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Biscoff Cookie Butter Cupcakes

Decadent Biscoff Cookie Butter Cupcakes You’ll Crave

These Biscoff Cookie Butter Cupcakes are a delightful treat with a soft cupcake base and a creamy frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1.5 teaspoons baking powder ensure it’s fresh for best results
  • 0.25 teaspoons salt use kosher salt for coarser texture
  • 0.5 cups unsalted butter bring to room temperature for better incorporation
  • 1 cups granulated sugar brown sugar can add extra moisture and flavor
  • 2 large eggs try flax eggs for a vegan alternative
  • 2 teaspoons vanilla extract opt for pure vanilla for the best flavor
  • 0.5 cups milk almond or oat milk can be used as dairy alternatives
  • 0.5 cups Biscoff cookie butter can swap with another spread if desired
For the Frosting
  • 8 oz cream cheese mascarpone can be used for a richer taste
  • 0.5 cups unsalted butter ensure it's at room temperature
  • 1.5 cups powdered sugar adjust according to your sweetness preference
  • 0.5 cups Biscoff cookie butter
  • 2-3 tablespoons heavy cream add to reach desired consistency
For Garnishing
  • 6 cookies Biscoff cookies adds a crunchy texture as a topping
  • 0.5 cups melted cookie butter heat until pourable for the best effect

Equipment

  • muffin pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. In a large mixing bowl, beat together butter and sugar until light and fluffy.
  4. Add eggs one at a time, then blend in vanilla extract and Biscoff cookie butter.
  5. Gradually add dry ingredients alternating with milk, stirring gently.
  6. Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes.
  7. Let the cupcakes cool in the pan for 5 minutes, then move to a wire rack.
  8. For frosting, beat cream cheese and butter until smooth, then mix in powdered sugar and Biscoff cookie butter.
  9. Frost cooled cupcakes, drizzle with melted cookie butter, and sprinkle with crushed Biscoff cookies.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

Use room-temperature ingredients for better mixing. Avoid overmixing to keep cupcakes tender.

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