep the buttercream stable and the cake tender.

FAQs

Can I substitute the sour cream?

Absolutely! You can use Greek yogurt or buttermilk as a substitute for sour cream. Both options retain moisture and tanginess but may slightly alter the texture.

Is it necessary to use vegetable oil?

Vegetable oil helps keep the cupcakes moist and tender. You can substitute with a neutral oil like canola or light olive oil but avoid using butter in the batter to prevent heaviness.

Can I make this recipe gluten-free?

Yes, by replacing the all-purpose flour with a gluten-free flour blend that includes xanthan gum, you can make this recipe gluten-free. Keep in mind the texture may vary slightly.

What if I don’t have a piping bag?

No worries! You can spread the frosting with a spatula or back of a spoon for a more rustic look. Alternatively, use a plastic sandwich bag with one corner snipped off to mimic a piping bag.

How long does the Biscoff frosting last?

Once made, the Biscoff buttercream frosting can be stored in an airtight container in the refrigerator for up to a week. Bring it back to room temperature and whip briefly before using.

Final Thoughts

This Biscoff Cupcakes Recipe is one of those special treats that feels like a warm hug in dessert form. The way the flavors come together—from the tender crumb to the rich, spiced frosting—makes it impossible to resist. Whether you’re baking for a celebration or just because, these cupcakes are sure to become a treasured favorite. Don’t wait to try them; your taste buds will thank you!