Biscoff Cupcakes are made with a Biscoff cookie spread and a fluffy, soft cake that is light and airy, then topped with cookie butter buttercream frosting.
Looking for a quick and easy cupcake recipe that still makes a statement? These biscoff cupcakes are the perfect dessert. With just a few ingredients, you can make these decadent treats in no time.
Plus, the flavor of biscoff is sure to please everyone. So what are you waiting for? Start baking!
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These cupcakes are amazing! If you have never had Biscoff before, it is a European spread made from crushed biscuits (similar to cookies) and spices.
It’s like a cross between peanut butter and cinnamon sugar. The flavor is hard to describe, but it’s really good!
Anyway, I was in the mood for something sweet the other day and decided to make these cupcakes. Let me tell you, they did not disappoint! They are SO good! And they’re pretty easy to make too.
So if you’re looking for a new cupcake recipe to try out, I would definitely recommend these Biscoff Cupcakes!
Biscoff Cupcakes Recipe
Here are some commonly asked questions
What is Biscoff? What is Speculoos?
Biscoff is a cookie butter spread made from ground, spiced biscuits by the Lotus brand. It is called Speculoos in some European countries.
Biscoff cookies were first created in Belgium in the early 1800s. The cookies were originally made by bakers who used leftover bread dough to make small, hard biscuits that were perfect for dunking in coffee.
The Lotus brand was created in 1932, and the company began selling Biscoff cookies in jars as a way to keep the cookies fresh longer. In 2007, Lotus introduced a cookie butter spread made from Biscoff cookies, and it quickly became a popular pantry staple.
Today, you can find Biscoff cookie butter spread in most major supermarkets as well as online. If you want to make your own Biscoff cupcakes at home, check out this recipe!
What Makes These Biscoff Cupcakes So Good?
- The Biscoff cookies used to top the cupcakes add a delicious crunch.
- Lotus cookie butter filling is gooey and delicious, making these cupcakes irresistible.
- The cupcakes are then decorated with cookie butter frosting, making them even more enjoyable.
How to Store Biscoff Cupcakes
You can store these cupcakes in an airtight container for up to 3 days. And you can even pop them into the fridge if you make them ahead of time then take them out about 2 hours before serving.
What if I can’t find Biscoff Cookies?
Sometimes it can be difficult to find Biscoff cookies in the store. But don’t fret – you can make your own. Check out my recipe for Homemade Biscoff Cookies. You can bake the cookies, then turn them into cookie butter for this recipe. They pair perfectly with morning coffee or just about anything.
Ingredients for Biscoff Cupcakes
Cupcakes
- yellow cake mix
- water
- eggs
- vegetable oil
- cookie butter
Filling
- cookie butter
Ingredients for Biscoff Buttercream Frosting:
- unsalted butter – softened
- cookie butter
- confectioner’s sugar
- vanilla extract
- heavy cream
- salt
I can’t find Biscoff cookie butter, can I use a different kind?
Yes, any speculoos cookie butter will do! Lotus cookie butter is a spread made from Lotus cookies. It is similar to peanut butter but has a unique flavor that is perfect for baking.
How does cookie butter get its flavor?
Belgian brown sugar gives Biscoff a caramel flavor.
How to Make Biscoff Cupcakes
- Preheat the oven to 350 degrees and line two muffin tins with cupcake liners. Spray the inside of the liner lightly with cooking spray.
- In a large bowl, using a hand or stand mixer combine all the ingredients for the cupcake batter, yellow cake mix, water, eggs, oil, and cookie butter.
- Fill each liner evenly, just a bit more than half full.
- Bake for 20 minutes or until the cupcake springs back after pressing it gently in the center.
- Let them cool and then core the center of each cupcake using a cupcake corer or small spoon. I suggest not to core too deep, make sure to leave a little bit of cake at the bottom.
- Microwave ¼ cup of the cookie butter for 10-15 seconds or until you can stir and pour it easily. Spoon the cookie butter into each of the hollow cupcakes and set them aside.
