biscoff cupcakes featured image
Biscoff Cupcakes with Biscoff Buttercream is a delicious dessert that is filled with cookie butter flavor. Buttery sweet cake is baked, stuffed with spread, and topped with the best buttercream frosting and crunchy cookie.
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Table of Contents
  1. Lotus Biscoff Cupcakes
  2. Why We Love This Biscoff Cupcake Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Biscoff Cupcakes with Biscoff Buttercream
  7. Tip From Our Recipe Developer
  8. Storage
  9. Frequently Asked Questions
  10. Other Easy Dessert Recipes
  11. Biscoff Cupcakes Recipe

This quick and easy Biscoff Cupcakes recipe is literally loaded with lotus Biscoff cookie butter in every buttery bite. The homemade vanilla cupcake base is filled with Biscoff spread after baking and then topped with sweet swirls of buttercream frosting and adorned with a cookie.

biscoff cupcakes hero image

Lotus Biscoff Cupcakes

These Biscoff Cupcakes are so quick and easy to prepare and are packed with sweet caramelized flavor and warm spices from Speculoos spread.

The soft, brown sugar sponge cake batter bakes in under 20 minutes, then the center is cored and stuffed with Biscoff cookie butter spread and decorated with Lotus Biscoff buttercream, a drizzle of Biscoff, and a cookie.

Lotus cupcakes with cookie butter frosting have the best combination of sweet, caramel taste with soft, fluffy texture and are bursting with cookie butter in every bite.

These cupcakes are the ultimate treat for true Biscoff cookie fans, especially if you love the flavor of caramel biscuits in any shape or form!

Why We Love This Biscoff Cupcake Recipe

  • Quick and easy to make.
  • Uses a handful of simple ingredients.
  • Baking with Biscoff is the best way for vegans to enjoy this creamy, nut-free, gluten free spread.
  • Soft and fluffy base pairs perfectly with the creamy frosting and spiced filling.
  • Every bite is bursting with cookie butter flavor.
  • Perfect for potlucks, parties, or for a snack with a cup of coffee.

Other Easy Cupcake Recipes

bitten biscoff cupcake

Ingredients

  • Unsalted butter
  • Light brown sugar
  • Eggs
  • All-purpose flour
  • Baking powder
  • Biscoff spread
  • Powdered sugar
  • Boiling water
  • Biscoff cookies

Substitutions and Additions

  • Find Your Flour: This recipe is best made with all-purpose flour, but you can use a gluten-free flour blend or cake flour if you prefer.
  • Swap The Spread: While this recipe calls for the name brand, Lotus Biscoff spread, you can use any brand of cookie butter. Trader Joe’s, Walmart, and President’s Choice all sell their own brands. Cookie butter is often called Speculoos spread on some labels too.
  • Crown Your Cupcake: Feel free to add some gold sprinkles or shaved chocolate to the top of your cupcakes.
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How to Make Biscoff Cupcakes with Biscoff Buttercream

  1. Make The Batter: Beat the butter and brown sugar until fluffy. Add the eggs and beat until light and fluffy. Combine the flour and baking powder, add it to the bowl, and beat to combine.
  2. Bake The Batter: Pour the batter into the cupcake liners and bake at 350 degrees Fahrenheit for 18 minutes. Set aside to cool.
    Pro Tip: Cupcakes are done when they have risen and are a pale golden brown.
  3. Spoon In The Spread: Create a hole in the center of each cupcake. Heat the Biscoff spread and add it to the hole of each cupcake.
  4. Form The Frosting: Beat the butter until creamy and then add the powdered sugar, half a cup at a time. Add the Biscoff spread, beat for 5 minutes, pour in the boiling water, and beat until smooth.
  5. Pipe The Buttercream: Transfer the buttercream to a piping bag and pipe swirls on top of each cupcake.
  6. Garnish: Warm the Biscoff spread in the microwave and drizzle it over the cupcakes. Top with Biscoff cookies and enjoy!

Tip From Our Recipe Developer

  • You can use a hand-held electric whisk to make the cupcake batter or a stand mixer fitted with the paddle attachment.
  • To core the cupcakes, you can use a cupcake corer or a sharp pairing knife. I have even found that an upturned piping nozzle is the perfect size and is sharp enough to remove the sponge cleanly.
  • Heating the Biscoff for a few seconds in the microwave before adding it to the cupcakes will make it easier to handle.
  • I didn’t replace the piece of cupcake that I cut away from the top because it can make the cupcake look a little lopsided. You can if you want to (or eat them!!).
  • I used a Wilton 1M piping nozzle to frost the cupcakes.
  • Warming the Biscoff spread before decorating will make the right consistency for drizzling.
  • You can crush the Biscoff cookies up or add them whole as decoration (or a bit of both).

Storage

  • To Store: Store cupcakes in an airtight container in the fridge for up to 3 days.
  • To Freeze: Unfrosted cupcakes can be frozen for up to 1 month.
Biscoff Cupcakes

Frequently Asked Questions

What is Biscoff Spread?

