These Biscoff Cupcakes with Biscoff Buttercream are a spiced cookie butter lover’s dream with double the speculoos spread. It’s a cupcake recipe made from heaven in a jar.
I am so late to the Biscoff party. And for that, I deeply apologize.
A few months ago, you couldn’t go anywhere in the food blog world and not see Biscoff something or other.
These cupcakes are a great way to showcase this delicious product. These cupcakes are unique in that the tops harden a bit like a cookie, while the bottom is soft like a cupcake.
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.
If you have ever flown Delta, it is the spicy cookie they give you with your coffee. It is sort of like what peanut butter is to Americans, and Nutella is to Italians.
You can call it whatever you want, I just call it heaven in a jar.
What Makes These Biscoff Cupcakes So Good?
I absolutely adore Biscoff, like eat-it-off-the-spoon kind of admiration. And as soon as you transform this lovely spread into cupcake form, you will love it too because:
- Biscoff cookie butter is sweet, spicy and sings all things fall.
- One special technique creates a crunchy yet soft cake-like consistency.
- Double the Biscoff means double the fun – and cookie buttery-ness!
Serving Suggestions
I like to finish off the cupcakes with a decorative buttercream dome. A dash of festive gold sprinkles makes the cupcakes shine – literally!
You could also place a full Lotus Biscoff cookie on top of the buttercream instead. I recommend doing this right before serving as the cookies will start to soften from the buttercream.
Plus, they give me a jump start on my holiday baking, along with Gingerbread House Cupcakes, Christmas Light Cupcakes, Festive Winter Cupcakes and Grinch Who Stole Christmas Cupcakes.
Make-Ahead
Feel free to make the cupcakes and buttercream a few days ahead and store them separately in airtight containers in the fridge.
When ready to pipe, remove both from the fridge 30 minutes-1 hour beforehand. Alternatively, re-whip the buttercream in an electric stand mixer with the paddle attachment. This softens the buttercream back to piping consistency.
Storage Instructions
The cupcakes and buttercream will keep piped and decorated for up to 3 days in the fridge.
You can also store them both separately, then pipe and decorate the day you are going to serve. Follow the make-ahead directions above.
Top Tips for Biscoff Cupcakes
- Use room temperature ingredients. This is for both the cupcake batter and the buttercream. It creates a smoother consistency overall.
- Cream the butter, Biscoff and sugar until light and fluffy. I simply let my mixer run for a full 5 minutes. It’s worth it.
- Adding the milk at the end makes it more like a cake. The last addition of moisture creates a soft, tender crumb.
- Fill the cupcake liners as evenly as possible. I like to stick to ¾ of the way full. An ice cream scoop ensures even distribution.
- Make the cupcakes and buttercream up to 3 days ahead. Store already piped and decorated. Or, store the cupcakes and buttercream separately in the fridge. On the day you are going to serve, bring the buttercream to room temperature, then pipe and decorate beforehand.
Biscoff Cupcakes with Biscoff Buttercream
Ingredients
Biscoff Cupcakes:
- 1/4 cup butter room temperature
- 1/2 cup Biscoff spread
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 1/3 cup milk
Biscoff Buttercream:
- 1/2 cup butter room temperature
- 1/4 cup Biscoff
- 1 1/2 cups powdered sugar
- 1/2 teaspoon salt
- 3 Tablespoons cream
- 1 teaspoon vanilla
Instructions
- Cream together butter, Biscoff and sugar until light and fluffy.
- Add eggs and vanilla.
- Add flour, salt and baking powder. Mix until just combined.
- Add the milk.
- Finish mixing the batter with a spatula until smooth.
- Line 12 muffin cups with liners. Divide batter evenly into cups.
- Bake for 17 to 20 minutes in a a pre-heated 350°F oven. The top will be firm like a cookie, and the inside will be soft like a cake. Cool completely on a cooling rack.
- To make the buttercream, cream together butter and Biscoff.
- Slowly add powdered sugar in batches.
- Finish adding powdered sugar, along with salt, cream and vanilla. Beat until very light and fluffy.
- Pipe frosting onto cupcakes and add decorations if you like.
- A perfect fall cupcake.
Hi Tina, this is very surprising, you should be able to double the quantities easily. Did you try again?
@Grace, sorry this is an old post but they sell in Aldi now
I love this recipe! Any idea why some of my cupcakes caved in when cooling? Not all of them did and they were done…toothpick was clean! It will be covered with frosting anyway but any thoughts are appreciated.
Hi Stacie – Glad you like the recipe! That can happen sometimes when the cupcakes cool too quickly or if the oven temperature is a bit off. If the structure hasn’t fully set before cooling, they might cave in a little.
What is the cream that you used in this recipe? Thanks!
The recipe uses heavy cream (or whipping cream) in the buttercream to make it smooth and fluffy. Let me know if you need any substitutions! 😊