Biscoff Cupcakes with Biscoff Buttercream
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup Biscoff cookie butter spread
For the Filling:
1/2 cup thick caramel sauce
For the Buttercream:
1 cup unsalted butter, softened
1/2 cup Biscoff cookie butter spread
3 cups powdered sugar
2–3 tablespoons milk
Topping:
Biscoff cookie crumbs
Whole Biscoff cookies (optional)
Directions:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter, brown sugar, and granulated sugar until fluffy.
Beat in the eggs, one at a time, then add vanilla and Biscoff spread.
Gradually add dry ingredients, alternating with milk, mixing until just combined.
Fill liners 2/3 full and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
Use a small knife or cupcake corer to remove the center of each cupcake and fill with caramel.
To make buttercream, beat butter and Biscoff until smooth. Gradually add powdered sugar and milk until fluffy.
Pipe buttercream on top of each cupcake and sprinkle with cookie crumbs. Garnish with a Biscoff cookie if desired.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 410 kcal per cupcake | Servings: 12 cupcakes
Tips:
Let the cupcakes cool completely before filling to avoid melting the caramel.
Use room-temperature butter for a smooth and creamy buttercream swirl.
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