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.
Servings: 12 cupcakes
Calories: 638kcal
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: 638kcal | Carbohydrates: 72g | Protein: 4g | Fat: 52g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 104mg | Sodium: 366mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 1213IU | Vitamin C: 0.02mg | Calcium: 47mg | Iron: 1mg