Biscoff Cupcakes with Biscoff Buttercream
Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
¾ cup brown sugar
2 large eggs
1 tsp vanilla extract
½ cup Biscoff spread
½ cup whole milk
For the Filling:
½ cup Biscoff spread, melted
For the Biscoff Buttercream:
½ cup unsalted butter, softened
1 cup Biscoff spread
2 cups powdered sugar
2 tbsp heavy cream or milk
1 tsp vanilla extract
For Garnish:
Biscoff cookies, crushed or whole
Caramel drizzle
Instructions
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, and salt. Set aside.
In another bowl, beat butter and brown sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla and Biscoff spread.
Gradually add dry ingredients, alternating with milk, mixing until just combined.
Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
2. Fill the Cupcakes:
Use a small knife or cupcake corer to remove the center of each cupcake.
Fill with melted Biscoff spread.
3. Make the Biscoff Buttercream:
Beat butter and Biscoff spread together until smooth.
Gradually add powdered sugar, mixing well.
Add vanilla and heavy cream/milk, beating until fluffy.
4. Assemble and Decorate:
Pipe buttercream onto cupcakes.
Drizzle with caramel sauce.
Garnish with a Biscoff cookie piece.
Enjoy These Irresistible Biscoff Cupcakes! 🍪✨