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