Go Back
–+ servings
biscoff cupcake with buttercream and gold star sprinkles

Biscoff Cupcakes with Biscoff Buttercream

bakedbree
4.58 from 63 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course cupcakes
Cuisine American
Servings 12 cupcakes
Calories 391 kcal

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
 

  • 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 mixing the batter with a spatula until smooth.
  • Line 12 muffin cups with liners. Divide batter evenly into cups.
  • Bake for 17 to 20 minutes in a  a pre-heated 350°F oven. 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.

Video

Nutrition

Serving: 1gCalories: 391kcalCarbohydrates: 51gProtein: 4gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 68mgSodium: 376mgFiber: 1gSugar: 34g
Keyword cookie butter, easy, speculoos
Tried this recipe?Let us know how it was!