Biscoff Cupcakes with Biscoff Buttercream
Ingredients
For the cupcakes:
1 1/4 cups (160g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) light brown sugar
1/4 cup (50g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup (60g) Biscoff spread (smooth)
1/2 cup (120ml) whole milk
Optional filling:
1/4 cup (60g) Biscoff spread, softened (to stuff the center)
For the Biscoff buttercream:
3/4 cup (170g) unsalted butter, softened
1/2 cup (130g) Biscoff spread
2 cups (250g) powdered sugar
1–2 tbsp milk or cream
Pinch of salt
To decorate:
Crushed Biscoff cookies or halves
Optional Biscoff drizzle (melted spread)
Instructions
1. Make the cupcakes:
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
Whisk flour, baking powder, and salt in a bowl.
In another bowl, beat butter, brown sugar, and white sugar until fluffy.
Add eggs one at a time, then mix in vanilla and Biscoff spread.
Alternate adding dry ingredients and milk. Mix until just combined.
Spoon batter into liners, filling 2/3 full.
Bake 18–20 minutes or until a toothpick comes out clean.
Cool completely. (Optional: core centers and fill with 1 tsp Biscoff spread.)
2. Make the buttercream:
Beat butter until creamy (2–3 minutes).
Add Biscoff spread and mix until smooth.
Gradually add powdered sugar, then milk/cream and a pinch of salt.
Beat until fluffy (3–4 minutes).
3. Decorate:
Pipe or spread buttercream on cooled cupcakes.
Top with Biscoff cookie pieces and optional drizzle of melted spread.