Golden Biscoff Buttercream Cupcakes with Lotus cookie topping
Delicious homemade Biscoff Buttercream Cupcakes topped with Lotus cookie crumbs, perfect for any sweet occasion.
Equipment
- 1 muffin tin lined with cupcake liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cupcake Base
- 1 1/2 cups all-purpose flour
- 1 1/2 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 whole milk
Biscoff Buttercream
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1/3 cup Biscoff spread
- 1 tsp vanilla extract
Topping
- 1/2 cup crushed Lotus Biscoff cookies
Instructions
Preparation
- Preheat the oven to 350°F. Line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with milk, until combined.
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat the butter until creamy. Gradually add powdered sugar, beating after each addition. Add the Biscoff spread and vanilla extract, and continue beating until the frosting is smooth and fluffy.
- Once cupcakes are completely cooled, spread or pipe the Biscoff buttercream on top. Sprinkle each with crushed Lotus Biscoff cookies.
Serving
- Serve the cupcakes immediately or store them in an airtight container until ready to enjoy. They pair wonderfully with coffee or tea.
Storage
- Store the cupcakes in an airtight container at room temperature for up to 3 days. If longer storage is needed, refrigerate for up to a week.
Notes
Pro Tips: Ensure your butter is at room temperature for the best mixing results.
Ingredient Substitutions: Substitute whole milk with almond milk for a dairy-free option.
How to Serve: Best served with a warm cup of coffee or tea.
Storage & Freshness: Store in an airtight container at room temperature.
Make-Ahead Tips: Prepare the cupcakes a day ahead and frost before serving.
Ingredient Substitutions: Substitute whole milk with almond milk for a dairy-free option.
How to Serve: Best served with a warm cup of coffee or tea.
Storage & Freshness: Store in an airtight container at room temperature.
Make-Ahead Tips: Prepare the cupcakes a day ahead and frost before serving.