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.

Ingredients //

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

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

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.

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

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.

Step 1:

Cream together butter, Biscoff and sugar until light and fluffy.

creaming butter, biscoff and sugar in stand mixer

Step 2:

Add eggs and vanilla.

adding eggs and vanilla to creamed butter and sugar in stand mixer

Step 3:

Add flour, salt and baking powder. Mix until just combined.

adding flour to biscoff cupcake batter in stand mixer

Step 4:

Add the milk.

adding milk to speculoos cupcake batter in stand mixer

Step 5:

Finish with a spatula until smooth.

speculoos cupcake batter in glass bowl with yellow spatula

Step 6:

Line 12 muffin cups with liners. Divide batter evenly into cups.

cookie butter cupcake batter in cupcake tin

Step 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.

baked biscoff cupcakes in cupcake tin

Step 8:

To make the buttercream, cream together butter and Biscoff.

whipping cookie butter spread in stand mixer

Step 9:

Slowly add powdered sugar in batches.

powdered sugar and biscoff in stand mixer

Step 10:

Finish adding powdered sugar, along with salt, cream and vanilla. Beat until very light and fluffy.

salt, cream, vanilla and buttercream in stand mixer

Step 11:

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 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

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.

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. 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 adventure.

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This Post Has 56 Comments

  1. Nelly

    This is a wonderful recipe! My family and I loved it so much that I made it twice in a week. I simply cut the ingredients in half to bake 6 cupcakes, and it gave me just enough for batter 6 cupcakes and just enough frosting for those 6 cupcakes. I’m not an experienced baker by any means. To give you an idea, I baked chocolate chip cookies and muffins for the first time in my life last year. And yet, I was able to get great results by following this recipe. The frosting is especially delicious!

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