Biscoff Cupcakes with Biscoff Buttercream

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.

biscoff cupcake with buttercream and gold star sprinkles

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.

speculoos cupcakes with piping bag and sprinkles on the side

Ingredients //

The ingredients come in two parts – the cupcakes and the buttercream.

For the cupcakes, you will need room temperature butter, Biscoff spread, sugar, eggs, vanilla, flour, salt, baking powder and milk.

For the buttercream, gather together more butter, Biscoff, powdered sugar, salt, cream and vanilla.

vanilla, biscoff spread, butter, sugar, eggs, flour, baking powder, salt, milk, powdered sugar

Biscoff. Biscoff comes in two textures – crunchy and creamy. The creamy version works best for this recipe. I have found it in my regular grocery store, but Traders Joe’s makes a speculoos spread. I have also been able to get it at World Market. If you have never tried it, do yourself a favor and pick up a jar.

How to Make // The Steps

This easy cupcake recipe starts with the basic creaming method, but finishing off like a cake. A quick whip of Biscoff buttercream and you are in for a real treat.

  • Cream together butter, Biscoff and sugar until light and fluffy.
creaming butter, biscoff and sugar in stand mixer
  • Add eggs and vanilla.
adding eggs and vanilla to creamed butter and sugar in stand mixer
  • Add flour, salt and baking powder. Mix until just combined.
adding flour to biscoff cupcake batter in stand mixer
  • Add the milk.
adding milk to speculoos cupcake batter in stand mixer
  • Finish with a spatula until smooth.
speculoos cupcake batter in glass bowl with yellow spatula
  • Line 12 muffin cups with liners. Divide batter evenly into cups.
cookie butter cupcake batter in cupcake tin
  • Bake for 17 to 20 minutes. The top will be firm like a cookie, and the inside will be soft like a cake. Cool completely on a cooling rack.
baked biscoff cupcakes in cupcake tin
  • To make the buttercream, cream together butter and Biscoff.
whipping cookie butter spread in stand mixer
  • Slowly add powdered sugar in batches.
powdered sugar and biscoff in stand mixer
  • Finish adding powdered sugar, along with salt, cream and vanilla. Beat until very light and fluffy.
salt, cream, vanilla and buttercream in stand mixer
  • Pipe frosting onto cupcakes and add decorations if you like.
cookie butter cupcakes with piped buttercream with pastry bag and sprinkles on side

A perfect fall cupcake.

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.

biscoff cupcakes with buttercream and gold star sprinkles

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.

More Cupcake Recipes //

Originally published in September 2012, updated December 2020 with updated images and updated recipe card.

If you make this recipe, I’d love to know how it goes! Be sure to follow me on Facebook, Instagram and Pinterest, too!

biscoff cupcake with buttercream and gold star sprinkles

Biscoff Cupcakes with Biscoff Buttercream

Yield: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

These Biscoff Cupcakes with Biscoff Buttercream are a spiced cookie butter lover's dream with double the spread of heaven in a jar.

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

  1. Cream together butter, Biscoff and sugar until light and fluffy.
  2. Add eggs and vanilla.
  3. Add flour, salt and baking powder. Mix until just combined.
  4. Add the milk.
  5. Finish mixing the batter with a spatula until smooth.
  6. Line 12 muffin cups with liners. Divide batter evenly into cups.
  7. Bake for 17 to 20 minutes. The top will be firm like a cookie, and the inside will be soft like a cake. Cool completely on a cooling rack.
  8. To make the buttercream, cream together butter and Biscoff.
  9. Slowly add powdered sugar in batches.
  10. Finish adding powdered sugar, along with salt, cream and vanilla. Beat until very light and fluffy.
  11. Pipe frosting onto cupcakes and add decorations if you like.

Notes

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.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 391Total Fat: 19gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 68mgSodium: 376mgCarbohydrates: 51gFiber: 1gSugar: 34gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only.

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 49 Comments

  1. Grace

    I can’t seem to find anything like biscoff here in Ireland, do you have any alternatives?(: X

    1. bakedbree

      Well, I am not really sure. Try looking for speculoos.

    2. Holly Newell

      Amazon.com has it! Here in Germany I can’t find it either. 🙁 But I have some coming from family in the states!

  2. Jennifer

    You had me at Biscoff!! Off to the store for cream (and maybe some fall candies too — very cute) and then I’m baking the night away!

    1. bakedbree

      I hope that you love them!

  3. Cassie

    Love, love, love these! I’m definitely on the bandwagon, I can’t get enough. These are stunning photos too, Bree!

    1. bakedbree

      Thank you so much Cassie! I cannot get enough Biscoff right now. So good. And perfect for fall.

