Biscoff Cupcakes
I remade my cookie butter cake last week and had some leftover Biscoff cookies and cookie butter. I figured, why not make some Biscoff cupcakes while I’m at it?!
These cupcakes are made with the same delicious warm flavors that Biscoff cookies are known for.
With a generous amount of brown sugar and cinnamon, these cupcakes are packed with Biscoff flavor.
I also decided to fill them with a scoop of crunchy cookie butter and topped them with a Biscoff-swirled frosting. If you love Biscoff cookies, you will LOVE these cupcakes!
Substitutions and Swaps – Biscoff Cupcakes
These Biscoff cupcakes use quite a few ingredients and I know you might not have them all on hand.
Or if you have food allergies or restrictions, I’ve got you covered.
Below are some swaps and substitutions that you can make:
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt in this cupcake recipe.
- Brown Sugar – You can use light or dark brown sugar, but I prefer this recipe with light brown sugar. I don’t recommend using regular granulated sugar because it will change the texture and taste of these cupcakes.
- Eggs – If you have an egg allergy, you can use 2 flaxseed eggs or 1/2 cup of unsweetened applesauce.
- Sour Cream – You can also use full-fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat, etc.) if you’re dairy-free.
- Vanilla Extract – These cupcakes would also taste great with vanilla bean paste or almond extract.
- Ground Cinnamon – Ground cinnamon is a must in the cupcake batter to make it taste like a biscoff cookie!
- All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend or cake flour if that’s all you have on hand.
- Cookie Butter – The filling in these cupcakes is optional, but there are tons of brands of cookie butter out there, and any of them will work great!
Substitutions and Swaps – Vanilla & Biscoff Buttercream Frosting
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter and omit the salt this recipe calls for. You can also use vegan butter in its place!
- Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
- Cookie Butter – If you don’t have cookie butter, you can add 2 tsp of ground cinnamon instead and top your cupcakes with cinnamon buttercream.
Tips for Making the Best Biscoff Cupcakes:
- Properly measure your flour! Either spoon it into the cup measure, then level with a knife, or use a kitchen scale.
- Make sure your ingredients are at room temperature to help them mix together better.
- Use a large cookie scoop (mine is 3 TBSP) to easily fill your cupcake liners.
- Fill the center of each cupcake with crunchy cookie butter. It makes the cupcakes even more delicious!!
- Make these Biscoff cupcakes vegan or dairy-free! Use your favorite type of dairy-free milk to replace the heavy cream, vegan butter sticks in place of the butter, and flaxseed eggs.
- Top your cupcakes with a bit of warmed cookie butter and some crushed-up biscoff cookies to make the decoration match the flavor.
- If you want to make a Biscoff cake, try my Biscoff cookie butter cake recipe!
Making These Cookie Butter Cupcakes in Advance
These Biscoff cupcakes can be made in advance! If stored unfrosted in an airtight container, they can last for:
- 2 days at room temperature
- Up to a week in the fridge
- Up to 3 months in the freezer
If you have extra buttercream, it can be stored in the fridge in an airtight container or piping bag for up to a month.
I like to enjoy leftover frosting on cookies or ice cream! The frosting tastes great on just about anything sweet, trust me 🙂
Let Me Know What You Think!
If you try this Biscoff cupcake recipe, I’d love to hear what you think of it! Please leave a rating and comment below.
Tag me @chelsweets and #chelsweets so that I can see your amazing creations on social media.
Biscoff Cupcakes
These Biscoff cupcakes are made with fluffy brown sugar & cinnamon and are topped with delicious cookie butter buttercream!
Servings: 12
Calories: 518kcal
Ingredients
Cookie Butter Cupcakes
- 1/2 cup unsalted butter, room temperature 113g
- 3/4 cup packed light brown sugar 150g
- 2 large eggs, room temperature 112g
- 1/2 cup full-fat sour cream, room temperature 125g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1 1/4 cup all-purpose flour 160g
- 1 tsp baking powder 4g
- 1/2 tsp ground cinnamon
- 1/2 tsp fine salt
Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, room temperature 113g
- 1 1/2 tsp vanilla extract or vanilla bean paste 6g
- 1/4 tsp fine salt
- 1 1/2 cups powdered sugar 188g
- 1 Tbsp heavy cream or milk, room temperature 15g
Cookie Butter Frosting Mix-Ins
- 1/2 cup cookie butter 120g
- 1/2 tsp ground cinnamon
- 3 Tbsp heavy cream or milk, room temperature 45g
Filling and Decorations
- 1/2 cup cookie butter 120g
- 1/2 cup chopped up Biscoff cookies
Instructions
Biscoff Cupcakes
- Begin by preheating the oven to 350°F / 175°C and line a muffin pan with cupcake liners.
- Cream together 1/2 cup unsalted butter and 3/4 cup brown sugar with an electric mixer.
- Mix in 2 large eggs, one at a time on a medium-high speed.
- Mix 1/2 cup sour cream and 1 tsp vanilla extract at medium speed.
- Sift in 1 1/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp ground cinnamon, and 1/2 tsp salt and mix on low until just combined. The batter will be thick and fluffy!
- Fill the cupcake liners about 2/3 way full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes.
