Biscoff Cupcake
If you love cookies and cupcakes, then Biscoff Cupcakes are the perfect treat for you! These delightful cupcakes combine the warm, spiced flavor of Biscoff cookies with a light and fluffy cake. Topped with creamy Biscoff frosting, they are sure to be a hit for any occasion.
Why Make This Recipe
Biscoff Cupcakes are a wonderful way to bring the unique taste of Biscoff cookie butter into a soft and spongey cupcake. They are easy to make and perfect for birthdays, celebrations, or just a sweet treat at home. Plus, they require simple ingredients that you may already have in your kitchen!
How to Make Biscoff Cupcake
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff spread (cookie butter)
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, softened (for frosting)
- 1/2 cup Biscoff spread (cookie butter, for frosting)
- 2 cups powdered sugar, sifted
- 2-3 tablespoons heavy cream or milk
- Biscoff cookies, for garnish (optional)
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Mix in the Biscoff spread until well combined.
- Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients; mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool for a few minutes, then transfer to a wire rack to cool completely before frosting.
- For frosting, cream together softened butter and Biscoff spread until smooth. Gradually add powdered sugar and mix until smooth, adjusting with heavy cream as needed for consistency.
- Once cooled, frost the cupcakes generously with Biscoff frosting and garnish with a Biscoff cookie if desired.
- Serve and enjoy your delicious Biscoff cupcakes!
How to Serve Biscoff Cupcake
Serve Biscoff Cupcakes fresh for the best taste. They are great on their own or with a cup of coffee or tea. You can also arrange them on a cake stand to make a beautiful dessert display.
How to Store Biscoff Cupcake
Keep leftover Biscoff Cupcakes in an airtight container at room temperature for up to 3 days. If you want to store them longer, place them in the fridge for up to a week. Just remember to bring them back to room temperature before serving for the best flavor.
Tips to Make Biscoff Cupcake
- Make sure your butter and eggs are at room temperature for a smoother batter.
- Do not overmix the batter; mix until just combined for light and fluffy cupcakes.
- You can also add crushed Biscoff cookies to the batter for extra texture and flavor.
Variation
If you want to change things up, you can add chocolate chips to the batter for a delicious twist. You might also try adding spices like cinnamon or nutmeg to enhance the flavor.
FAQs
1. Can I use other types of cookie butter?
Yes, you can use any type of cookie butter you like, but the flavor will change slightly depending on the spread.
2. Can I make these cupcakes gluten-free?
You can use a gluten-free flour blend instead of all-purpose flour to make these cupcakes gluten-free.
3. How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are done. Otherwise, bake for a few more minutes and check again.
