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Biscoff Cupcakes

Irresistible Biscoff Cupcakes Bursting with Cookie Butter Bliss

These Biscoff Cupcakes are incredibly light and fluffy, filled with rich cookie butter and topped with creamy frosting, making them a must-try dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 1/2 cups all-purpose flour spoon and leveled
  • 2 teaspoons baking powder essential for fluffiness
  • 1 te teaspoon baking soda works with buttermilk
  • 1/2 teaspoon salt balances sweetness
  • 1 cup Biscoff cookie crumbs finely blended for flavor
  • 1/2 cup unsalted butter room temperature
  • 1 cup white granulated sugar for sweetness
  • 1 teaspoon pure vanilla extract enhances flavor
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 large eggs room temperature
  • 1/2 cup buttermilk room temperature
  • 1/2 cup Biscoff cookie butter for filling
For the Frosting
  • 1/2 cup cookie butter frosting made with unsalted butter and powdered sugar
  • 2 cups powdered sugar added gradually for smooth texture

Equipment

  • Muffin tin
  • Mixing bowl
  • Hand mixer
  • Cupcake liners
  • scoop
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the Biscoff cookie crumbs.
  3. In a separate bowl, beat butter and sugar until light and pale. Add sour cream and vanilla extract, mixing until just combined.
  4. Add eggs one at a time, mixing well after each addition until the mixture is well-blended.
  5. Gradually alternate adding the dry mixture and buttermilk into the batter, mixing until just combined.
  6. Fill each cupcake liner 3/4 full with batter. Bake for 18-20 minutes, until a toothpick comes out clean.
  7. Let the cupcakes cool in the pan for about 10 minutes, then transfer to a cooling rack.
  8. Core each cupcake to create a well for the cookie butter filling.
  9. Melt Biscoff cookie butter and fill each cupcake with it.
  10. Beat butter and cookie butter for the frosting, add powdered sugar gradually until smooth.
  11. Frost the cupcakes, drizzling with melted cookie butter and topping with Biscoff cookie crumbs.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Avoid overmixing the batter to maintain lightness.

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