Biscoff Cupcakes with Biscoff Buttercream Recipe

If you have a serious sweet tooth and a love for that unmistakable caramelized, cinnamon-spiced flavor, I cannot wait for you to try this Biscoff Cupcakes with Biscoff Buttercream Recipe. These cupcakes are the perfect marriage of tender, moist cake married with a luscious, creamy frosting that captures the soul of Biscoff spread in every bite. Whether you’re baking for a cozy afternoon tea or impressing friends at your next gathering, this recipe brings that warm, nostalgic taste in such a delightful, easy-to-make form that will quickly become a favorite in your baking repertoire.

Ingredients You’ll Need

This recipe might look like it’s got quite the list, but the ingredients are wonderfully straightforward and essential. Each one plays a crucial role in delivering a cupcake that’s moist, flavorful, and perfectly balanced—nothing fancy, just pure magic in a bite.

• 1¾ cup all-purpose flour: Provides the cake’s structure, so make sure to spoon and level it for accuracy.
• 1½ tsp baking powder: Helps the cupcakes rise beautifully and stay light and airy.
• ¼ tsp baking soda: Adds a subtle lift and helps with crumb tenderness.
• ½ tsp salt: Balances the sweetness and enhances all the Biscoff flavors.
• ⅔ cup Biscoff spread: The star ingredient, infusing that signature spiced caramel taste.
• 1¼ cup light brown sugar: Adds moisture and depth with its mild molasses notes.
• ½ cup sour cream: Keeps the cupcakes extra moist and tender with a slight tang.
• ¾ cup whole milk: Gives richness and helps bind the batter.
• ⅓ cup vegetable oil: Ensures a moist texture without weighing the cupcakes down.
• 1 large egg: Acts as a binder and adds a bit of fluff; room temperature is key.
• 2 tsp vanilla extract: Elevates the flavors with a comforting sweetness.
• 1 cup Biscoff spread (for the buttercream): Intensifies the frosting’s characteristic flavor.
• ½ cup unsalted butter: The creamy base for the buttercream, softened for easy mixing.
• 2 cups powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
• 1 tsp vanilla extract (for the buttercream): Adds a warm, fragrant note.
• ¼ tsp salt (for the buttercream): Balances the sweetness and brightens flavors.
• 1-3 tbsp milk: Adjusts the frosting’s texture for easy spreading or piping.

How to Make Biscoff Cupcakes with Biscoff Buttercream Recipe

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 350 degrees Fahrenheit. Line two cupcake pans with paper liners or lightly spray them with non-stick spray. Setting this up right away means you’ll be ready to bake as soon as the batter is mixed.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This creates a well-combined base that ensures even rising and a tender crumb.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk your Biscoff spread, brown sugar, sour cream, milk, vegetable oil, egg, and vanilla extract until smooth with no lumps of Biscoff remaining. The batter should be glossy and inviting, promising the rich flavor that’s about to come.

Step 4: Bring Wet and Dry Together

Create a well in the dry ingredients, then pour in the wet mixture. Gently stir until everything is just combined. Overmixing could make your cupcakes tough, so stop once you don’t see any flour streaks.

Step 5: Fill Your Cupcake Liners

Divide the batter evenly into your liners, filling each about 3/4 full to give them room to rise into fluffy cupcake perfection.

Step 6: Bake Until Golden and Puffy

Bake for 20 to 23 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool in the pans for 5 to 10 minutes before transferring them to a wire rack; this cooling step is crucial to prevent the bottoms from getting soggy and to prepare them for frosting.

Step 7: Make the Biscoff Buttercream

Beat together the butter and 1 cup of Biscoff spread until creamy. Gradually add in the powdered sugar on low speed to avoid a sugar cloud, scraping the bowl as necessary for even mixing. Stir in vanilla and salt, then add milk (starting with 1 tablespoon) until the frosting reaches your perfect spreading or piping consistency. Give it one last whip on high speed for a fluffy finish.

Step 8: Frost and Enjoy

Once cupcakes are completely cooled, either pipe or spread the luscious Biscoff buttercream over each cupcake generously. This final step is the indulgent crown that brings your Biscoff Cupcakes with Biscoff Buttercream Recipe to life.

How to Serve Biscoff Cupcakes with Biscoff Buttercream Recipe

Garnishes

To elevate your cupcakes even more, consider sprinkling crushed Biscoff cookies on top or adding a small cookie half as a cute garnish. A light dusting of cinnamon or a drizzle of melted Biscoff spread can also add an extra visual and flavor pop that guests will adore.

Side Dishes

Pairing these cupcakes with a cup of strong black coffee, chai tea, or even a creamy latte balances the sweetness beautifully. Fresh berries or a light fruit salad can bring a refreshing contrast that keeps the flavor experience well-rounded.

Creative Ways to Present

Try stacking cupcakes on a tiered stand for parties or arranging them in a colorful cupcake liner assortment to add a festive touch. Piping the buttercream with different nozzles lets you create swirls or rosettes that make each cupcake feel extra special—perfect for birthdays or special occasions!

Make Ahead and Storage

Storing Leftovers

Keep leftover cupcakes fresh by storing them in an airtight container at room temperature for up to two days. If your kitchen is warm, it’s better to refrigerate them, but always bring them back to room temperature before serving for the best texture and flavor.

Freezing

You can freeze cupcakes without the frosting for up to three months. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw overnight in the fridge and frost fresh just before serving to maintain that creamy, dreamy buttercream texture.

Reheating

If chilled or frozen cupcakes feel a little dense after storage, a quick 10-15 second zap in the microwave can revive their softness—but be careful not to overheat, especially if they’re frosted, to avoid melting your beautiful buttercream.

FAQs

Can I substitute the sour cream in this recipe?

Absolutely! If you don’t have sour cream on hand, plain Greek yogurt is a great substitute that keeps the cupcakes moist and tender without altering the flavor.

Is Biscoff spread the same as cookie butter?

Yes! Biscoff spread is a type of cookie butter made from those spiced caramelized biscuits. It brings that unique flavor and smooth texture essential to this recipe.

Can I make this recipe vegan?

With some modifications, yes. Use a plant-based sour cream alternative, non-dairy milk, vegan butter, and an egg substitute like flax egg. The flavor will still be incredible, though the texture might shift slightly.

How important is it to have room temperature ingredients?

Very important! Room temperature ingredients blend more evenly, giving you a smoother batter and frosting, which translates to perfectly textured cupcakes every time.

Can I add Biscoff spread inside the cupcakes?

Definitely! For an extra special surprise, try spooning a small dollop of Biscoff spread into the center of each cupcake before baking. It makes the cupcakes even more irresistible.

Final Thoughts

There’s something undeniably comforting about these Biscoff Cupcakes with Biscoff Buttercream Recipe that feels like a warm hug wrapped in sweet spice and creamy goodness. I promise, whether you’re baking for yourself or sharing with friends, these cupcakes will bring joy and smiles all around. So go ahead, gather your ingredients, mix up a batch, and savor every bite of this delicious treat—you won’t regret it!

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