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These biscoff cupcakes are soft and fluffy, filled with a gooey lotus biscoff centre and topped with biscoff buttercream for loads of cookie butter flavor! They’re easy to make and perfect for any occasion!
Biscoff spread is SO great to bake with. I use it in cookies, brownies, and cakes! My biscoff cake recipe is one of my favorite crowd pleasing cakes, but sometimes cupcakes are just so much fun to make!
These biscoff cupcakes are made with a vanilla cupcake base, then filled with a gooey dollop of biscoff cookie butter in the center after baking, and topped with a creamy biscoff buttercream!
This recipe can be made using regular milk and butter, or it can be made completely dairy free!
Why These Are The best Biscoff Cupcakes
- The vanilla cupcake base isn’t too sweet, which helps to balance out the sweetness of the biscoff buttercream
- The cupcakes use a combination of butter and oil - the butter adds flavor and the oil gives the cupcakes a light crumb.
- The biscoff center brings these cupcakes to another level. It’s a heavenly surprise in every bite!
- Because the cupcake base is just a simple vanilla cupcake, you can actually make these vegan by using your favorite vegan vanilla cupcake recipe as a base!
- Butter: you can use regular butter or dairy free butter.
- Flour: this recipe uses all-purpose flour, which is what I recommend for best results.
- Milk: any milk of choice will work. For dairy free, I like to use unsweetened soy milk.
- Vanilla Extract: I recommend using real vanilla extract for the best vanilla flavor.
- Lotus Biscoff Spread: You can use any brand of cookie butter. Walmart, Trader Joe's, and President's Choice all make their own brands, and they are all delicious. Cookie butter is sometimes called "Speculoos" spread on some labels. Smooth works best but you could use crunchy if you don’t mind some crunch in your buttercream!
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
STEP ONE: Preheat the oven to 350°F and prepare 12 cupcake tins with liners. Whisk the flour, salt, and baking powder together in a medium bowl and set aside.
STEP TWO: In the bowl of a handheld mixer or standing mixer, beat the butter, oil, and sugar together until light and fluffy. Add in the egg and vanilla extract, using a spatula to scrape down the sides of the bowl as needed.
STEP THREE: Add the dry ingredients in three parts. Add the milk in between each addition and mix until just combined.
STEP FOUR: Pour the batter into the cupcake liners, filling them ⅔ of the way full. Bake at 350°F for 12-15 minutes, or until a toothpick inserted in the middle of the cupcakes comes out clean.
STEP FIVE: While the biscoff cupcakes cool, make the biscoff buttercream. In the bowl of a standing mixer or handheld mixer, beat butter and biscoff spread until smooth. Add salt.
Slowly add in the powdered sugar, until desired consistency is reached. Add in ½ Tablespoon of milk only if needed to thin out the buttercream.
STEP SIX: Once the cupcakes have cooled completely, use a cupcake corer or a knife to cut a small hole in the center of each cupcake, about ⅔ of the way down (not all the way through the bottom).
Place the cored piece of cupcake on a plate (it’ll be used later).
STEP SEVEN: You can either scoop biscoff spread out of the jar, or melt it before filling the cupcakes (this makes it easier). If you want to melt the biscoff spread, melt on the stove or in the microwave.
Scoop 1 teaspoon into each cupcake hole, leaving a little bit of room at the top for the cupcake scraps. Add a piece of cupcake that you cut out earlier on top of the biscoff, gently pressing down.
Alternatively, you can fill the hole to the top and throw out the cupcake scraps.
STEP EIGHT: Frost the cupcakes, then decorate as desired!
Biscoff spread has notes of brown sugar, cinnamon, ginger, cloves, and nutmeg. It’s made from Speculoos cookies, a traditional cookie from the Netherlands and Belgium.
Sure! Biscoff spread is already vegan, so you can just swap out the milk and butter for vegan alternatives. I haven’t tested the cupcakes without eggs, so I don’t recommend substituting the egg. Instead, you can use your favorite vanilla cupcake recipe.
You can decorate these Biscoff cupcakes however you’d like! I sprinkled crushed biscoff cookies over mine, drizzled them with melted Biscoff, then added a Lotus Biscoff cookie to top it all off. You can also add some gold sprinkles or shaved chocolate!
This recipe will make 12-14 cupcakes.
