Biscoff Cupcakes Recipe – Easiest Recipe Ever

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Biscoff Cupcakes Recipe – Easiest Recipe Ever: To put it simply, these Biscoff cupcakes are incredibly fluffy and packed with Biscoff. Biscoff cookie crumbs are generously distributed throughout these cupcakes, which are then filled with melted cookie butter and topped with Biscoff cookie butter frosting. If you are a fan of Lotus Biscoff, you are going to absolutely adore these!

These Biscoff cupcakes are the kind of cupcakes that, after you take a bite, cause your jaw to drop to the floor. They are absolutely fantastic! During the process of putting these cupcakes through their paces, I wanted them to have a substantial Biscoff flavour. This is the reason why Biscoff is present in each and every component of the cupcakes!



Biscoff Cupcakes Recipe – Easiest Recipe Ever

My favourite aspect of these cupcakes is the frosting that is on top of them. I could eat it with a spoon because it is more creamy than cookie butter buttercream, and it is extra creamy. Take a look at the Ultimate Biscoff Cheesecake, Biscoff Butter Cookies, and Layered Lotus Biscoff Cake if you are looking for additional Biscoff baked goods recipes.



Biscoff Cupcakes

  • 1 ⅓ cups All-purpose flour
  • 1 teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • 1 teaspoon Salt
  • ½ cup Biscoff cookie crumbs Blend to a crumb then measure.
  • ½ cup Unsalted butter room temperature
  • ¾ cup White granulated sugar
  • 1 teaspoon Pure vanilla extract
  •  cup Sour cream room temperature pr plain greek yogurt
  • 2 Large eggs room temperature
  • ½ cup Buttermilk room temperature
  •  cup Biscoff cookie butter
Cookie Butter Frosting

  • 2 cups Unsalted butter room temperature
  • 1 cup Biscoff cookie butter
  • 3 cups Powdered sugar
  • 1 teaspoon Pure vanilla extract
  • ½ teaspoon Salt
  • ¼ cup Cookie butter

Also See:

Easy Limoncello Bundt Cake Recipe



  • Preheat the oven to 350 degrees Fahrenheit. Muffin liners should be used to line a muffin tin with 12 cups. A medium bowl should be used to sift the flour.
  • Add the salt, baking powder, and baking soda to the mixture. The Biscoff cookies should be ground into a fine crumb using a food processor, and then they should be contributed to the dry ingredients.


  • One-third of a cup Ingredients: ½ cup of Biscoff cookie crumbs, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, 1 teaspoon of salt, and 1 teaspoon of all-purpose flour Three minutes should be spent using a mixer to beat the butter and sugar together on high speed.
  • Once the bowl has been scraped, add the vanilla extract and sour cream. Continue to mix until everything is just combined.


  • 1 teaspoon of white granulated sugar, ½ cup of unsalted butter, and ½ cup of butter ⅛ cup of sour cream, pure vanilla extract to be exact After adding the eggs, mix them in on medium until they are just combined.
  • 2 eggs of a large size While the mixture is being mixed on low speed, add one-third of the dry ingredients and half of the buttermilk. The next step is to incorporate an additional one-third of the dry ingredients and the remaining buttermilk.


  • Complete the process by adding the remaining dry ingredients. To clean the bowl, use a rubber spatula to scrape it.
  • 1/4 cup of buttermilk Employing a cookie scoop with a capacity of 2 ounces, transfer the batter into the muffin liners. Fill it up to a quarter of its capacity. For 18 to 20 minutes, bake the cake until a toothpick inserted into the centre comes out clean.


  • Wait ten minutes before transferring the cupcakes to a cooling rack after they have been allowed to sit in the hot pan. Bring the cupcakes to a complete cooling.
  • To create a hole in the centre of the cupcake, you can either use a cupcake corer or a knife that is very sharp. Toss the tops of the cupcakes after you have reached a quarter of the way down the cupcake.


  • It will take twenty seconds for the cookie butter to melt in the microwave. Using the melted cookie butter, fill the cupcakes with the mixture. Biscoff cookie butter, measuring ⅓ cup
  • Sift the powdered sugar into a large bowl using a sieve. The butter and cookie butter should be beaten together with a mixer. For three minutes, beat at a very high speed. The bowl should be scraped.


  • Two cups 3 cups of unsalted butter, 1 cup of Biscoff cookie butter, and 3 cups of Sugar in powder form Add the powdered sugar in a slow and steady stream while mixing it in on a low speed.
  • To achieve a creamy and fluffy texture, add the vanilla and salt to the mixture. Pure vanilla extract, one teaspoon, and half a teaspoon of salt Put the frosting on the cupcakes using a piping bag.
  • Spread melted cookie butter on top, then sprinkle additional cookie crumbs on top, along with half of a Biscoff cookie. Half a cup of cookie butter.



  • Calories: 638 kcal
  • Carbohydrates: 72 g
  • Protein: 4 g
  • Fat: 52 g
  • Saturated Fat: 28 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 10 g
  • Trans Fat: 2 g
  • Cholesterol: 104 mg
  • Sodium: 366 mg
  • Potassium: 44 mg
  • Fiber: 0.4 g
  • Sugar: 24 g
  • Vitamin A: 1213 IU
  • Vitamin C: 0.02 mg
  • Calcium: 47 mg
  • Iron: 1 mg



Storing and freezing

These Biscoff cupcakes need to be stored in an airtight container and stored in the fridge up to 5 days. The cupcakes taste best when set at room temperature for 1 hour before eating.


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