Biscoff Cupcakes with Biscoff Buttercream 🧁
✨ Ingredients:
For the Cupcakes:
1 ¼ cups all-purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter (softened)
½ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup milk
¼ cup sour cream
⅓ cup Biscoff cookie butter (melted slightly)
For the Filling:
½ cup Biscoff cookie butter (for the center)
For the Biscoff Buttercream:
¾ cup unsalted butter (softened)
½ cup Biscoff cookie butter
2 cups powdered sugar
2 tbsp heavy cream (or milk), more if needed
½ tsp vanilla extract
Pinch of salt
For Garnish (optional):
Crushed or whole Biscoff cookies
Extra Biscoff spread (drizzled)
🧁 Directions:
Make the cupcakes
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat butter with brown and white sugars until fluffy. Add eggs one at a time, then vanilla.
Stir in sour cream, milk, and melted Biscoff spread until smooth. Gradually mix in dry ingredients.
Divide batter among liners and bake for 18–20 minutes or until a toothpick comes out clean. Let cool.
Add the filling
Once cupcakes are cool, use a cupcake corer or small knife to remove the center of each cupcake. Fill each with about a teaspoon of Biscoff cookie butter.
Make the buttercream
Beat butter and Biscoff spread until smooth. Add powdered sugar one cup at a time, beating well.
Add cream, vanilla, and salt. Whip until light and fluffy. Add more cream if needed for desired texture.
Assemble and decorate
Pipe or spread buttercream on top of filled cupcakes. Drizzle with melted Biscoff spread and top with a Biscoff cookie or crumbs.
🍯✨ These cupcakes are soft, spiced, and packed with that irresistible Biscoff flavor!