Biscoff Cupcakes


 Biscoff Cupcakes:

  • 1/4 cup butter, room temperature
  • 1/2 cup Biscoff spread (I would use the smooth one)
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/3 cup milk
      Biscoff Buttercream:
    • 1/2 cup butter, room temperature
    • 1/4 cup Biscoff (I used the crunchy)
    • 1 1/2 cups powdered sugar
    • 3 Tablespoons cream
    • 1 teaspoon vanilla


    1. Line 12 muffin cups with liners. In a small bowl mix flour and baking powder until combined. set aside.
    2. On med-high speed cream together butter, Biscoff spread and sugar until light and fluffy. Add eggs one at a time until just incorporated, add vanilla. Set speed to low. Add half of the flour mix until just combined. add half of milk and mix until just combined alternating between flour and milk ending with the milk. Mix until just combined.
    3.  Divide batter evenly into cups.Bake for 17 to 20 minutes. The top will be firm like a cookie, and the inside will be soft like a cake. Cool completely on a cooling rack.
    4. When cupcakes are cooled cut a small hole in the top of the cupcake, remove the cake. place about 1 1/2 tsp of biscoff spread in the cupcake. place the top back on the cupcakes.
    5. To make the buttercream, cream together butter and Biscoff. Slowly add powdered sugar. Add cream and vanilla and beat until very light and fluffy. Pipe frosting onto cupcakes and add decorations if you like.


    Recipe adapted from Baked Bree