The fusion of rich cookie butter and soft vanilla cupcake base creates the ultimate indulgence in these Biscoff Cupcakes. Perfectly balanced with a buttery, spiced sweetness, each bite melts in your mouth. The creamy Biscoff frosting swirled on top adds an extra layer of richness, and a sprinkle of crushed Biscoff cookies finishes each cupcake with a delightful crunch. These cupcakes are ideal for gatherings, parties, or simply a sweet reward at the end of a long day. Whether you’re a long-time Biscoff fan or new to the cookie butter craze, these cupcakes are bound to become a household favorite. Easy to bake and impossible to resist, they’re a delicious way to turn everyday ingredients into something truly special.
Full recipe:
Ingredients:
For the Cupcakes:
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1½ cups all-purpose flour
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1½ tsp baking powder
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup milk
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¼ cup Biscoff cookie butter
For the Frosting:
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½ cup unsalted butter, softened
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½ cup Biscoff cookie butter
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1¾ cups powdered sugar
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2 tbsp heavy cream (as needed for texture)
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Crushed Biscoff cookies for topping
Directions:
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Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
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Add the eggs one at a time, mixing well after each. Add vanilla extract and mix.
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Stir in Biscoff cookie butter until smooth and combined.
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Alternate adding the flour mixture and milk, beginning and ending with flour, mixing just until combined.
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Fill cupcake liners ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Cool completely on a wire rack before frosting.
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For the frosting: beat butter and cookie butter until creamy. Gradually add powdered sugar.
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Add heavy cream 1 tablespoon at a time until desired consistency is reached.
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Pipe or spread frosting on cooled cupcakes. Sprinkle crushed Biscoff cookies on top.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 375 kcal | Servings: 12 cupcakes
The Story Behind Biscoff Cupcakes
Biscoff cupcakes are more than just a trend—they’re a celebration of flavor, texture, and comfort. Biscoff, the iconic caramelized cookie originally from Belgium, has found a permanent home in American and international baking. With its unique spiced profile and buttery undertones, Biscoff has inspired everything from cheesecakes to milkshakes. But perhaps one of the most delightful transformations has been into a cupcake.
These Biscoff cupcakes embody indulgence. They combine a moist vanilla-based cupcake with a rich swirl of Biscoff cookie butter, topped off with the silkiest Biscoff-infused buttercream frosting. The result? A cupcake that tastes like nostalgia and luxury all in one bite. For home bakers, it’s a recipe that balances complexity with simplicity—easy enough for beginners, yet refined enough to impress guests.
Why Biscoff? The Magic Ingredient
What sets these cupcakes apart is the unmistakable flavor of Biscoff. Made from “speculoos,” a spiced shortcrust biscuit popular in Europe, Biscoff cookies offer a flavor that’s slightly caramelized, with notes of cinnamon, nutmeg, and brown sugar. When ground into cookie butter, it becomes a creamy, spreadable delight that carries all that flavor in a smooth, rich form.
Biscoff is also naturally vegan and dairy-free, making it a versatile base for many dessert recipes. Its deep flavor profile elevates simple recipes, giving them a gourmet touch without requiring exotic or hard-to-find ingredients. Whether it’s swirled into batter or whipped into frosting, Biscoff adds an extra dimension that vanilla or chocolate simply can’t replicate.
The Perfect Texture Combination
One of the standout features of this recipe is its flawless texture. The cupcake itself is light and airy, thanks to the creaming of butter and sugar combined with the moisture of milk and cookie butter. The Biscoff frosting, in contrast, is rich, dense, and creamy. Together, they offer the ideal bite: soft sponge followed by a thick, flavorful frosting that melts on the tongue.
On top of this, a sprinkle of crushed Biscoff cookies adds just the right amount of crunch, bringing contrast and balance to each bite. Texture is an often-overlooked element in baking, but it’s what separates a “good” cupcake from an unforgettable one—and this recipe nails it.
