These Biscoff Cupcakes are the ultimate bake for the Biscoff lover, they’re Biscoff squared! A Biscoff sponge is topped with Biscoff Buttercream, a Biscoff drizzle and you guessed it, a Biscoff cookie. Yowza!
Here we are again, back in the land of the Biscoff! What can I say, you guys seem to love these Biscoff recipes, in fact my Biscoff Stuffed Cookies are one of the most popular recipes on my blog. I can see why, they’re ridiculous! Saying that, move over cookies, these Biscoff Cupcakes are here to take your crown!
What is Biscoff Spread?
Biscoff spread is a cookie butter made from crushed up Speculoos Cookies. Speculoos Cookies are absolutely delicious little spiced biscuits readily available all over Europe. The most famous of these biscuits are the Lotus Biscoff brand. It’s always such a treat when you get a coffee on the continent and you’re presented with a little red packet. Biscoff spread has a spiced flavour and the texture of smooth peanut butter and just like peanut butter it comes in smooth and crunchy varieties. It’s utterly addictive and did I mention it’s dairy free and vegan friendly!
More Biscoff Recipes:
HERE’S WHAT YOU’RE GOING TO NEED:
- Unsalted Butter – Unsalted butter is exactly that, butter with no added salt. Using unsalted butter in your baking as you can always add a pinch of salt to bring out the flavours but you’re not in control of the content if you used salted butter. Always best to stick with unsalted.
- Caster Sugar – Caster sugar is a finely ground granulated sugar which is often used in baking. The finer grains allow to dissolve quicker when creaming your sugars and fats. Normal granulated sugar will result in a grainy texture.
- Eggs – Always large, always free range.
- Self Raising Flour – Self Raising Flour is a flour with added leavening agent which gives our cakes a bit of a rise.
- Baking Powder – Baking powder is a raising agent that is commonly used in cake-making. The powder is activated when liquid is added, producing carbon dioxide and forming bubbles that cause the mixture to expand.
- Vanilla Extract – Always use a pure vanilla extract which can be found inexpensively in most supermarkets, there’s nothing worse than vanilla essence. Yuck!
- Icing Sugar – Also called confectioners sugar. Icing sugar is a super, super fine sugar which dissolves quickly giving a light and fluffy texture.
- Milk – Always try to use whole milk in baking, the extra fat adds moisture to the finished result.
- Biscoff Spread – Also known as speculoos spread Lotus Biscoff Spread is a delicious spread made from crushed speculoos biscuits.
- Biscoff Cookies – I like to use the filled cookies for this recipe but you can use the traditional finger biscuits if you prefer.
TIPS FOR MAKING EASY HOMEMADE BISCOFF CUPCAKES:
- What kind of butter shall I use? – Always start with room temperature butter. It’s mush quicker and easier to cream with the sugar and will give a much better texture to the finished cupcake.
- Can I use granulated sugar instead of caster? – No, caster sugar is a super finely ground sugar so it dissolves into your butter quickly. Using granulated will result in an off-putting texture in the finished bake.
- Can I use plain flour? – Yes, just add an extra teaspoon of baking powder to the flour.
- Can I make these gluten free? – Unfortunately not, Biscoff spread contains wheat so cannot be made gluten free. I do have plenty of cupcake recipes that can be made gluten free in the archives though.
- Can I use a baking spread in place of butter? – Yes, I often use Stork brand baking spread in baking and I think it’s fabulous.
- Can I freeze this recipe? – Yes, place the un iced cupcakes on a baking tray and pop in the freezer till frozen solid. They can then be wrapped in a double layer of cling film or placed in a freezer bag and frozen for up to 3 months.
- Can I use the crunchy Biscoff spread? – You can use the crunchy spread in the cupcakes but if you wanted to use it in the frosting I’d advise using an open round nozzle rather than the closed star as it can get blocked by the crunchy bits.
For the cupcakes:
- 175g unsalted butter, at room temperature
- 175g caster sugar
- 3 large, free range eggs
- 180g self raising flour
- 1tsp baking powder
- 2tbsp Biscoff Spread
- 2tbsp whole milk
- 1tsp vanilla extract
For the frosting:
- 150g unsalted butter, softened
- 250g icing sugar
- 1tsp vanilla extract
- 50g biscoff spread
- 2–4tbsp milk
- 2tbsp Biscoff spread to decorate
- 12 Biscoff Cookies
- Preheat the oven to 170C and line a 12 hole cupcake tray with cupcake liners.
- In the bowl of an electric mixer add the butter and sugar and mix on a medium speed for 5 minutes until the butter is light and creamy. Sift the flour and baking powder together and set aside. Turn the mixer down to a low speed and crack the eggs in one at a time. Once the eggs are fully incorporated add half of the flour and mix to combine, add the milk, Biscoff spread and vanilla extract followed by the remaining flour and mix again.
- Using an ice cream scoop or two spoons, fill the cupcake liners to 2/3 full and bake for 20 minutes or golden brown and springy to the touch.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
For the frosting:
- To make the frosting first mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, vanilla and 2tbsp of the milk. Turn the mixer on low and gradually increase the speed. Once everything is just combined add the Biscoff spread. Whip for 5 minutes, if the frosting looks too stiff add a splash more milk until you reach a nice piping consistency.
- Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle, with the vanilla frosting and pipe a cute swirl on each cake.
- Heat the remaining 2tbsp of Biscoff spread in the microwave for 5 second bursts. Once melted drizzle the liquid Biscoff spread over the top of each cupcake and top with a biscoff cookie.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Method: Baking
- Cuisine: British
Keywords: Biscoff, Cupcakes, Lotus