Biscoff Cupcakes

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5 from 16 votes
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Fluffy Biscoff chocolate cupcakes filled with gooey caramel and topped with a creamy Biscoff cookie butter frosting; it seriously doesn’t get better than this. Plus, they’re egg AND dairy-free!

Want more Biscoff recipes? Try my Biscoff cookies, Biscoff cake, and Biscoff brownies!

biscoff cupcakes

If I had to pick one spread to pair with chocolate, it would be a hard choice, but I think I’d vote for Biscoff. The combination of warm cinnamon and brown sugar flavor from the cookie spread pairs beautifully with chocolate. When they’re baked together, that’s even better.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make Biscoff cupcakes
  4. Arman’s recipe tips and variations
  5. Storage instructions
  6. More cupcake recipes to try
  7. Biscoff Cupcakes (Recipe Card)

Why I love this recipe

  • Bakes in 30 minutes. And the prep time before that is even quicker. 
  • Naturally vegan. Like Biscoff cheesecake, these cupcakes are naturally vegan-approved. 
  • No fancy kitchen gear is needed. Even filling the cupcakes doesn’t require anything fancy, so you don’t need anything beyond basic kitchen equipment.
  • Layer after layer of flavor. When I’m looking for a showstopper recipe to share with friends, I always make these Biscoff cookie cupcakes.

Ingredients needed

  • Flour- All-purpose flour or gluten-free all-purpose flour. If you use the latter, it must have added xanthan gum, or else it will lack stability. 
  • Cocoa powder– Unsweetened cocoa powder. 
  • Sugar– White, brown, or coconut sugar can be used. 
  • Salt– Just a pinch to balance out the sweet ingredients. 
  • Vinegar– Apple cider vinegar or white vinegar. 
  • Vanilla extract– A must for any good cupcake. 
  • Oil– Use a neutral flavored oil, like canola or vegetable. 
  • Water– To mix everything together. Unsweetened almond milk or soy milk will both work too. 
  • Caramel– To fill the cupcakes with! I used a homemade vegan caramel

For the frosting

  • Butter– Vegan or standard butter. Regardless of which one you use, be sure it is from a block and not from a spread. 
  • Biscoff spread– The star ingredient! Smooth and creamy cookie butter. 
  • Powdered sugar– Sift your powdered sugar before adding it to the frosting to ensure there are no clumps. 
  • Milk– I used unsweetened almond milk, but any milk works. 

How to make Biscoff cupcakes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven to 350F/180C. Grease and line a 12-count cupcake pan with cupcake liners.

Step 2- Make the cupcake batter. In a large mixing bowl, combine the dry ingredients. Add the wet ingredients and whisk until a smooth batter remains.

Step 3- Bake. Distribute the batter amongst the 12 muffin liners and bake for 15-18 minutes, or until a skewer comes out clean. Remove the cupcakes from the oven and let them cool completely.

Step 4- Make the frosting. Using a hand mixer or stand mixer with a paddle attachment, cream the butter together with Biscoff and spread until smooth. Add in the powdered sugar and the milk, and beat until fluffy. If it is too thick, add extra milk.

Step 5- Fill the cupcakes. Use a small, sharp knife to cut a small hole on top of the cupcakes, almost reaching their base. Pour a tablespoon of the caramel into each cupcake. Using a piping bag, pipe the Biscoff frosting mixture over the top of each cupcake and serve immediately.

Lotus Biscoff Cupcakes

Arman’s recipe tips and variations

  • Make less sweet cupcakes. When I want to tone down the Biscoff flavor, I’ll swap half the cookie spread for peanut butter. 
  • Carefully measure the dry ingredients. After sifting, carefully spoon and level the flour. If you stick a measuring cup straight into the flour, it will get compacted, and you’ll end up with dense, chewy cupcakes. 
  • Use room temperature ingredients. Especially when it comes to the frosting since it will help the frosting blend easily and become smooth. 
  • Avoid overbaking. The cupcakes will cook briefly as they’re cooling, so remove them from the oven as soon as a toothpick inserted comes out barely clean. 
  • Use an apple corer. Trust me, it makes cutting into the cupcakes WAY easier!
  • Drizzle the caramel on top. If you don’t want to cut into the cupcakes, you can drizzle the caramel sauce on top of the frosting. 
  • Garnish the cupcakes with Lotus Biscoff cookie crumbs for extra flavor.

Storage instructions

To store: Cupcakes will keep at room temperature, in a sealable container, for up to 3 days. If you’d like them to keep longer, store them in the refrigerator and they will last for at least a week. 

To freeze: Place cupcakes in a ziplock bag or shallow container and store them in the freezer for up to 6 months. 

vegan biscoff cupcakes

More cupcake recipes to try

Biscoff cupcakes

Biscoff Cupcakes

5 from 16 votes
Fluffy Biscoff chocolate cupcakes filled with gooey caramel and topped with a creamy Biscoff cookie butter frosting; it seriously doesn’t get better than this. Plus, they’re egg AND dairy-free!
Servings: 12 cupcakes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

Ingredients  

For the cupcakes

For the Biscoff frosting

  • 1 cup butter softened
  • 3/4 cup Biscoff spread
  • 3 cups powdered sugar
  • 3 tablespoon milk * See notes

Instructions 

  • Preheat the oven to 180C/350F. Grease and line a 12-count muffin tin with muffin liners and set aside.
  • In a large mixing bowl, add your dry ingredients and mix well. Add the wet ingredients and mix until a smooth batter remains.
  • Distribute the batter amongst the 12 muffin liners and bake for 15-18 minutes, or until a skewer comes out clean.
  • Remove the cupcakes from the oven and let them cool completely.
  • Prepare the frosting by beating together the butter with Biscoff spread until smooth. Add in the powdered sugar and the milk, and beat until fluffy. If it is too thick, add extra milk.
  • Use a knife to cut a small hole on top of the cupcakes, almost reaching the base of them. Pour a tablespoon of the caramel into each cupcake. Using a piping bag, pipe the Biscoff frosting over the top of each cupcake and serve immediately.

Notes

TO STORE: Cupcakes will keep at room temperature, in a sealable container, for up to 3 days. If you’d like them to keep longer, store them in the refrigerator and they will last for at least a week. 
TO FREEZE: Place cupcakes in a ziplock bag or shallow container and store them in the freezer for up to 6 months.

Nutrition

Serving: 1cupcakeCalories: 286kcalCarbohydrates: 29gProtein: 2gFat: 18gSodium: 316mgPotassium: 41mgFiber: 1gVitamin A: 719IUCalcium: 9mgIron: 1mgNET CARBS: 28g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 16 votes (16 ratings without comment)

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