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!
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.
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!
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.
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 2/3rds full.
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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 1/2 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.
FAQ
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.
Freezing
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
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.
Biscoff Cupcakes
Ingredients
Biscoff Cupcakes
- 1 1/3 cups All-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tsp Salt
- 1/2 cup Biscoff cookie crumbs, Blend to a crumb then measure.
- 1/2 cup Unsalted butter, room temperature
- 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1/8 cup Sour cream, room temperature pr plain greek yogurt
- 2 Large eggs, room temperature
- 1/2 cup Buttermilk, room temperature
- 1/3 cup Biscoff cookie butter
Cookie Butter Frosting
- 2 cups Unsalted butter, room temperature
- 1 cup Biscoff cookie butter
- 3 cups Powdered sugar
- 1 tsp Pure vanilla extract
- 1/2 tsp Salt
- 1/4 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 1/3 cups All-purpose flour, 1 tsp Baking powder, 1/4 tsp Baking soda, 1 tsp Salt, 1/2 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.1/2 cup Unsalted butter, 3/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 1/8 cup Sour cream
- Add in the eggs and mix in on medium until combined.2 Large eggs
- Add in 1/3rd of the dry ingredients and half of the buttermilk and mix on low speed. Then, add another 1/3rd 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.1/2 cup Buttermilk
- Use a 2oz cookie scoop and scoop the batter into the muffins liners. Fill it 3/4ths 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 1/2 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.1/3 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 tsp Pure vanilla extract, 1/2 tsp Salt
- Pipe the cupcakes with the frosting. Top with melted cookie butter, half of a lotus Biscoff cookie and more cookie crumbs.1/4 cup Cookie butter
OMG! These cupcakes are amazing. I made my own cookie butter, which was easy. The cake doesn’t have as much flavor but all put together and they are heavenly!
Made these yesterday and they are delicious. Everyone at my husband’s work raved about them. I would either double the recipe to make 24 cupcakes or half the recipe for the icing. I had WAY too much icing leftover and was able to make another batch of cupcakes so it wouldn’t go to waste.
I haven’t made this recipe yet. For the buttercream, do I really need 2 cups of butter or do I need lesser?
I just feel like 2 cups of butter might be too much.
How many mini cupcakes would this make?
It makes about 36 mini cupcakes.
Can’t wait to make these!!! Also, could I use the same recipe to make mini 4-inch cakes or possibly an 8×8 cake?
These were delicious! My coworkers loved them. I added 1/2 teaspoon of cinnamon to the batter.
I come from a family of excellent baker so my standards are very high. Haha! My 24-year-old daughter recently made these for me. All I can say is that I would request these if ever asked to create a last meal wish list. Worth every calorie.
I come from a family of excellent baker so my standards are very high. Haha! My 24-year-old daughter recently made these for me. All I can say is that I would request these if ever asked to create a last meal wish list. Worth every calorie.
Do these have to be refrigerated or are the stable at room temperature for a few days?
Since there is no cream cheese in this frosting recipe, they will be good on the counter for 3 days.
I made the frosting tonight and will be making the cupcakes tomorrow. Can this be kept in the fridge for a few days? And does it freeze well? That is if I can stop myself from eating the whole bowl. It’s DELICIOUS!!
Frosting is best fresh. If it is cold bring to room temperature and beat the frosting until creamy again.
Cupcakes can be kept in the fridge and it does freeze well!
I made they today, they are really beautiful and delicious! My children are crazy for biscoff!
I didn’t like cupcakes until I tried this recipe. Made them twice. Once last night and the first time 6 days ago. Love, love this recipe. What can I do to make the biscoff butter ooze?
The biscoff cookie butter is only oozy when it is fresh and warm from melting unfortunately. My pictures that you see are from when it is fresh.
Hello,
I love your recipes and wanted to give this one a try. My son really loves cookie butter this will be perfect for his birthday. I noticed that it said 2 cups butter for frosting. Is that right or is it 2 sticks?
Thank you!
Made these tonight. All I can say is OMG. I think this is my new favorite cupcake. Thank you for the recipe.
Would these be equally as good with a vanilla cupcake?
Yes they would!
Made these for my sister’s baby shower and they were gone so fast that I didn’t even get to taste one! Making this for the 2nd time and I know it’s gonna be lit! Thanks for the perfect recipe!!
Made this for my husband’s birthday celebration at his work. They love it so much. Now they are asking if I can make it again even with no occasion.
This recipe is a hit – I’ve made it ‘veganized’ twice now and everyone says OH WOW they are so good!
Saving this recipe forever! the softest cupcakes ever!
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.
Wow! Just wow. These are hands down the best biscoff cupcakes I’ve ever had!!! Can i make this into a cake?
You can! I have a layered biscoff cake on my site!
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!
Absolutely agree that having the ingredients and amounts along with every step is amazing!!!!!
These cupcakes were delicious. Made them for a friend on her birthday who loves cookie butter . 10/10. Would make them again.
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.