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    Home » Cupcake Recipes

    Aug 2, 2022 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Biscoff Cupcakes

    2067 shares
    Jump to Recipe Print Recipe
    Pinterest pin for Biscoff cupcakes.

    These Biscoff cupcakes are super soft cupcakes full of Biscoff! These cupcakes are full of Biscoff cookie crumbs, filled with melted cookie butter, and topped with Biscoff cookie butter frosting. If you are a Lotus Biscoff lover, you will love these!

    Biscoff cupcakes with a bite missing.

    These Biscoff cupcakes are the type of cupcakes where your jaw drops after you take a bite. They are SO good!

    When I was recipe testing these cupcakes, I wanted them to have a strong Biscoff flavor. Which is why there is Biscoff in every element in the cupcakes!

    My favorite part about these cupcakes is the frosting. It is extra creamy cookie butter buttercream and I could eat it with a spoon.

    If you want more Biscoff recipes, try Ultimate Biscoff Cheesecake, Biscoff Butter Cookies, and Layered Lotus Biscoff Cake.

    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Step By Step Instructions- Cupcakes
    • Step By Step Instructions- Filling and Frosting
    • Expert Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    Why This Recipe Works

    • Biscoff cookie cupcakes- These cupcakes are extra soft full of cookie crumbs.
    • Filled cupcakes- There is melted cookie butter in the center of these cupcakes!
    • Biscoff cookie butter frosting- This frosting is really easy to make and full of cookie butter.
    • Perfect for a party- These cupcakes are perfect for a birthday party!
    Biscoff cupcakes on a wooden platform.

    Ingredient Notes

    Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

    • Lotus Biscoff cookies- For the cupcakes, you need 11 cookies blended into a crumb. I also used these to decorate the top of the cupcakes.
    • Unsalted butter- Pull this out 2 hours before baking.
    • Sour cream- Use full fat sour cream or plain greek yogurt. Pull this out 2 hours before baking.
    • Eggs- Pull the large eggs out 2 hours before baking.
    • Buttermilk- Use full fat or reduced fat buttermilk. Pull this out 2 hours before baking.
    • Lotus cookie butter- Use the creamy cookie butter and not the crunchy version.
    • Powdered sugar- Make sure it is sifted before using to avoid a gritty frosting.

    Step By Step Instructions- Cupcakes

    Here is how to make and bake these cupcakes. This recipe needs a stand mixer with a paddle attachment, or a hand mixer. You will need a 12-cup cupcake pan and cupcake liners.

    The full recipe card is lower down in the post.

    STEP 1: Mix the dry ingredients. In a medium bowl, sift the all-purpose flour. Then, add the baking powder, baking soda, and salt.

    Use a food processor to blend the Biscoff cookies into a fine crumb. Add this to the dry ingredients.

    Biscoff cookie crumbs in a food processor.

    STEP 2: Beat the butter and sugar. Using a mixer, beat the butter and white sugar on high speed for 3 minutes. It will be light and pale in color.

    Then, add the sour cream, vanilla extract, and eggs. Mix these in on medium speed until combined.

    STEP 3: Add flour mixture and buttermilk. Next, alternate between the dry ingredients and the buttermilk and mix on low speed.

    Wet ingredients in a bowl.
    Cake batter in a glass bowl.

    STEP 4: Scoop. Use a cookie scoop to scoop the cupcake batter into the cupcake tin. Fill the liners ⅔rds full.

    STEP 5: Bake. Bake for 16-18 minutes.

    Cool on a cooling rack completely before filling and decorating.

    Cake batter in a cupcake pan.
    Baked cupcakes on a wire rack.

    Step By Step Instructions- Filling and Frosting

    STEP 1: Cut the cupcakes. Use a cupcake corer or a sharp knife to cut a hole in the middle of cupcake. Go about halfway down the cupcake.

    You can toss the tops of the cupcakes.

    STEP 2: Fill the cupcakes. Melt the cookie butter in the microwave and use a ½ teaspoon to fill the cupcakes with the cookie butter.

