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Biscoff Cupcakes

Irresistible Biscoff Cupcakes Easy Cookie Butter Delights

These Biscoff Cupcakes are fluffy, moist, and topped with cookie butter frosting, making them a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 30 minutes
Total Time 1 hour 8 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Spoon and level for accuracy.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • 1 teaspoon Baking Soda Works with sour cream for leavening.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 cup Biscoff Spread Infuses rich cookie flavor.
  • 1 cup Light Brown Sugar Adds moisture and depth.
  • 1/2 cup Sour Cream Can be swapped with yogurt.
  • 1/2 cup Whole Milk Room temperature works best.
  • 1/4 cup Vegetable Oil Keeps cupcakes moist.
  • 1 large Egg Using room-temperature eggs works best.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla.
For the Frosting
  • 1 cup Unsalted Butter Can be replaced with vegan butter.
  • 2 cups Powdered Sugar Sweetens and thickens the frosting.
  • 2 tablespoons Milk for Frosting Adjusts consistency.

Equipment

  • Oven
  • Cupcake Pans
  • Mixing bowls
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Scoop or spoon
  • Wire rack

Method
 

Step-by-Step Instructions for Biscoff Cupcakes
  1. Preheat your oven to 350°F (175°C) and line two cupcake pans with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, blend Biscoff spread, light brown sugar, milk, sour cream, vegetable oil, egg, and vanilla.
  4. Slowly add dry ingredients to the wet mixture, mixing until just combined.
  5. Fill each cupcake liner about ¾ full with batter.
  6. Bake for 21-23 minutes, checking for doneness with a toothpick.
  7. Let the cupcakes cool in the pan for 5-10 minutes before transferring to a wire rack.
  8. While cooling, make the frosting by mixing butter and Biscoff spread until creamy, then add powdered sugar and milk.
  9. Once cupcakes are cooled, frost generously with Biscoff frosting.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. You can get creative with toppings using crushed Biscoff cookies or extra cookie butter.

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