Description
Soft and fluffy Biscoff cupcakes topped with creamy Biscoff buttercream and crunchy cookie crumbs. These bakery-style cupcakes are rich, caramelized, and perfect for parties, holidays, or sweet cravings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff cookie butter, slightly melted
- 1/2 cup whole milk
- 8 Biscoff cookies, crushed
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 3/4 cup Biscoff cookie butter (for frosting)
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F and line a cupcake pan with cupcake liners.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract and melted Biscoff cookie butter.
- Alternate adding the dry ingredients and milk until fully combined.
- Fill cupcake liners two-thirds full.
- Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
- Cool cupcakes completely on a wire rack.
- For the frosting, beat butter until fluffy, then gradually mix in powdered sugar.
- Add Biscoff cookie butter and heavy cream, then beat until smooth and creamy.
- Pipe frosting onto cooled cupcakes and top with crushed Biscoff cookies.
- Serve and enjoy.
Notes
- Use room temperature ingredients for the best cupcake texture.
- Do not overmix the batter to keep the cupcakes soft and fluffy.
- Cool cupcakes fully before frosting.
- Store leftovers in an airtight container for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 430
- Sugar: 32g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg