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Biscoff Cupcakes with Biscoff Buttercream Recipe

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4.3 from 12 reviews

Delight in these luscious Biscoff Cupcakes featuring a moist, flavorful batter infused with Biscoff spread and a decadent Biscoff buttercream frosting. Perfect for any occasion, these cupcakes combine a subtle spice with a creamy, smooth finish for a truly irresistible treat.

Ingredients

Cupcake Batter

  • 1¾ cup all-purpose flour (spooned and leveled)
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ⅔ cup Biscoff spread
  • 1¼ cup light brown sugar
  • ½ cup sour cream (at room temperature)
  • ¾ cup whole milk (at room temperature)
  • ⅓ cup vegetable oil
  • 1 large egg (at room temperature)
  • 2 tsp vanilla extract

Biscoff Buttercream Frosting

  • 1 cup Biscoff spread
  • ½ cup unsalted butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1-3 tbsp milk

Instructions

  1. Preheat and Prepare Pans: Pre-heat the oven to 350℉ (177℃) and line two cupcake pans with paper liners or spray them with non-stick spray. Set aside to get ready for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this mixture aside.
  3. Combine Wet Ingredients: In another bowl, whisk together the Biscoff spread, light brown sugar, sour cream, whole milk, vegetable oil, egg, and vanilla extract until the mixture is smooth and no lumps of Biscoff remain.
  4. Incorporate Wet into Dry: Create a well in the dry ingredients and pour the wet ingredients into it. Gently mix until just combined, being careful not to overmix.
  5. Fill Cupcake Liners: Scoop the batter into the prepared muffin liners, filling each about ¾ full to allow room for rising.
  6. Bake the Cupcakes: Bake the cupcakes in the preheated oven for 20-23 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Let cupcakes cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
  7. Prepare Biscoff Buttercream: In a large bowl, combine the unsalted butter and Biscoff spread. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the mixture until creamy and fully combined.
  8. Add Powdered Sugar: Gradually add the powdered sugar in small increments with the mixer on low speed, scraping down the bowl sides as needed, until the frosting is smooth and well mixed.
  9. Flavor and Adjust Consistency: Stir in the vanilla extract and salt. Add 1 tablespoon of milk and mix until combined. If the frosting is too thick, add 1-2 more tablespoons of milk gradually. Once smooth, increase the mixer speed to high and beat for an additional 30 seconds to 1 minute for lightness.
  10. Frost the Cupcakes: Once the cupcakes have completely cooled, pipe or spread the Biscoff buttercream generously over each cupcake. Serve and enjoy!

Notes

  • Ensure all wet ingredients are at room temperature for a smoother batter and better rise.
  • Do not overmix the batter to avoid tough cupcakes.
  • Adjust frosting consistency by varying milk quantity depending on your preference for spreading or piping.
  • Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
  • Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.

Find it online: https://yumntasty.com/biscoff-cupcakes-with-biscoff-buttercream-recipe/