These delicious Biscoff Cupcakes have a super light and fluffy crumb. They are topped with a luscious Biscoff Cream Cheese Frosting, Cookie Butter Drizzle and Speculoos Cookies.
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Why we love this recipe
A soft Cookie Butter cake, a decadent Biscoff Spread filling, luscious Biscoff Cream Cheese Frosting, shiny Biscoff Drizzle and Speculoos Cookies... what is there not to like in these cupcakes!?
This Biscoff Cupcake recipe is simply packed with Speculoos / Biscoff flavour. The sweet and spicy spread combined with the tangy cream cheese frosting creates a a delicious flavour balance you won't be able to resist!
Just like these Mini Biscoff Cheesecakes, these Cupcakes will be great to make for a special occasion, Holidays or as a simple every day treat. To make a larger version of these Cookie Butter Cupcakes, check out my Easy Biscoff Cake recipe.
Ingredients
Scroll down to the recipe card below for all quantities.
For the Biscoff Cupcakes:
- Sugar: we are using Brown Sugar instead of White Sugar here to add a delicious caramel flavour to the cupcakes. I used Dark Brown Sugar but Light Brown Sugar will work as well.
- Oil: Canola Oil or any neutral-flavoured cooking oil. Using Oil instead of Butter gives you a really moist crumb that will remain soft for days.
- Biscoff Spread: or any brand of Cookie Butter / Speculoos Spread (like the Traders Joe one). Make sure it is slightly melted and liquid before using it so that it incorporates easily with the rest of the ingredients.
- Cream: Thickened or Heavy Cream. I don't recommend using a light cream or fat reduced cream here as it would impact the flavour and texture of the cupcakes.
- Self-Rising Flour: it is a type of Flour that combines Plain / All-Purpose Flour with Baking Powder. If you don't have Self-Rising Flour, you can simply make your own; scroll down to FAQs section below for ratios.
Optional additions: you can also add a little bit of Vanilla Extract to the cakes, a pinch of Salt or some Spices.
For the Biscoff Cream Cheese Frosting:
As opposed to a Biscoff Buttercream frosting, this frosting does not require any butter or eggs. It is simply made with Cream Cheese (make sure it is at room temperature), Biscoff Cookie Butter, Icing Sugar (or Powdered Sugar) and a little bit of Cream.
For the Filling and Toppings:
In addition to the biscoff frosting, we are also using a some Biscoff Spread / Cookie Butter as the cupcake filling and drizzling some on top of the frosting. To finish the cupcakes, you will need some Speculoos or Biscoff Cookies.
How to make Biscoff Cupcakes step-by-step
Cookie Butter Cakes
The Biscoff and Brown Sugar cake batter is super easy to make by hands in one bowl. No need for a stand mixer or electric mixer here!
- Start by melting the Biscoff Spread in the microwave for about 30 seconds so that it is fluid. Set aside to cool down.
- Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit. Prepare a Muffin pan with paper cases / liners.
- Photo 1: Place the Brown Sugar and Eggs in a large mixing bowl and whisk well for a couple of minutes. It should look bubbly.
- Photo 2: Add the Oil, Cream and melted Biscoff Spread (and optionally the Vanilla). Whisk until combined.
- Photo 3: Add the sifted Self-Rising Flour (and optionally any spices or salt).
- Photo 4: Whisk until you get a thick, shiny batter and no lumps remain. Make sure to stop mixing as soon as combined to avoid over-working the mixture, which would result in a tougher, drier cake.
- Photo 5: Scoop or Spoon the batter into the prepared muffin tin. You should fill about half to two-third of the liners.
- Photo 6: Bake for about 20 minutes or until the cupcakes have risen and a small knife or toothpick comes out clean. Transfer onto a cooling rack and leave to cool down completely.
The top of the cupcakes will be a bit crispy and feel hard - that's normal! The centre of the cakes will be very soft.
- Photo 7: Once cool, carve out the centre of each cupcake using a small knife or apple corer.
- Photo 8: melt the Biscoff Butter in the microwave until very liquid then fill the centre of each cupcakes. I used a piping bag for precision but you can also just use a small spoon.
Set aside the biscoff cupcakes while you prepare the frosting.
Biscoff Cream Cheese Frosting
For the frosting, you will need to use a stand mixer fitted with the paddle attachment or a simple hand mixer.
- Photo 9: Place the Cream Cheese (at room temperature) and melted Biscoff Spread in the bowl.
- Photo 10: with the mixer on medium to medium high speed, mix for a few minutes or until very smooth and well combined.
We are not trying to add lots of air bubbles in the frosting here so no need to mix the ingredients for long. They should just be evenly combined.
- Photo 11: Sift the Icing Sugar over the cream cheese mixture and mix on low speed until incorporated. The frosting should start to thicken - that's normal.
- Photo 12: Add the Cream. Start by mixing in two tablespoons and check the consistency. If still a bit stiff and thick, add one more tablespoon.
- Transfer the Cream Cheese Frosting into a piping bag fitted with a star tip. Pipe it over each cupcake.
- Optionally, melt a little bit more Cookie Butter and place it in a clean piping bag. Cut out a very small hole into the piping bag and drizzle the melted spread over the frosting. Alternatively, just use a spoon to create the drizzle.
- Cut the Biscoff Cookies (or Speculoos Cookies) in half and press them into the frosting before serving.
Recipe FAQs
Biscoff spread is a spiced sweet spread with a similar consistency to Peanut Butter. It is made out of crushed Speculoos Cookies (called Biscoff by the brand Lotus) mixed with oil. Speculoos Cookies are traditional Belgian spiced Cookies that were originally served around Christmas (St Nicholas Day).
