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Biscoff Cupcakes

Irresistible Biscoff Cupcakes with Creamy Cookie Butter Frosting

Delicious Biscoff cupcakes topped with creamy cookie butter frosting, perfect for any dessert lover.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose flour Spoon and level to avoid compacting.
  • 1 teaspoon Baking powder Helps cupcakes rise.
  • 1 teaspoon Baking soda Balances acidity from sour cream.
  • 1/2 teaspoon Salt Enhances flavors.
  • 1/2 cup Biscoff cookie crumbs Blend cookies into fine crumbs.
  • 1/2 cup Unsalted butter At room temperature.
  • 3/4 cup White granulated sugar Sweetens the batter.
  • 1 teaspoon Pure vanilla extract
  • 1/2 cup Sour cream At room temperature.
  • 2 large Eggs At room temperature.
  • 1/2 cup Buttermilk At room temperature.
  • 1/2 cup Biscoff cookie butter Melt before filling.
For the Cookie Butter Frosting
  • 1/2 cup Unsalted butter Base for frosting.
  • 1/2 cup Biscoff cookie butter
  • 2 cups Powdered sugar Sweetens and structures frosting.
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt Balances sweetness.
  • 1/4 cup Melted cookie butter For topping.
  • 1/4 cup Cookie crumbs For topping.

Equipment

  • muffin tin
  • Mixing bowls
  • hand mixer
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line the muffin tin with cupcake liners.
  2. In a mixing bowl, sift together flour, baking powder, baking soda, and salt. Add Biscoff cookie crumbs and mix well.
  3. Cream the butter and sugar together for about 3 minutes until light and fluffy. Add sour cream and vanilla extract, mixing until combined.
  4. Add the eggs to the mixture and mix until incorporated.
  5. Gradually alternate adding dry mixture and buttermilk, mixing on low speed after each addition until just combined.
  6. Fill each muffin liner about two-thirds full with the batter.
  7. Bake for 16-18 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes in the pan.
  8. Core the center of each cupcake and fill with melted Biscoff cookie butter.
  9. Beat together unsalted butter and Biscoff cookie butter until creamy. Gradually add in powdered sugar, vanilla, and salt until fluffy.
  10. Pipe frosting onto each cupcake and top with melted cookie butter and cookie crumbs.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and do not overmix the batter.

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