    STEP 3: Beat the butter and cookie butter. Using the mixer, beat the softened butter and cookie butter on high speed until creamy.

    STEP 4: Add the powdered sugar. Slowly add in the powdered sugar. Then, add in the vanilla and salt.

    STEP 5: Decorate. Use a piping bag to pipe the Biscoff buttercream on top of the cupcakes. Then, top with extra Biscoff cookie crumbs and half of a Biscoff cookie.

    Filled cupcakes on a wire rack.
    Frosting in a glass bowl.

    Expert Baking Tips

    • Flour- Make sure to spoon and level the flour. If you stick the measuring cup into a bag of flour, it will compact it. Compacted flour will cause a dry cupcake.
    • The butter and sugar needs to beaten well to aerate the butter. If you don't the cupcakes won't be as soft.
    • Filling the cupcakes is optional.
    One biscoff cupcake on a wooden platform.

    FAQ

    Can the cupcakes be made ahead of time?

    Yes it can! Freeze the cupcakes after they cooled by wrapping in plastic wrap. Freeze up to 30 days. Thaw for 1 hour before filling and decorating.

    Can this be made into a cake?

    I actually have a layered Biscoff cake recipe. Try this recipe.

    Can this be made into mini cupcakes?

    Yes it can! bake for 8-10 minutes instead.

    Storing and Freezing

    These Biscoff cupcakes need to be stored in an airtight container and stored in the fridge up to 5 days. The cupcakes taste best when set at room temperature for 1 hour before eating.

    Freezing

    The decorated Biscoff cupcakes can be frozen in an airtight container. Freeze up to 30 days. Thaw for 1-2 hours before eating.

    One cupcake split in half.

    Other Cupcake Recipes To Try

    • A bite missing from s'mores cupcakes on a wooden board.
      S'mores Cupcakes
    • Bite missing from easy vanilla Nutella cupcakes.
      Easy Vanilla Nutella Cupcakes
    • Bite missing from a hot chocolate cupcakes.
      Hot Chocolate Cupcakes
    • White chocolate truffle cupcakes with a bite missing on a cake stand.
      White Chocolate Cupcakes

    Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

    📖 Recipe

    Biscoff cupcakes with a bite missing.

    Biscoff Cupcakes

    These Biscoff cupcakes are the ultimate Lotus Biscoff cupcakes These soft cupcakes are full of Biscoff cookie crumbs. They are filled with melted Biscoff cookie butter and topped with cookie butter frosting.
    5 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 18 mins
    Decorating Time 20 mins
    Total Time 1 hr 8 mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 638 kcal

    Ingredients
     
     

    Biscoff Cupcakes

    • 1 ⅓ cups All-purpose flour
    • 1 teaspoon Baking powder
    • ¼ teaspoon Baking soda
    • 1 teaspoon Salt
    • ½ cup Biscoff cookie crumbs Blend to a crumb then measure.
    • ½ cup Unsalted butter room temperature
    • ¾ cup White granulated sugar
    • 1 teaspoon Pure vanilla extract
    • ⅛ cup Sour cream room temperature pr plain greek yogurt
    • 2 Large eggs room temperature
    • ½ cup Buttermilk room temperature
    • ⅓ cup Biscoff cookie butter

    Cookie Butter Frosting

    • 2 cups Unsalted butter room temperature
    • 1 cup Biscoff cookie butter
    • 3 cups Powdered sugar
    • 1 teaspoon Pure vanilla extract
    • ½ teaspoon Salt
    • ¼ cup Cookie butter

