Raspberry Biscoff Cupcakes

Raspberry Biscoff Cupcakes, just saying it makes your mouth water! A sweet and spiced Biscoff cupcake, studded with pops of raspberry and topped with a creamy Biscoff frosting. Oh yes!

This spin on my classic Biscoff Cupcake really takes things to the next level! Who would have thought Biscoff and Raspberry would be best friends? I did, thats who! We’ve been experimenting with this combo in the bakery with brownies and blondies but we’ve never cupcaked it. Until now!! Lemme know if you’d like to see the brownie version, I’d be happy to share my take on it. Welcome to the world, Raspberry Biscoff Cupcakes, I think you’re gonna like it here.

Decorating:

There’s a few different ways you can decorate these cupcakes but my favourite is the one shown in the images. To melt the Biscoff I like to pop a few tablespoons in a piping bag then drop that bag into a cup of boiling water. Let it sit for a few minutes and violà, melted Biscoff ready for drizzling.

What is Biscoff Spread?

For those of you who’ve been living under a rock, 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!

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.
• Raspberries – Fresh or frozen will work.
• 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 flat cookies for this recipe but you can use the filled biscuits if you prefer.

TIPS FOR MAKING RASPBERRY 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 Frozen Raspberries – Yes, of course. No need to thaw first, just add them to the batter frozen.
• 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.

I have to say a huge thank you to Simba Sleep for sponsoring this post. I couldn’t do all of this wonderful baking without a good nights sleep and thanks to my new Simba Hybrid Mattress I’m sleeping better than I ever have done. Gone are the aches and pains in my back thanks to my old lumpy mattress, in are Simbas nine-zoned, responsive foam base which provides extra support for hips and shoulders. Most importantly, for me anyway, is their keep cool technology which features breathable cover and graphite-infused Simbatex® foam, it’s an absolute godsend for this woman in her mid 40s 😉

More Biscoff Recipes:

Vegan Biscoff Cake // Biscoff Rocky Road // Biscoff Blondies // Biscoff Stuffed Cookies // Biscoff Cupcakes

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