How to Make Biscoff Buttercream Frosting
- In a large bowl, cream the softened butter and cookie butter together using a hand or stand mixer.
- Beat in the vanilla and the salt.
- Then, mix in the confectioner’s sugar, one cup at a time. As it thickens, slowly add the heavy cream until you reach the desired consistency.
- Using a butter knife, spread the buttercream onto each cupcake or pipe it on using a piping bag and Wilton 1M tip.
- Drizzle on some of the leftover liquid cookie butter and sprinkle on a bit of crushed biscoff cookies to decorate.
Making These Cookie Butter Cupcakes in Advance
If you want to make these cupcakes ahead of time, you can store them in an airtight container in the fridge for up to a week or in the freezer for up to 3 months. Just be sure to thaw them out before you frost and serve them.
The Biscoff buttercream can be made a couple of days in advance, then stored covered in an airtight container in the fridge. When you’re ready to frost the cupcakes, let the buttercream soften at room temperature and use a mixer to re-mix it. You can also add in a splash of milk to soften it up.
Biscoff Cookie Cupcakes
Pro Tips
- You can of course use any type of yellow cake mix, just follow the ingredients on the back of the box…each type is different and may call for more eggs, or, water or the use of milk.
- If you are planning to pipe the frosting into tall peaks, you may want to double the buttercream recipe.
This is a very decadent cupcake, I like cookie butter but what could I do to cut the sweetness a bit?
You can certainly forgo coring the cupcakes and adding the cookie butter to the center. Or you can change up the cupcake flavor and leave out the cookie butter in the cupcake batter, try using just vanilla or plain chocolate cupcake instead.
Can this recipe be made into a cake?
Yes – you can make this into a cake. Just follow the baking directions for your desired cake size on the back of the box only using the batter alterations you see here.
Bake until the center springs back when gently pressed. Cool completely before removing them from the pans. Then you can decorate with the Biscoff buttercream frosting.
Biscoff Filled Cupcakes
DON’T MISS THESE HOLIDAY E-BOOKS!
Products I love when making Biscoff Cupcakes…
This cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a doctored cake mix recipe like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Biscoff cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!
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Biscoff Cupcakes
Ingredients
Cupcakes
- 1 yellow cake mix I used Duncan Hines Classic Yellow
- 1 cup water
- 3 large eggs
- ½ cup vegetable oil
- ½ cup cookie butter
Filling
- ¼ cup cookie butter melted for 15 seconds in the microwave
Buttercream:
- 1 cup unsalted butter softened
- 1 cup cookie butter
- 4 cups confectioner's sugar
- ½ tablespoon vanilla extract
- 4-5 tablespoons heavy cream
- ⅛ teaspoon salt
Instructions
Cupcakes
- Preheat the oven to 350 degrees and line two muffin tins with cupcake liners. Spray the inside of the liner lightly with cooking spray.
- In a large bowl, using a hand or stand mixer combine all the ingredients for the cupcake batter, yellow cake mix, water, eggs, oil and cookie butter.
- Fill each liner evenly, just a bit more than half full.
- Bake for 20 minutes or until the cupcake springs back after pressing it gently in the center.
- Let them cool and then core the center of each cupcake using a cupcake corer or small spoon. I suggest not to core too deep, make sure to leave a little bit of cake at the bottom.
- Microwave ¼ cup of the cookie butter for 10-15 seconds or until you can stir and pour it easily. Spoon the cookie butter into each of the hollow cupcakes and set them aside.
Buttercream
- In a large bowl, cream the softened butter and cookie butter together using a hand or stand mixer.
- Beat in the vanilla and the salt.
- Then, mix in the confectioner's sugar, one cup at a time. As it thickens, slowly add the heavy cream until you reach the desired consistency.
- Using a butter knife, spread the buttercream onto each cupcake or pipe it on using a piping bag and Wilton 1M tip.
- Drizzle on some of the leftover liquid cookie butter and sprinkle on a bit of crushed biscoff cookies to decorate.
Notes
Equipment
- cupcake tin
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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