    Instructions
     

    Biscoff Cupcakes

    • Preheat the oven to 350°F. Line a 12-cup muffin tin with muffin liners.
    • In a medium bowl, sift the flour. Add the baking powder, baking soda, and salt. Using a food processor, blend the Biscoff cookies into a fine crumb and add to the dry ingredients.
      1 ⅓ cups All-purpose flour, 1 teaspoon Baking powder, ¼ teaspoon Baking soda, 1 teaspoon Salt, ½ cup Biscoff cookie crumbs
    • Using a mixer, beat the butter and sugar on high speed for 3 minutes. Scrape the bowl and add the sour cream and vanilla. Mix until just combined.
      ½ cup Unsalted butter, ¾ cup White granulated sugar, 1 teaspoon Pure vanilla extract, ⅛ cup Sour cream
    • Add in the eggs and mix in on medium until combined.
      2 Large eggs
    • Add in ⅓rd of the dry ingredients and half of the buttermilk and mix on low speed. Then, add another ⅓rd of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients. Scrape the bowl with a rubber spatula.
      ½ cup Buttermilk
    • Use a 2oz cookie scoop and scoop the batter into the muffins liners. Fill it ¾ths full.
    • Bake for 18-20 minutes until a toothpick inserted comes out clean.
    • Let the cupcakes sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool the cupcakes completely.
    • Use a cupcake corer or a sharp knife to cut a hole into the middle of the cupcake. Go ½ way down the cupcake and toss the tops.
    • Melt the cookie butter in the microwave for 20 seconds. Fill the cupcakes with the melted cookie butter.
      ⅓ cup Biscoff cookie butter

    Cookie Butter Frosting

    • In a large bowl, sift the powdered sugar. Using a mixer, beat the butter and cookie butter. Beat on high speed for 3 minutes. Scrape the bowl.
      2 cups Unsalted butter, 1 cup Biscoff cookie butter, 3 cups Powdered sugar
    • Slowly add in the powdered sugar and mix it in on low speed. Add the vanilla and salt and mix until creamy and fluffy.
      1 teaspoon Pure vanilla extract, ½ teaspoon Salt
    • Pipe the cupcakes with the frosting. Top with melted cookie butter, half of a lotus Biscoff cookie and more cookie crumbs.
      ¼ cup Cookie butter

    Notes

    Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
    High altitude baking- Add an extra 1 tablespoon of flour.
    Pull out dairy ingredients 2 hours before baking.

    Nutrition

    Calories: 638kcalCarbohydrates: 72gProtein: 4gFat: 52gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 2gCholesterol: 104mgSodium: 366mgPotassium: 44mgFiber: 0.4gSugar: 24gVitamin A: 1213IUVitamin C: 0.02mgCalcium: 47mgIron: 1mg
    Keyword Biscoff cookie butter, biscoff cookies, Biscoff cupcakes, cookie butter frosting, filled cupcakes, moist cupcakes
    Tried this recipe?Let us know how it was!

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    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. rose says

      February 09, 2023 at 6:37 pm

      5 stars
      Saving this recipe forever! the softest cupcakes ever!

      Reply
    2. Carly says

      November 25, 2022 at 2:26 pm

      5 stars
      I made these biscoff cupcakes for thanksgiving this year. They turned out great, and were a hit at the desert table.

      This is a very well written recipe, and was very easy to follow.

      Reply
    3. Melinda says

      November 21, 2022 at 11:21 am

      5 stars
      Wow! Just wow. These are hands down the best biscoff cupcakes I've ever had!!! Can i make this into a cake?

      Reply
      • Stephanie Rutherford says

        November 21, 2022 at 12:28 pm

        You can! I have a layered biscoff cake on my site!

        Reply
    4. Brittney says

      October 04, 2022 at 3:54 am

      5 stars
      Hi,
      I made these for my husband’s 40th birthday party and they were absolutely delicious! I also wanted to compliment how you wrote out the directions. I love how under each step you list the ingredients and measurements for that step. That was awesome and extremely helpful so you don’t have to keep looking back up at the ingredient list! Thank you for sharing an amazing recipe and for laying out the directions so beautifully!

      Reply
    5. Ashley says

      August 29, 2022 at 7:11 am

      5 stars
      These cupcakes were delicious. Made them for a friend on her birthday who loves cookie butter . 10/10. Would make them again.

      Reply
    6. Julia says

      August 09, 2022 at 7:57 pm

      5 stars
      These are incredible!! Soft, delicious and just the right amount of cookie butter in every bite!
      Next time I would halve the amount of frosting the recipe calls for, but thats just personal preference.

      Reply

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