Biscoff cupcakes with Biscoff buttercream are rich, caramel-flavored cupcakes made using Biscoff (also called cookie butter). They taste like spiced caramel cookies in cake form.
🧁 What you’ll need
For the cupcakes:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter (softened)
- ¾ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk
- 3–4 tbsp Biscoff spread
🍰 For Biscoff buttercream:
- ½ cup butter (softened)
- ¾ cup powdered sugar
- ½ cup Biscoff spread
- 1–2 tbsp milk (to adjust texture)
🔥 How to make them
1. Make cupcake batter
- Mix flour, baking powder, baking soda, and salt
- In another bowl, beat butter + brown sugar until fluffy
- Add eggs and vanilla
- Mix in dry ingredients + milk
- Fold in Biscoff spread
2. Bake
- Fill cupcake liners ⅔ full
- Bake at 180°C (350°F) for 18–20 minutes
- Let them cool completely
3. Make buttercream
- Beat butter until smooth
- Add powdered sugar gradually
- Mix in Biscoff spread
- Add milk if too thick
4. Decorate
- Pipe buttercream onto cooled cupcakes
- Optional toppings: crushed Biscoff biscuits, caramel drizzle
🍯 Why people love them
- Deep caramel, cinnamon flavor
- Soft, moist texture
- Creamy, rich frosting
- Perfect for tea time or parties
🧠 Pro tips
- Don’t frost warm cupcakes (buttercream will melt)
- Add a spoon of Biscoff in the center for a gooey surprise
- Chill frosting for firmer piping
🧁 Bottom line
These cupcakes are a sweet, caramel-spiced dessert built around Biscoff spread, perfect if you like rich, cookie-butter flavors.
If you want, I can give you a no-oven Biscoff mug cake version or a less sweet “diet-friendly” version.