Biscoff is a branded product by the Belgian company Lotus while Cookie Butter (sometimes called Speculoos Butter) is a more generic name used by different brands. Although each brands recipe slightly vary, Biscoff Spread and Cookie Butter are basically the same thing and can be interchanged.
Traditional Speculoos Cookies are made with a mix of spices (including Cinnamon, Coriander Seed, Nutmeg, Ginger, Caraway Seed and Cloves) and a specific type of Brown Sugar made from Sugar Beet. They have a delicious caramelised and spicy flavour, a bit similar to a gingerbread cookie.
If you don't have Self-Rising Flour, you can simply substitute it with the same quantity of Plain / All-Purpose Flour with the addition of 1 1/2 teaspoon of Baking Powder. You can also add a pinch of salt to it.
The only two dairy ingredients are the Cream and the Cream Cheese. You can use any plant-based substitute for the Cream (as long as it has a similar fat content - about 30%).
The cream cheese can be replaced with a dairy-free cream cheese. Alternatively, you can replace this frosting with the same Biscoff Whipped Cream frosting I used over these Mini Biscoff Cheesecakes and Easy Biscoff Cake. Simply use a dairy-free heavy / thickened cream to make it.
Tips for Success
- Don't overfill the muffin / cupcake liners, we don't want the cupcakes to rise too much. The batter should be enough to fill half to two-third of the muffin pan.
- Instead of using Smooth Biscoff Spread to make and / or fill the Cupcakes, use a Crunchy Spread for an added crunch!
- The Cookie Butter Cream Cheese Frosting can be prepared in advance and stored in the fridge. Let it come back to room temperature for 30 minutes to 1 hour before piping it over the cupcakes so that it is not too stiff.
- Press the Biscoff Biscuit into the frosting just before serving. Once frosted, these cupcakes need to be stored in the fridge which tends to make the cookies go soggy.
Storing & Freezing
The biscoff cakes can be stored at room temperature in an air-tight container until ready to be filled and frosted. I recommend making them maximum 1 day before adding the toppings for the best texture and freshness. Once frosted, the biscoff cupcakes should be kept in the fridge and are best eaten within 3 days.
The cakes themselves (without any filling or frosting) can be frozen for later. Make sure they are properly wrapped in plastic wrap and / or aluminium foil to avoid any frost bite. Leave at room temperature to thaw before adding the filling and frosting.
More Biscoff Recipes
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Recipe
Biscoff Cupcakes
Ingredients
Biscoff Cakes
- 125 gr (1/2 cup + 2 tablespoons) Brown Sugar
- 2 medium Eggs - at room temperature
- 80 ml (1/3 cup) Canola Oil - or neutral flavoured cooking oil
- 80 ml (1/3 cup) Heavy / Thickened Cream
- 120 ml (1/2 cup) Biscoff Spread, melted - or cookie butter
- 200 gr (1 1/3 cup) Self-Rising Flour - see notes below for substitute
- 60 ml (1/4 cup) Biscoff Spread, melted - for the cupcakes filling
Cream Cheese Frosting & Toppings
- 150 gr (1/2 cup + 2 tablespoons) Biscoff Spread, melted - or cookie butter
- 250 gr (9 oz) Cream Cheese - at room temperature
- 100 gr (1 cup) Icing Sugar - sifted
- 30 to 45 ml (2 to 3 tablespoons) Heavy / Thickened Cream
- 6 Biscoff Cookies - or Speculoos Cookies
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
Biscoff Cakes
- Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit. Prepare a Muffin pan with Paper Liners.
- Place the Brown Sugar and Eggs in a large mixing bowl and whisk well for a couple of minutes or until bubbly. Whisk in the Oil, Cream and melted (and cooled down) Biscoff Spread.
- Add the sifted Self-Rising Flour and whisk until you get a thick, shiny batter with no lumps (see note 1).
- Scoop the batter into the prepared muffin pan, filling about half to two-third of the liners. Bake for about 20 minutes or until lightly puffed and a toothpick should come out clean (see note 2). Transfer onto a cooling rack and leave to cool down completely.
- Once cool, carve out the centre of each cupcake using a small knife or apple corer. Melt the Biscoff Butter (for the filling) in the microwave until very liquid then pour in each holes to fill the cupcakes (See note 3). Set aside to set.
Cream Cheese Frosting & Toppings
- Slightly melt the Biscoff Spread in the microwave until liquid. Set aside to cool down for 5 minutes.
- Place the room temperature Cream Cheese and the melted spread in a large mixing bowl (is using a hand mixer) or the bowl of your stand mixer fitted with the paddle attachment. Mix on medium-high speed for 2 to 3 minutes, or until fully combined and no lumps remain.
- Sift in the Icing Sugar and mix on low to medium speed until combined. Stop to scrape the sides and bottom of the bowl if required.
- Add 2 tablespoons of Cream and mix until smooth. If the frosting seems too thick, mix in one more tablespoon.
- Place the frosting in a piping bag fitted with a star tip and pipe over the cupcakes.
- Optionally, melt a little bit more Biscoff Spread and drizzle it over the Frosting.
- Cut each Biscoff Cookies in half and press them into the Frosting (see note 4).
Notes
- Make sure to stop mixing as soon as combined to avoid over-working the mixture, which would result in a tougher, drier cake.
- The top of the cupcakes will be a bit crispy and feel hard - that's normal! The centre of the cakes will be very soft.
- I used a piping bag for precision but you can also just use a small spoon to fill the centre of the cupcakes. You can also use a Crunchy Biscoff Spread instead of a smooth one to add more texture to the cupcakes.
- Press the Biscoff Biscuit into the frosting just before serving. Once frosted, these cupcakes need to be stored in the fridge which tends to make the cookies go soggy.
