These Biscoff Cupcakes are soft, moist and packed with cookie butter inside with cupcake batter and in the Biscoff frosting! They are super simple to make and perfect for any celebration!
Biscoff spread is one of my favorite ingredients to add to baked goods. It's caramely, cinnamon and makes delicious Cookie Butter Stuffed Cookies and Biscoff Brownies. And I even add it to breakfast recipes like Biscoff Overnight Oats!
So, it felt right to add Biscoff Cupcakes to my many vegan cake and cupcake recipes like my Vegan Funfetti Cupcakes and Vegan Chocolate Cupcakes. These cupcakes are incredibly tender and moist and packed with cookie butter and cinnamon. And then they're topped with smooth and creamy Biscoff frosting to put them over the top!
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Why You'll Love This Recipe
- This recipe is super simple, so it's perfect for beginner bakers!
- And it uses basic, easy-to-find ingredients.
- These Biscoff Cupcakes are soft, moist, and packed with cinnamon and cookie butter flavor.
- They are eggless, dairy free, and completely vegan so anyone can enjoy them!
- And most importantly, they are absolutely delicious!
Ingredient Notes
Biscoff Spread: Biscoff spread is Biscoff cookies that have been ground up until completely smooth and creamy! It's so delicious in my Vegan Biscoff Cake and in these Biscoff Cupcakes.
Brown Sugar: Brown sugar complements the warm rich flavor of the cookie butter.
Vegan Butter: My top recommendations are Soy-Free Earth Balance Buttery Sticks and Country Crock Plant Butter Sticks.
Cinnamon: I added plenty of ground cinnamon to this recipe which makes them so tasty!
Step-by-Step Instructions
Step 1. First, in a large bowl, combine brown sugar, non-dairy milk, melted vegan butter, Biscoff spread, vanilla and vinegar. Whisk well, until the Biscoff spread is completely incorporated.
Step 2. Then, add the flour, baking powder, cinnamon and salt. Whisk just until the batter forms.
Step 3. Use an ice cream scoop or a spoon to portion the batter into a lined cupcake tin, filling each liner ⅔ of the way full.
Step 4. Then, bake the cupcakes in a 350* F oven for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting them!
Step 5. Once the cupcakes are cool, make the Biscoff frosting by creaming vegan butter and Biscoff spread together using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment.
Next, add the powdered sugar and mix until combined. Finally add non-dairy milk and vanilla and mix until light and fluffy.
Step 6. Frost the cupcakes using either a butter knife, or a piping bag fitted with your favorite piping tip.
Then, add some Biscoff cookies on top for extra fun!
Recipe FAQs
To store, place the cupcakes in a large, airtight container and store them in the refrigerator for up to 4 days.
Biscoff cookies taste like caramelized sugar and cinnamon.
Yes, Biscoff spread is the same as cookie butter! Biscoff cookies are the ground into spread to make cookie butter.
Expert Recipe Tips
When whisking the wet ingredients together, be sure to whisk until the Biscoff spread is completely broken up and incorporated.
But, when mixing the dry ingredients into the batter, mix just until the batter forms. It's okay if there are lumps.
Allow the Biscoff Cupcakes to cool completely before frosting them. If. they are even a little bit warm, it will melt the frosting!
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📖 Recipe
Biscoff Cupcakes
Equipment
- 1 Hand Mixer or Stand Mixer
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Cupcake Tin
- 12 Paper Cupcake Liners
- Measuring Cups and Spoons
Ingredients
For the Biscoff Cupcakes
- 1 ½ Cups All-Purpose Flour
- 2 teaspoon Baking Powder
- 1 ½ teaspoon Cinnamon
- ¼ teaspoon Kosher Salt
- 1 Cup Light Brown Sugar, tightly packed
- ¾ Cup Non-Dairy Milk
- 6 tablespoon Vegan Butter, melted
- ⅓ Cup Biscoff Spread
- 2 teaspoon Vanilla Extract
- 1 teaspoon Vinegar
For the Biscoff Frosting
- 8 tablespoon Vegan Butter, room temperature
- 6 tablespoon Biscoff Spread
- 2 Cups Powdered Sugar, sifted
- 1 tablespoon Non-Dairy Milk
- ½ teaspoon Vanilla Extract
To Garnish the Cupcakes
- 8 Biscoff Cookies, optional
Instructions
- Preheat oven to 350* F. Line a cupcake tin with 12 paper liners.
- In a medium bowl, combine flour, baking powder, cinnamon and salt. Whisk and set aside.1 ½ Cups All-Purpose Flour, 2 teaspoon Baking Powder, 1 ½ teaspoon Cinnamon, ¼ teaspoon Kosher Salt
- In a large bowl, combine brown sugar, non-dairy milk, melted vegan butter, Biscoff spread, vanilla and vinegar. Whisk well, until the Biscoff spread is completely mixed in. Then, add the dry ingredients and whisk until combined.1 Cup Light Brown Sugar, tightly packed, ¾ Cup Non-Dairy Milk, 6 tablespoon Vegan Butter, melted, ⅓ Cup Biscoff Spread, 2 teaspoon Vanilla Extract, 1 teaspoon Vinegar
- Use a spoon or an ice cream scoop to portion the batter into a prepared cupcake pan, filling each liner ⅔ of the way full. Then, bake in a 350*F oven for 20-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely.
Make the Biscoff Frosting
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter until completely smooth. Then, add the Biscoff spread and mix until combined.8 tablespoon Vegan Butter, room temperature, 6 tablespoon Biscoff Spread
- Add the powdered sugar and mix on low until combined. Then, add the non-dairy milk and vanilla and mix until the frosting is light and fluffy.2 Cups Powdered Sugar, sifted, 1 tablespoon Non-Dairy Milk, ½ teaspoon Vanilla Extract
Frost the Cupcakes
- Frost the cupcakes using either a butter knife or a piping bag fitted with your favorite piping tip. Top each cupcake with half of a Biscoff cookie or cookie crumbs if desired.8 Biscoff Cookies, optional
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