Dessertscakemehometonight
Pumpkin Biscoff Cupcakes
Pumpkin Biscoff cupcakes are the ultimate fall dessert. These cupcakes are made with moist and tender pumpkin spice cake, creamy Biscoff buttercream frosting, drizzled with cookie butter, and topped with Biscoff cookies.
👥 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
📝 Preparation Steps
1
Pumpkin Spice Cupcakes
2
Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
3
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking powder and salt. Add in the pumpkin puree, milk, vegetable oil, egg, and vanilla extract. Whisk the wet ingredients into the dry ingredients until the cupcake batter is incorporated and smooth.
granulated sugar1 cuplarge egg (room temperature)1vanilla extract2 tsp½ tsp vanilla extract1
4
Portion the cupcake batter into the cupcake liners using a large cookie scoop (3 tablespoons) about ¾ full. Bake the cupcakes for ⏱️ 20 minutes until the tops 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.
5
Biscoff Buttercream Frosting
6
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.
unsalted butter (room temperature)1 cup
7
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
8
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.
9
Assembling the Cupcakes
10
Fill a piping bag fitted with an Ateco 857 piping tip with the Biscoff buttercream frosting. Pipe a generous swirl of frosting onto the cooled pumpkin spice cupcakes. Use a piping bag or squeeze bottle to drizzle melted Biscoff spread onto the cupcakes. Decorate the cupcakes with halved Biscoff cookies and Biscoff cookie crumbs.
Biscoff cookies (halved)6Biscoff cookie crumbs2 tbsp
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