Biscoff Cupcakes with Biscoff Buttercream
Ingredients
For the Cupcakes:
1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (113g) unsalted butter, softened
½ cup (100g) brown sugar
¼ cup (50g) granulated sugar
½ cup (120g) Biscoff spread
2 large eggs
1 tsp vanilla extract
½ cup (120ml) buttermilk
For the Filling:
½ cup (120g) Biscoff spread (melted slightly)
For the Biscoff Buttercream:
1 cup (226g) unsalted butter, softened
1 ½ cups (190g) powdered sugar
½ cup (120g) Biscoff spread
2 tbsp heavy cream (or milk)
1 tsp vanilla extract
A pinch of salt
For Decoration:
Crushed Biscoff cookies
Whole Biscoff cookies
Instructions
Step 1: Make the Cupcakes
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Add Biscoff spread, then mix in eggs one at a time. Stir in vanilla extract.
Alternately add the dry ingredients and buttermilk, mixing until just combined.
Divide the batter into the cupcake liners, filling each about ⅔ full.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before filling and frosting.
Step 2: Fill the Cupcakes
Once cooled, use a cupcake corer or small knife to remove the center of each cupcake.
Fill each hole with melted Biscoff spread using a spoon or piping bag.
Step 3: Make the Buttercream
Beat butter until creamy and smooth.
Add Biscoff spread, vanilla, and salt, mixing well.
Gradually add powdered sugar, beating on low at first, then increasing speed.
Add heavy cream (or milk) and beat until fluffy.
Step 4: Decorate
Pipe the buttercream onto the cupcakes using a piping bag.
Sprinkle with crushed Biscoff cookies and top with a whole Biscoff cookie.
Optional: Drizzle extra melted Biscoff spread on top.
Enjoy these rich, caramelized, and indulgent Biscoff cupcakes! 😍🍪