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Biscoff Cupcakes
These Biscoff cupcakes are packed with Biscoff spread and cookies from top to bottom. The cupcakes are made with Biscoff cookie crumbs, filled with cookie butter, frosted with Biscoff buttercream frosting, and drizzled and topped with even more Biscoff spread and cookies. The ultimate Biscoff cupcake!
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 45 min🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- microwave
📝 Preparation Steps
1
Biscoff Cupcakes
2
Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
3
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon. Set aside.
4
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until light and creamy. Add the egg, sour cream, and vanilla extract and mix until well combined.
¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cuplarge egg (room temperature)1sour cream (room temperature)2 tbspvanilla extract2 tsp½ tsp vanilla extract1
5
Add half of the flour mixture and mix on low speed. Pour in the milk while mixing on low speed and mix until combined. Add the remaining flour mixture and the Biscoff cookie crumbs and mix until all the ingredients are combined and smooth.
¼ cup Biscoff cookie crumbsBiscoff cookie crumbs2 tbsp
6
Portion the cupcake batter into the cupcake liners using a large cookie scoop (about ¾ full). Bake the cupcakes for ⏱️ 20 minutes until the tops of the cupcakes bounce back when gently touched. Cool the cupcakes in the pan for a few minutes and then transfer to a wire rack to cool completely.
7
Biscoff Buttercream Frosting
8
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for ⏱️ 5 minutes until light, pale, and creamy. Add the Biscoff spread and mix until combined and smooth.
¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cup
9
Add in the powdered sugar and mix on low speed until fully combined. Add the vanilla extract and salt and mix well. While mixing on low speed, drizzle in the heavy cream. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
vanilla extract2 tsp½ tsp vanilla extract1heavy cream2 tbsp
10
Increase the mixer speed to medium and whip the buttercream for about 2 to ⏱️ 3 minutes until it is smooth and creamy. To smooth out the buttercream, mix the frosting on low speed for several minutes.
11
Assembling the Cupcakes
12
Use an apple corer to remove the center of the cupcakes. Melt the Biscoff spread in the microwave for ⏱️ 30 seconds. Fill a piping bag with the tip cut off with about ½ cup of the melted cookie butter. Pipe the melted cookie butter into the center of the cupcakes.
13
Fill a piping bag fitted with a Wilton 1M piping tip with the Biscoff buttercream frosting. Pipe a generous swirl of frosting onto the cupcakes. Drizzle the cupcakes with the remaining ¼ cup of melted Biscoff spread and decorate with Biscoff cookie crumbs and Biscoff cookies.
¼ cup Biscoff cookie crumbsBiscoff cookie crumbs2 tbspBiscoff cookies (halved)6
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