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Try these delicious Biscoff cupcakes with a rich cookie butter frosting. An easy and impressive treat for any occasion. Perfect for sharing with family and friends!

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I understand how hard it can be to juggle work, the kids’ schedules, and still want to find the time to create something special for weekend parties. But what if I told you that you can whip up a batch of impressive, delicious, and easy Biscoff cupcakes that will make you the star of your next holiday party, cookout, or pool party? 

Yes, you heard it right! These Biscoff cupcakes are a breeze to make and will leave everyone craving more. So, let’s dive into this simple yet delicious Biscoff cupcake recipe!

How to Make The Best Biscoff Cupcakes with Cookie Butter

When did you try a Biscoff cookie for the first time? Almost 20 years ago, when I was flying across the country in oon a Delta flight I enjoyed my first ever Lotus Biscoff cookie bite. It was snappy and sweet, but yet not overly sweet. Ever since then, it has been my guilty pleasure, mostly enjoyed up in the skies. But now, I’m bringing this fan-favorite snack into our kitchens with these incredible Biscoff cupcakes!

P.S. I find our Biscoff cookies at Costco! The cost per package is such a deal!

Cupcake Ingredients

For the Cupcakes:

• 1 ½ cups cake flour
• 2 tablespoons Biscoff cookie crumbs
• 1 ½ teaspoons baking powder
• ½ teaspoon cinnamon
• ½ teaspoon kosher salt
• ½ cup unsalted butter
• ½ cup Biscoff cookie butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup whole milk

For the Cookie Butter Frosting:

• ½ cup unsalted butter, room temperature
• ½ cup Biscoff cookie butter
• 4 cups powdered sugar
• 2-4 tablespoons heavy cream

Pretty Cupcake Topper and Garnish:

• 12 Biscoff cookies
• Biscoff cookie crumbs

Bischoff Cupcake Instructions

To Make the Cupcakes:

Preheat your oven to 350 degrees F. Line a 12-cup cupcake tin with cupcake liners.

In a large mixing bowl, whisk together the cake flour, Biscoff cookie crumbs, baking powder, cinnamon, and kosher salt.

Using a stand mixer with a paddle attachment or an electric mixer, cream the softened butter and Biscoff cookie butter until creamy and smooth. Add in the granulated sugar and brown sugar, mixing until combined. Then, add the eggs and vanilla extract, beating until fluffy.

Slowly incorporate the dry ingredients, alternating with the whole milk, mixing until just combined.

Divide the cupcake batter evenly among the cupcake liners, filling each about halfway.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

To Make the Cookie Butter Frosting:

Once the cupcakes have cooled for about an hour, it’s time to start the cookie butter frosting.

In a large mixing bowl, use a stand mixer or an electric mixer to cream the room-temperature butter and Biscoff cookie butter until smooth.

Gradually add the powdered sugar, mixing on medium speed. Add heavy cream, one teaspoon at a time, until the frosting reaches the desired consistency. Beat on high speed for about 5 minutes until the frosting is fluffy.

Using a piping bag, frost the cooled cupcakes. Dust with Biscoff cookie crumbs and top each cupcake with a Biscoff cookie for garnish.

Serving and Storing

These Biscoff cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. The flavors blend beautifully, making each bite a heavenly experience.

Sweet Mix-ins and Dippers

For added flair, consider incorporating mini chocolate chips into the batter or topping the frosting with a drizzle of melted chocolate. These cupcakes pair perfectly with a cold glass of milk or a cup of coffee.

More Easy Desserts You’ll Love:

• Frosted Animal Cookies Circus Cake Pop Recipe
• Easy Chocolate and Peanut Butter Sandwich Cookies
• Easy White Chocolate Dipped Oreos (Perfect Holiday Treat!)

Bischoff Cupcake Pro Tips and FAQs

1. Can I use all-purpose flour instead of cake flour? Yes, you can substitute all-purpose flour, but cake flour gives the cupcakes a lighter, fluffier texture.

2. What if I don’t have a stand mixer? A hand-held electric mixer works just as well for both the batter and the frosting.

3. How can I make the frosting stiffer? Add more powdered sugar gradually until the frosting reaches the desired stiffness.

4. Can I make these cupcakes ahead of time? Absolutely! You can bake the cupcakes a day in advance and frost them the next day for best results.

5. Can I use any other type of butter instead of Biscoff cookie butter? For the signature Biscoff flavor, it’s best to stick with Biscoff cookie butter. However, you can experiment with peanut butter or other cookie butters for a different taste.

6. How do I ensure my cupcakes are fluffy? Make sure your eggs and butter are at room temperature before mixing. This helps create a smoother batter and fluffier cupcakes.

These Biscoff cupcakes are a delightful treat that brings the joy of Biscoff cookies from the sky to your home. Easy to make and perfect for any occasion, they are sure to impress your family and friends. So, roll up your sleeves and get ready to bake these mouth-watering Biscoff cupcakes that will become your new go-to dessert!

Happy baking, and enjoy every bite of these delicious Biscoff cupcakes!

By bringing together the creamy richness of Biscoff cookie butter and the light, fluffy texture of homemade cupcakes, this recipe is a guaranteed hit for any event. Whether it’s a backyard BBQ, a holiday party, or a casual weekend treat, these Biscoff cupcakes are sure to impress. Enjoy baking and sharing this easy and family approved treat!

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