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!
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.
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!
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
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.
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.
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.
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.
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.
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.
I actually have a layered Biscoff cake recipe. Try this recipe.
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.
The decorated Biscoff cupcakes can be frozen in an airtight container. Freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cupcake Recipes To Try
- 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
- 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