Biscoff Cupcakes with Biscoff Buttercream
Biscoff Cupcake Base
Ingredients:
1 cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
½ cup brown sugar
2 tbsp granulated sugar
2 large eggs
½ tsp vanilla extract
½ cup Biscoff cookie butter spread
¼ cup sour cream
¼ cup milk
Instructions:
Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs one at a time, then vanilla and Biscoff spread.
Mix in sour cream, then alternate adding dry ingredients and milk until just combined.
Fill cupcake liners ¾ full. Bake for 18–20 minutes or until a toothpick comes out clean.
Cool completely before filling and frosting.
🍯 Biscoff Caramel Filling
Ingredients:
½ cup Biscoff spread
2 tbsp heavy cream
Instructions:
Gently heat Biscoff spread and heavy cream in the microwave until smooth and pourable.
Core cooled cupcakes and spoon in the warm Biscoff filling.
🎂 Biscoff Buttercream Frosting
Ingredients:
½ cup unsalted butter, softened
½ cup Biscoff spread
2 cups powdered sugar
2–3 tbsp heavy cream (as needed)
½ tsp vanilla extract
Pinch of salt
Instructions:
Beat butter and Biscoff spread until smooth and fluffy.
Add powdered sugar gradually, then mix in vanilla, salt, and cream to reach desired consistency.
Whip until light and pipe onto cupcakes with a star tip.
🍬 Garnish
Drizzle of melted Biscoff spread or caramel sauce
Biscoff cookie or cookie crumble for topping