Biscoff Cupcakes with Biscoff Buttercream Recipe

If you adore the warm, caramelized flavor of Lotus Biscoff cookies, then you are in for a treat with these Biscoff Cupcakes with Biscoff Buttercream. This heavenly dessert perfectly balances soft, fluffy cupcakes infused with that signature spiced cookie spread, topped by a luscious, creamy buttercream that doubles down on the Biscoff goodness. Each bite is like a little celebration of all the best parts of Biscoff, wrapped up in a cupcake that’s both comforting and decadently irresistible. Whether it’s for a cozy afternoon tea or a special occasion, these cupcakes will quickly become your go-to for that sweet, nostalgic fix.

this Recipe

Ingredients You’ll Need

The magic of Biscoff Cupcakes with Biscoff Buttercream lies in a handful of simple ingredients that come together to create something spectacular. Each component plays a vital role—from the flour giving structure, to the Biscoff spread infusing the batter and frosting with that iconic flavor, and the balance of sugars and butter providing the perfect texture and sweetness.

• All-purpose flour (1 ¼ cups): The base that gives your cupcakes their tender crumb and structure.
• Baking powder (½ tsp): Helps your cupcakes rise beautifully and become light and fluffy.
• Baking soda (¼ tsp): Works alongside baking powder to create the perfect texture.
• Salt (¼ tsp): Enhances all the flavors, making sure nothing tastes flat.
• Unsalted butter (½ cup for cupcakes, 1 cup for buttercream): Adds rich moisture and a creamy consistency.
• Light brown sugar (½ cup): Brings warmth and subtle molasses notes to the cupcakes.
• Granulated sugar (¼ cup): Balances sweetness and helps with texture.
• Large eggs (2): Bind everything together, adding richness.
• Vanilla extract (2 tsp total): Rounds out the flavors with a sweet, aromatic note.
• Biscoff spread (½ cup for cupcakes, ½ cup for buttercream): The star ingredient that infuses iconic spiced caramel flavor straight into your cupcake and frosting.
• Whole milk (½ cup): Keeps the cupcakes moist and tender.
• Powdered sugar (3 cups for buttercream): Gives the buttercream its silky smooth texture and sweetness.
• Heavy cream or milk (2–3 tbsp): Adjusts the buttercream to your perfect frosting consistency.
• Pinch of salt: Balances sweetness in the buttercream and enhances overall flavor.
• Optional toppings: Crushed Lotus Biscoff cookies, warmed Biscoff spread or caramel drizzle, and cookie chunks add delightful texture and extra indulgence.

How to Make Biscoff Cupcakes with Biscoff Buttercream

Step 1: Prepare Your Oven and Cupcake Tin

Start by preheating your oven to 350°F (175°C), the perfect temperature to achieve beautifully baked cupcakes with just the right crumb. Line a 12-cup muffin tin with paper liners—this will make it easier to remove the cupcakes and also keeps cleanup a breeze.

Step 2: Mix the Dry Ingredients

Whisk together your flour, baking powder, baking soda, and salt in a medium bowl. This combination ensures even rising and a balanced flavor. Setting this aside now will allow you to smoothly incorporate it later without any clumps.

Step 3: Cream Together Butters and Sugars

In a large bowl, beat your softened unsalted butter with light brown and granulated sugars using an electric mixer. This should take about 2 to 3 minutes until the mixture is light, fluffy, and pale—this is the secret to a tender, airy cupcake base.

Step 4: Add Eggs and Vanilla

Now, add the eggs one at a time, making sure each is fully incorporated before adding the next. Follow with the vanilla extract to lift and deepen all the flavors you’ll taste in the finished cupcake.

Step 5: Stir in the Biscoff Spread

Next, mix in the Biscoff spread to the batter until it’s fully smooth and luscious. This step infuses every bite with that unique, spiced caramel essence we all love.

Step 6: Combine Dry Ingredients and Milk

Add your dry ingredient mixture to the wet ingredients in three parts, alternating with the milk added in two parts (starting and ending with the dry ingredients). Mix gently at this stage—overmixing can make the cupcakes tough.