Biscoff spread is a delicious and creamy Biscoff cookie spread, made by the brand Lotus, and is also known as cookie butter.
It has a caramel flavor with hints of cinnamon and other spices. It’s vegan and manufactured with all-natural ingredients.
The Lotus brand is best known for its biscuits, which are used to make the spread. Its texture resembles Nutella or peanut butter, but it has a unique flavor profile.

Can I use white sugar instead of brown sugar in this recipe?

I used soft brown sugar to add a touch of caramel flavor to the cupcakes since this is a great accompaniment to the caramelized/cookie butter flavor of the Biscoff itself. You can substitute with white sugar if that’s all you have.

How will I know if my cupcakes are done baking?

When properly baked, the cupcakes will have risen to the top of the cupcake liners, be a pale golden brown, and will spring back when gently touched with a finger.

Why does this recipe call for boiling water in the buttercream?

Adding boiling water to the Biscoff buttercream really smooths it out so that it almost looks like the texture of Swiss meringue buttercream. If you find the buttercream is too thin you can add powdered sugar a tablespoon at a time. If it’s too thick, add extra boiling water a teaspoon at a time.

Can I make my cupcakes dairy-free and gluten-free?

Yes, you can make these cupcakes dairy free by replacing the butter with a dairy-free alternative. Unfortunately, Biscoff spread is not gluten-free, so if you use the Biscoff spread, your cupcakes will contain gluten.

3 sets of Biscoff Cupcakes

Other Easy Dessert Recipes

5 from 2 votes
biscoff cupcakes featured image

Biscoff Cupcakes

Serves — 12
Biscoff Cupcakes with Biscoff Buttercream is a delicious dessert that is filled with cookie butter flavor. Buttery sweet cake is baked, stuffed with spread, and topped with the best buttercream frosting and crunchy cookie.
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins

Ingredients
  

For the cupcakes

  • ¾ cup unsalted butter softened
  • ¾ cup soft brown sugar
  • 3 eggs
  • 1 cup all purpose flour
  • teaspoons baking powder

For the inside

  • 12 teaspoons Biscoff spread

For the buttercream

  • ¾ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 cup Biscoff spread
  • 2 tablespoons boiling water

To decorate

  • 4 tablespoons Biscoff spread
  • 12 Biscoff cookies

Instructions
 

  • Preheat the oven to 350oF. Line a 12-cup cupcake pan with cupcake liners.
  • Add the butter and brown sugar to a mixing bowl and beat together on a high speed until fluffy.
  • Add the eggs to the bowl and beat on a high speed until light and voluminous.
  • Combine the flour and baking powder and add it to the bowl. Beat on a low speed until just combined.
  • Divide the cupcake batter evenly between the cupcake liners.
  • Bake in the center of the preheated oven for 18 minutes or until the cupcakes have risen and are a pale golden brown. Set aside to cool.
  • Briefly heat the 12 teaspoons of Biscoff spread in the microwave – just until it’s a little runnier than usual.
  • Core the center from the cooled cupcakes and add a teaspoon of Biscoff to each hole.
  • To make the buttercream: Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on a medium speed for 2-3 minutes until creamy then add the powdered sugar half a cup at a time. Once all the powdered sugar has been added beat on a medium speed for a further 2 minutes.
  • Add the Biscoff spread to the mixing bowl, increase the speed to medium-high and beat for 5 minutes.
  • Add the boiling water and beat on a low speed, this will change the buttercream to a smoother consistency.
  • Transfer the buttercream to a piping fitted with a star nozzle. Pipe buttercream swirls on top of each cupcake.
  • Warm the remaining Biscoff spread in the microwave for a few seconds or until it is pourable. Drizzle the warm Biscoff spread over the cupcakes then add Biscoff cookies on top of each cupcake.
  • Enjoy!

Jenn’s Notes

Storage:
  • To Store: Store cupcakes in an airtight container in the fridge for up to 3 days.
  • To Freeze: Unfrosted cupcakes can be frozen for up to 1 month.
Tips:
  • You can use a hand-held electric whisk to make the cupcake batter or a stand mixer fitted with the paddle attachment.
  • To core the cupcakes, you can use a cupcake corer or a sharp pairing knife. I have even found that an upturned piping nozzle is the perfect size and is sharp enough to remove the sponge cleanly.
  • Heating the Biscoff for a few seconds in the microwave before adding it to the cupcakes will make it easier to handle.
  • I didn’t replace the piece of cupcake that I cut away from the top because it can make the cupcake look a little lopsided. You can if you want to (or eat them!!).
  • I used a Wilton 1M piping nozzle to frost the cupcakes.
  • Warming the Biscoff spread before decorating will make the right consistency for drizzling.
  • You can crush the Biscoff cookies up or add them whole as decoration (or a bit of both).

Nutrition Info

Calories: 571kcal | Carbohydrates: 58g | Protein: 5g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 24mg | Potassium: 94mg | Fiber: 0.3g | Sugar: 43g | Vitamin A: 768IU | Calcium: 44mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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