Biscoff Cupcakes with Biscoff Frosting

Yields One dozen cupcakes

Prep Time 29 min

Cook Time 20 min

Total Time 49 mins


  • Preheat oven to 350 F.

For the Cupcakes

  • 1/2 cup Biscoff spread (crunchy or creamy)
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 1/4 tsp baking powder
  • 1/3 cup buttermilk

For the Buttercream Frosting

  • 1/2 cup Biscoff (crunchy or creamy)
  • 1 cup butter, room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla bean paste or vanilla extract
  • 1/4 to 1/3 cup heavy cream (as much as needed to get correct consistency)

For the Topping

  • 6 Biscoff cookies, crumbled


    To Make the Cupcakes:

    1. Cream together Biscoff, butter and sugar until light and fluffy.
    2. Add eggs and vanilla and mix just to incorporate.
    3. Whisk together flour, baking powder and salt. Mix until just combined. Add the milk.
    4. Line 12 muffin cups with cupcake liners and divide batter evenly into cups.
    5. Bake for 16 to 20 minutes; test with a toothpick; the top will be firm so make sure the inside is cooked through.
    6. Cool completely on a wire cake cooling rack before frosting.

    To Make the Buttercream Frosting:

    1. Cream together Biscoff and butter until light and fluffy. Slowly add the powdered sugar.
    2. Add the vanilla and combine thoroughly.
    3. Add the cream a Tablespoon at a time until your frosting is very light and fluffy and the correct consistency.
    4. Using a large serrated icing tip and pipe the frosting onto cupcakes.
    5. Garnish the cupcakes with the crumbled Biscoff cookies.

    Recipe Notes

    This recipe makes a lot of frosting; enough to pipe a relatively large amount onto each cupcake. Should you choose to simply spread icing on cupcakes; you can halve the ingredients and make less. Or make it all and save the rest for eating on graham crackers or my favorite...with a spoon. ?

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