Creamy Biscoff Cupcakes with cookie butter frosting
These Biscoff Cupcakes combine the rich, spiced flavor of Lotus Biscoff cookies with a creamy cookie butter frosting, making them a unique and indulgent dessert.
Equipment
- 1 12-cup muffin pan lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
- 1 piping bag with star tip
Ingredients
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup Biscoff cookie butter
- 1/2 cup milk
Frosting Ingredients
- 1/2 cup unsalted butter softened
- 1 cup Biscoff cookie butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings
- Crushed Biscoff cookies
- Caramel sauce
- Cinnamon sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and Biscoff cookie butter until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting
- In a large mixing bowl, beat the softened butter until smooth. Add the Biscoff cookie butter and mix until combined.
- Gradually add the powdered sugar, mixing on low speed until incorporated. Increase to medium-high speed and beat until light and fluffy. Mix in vanilla extract and salt.
Decorating and Serving
- Once the cupcakes are completely cooled, use a piping bag with a star tip to frost each cupcake with the cookie butter frosting.
- Sprinkle crushed Biscoff cookies or your choice of toppings over the frosting for added flavor and decoration.
- Serve the cupcakes fresh for the best flavor. Enjoy with a cup of coffee or tea for a delightful treat.
Storage
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature for even mixing. Use a cookie scoop to evenly distribute batter. Chill frosting if too soft to pipe.
Ingredient Substitutions: Use 1:1 gluten-free flour for gluten-free cupcakes. Replace butter with plant-based alternative for vegan cupcakes.
How to Serve: Pair with coffee or tea for best experience.
Storage & Freshness: Store in airtight container at room temperature or refrigerate.
Make-Ahead Tips: Bake cupcakes a day in advance and frost before serving.
Ingredient Substitutions: Use 1:1 gluten-free flour for gluten-free cupcakes. Replace butter with plant-based alternative for vegan cupcakes.
How to Serve: Pair with coffee or tea for best experience.
Storage & Freshness: Store in airtight container at room temperature or refrigerate.
Make-Ahead Tips: Bake cupcakes a day in advance and frost before serving.