A Treat for All Occasions
These Biscoff cupcakes are ideal for a wide range of events and celebrations. Hosting a baby shower? The soft tones and classic flavor are perfect. Planning a holiday dessert table? The spiced notes in the Biscoff tie in beautifully with seasonal flavors like cinnamon, nutmeg, and ginger. Celebrating a birthday? These cupcakes are fancy enough to take center stage.
They’re also a thoughtful choice for office parties, potlucks, bake sales, or just as a sweet gesture for someone you love. Their flavor is unique enough to stand out, yet familiar enough that even picky eaters won’t turn them down. And because they transport well, they’re a great make-ahead option for parties and gatherings.
Easy for Beginners, Loved by Experts
One of the biggest benefits of this Biscoff cupcake recipe is its accessibility. You don’t need a stand mixer, a massive pantry, or culinary school experience to get great results. The instructions are straightforward and designed to work even for novice bakers. The ingredients are likely already in your kitchen, with the possible exception of cookie butter—which can be found in most grocery stores or ordered online.
For more experienced bakers, this recipe is an excellent canvas. You can play with add-ins like chopped white chocolate, a swirl of raspberry jam, or a hidden Biscoff cookie at the bottom of the cupcake liner. You could even pipe the frosting in creative shapes or drizzle with caramel sauce for added flair. It’s endlessly customizable.
Healthier Indulgence (Yes, Really)
While no cupcake can be labeled a “health food,” this recipe does have some redeeming nutritional qualities compared to other desserts. Biscoff cookie butter has less fat than traditional nut butters and no trans fats. You can substitute milk with almond or oat milk for a dairy-free version. And if you’re watching your sugar, you can reduce the amount of sugar in the batter slightly without compromising texture.
Because the flavor is so rich and intense, even one cupcake is enough to satisfy most sweet cravings—making it easier to indulge mindfully. It’s a satisfying dessert that doesn’t need oversized portions or excess toppings to impress.
Tips for Baking the Best Biscoff Cupcakes
To make sure your Biscoff cupcakes turn out perfectly every time, here are a few pro tips:
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Room Temperature Ingredients: Always start with room temperature butter, eggs, and milk. This ensures even mixing and a consistent batter.
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Don’t Overmix: Mix your batter until just combined to avoid a tough, dense cupcake.
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Use High-Quality Cookie Butter: Not all cookie butters are created equal. Brands like Lotus Biscoff provide the best flavor and consistency.
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Cool Completely Before Frosting: Warm cupcakes will melt your frosting. Patience is key for the perfect presentation.
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Pipe Like a Pro: Use a large star piping tip for that bakery-style swirl. Top with crushed cookies or mini Biscoff biscuits for extra visual appeal.
Storage and Make-Ahead Options
Biscoff cupcakes store beautifully. You can bake them a day in advance and frost the next day, or make the whole batch and store them in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving so the frosting softens again.
For longer storage, freeze the unfrosted cupcakes for up to 3 months. Just thaw at room temperature and frost when ready to serve. You can even freeze the frosting separately in a zip-top bag—just thaw and rewhip before using.
Fun Ways to Elevate the Experience
Want to make your cupcakes even more special? Try these fun additions:
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Stuff the center: Use an apple corer to remove the center and fill with warm cookie butter before frosting.
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Add a drizzle: Melted white chocolate or caramel sauce over the top makes for a showstopping finish.
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Mini versions: Bake them as mini cupcakes for bite-sized indulgence—perfect for party platters.
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Layer into a trifle: Cut cupcakes into cubes and layer with whipped cream and crushed Biscoff in a glass jar for a parfait-style dessert.
Conclusion
These Biscoff cupcakes are more than just a dessert—they’re an experience. From the irresistible aroma of spiced batter baking in the oven to the final bite of creamy frosting and crunchy cookie topping, every element is crafted for maximum enjoyment. Whether you’re baking for a special occasion or simply treating yourself after a long day, these cupcakes deliver the perfect balance of comfort and sophistication. Easy to prepare yet stunning in both flavor and presentation, they represent everything we love about home baking: warmth, creativity, and joy. Give them a try—you just might find your new favorite cupcake recipe.
