Biscoff Cupcakes with Creamy Cookie Butter Filling 🍪✨
Ingredients
For the cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
½ cup unsalted butter, softened
¾ cup brown sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
½ cup Biscoff spread
For the filling:
½ cup Biscoff spread (melted slightly for easy filling)
For the buttercream:
½ cup unsalted butter, softened
½ cup Biscoff spread
2 cups powdered sugar
2 tbsp heavy cream or milk
1 tsp vanilla extract
For garnish:
Biscoff cookies, crushed or whole
Instructions
1. Make the cupcakes:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Whisk flour, baking powder, cinnamon, and salt in a bowl.
In another bowl, beat butter and brown sugar until fluffy.
Add eggs one at a time, then mix in vanilla and Biscoff spread.
Alternate adding dry ingredients and milk, mixing until smooth.
Fill liners ¾ full and bake for 18-20 minutes. Let cool.
2. Fill the cupcakes:
Once cooled, core out the center of each cupcake and fill with melted Biscoff spread.
3. Make the frosting:
Beat butter and Biscoff spread until smooth.
Gradually add powdered sugar, then mix in vanilla and heavy cream until fluffy.
4. Assemble:
Pipe frosting onto filled cupcakes.
Top with crushed or whole Biscoff cookies for extra crunch!
Indulge in these irresistible cupcakes! 😍