  4. Becca - Cookie Jar Treats

    I have yet to try Biscoff. Colorado doesn’t seem to have biscoff anywhere, and believe me I checked multiple places. However, down here in the south I was able to find some, in every grocery store too! So I have picked up a jar and now it’s sitting here, taunting me because I have too many recipes stacked up to not know what to make first 😛

    And I love the little fall candies on top of your cupcakes. I’m so in the mood for fall I can’t wait 🙂

    1. bakedbree

      Me too! Today was the first really cool day, and I was overjoyed. Try the Biscoff, you will love it!

  5. Nicole, RD

    I’ve been searching for inspiration of what to make for hubby’s birthday tomorrow…these are it!!

  6. Carlas Confections

    Biscoff is definitely amazing! I love it, and these cupcakes just look perfect for it

    1. bakedbree

      thanks Carla! Biscoff is dangerous to have around. 🙂

    2. Maya

      I can’t seem to find what temperature you’re supposed to bake the cupcakes at

      1. Bree Hester

        350

  7. Lydia

    I love your site Bree. I am addicted to it. You have the best pics and recipes. You must’ve been reading my mind. I was just telling someone about Biscoff and how great it is. Thanks for the recipe, everyone at work is waiting for me to make this.

    1. bakedbree

      Thank you so much Lydia, Biscoff is amazing. I am glad that I was so late to the party.

  8. Michelle

    I’m also late to the Biscoff party but better late than never, right? I have some serious problems keeping it near me — it just keeps disappearing! 😀

    1. bakedbree

      Me too! It is heaven in a jar.

  9. Elizabeth@ Food Ramblings

    love the cupcake top decorations!

    1. bakedbree

      Thanks Elizabeth!

  10. angela king

    Mmmmmmmmmm these look amazing! 🙂

    1. bakedbree

      thank you Angela! I loved these cupcakes.

  11. Sue Carter

    What is the oven temperature, please?

    1. bakedbree

      350.

  12. Vera Zecevic – Cupcakes Garden

    Hi, your cupcakes look so cute! Its could be very fun for some kids occasion like birthday! Nice post!

  13. sreebindu

    how delicious is this :))) yumm!!!
    xx

    1. bakedbree

      Very!

  14. Eleyn @Sweetsandlife

    These look so good. I love getting those cookies on Delta. 😀 I had Biscoff flavored gelato in Paris and I’ve been craving it ever since. I might have to go on a search for this stuff and make these lovely cupcakes.

    1. bakedbree

      Yum!! It is not hard to find anymore. Most grocery stores have it. World market carries it too.

  15. DF Weston

    The recipe states 1/2 cup butter for the frosting but in your pictures, you show 2 sticks which would be 1 cup butter. Which one is the correct amount? Thanks, adore your site!

    1. bakedbree

      The written recipe. I made more frosting because of how I was going to decorate the cupcakes.

  16. Shannon

    Hi, these are super yummy! I did have a question thoug, your recipe calls for 1/2 cup butter for,the buttercream but in your picture it looks like you’ve got 2 sticks?

    1. bakedbree

      I doubled the recipe. The written recipe is correct.

  17. Daniela

    Hi, I don’t see a temperature on here? What temp should the oven be on? Thanks!

    1. bakedbree

      350.

  18. Rosa

    Biscoff Cupcakes – made them as part of Easter dessert – OMG. They were awesome.
    Easy to make.

  19. Vera Zecevic – Cupcakes Garden

    I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

    1. bakedbree

      Nope, thanks for sharing it!

  20. Barbara

    The icing calls for cream, what cream exactly?

    1. bakedbree

      heavy cream, or you could use milk.

  21. Brooke

    For people who are searching for Biscoff in Europe, they are called Lotus cookies there. Not sure if the spread is available there yet or not. But the cookies have been around for ages.

  22. PastryChefNYC

    Actually, Biscoff sells all of their products from their own website. https://www.shopbiscoff.com/ and they ship anywhere in the USA, but not internationally. It’s under $10 for 2 jars or $22 for a 3 1/2 POUND JAR… for serious cookie butter eaters!

  23. Ferne

    Can you make this recipe as a cake?

    1. bakedbree

      I’ve never done it, but you are more than welcome to try.

  24. Danielle

    Excited to make these but I’m from the UK so could you please tell me what is the amount of the biscoff you used in both parts in grams?

    1. bakedbree

      You can find gram to cup converters by doing a quick Google search. That is what I do when I am using a UK recipe.

  25. Cristina

    So you didn’t mention anything about the oven temp so i’m assuming it’s 250 degrees F ???

    1. bakedbree

      350°.

  26. Tamzen

    there must be a european version via holland, somehow! IT’s worth it, yes, heaven in a jar, if you like that sort of thing! Thanks for sharing, as always, Bree!!

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