Vanilla Biscoff Buttercream
- Beat 1/2 cup of room-temperature butter on a medium speed for 30 seconds with a paddle attachmetn or hand mixer until smooth.
- Mix in 1 1/2 tsp vanilla extract and 1/4 tsp salt on a low speed.
- Slowly mix in 1 1/2 cups of powdered sugar on a low speed. Halfway through add 1 Tbsp of heavy cream to make the frosting easier to mix.
- Mix on low for a couple of minutes until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add additional cream (1 Tablespoon at a time). If the frosting is too thin, add more powdered sugar (1/4 cup at a time).
Biscoff Cookie Butter Frosting
- Scoop half of the vanilla frosting into a separate bowl to make the cookie butter frosting.
- Mix in 1/2 cup of cookie butter, 1/2 tsp ground cinnamon, and 3 Tbsp heavy cream or milk.
- Stir with a rubber spatula until the cookie butter is fully incorporated.
Decorating These Biscoff Cookie Butter Cupcakes
- Fill a large piping bag fitted with your favorite frosting tip (I used a Wilton 1M) with both types of frosting.
- Use a small circle cutter (1-inch diameter) or knife to remove the centers from the cooled cupcakes. Fill with cookie butter.
- Pipe large swirls onto the fully cooled cupcakes. Then drizzle with warm cookie butter, sprinkle with crushed-up bits of Biscoff cookie, and enjoy!
Video
Notes
This recipe can also be used to make mini Biscoff cupcakes! It makes about 40 mini cupcakes, which only need to bake for 9-10 minutes.
Make these Biscoff cupcakes in advance!! If stored unfrosted in an airtight container, they can last for:
- 1 day at room temperature
- Up to a week in the fridge
- Up to 3 months in the freezer
Nutrition
Serving: 1 | Calories: 518kcal | Carbohydrates: 54g | Protein: 5g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Cholesterol: 89mg | Sodium: 308mg | Fiber: 1g | Sugar: 34g
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I can’t wait to make these!!! I’ve been checking you site almost daily since you posted a picture of these on Instagram just waiting for the recipe!! I love cookie butter so I’m sure I will love these! And bonus Costco had biscoff cookies on a good sale this month too! I already have them bought and ready to be used for these!
Made these for my friends-we did pumpkin carving Today over Skype but I delivered the cupcakes for us to enjoy together!! Loved the recipe! I couldn’t find crunch cookie butter so just crushed my some biscoff cookies and mixed that in the creamy cookie butter for the filling! Also double the frosting recipe so I could do a little more pipping!
Thanks for always creating such amazing recipes!
You mention fluffy brown sugar and cinnamon in the description, but there is no cinnamon in the recipe. Am I missing something?
On her cookie butter cake recipe she uses 2 tsp cinnamon, based on the ingredients amounts between that recipe and this I would guess you probably use around 1/2-3/4 tsp cinnamon for these.
hi, these sound DELISH!! just kinda wondering where did you add the cinnamon? thx!! 🙂 can’t wait to try making these
Hi Chelsea! Thanks for the recipe. I didn’t see cinnamon added to the dry ingredients or any other place in the recipe. Is it optional?
Nan
Hi Nan,
Apologies for any confusion! The ground cinnamon is added in with the leavening agents and salt in the cupcake batter 🙂 Hope that helps, happy baking!
5?? cupcakes! I made minis and this recipe quantity goes a long way. Amazing taste, so light and fluffy. I will be sharing this recipe it’s an instant favourite
Hi! Do you add the filling before baking or core the cupcakes and fill after cooled?!
Hi Rachel,
I add the filling once the cupcakes are baked!! I remove the centers and then fill them 🙂 Hope that helps, happy baking!
@Chelsweets, I later found your steps for that in the description but missed them my first read through ????? thank you for answering!
No worries, that happens to me sometimes too!! 🙂
Hi. Can you please let me know how much 2/3 of the way filled you mean? How many tablespoons or grams do you do?
Absolutely! So glad you asked—this is a great question, especially for getting that perfectly domed cupcake top!
It usually ends up being around 55 grams per liner. This gives the cupcakes enough room to rise without spilling over the edges. If you’re ever in doubt, I always recommend baking one test cupcake first—it’s a quick way to double-check that you’re happy with the rise before filling the whole tray. Hope that helps, happy baking!
These are great but the bottoms always come out a bit greasy for me. Any recommendations for that? I do all the measurements by weight. Would using a bit less butter help with that?
Hi Kate,
Greasy cupcake bottoms are super frustrating, and there are a few reliable ways to prevent them! One of the biggest factors is the liner itself. Thinner paper liners tend to absorb oil, so switching to grease-resistant parchment or foil-lined liners can make a huge difference. It’s also important to let cupcakes cool completely on a wire rack before moving or storing them, since trapping steam underneath while they’re still warm can cause moisture and oil to collect at the bottom.
Sometimes grease can also accumulate in the bottom of cupcake pans overtime too if you don’t wash them every time (I usually do not wash mine each time, so I’m guilty of this!). If you don’t think any of these things would help, you can try using a bit less butter, but the cupcakes won’t be as moist. Hope that helps, happy baking!