Sure! The flavors of biscoff go great with chocolate! If you want to use a chocolate cupcake base instead of vanilla, use this chocolate cake recipe to make cupcakes (it can be made with regular ingredients if you don't follow a dairy free diet).
Then make the buttercream and filling as instructed!
I've got you covered! If you’re looking for a Biscoff cake recipe, use this cake recipe.
- Properly measure your flour: Please, please don’t over-measure your flour! I recommend investing in a $10 kitchen scale, but you can also use the scoop and level method.
- Do not over-mix the cupcake batter! This will lead to dense cupcakes.
- Adjust powdered sugar (confectioner's sugar) or add milk to achieve the perfect buttercream consistency. If the buttercream is thin, add a little more powdered sugar, about ¼ cup at a time. If it seems too thick, add ½ tablespoon of milk at a time until your desired consistency is reached.
- Make the cupcakes as close as possible to when you’re going to serve them. If adding a Biscoff cookie on top, wait until just before serving as well - the biscoff cookies will get soft if they stay in the buttercream for too long.
Storage and Freezing Instructions
The frosted cupcakes should be stored at room temperature in an airtight container (I use a cupcake carrier) for 2-3 days, but are best enjoyed shortly after they are made.
The Biscoff buttercream can be made a couple days in advance, then stored covered in an airtight container in the fridge.
When you're ready to frost the cupcakes, let the buttercream soften at room temperature and use a mixer to re-mix it. You can also add in a splash of milk to soften it up.
More Biscoff Recipes You'll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
- Cupcake Baking Tin
- ⅛ cup butter, softened (regular or dairy free)
- ⅛ cup neutral oil (like canola or sunflower oil)
- ⅔ cup granulated sugar
- 1 egg
- 1 tablespoon real vanilla extract
- 1½ cup all-purpose flour
- 1¼ teaspoon baking powder
- ½ tsp salt
- 1 cup milk (regular or dairy free)
- ½ cup Lotus Biscoff Spread (or other Speculoos cookie butter spread brand) (for filling the cupcakes)
- ¾ cup butter (regular or dairy free)
- ¾ cup Lotus Biscoff Spread (or other Speculoos cookie butter spread brand)
- ¼ teaspoon salt
- 1¾-2¼ cup powdered sugar (icing sugar)
- 1-2 tablespoon milk (regular or dairy free)
- 15 Biscoff Cookies, for decorating (optional)
- Preheat the oven to 350°F and line a cupcake/muffin tin with liners. In a medium bowl, whisk together flour, salt, and baking powder and set aside.
- In three additions, alternate pouring in dry ingredients, then milk. Mix and then repeat, scraping down the sides of the bowl as needed until the batter is combined.
- Pour the batter into the cupcake liners, filling ⅔ full (NOT to the top, or the batter will spill over!). Bake for 12-15 minutes or until a toothpick inserted in the middle comes out clean. Leave them in the pan for 5-10 minutes then transfer to a cooling rack to cool completely.
- In the bowl of a standing mixer or handheld mixer, beat butter and biscoff spread together until smooth.
- Add in the vanilla extract, then add the salt and icing sugar, ¼ cup at a time until desired consistency is reached. If the buttercream is too thick, add in milk ½ tablespoon at a time to thin it out. If it's too thin, add in more confectioner's sugar (powdered sugar) ¼ cup at a time until it is at your desired consistency.
- Once the cupcakes have cooled completely, use a cupcake corer or a knife to cut a small hole in the center of each cupcake, about ⅔ of the way down, but not all the way through the bottom. Place the cored piece of cupcake on a plate (it’ll be used later).
- Next, either biscoff spread straight out of the jar, or melt it before filling the cupcakes (this makes it easier). If melting the biscoff spread, melt on the stove or in the microwave. Scoop 1 teaspoon of biscoff into each cupcake hole, leaving some room at the top for the cupcake scraps. Add a piece of cupcake that you cut out earlier on top of the biscoff, gently pressing down. You can also fill it all the way to the top and discard the cupcake top scraps.
- Frost the cupcakes, then decorate as desired! I like to melt more Biscoff spread and drizzle it on top, crush up some Biscoff cookies to sprinkle over the buttercream, then place a cookie on top!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Made these for my daughters birthday dinner and they were a huge hit! I followed the recommendations of serving them close to when I made them and people have already asked me for the recipe! soo good!
Hi Alice! I am so happy that the cupcakes were a hit! Thanks for taking the time to come back and leave a review 🙂