Step 7: Bake to Perfection

Spoon the batter evenly into your lined muffin tin, filling each cup about two-thirds full to give them room to rise. Place in the oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 8: Whip the Butter for Buttercream

For the buttercream, start by beating the softened butter until it turns creamy and pale, about 2 to 3 minutes. This base is what gives your frosting that melt-in-your-mouth consistency.

Step 9: Add Powdered Sugar

Gradually incorporate the sifted powdered sugar, mixing on low speed initially to avoid sugar clouds, then beat on high until silky smooth. This part can take a bit of patience but trust me, it’s worth it.

Step 10: Mix in Biscoff Spread

Fold in the Biscoff spread, which amps up the buttercream’s flavor profile with that irresistible cookie magic.

Step 11: Adjust Buttercream Consistency

If the frosting feels too thick, add 2 to 3 tablespoons of heavy cream or milk, a little at a time, until it reaches your desired fluffy and pipeable consistency. Don’t forget to add a pinch of salt here—a small touch that balances sweetness beautifully.

How to Serve Biscoff Cupcakes with Biscoff Buttercream

Garnishes

The right garnishes can elevate your Biscoff Cupcakes with Biscoff Buttercream to wow-factor level. Crushed Lotus Biscoff cookies add a delightful crunch and extra caramel notes. Drizzling warmed Biscoff spread or caramel sauce on top can create an ooey-gooey texture contrast. For a playful touch, stick a cookie chunk right on the frosting swirl for that extra bit of charm and crunch.

Side Dishes

When serving these cupcakes, pair them with a cup of rich coffee or spiced chai tea—the warm spices of the drinks complement the caramelized flavors perfectly. If you want something cold, a scoop of vanilla ice cream or a glass of cold milk also makes a fantastic contrast in temperatures and textures.

Creative Ways to Present

You can really get creative by piping the Biscoff Buttercream in high swirls or rosettes, and using edible gold dust or cinnamon sprinkle for a festive feel. Presenting cupcakes on a tiered cake stand adds elegance and makes them the star of any party or gathering. For a fun spin, serve mini cupcakes as bite-sized treats perfect for sharing.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Biscoff Cupcakes with Biscoff Buttercream in an airtight container at room temperature for up to two days. If your kitchen is warm, it’s best to refrigerate the frosted cupcakes for up to four days to keep the buttercream fresh and stable without compromising the texture.

Freezing

You can absolutely freeze these cupcakes! For best results, freeze the unfrosted cupcakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. When ready to enjoy, thaw completely before frosting. Alternatively, freeze the frosted cupcakes wrapped tightly in plastic wrap and foil to protect from freezer burn—just thaw in the fridge overnight.

Reheating

If you want to enjoy a freshly baked feel, gently warm unfrosted cupcakes in the microwave for 10 to 15 seconds. Avoid reheating cupcakes with buttercream because heat can cause the frosting to melt; instead, serve them chilled or at room temperature for the best experience.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Crunchy Biscoff spread can be used for a little extra texture, especially in the frosting, but smooth spread blends more evenly for the batter and buttercream’s creamy consistency.

Is it possible to make these cupcakes dairy-free?

Yes! Substitute butter with dairy-free margarine or coconut oil, and use a plant-based milk like almond or oat milk. Choose powdered sugar without added milk derivatives. The flavors will still shine beautifully.

How do I know when the cupcakes are fully baked?

The classic toothpick test works wonders here—insert a toothpick in the center of a cupcake, and if it comes out clean or with just a few moist crumbs, they are done baking.

Can I add Biscoff spread inside the cupcakes as a surprise filling?

Absolutely! Once baked and cooled, you can core the cupcakes and pipe a spoonful of Biscoff spread inside for an extra luscious center. It’s a delightful surprise for Biscoff fans.

What if my buttercream is too runny?

If your buttercream feels too soft, chill it in the fridge for 15-20 minutes, then re-whip. You can also add a bit more powdered sugar to thicken it up.

Final Thoughts

I cannot recommend trying these Biscoff Cupcakes with Biscoff Buttercream enough—they truly are a delicious way to bring a little joy and comfort into your day. With every bite bursting with caramelized, spiced warmth and that creamy, dreamy frosting, they’re perfect for sharing with loved ones or treating yourself. Give this recipe a go, and I promise you’ll fall head over heels for this baking delight just as I have!