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Biscoff Cupcakes with Cinnamon-Spiced Biscoff Frosting and Cookie Garnish Recipe

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3.8 from 42 reviews

  • Author: Amina
  • Total Time: 32 minutes
  • Yield: 24 cupcakes

Description

Delight in these luscious Biscoff Cupcakes, combining a moist vanilla cake infused with warm cinnamon and a sweet surprise of creamy Biscoff spread in the center. Topped with a rich Biscoff buttercream frosting and garnished with crunchy Biscoff cookie halves, these cupcakes are perfect for any special occasion or an indulgent treat.

Ingredients

Cake:

  • 1 white or vanilla cake mix (with ingredients listed on the box: typically water, eggs, and oil)
  • 1 cup water
  • 3 eggs
  • 1/2 cup oil
  • 1 teaspoon ground cinnamon

Filling:

  • 1/2 cup Biscoff spread

Frosting:

  • 3/4 cup butter, softened
  • 3/4 cup Biscoff spread
  • 1/4 teaspoon salt
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream

Garnish:

  • 10-12 Biscoff cookies, halved

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 350 degrees Fahrenheit. Line a muffin tin with paper cupcake liners to prevent sticking and facilitate easy cleanup.
  2. Mix cake batter: In a medium mixing bowl, whisk together the white or vanilla cake mix with the required ingredients specified on the box (in this case, 1 cup water, 3 eggs, and 1/2 cup oil). Stir in 1 teaspoon ground cinnamon for added warmth and flavor.
  3. Fill cupcake liners: Pour the batter into the cupcake liners, filling each about 70% full to allow space for rising. You should get approximately 24 cupcakes, but verify the amount recommended on your cake mix package.
  4. Bake cupcakes: Bake in the preheated oven for 15-17 minutes, or until the tops are golden brown and 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.
  5. Core cupcakes: Once fully cooled, use an apple corer or a sharp knife to remove the center of each cupcake, carving about halfway down to create room for the Biscoff filling.
  6. Fill centers: Spoon a teaspoon of Biscoff spread into each hollowed center. You can choose to replace the removed cake core back or enjoy it separately as a small treat.
  7. Make frosting: In the bowl of a stand mixer, beat 3/4 cup softened butter and 3/4 cup Biscoff spread on high speed for 2-3 minutes until the mixture becomes fluffy and smooth.
  8. Add remaining frosting ingredients: Add 1/4 teaspoon salt, 2 cups powdered sugar, and 2 tablespoons heavy cream. Continue beating until the frosting is creamy and smooth. Transfer the frosting into a piping bag if desired for neat decoration.
  9. Frost and garnish cupcakes: Pipe or spread the Biscoff frosting onto each cupcake generously. Top every cupcake with half of a Biscoff cookie for a delightful crunchy garnish and extra flavor boost.

Notes

  • Ensure cupcakes are completely cooled before coring and filling to prevent melting the filling or frosting.
  • You can use a sharp knife instead of an apple corer if one is not available; just be careful to create an even cavity.
  • For a stronger cinnamon flavor, consider adding a pinch of cinnamon to the frosting as well.
  • If you prefer a stiffer frosting for piping, chill it briefly before decorating.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor.
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/biscoff-cupcakes-with-cinnamon-spiced-biscoff-frosting-and-cookie-garnish-recipe/