Description
Delightfully rich and spiced Biscoff Cupcakes topped with creamy Biscoff buttercream frosting and a luscious Biscoff spread center, finished with crunchy Biscoff cookie crumbs for the perfect balance of texture and flavor. These cupcakes boast a moist crumb thanks to sour cream and vegetable oil, enhanced with the signature caramelized notes of Biscoff spread.
Ingredients
Dry 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
Wet Ingredients
- 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
Frosting Ingredients
- 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
For Topping
- 120 g Biscoff spread (for topping)
- Biscoff cookies (to crumble over the top of the cupcakes)
Instructions
- Preheat oven and prepare pans: Preheat your conventional oven to 160ºC (320ºF). Line a 12-cup cupcake tray with cupcake liners to ensure easy removal and clean baking.
- Mix dry ingredients: In a large bowl, sift together the granulated sugar, dark brown sugar, all-purpose flour, baking powder, baking soda, and salt. Stir to combine thoroughly.
- Combine wet ingredients: In another bowl, blend the sour cream and Biscoff spread until smooth. Then add the whole milk, vegetable oil, eggs, and vanilla extract; mix until fully incorporated.
- Incorporate wet and dry: Pour the wet mixture into the dry ingredients bowl and gently mix until the batter is smooth and lump-free, taking care not to over-mix.
- Fill cupcake liners and bake: Divide the batter evenly among the 12 cupcake liners. Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Biscoff frosting: Sift the powdered sugar. Using a stand mixer with a paddle attachment or a hand mixer on medium-high speed, beat the butter for 4 minutes until creamy. Add the Biscoff spread and mix for another minute.
- Add remaining frosting ingredients: Scrape the bowl sides, then add powdered sugar, vanilla extract, and milk in two portions. Mix on low speed until fully incorporated each time. Scrape down the bowl and continue mixing for an additional minute until smooth and fluffy.
- Assemble cupcakes: Transfer the frosting to a piping bag fitted with a round tip (e.g., Wilton 1A). Pipe the frosting onto each cupcake, making a small concave center in the buttercream.
- Add Biscoff spread drizzle and toppings: Melt the Biscoff spread in a microwave-safe bowl for 10-20 seconds until fluid. Spoon the melted spread into the concave on each cupcake, drizzle any excess, and finish by sprinkling crushed Biscoff cookie crumbs atop.
Notes
- Ensure all wet ingredients are at room temperature for smooth batter and optimal texture.
- Do not overmix the batter to maintain moist and tender cupcakes.
- Adjust the milk quantity in the frosting to achieve your desired consistency.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
