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.
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.
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.
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.
- Add eggs and vanilla.
- Add flour, salt and baking powder. Mix until just combined.
- Add the milk.
- Finish with a spatula until smooth.
- Line 12 muffin cups with liners. Divide batter evenly into cups.
- 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.
- To make the buttercream, cream together butter and Biscoff.
- Slowly add powdered sugar in batches.
- Finish adding powdered sugar, along with salt, cream and vanilla. Beat until very light and fluffy.
- Pipe frosting onto cupcakes and add decorations if you like.
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!
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.
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 //
- Caramel Cupcakes with Caramel Icing
- Vanilla Cupcakes with Vanilla Buttercream
- Vegan Chocolate Cherry Cupcakes
- Apple Cupcakes
- Snickerdoodle Cupcakes
Originally published in September 2012, updated December 2020 with updated images and updated recipe card.