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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?!

image of a biscoff cupcake make with cookie butter frosting and brown sugar cinnamon cupcakes

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 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 all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.

image of biscoff cupcake batter being made in a Kitchenaid

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 salted 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.
  • All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend (be sure to also follow my tips below) 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!
image of a biscoff cupcake cut open to show its cookie butter filling in the center

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.
image of a Biscoff cookie butter cupcake drizzled with cookie butter

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 flax seed 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 you don’t use 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! Frosting tastes great on just about anything sweet, trust me 🙂

image of biscoff cupcakes decorate and ready to be eaten

Let Me Know What You Think!

If you try this biscoff cupcake recipe, I’d love to hear what think of it! Please leave a rating and let me know your thoughts by sharing a comment.

Also please tag me @chelsweets! Use the #chelsweets so that I can see your amazing creations on social media.

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Yield: 12

Biscoff Cupcakes

image of a biscoff cupcake make with cookie butter frosting and brown sugar cinnamon cupcakes

These Biscoff cupcakes are made with fluffy brown sugar & cinnamon and are topped with a delicious cookie butter buttercream!

Prep Time 10 minutes
Cook Time 18 minutes
Additional Time 30 minutes
Total Time 58 minutes


Cookie Butter Cupcakes

  • 1/2 cup unsalted butter, room temperature (113 grams)
  • 3/4 cup light brown sugar (150 grams)
  • 2 large eggs, room temperature (112 grams)
  • 1/2 cup sour cream (120 grams)
  • 1 tsp vanilla extract (4 grams)
  • 1 1/4 cup all-purpose flour (160 grams)
  • 1 tsp baking powder (4 grams)
  • 1/2 tsp salt (3 grams)

Vanilla Buttercream Frosting

  • 1/2 cup unsalted butter, room temperature (113 grams)
  • 1 1/2 tsp vanilla extract or vanilla bean paste (6 grams)
  • 1/4 tsp salt (1 gram)
  • 1 1/2 cups powdered sugar (188 grams)
  • 1 Tbsp heavy cream or milk (15 grams)

Cookie Butter Frosting Mix-Ins

  • 1/2 cup cookie butter (195 grams)
  • 3 Tbsp heavy cream or milk (45 grams)

Filling and Decorations

  • 1/2 cup chopped up Biscoff cookies
  • 1/2 cup cookie butter (195 grams)


Biscoff Cupcakes

  1. Begin by preheating oven to 350°F (175°C) and line muffin pan with cupcake liners.
  2. Cream together 1/2 cup unsalted butter and 3/4 cup brown sugar with an electric mixer.
  3. Mix in 2 large eggs, one at a time on a medium high speed.
  4. Mix in 1/2 cup sour cream and 1 tsp vanilla extract on a medium speed.
  5. Sift in 1 1/4 cups all-purpose flour, 1 tsp baking powder and 1/2 tsp salt and mix on low until just combined. The batter will be thick and fluffy!
  6. Fill the cupcake liners about 2/3 way full. Bake for 18-19 minutes or until a toothpick comes out clean.
  7. 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

  1. Beat 1/2 cup of room-temperature butter on a medium speed for 30 seconds with a paddle attachment until smooth.
  2. Mix in 1 1/2 tsp vanilla extract and 1/4 tsp salt on a low speed.
  3. Slowly add in 1 1/2 cups of powdered sugar, 1/2 cup at a time. Half way through add 1 Tbsp of heavy cream to make the frosting easier to mix.
  4. Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached
  5. If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).

Biscoff Cookie Butter Frosting

  1. Scoop half of the vanilla frosting into a separate bowl to make the cookie butter frosting.
  2. Mix in 1/2 cup of cookie butter and 3 Tbsp heavy cream or milk.
  3. Stir with a rubber spatula until the cookie butter is fully incorporated.

Decorating These Biscoff Cookie Butter Cupcakes

  1. Fill a large piping fit with your favorite frosting tip (I used a Wilton 1M) with both types of frosting.
  2. Use a small circle cutter (1-inch diameter) or knife to remove the centers from the cooled cupcakes.
  3. Fill with cookie butter.
  4. Pipe large swirls onto the fully cooled cupcakes.
  5. Drizzle with some warm cookie butter and crushed up bits of biscoff cookie, then enjoy!


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

Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

Frosted cupcakes can sit out at room temperature overnight in an airtight container, but I find frosting them right before serving is best.

Nutrition Information



Serving Size


Amount Per Serving Calories 318Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 79mgSodium 207mgCarbohydrates 36gFiber 0gSugar 25gProtein 3g


Tuesday 9th of February 2021

hi, these sound DELISH!! just kinda wondering where did you add the cinnamon? thx!! :) can’t wait to try making these


Tuesday 27th of October 2020

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.

Eileen Viloria

Saturday 24th of October 2020

You mention fluffy brown sugar and cinnamon in the description, but there is no cinnamon in the recipe. Am I missing something?

Parimala Stephens

Saturday 10th of October 2020

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!


Thursday 8th of October 2020

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!

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