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Biscoff Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 80 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these rich and creamy Biscoff Cupcakes, featuring a soft vanilla cake infused with Biscoff spread and topped with a luscious Biscoff buttercream and cookie crumbs for an irresistible treat.

Ingredients

Units Scale

Cake Batter

  • 100 g granulated sugar
  • 100 g dark brown sugar
  • 210 g all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 30 g Biscoff spread
  • 120 g sour cream (room temperature)
  • 110 g whole milk (room temperature)
  • 50 g vegetable oil
  • 2 large eggs (room temperature)
  • 1 1/2 tsp vanilla extract

Frosting

  • 150 g butter (room temperature)
  • 160 g Biscoff spread
  • 230 g powdered sugar
  • 1–1 1/2 tbsp whole milk (room temperature)
  • 1 tsp vanilla extract

Topping

  • 120 g Biscoff spread topping the cupcakes with
  • Biscoff cookies (to crumble over the top of the cupcakes)

Instructions

  1. BISCOFF CUPCAKE
    Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
  2. Dry Ingredients
    In a large bowl, sift the granulated sugar, brown sugar, all-purpose flour, baking powder, baking soda and salt. Give it a stir to make sure everything has been combined. Set it aside.
  3. Wet Ingredients
    In another mixing bowl add the sour cream and Biscoff spread and mix them together.
  4. Add Remaining Wet Ingredients
    Then add whole milk, vegetable oil, eggs and vanilla extract and mix it all together until combined.
  5. Combine Batter
    Pour the wet ingredients into the dry and gently stir it all together. Make sure there are no lumps left in the batter.
  6. Fill Cupcake Liners and Bake
    Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a wire rack.
  7. BISCOFF FROSTING
    Sift the powdered sugar. Mix the butter for 4 minutes in a stand mixer with the paddle attachment or with a hand mixer on medium/high speed. Then add the Biscoff spread and mix for 1 minute.
  8. Add Remaining Frosting Ingredients
    Scrape down the sides of the bowl and add the powdered sugar, vanilla extract and milk in 2 parts. Mix on low speed until each addition is fully incorporated. Scrape down the bowl and continue mixing for 1 minute.
  9. ASSEMBLING
    Add the Biscoff buttercream to a piping bag with a round piping tip e.g. a Wilton 1A. Then pipe the buttercream on the cupcakes, creating a small concave with the buttercream.
  10. Top With Biscoff Spread and Cookies
    In a microwave safe bowl, melt Biscoff spread for 10-20 seconds in the microwave until it is fluid. Pour the Biscoff spread into the middle of the buttercream and drizzle with any excess over the cupcakes. Optionally, decorate the cupcakes with Biscoff cookie crumbs.

Notes

  • Let the cupcakes cool down completely on a wire rack after removing from the pan to ensure the frosting sets well.
  • Use room temperature ingredients for better mixing and texture.
  • Melt Biscoff spread gently in the microwave to avoid burning.
  • Optionally crumble Biscoff cookies over the frosting for added texture and flavor.

Find it online: https://yumrecipesfood.com/biscoff-cupcakes-recipe/