These soft, fluffy Biscoff cupcakes are made with crushed Lotus Biscoff cookies and cookie butter spread, then topped with a rich Biscoff buttercream frosting. A decadent dessert that’s perfect for birthdays, special occasions, or anyone obsessed with that signature caramelized flavor.
Ingredients
For the Biscoff Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup crushed Lotus Biscoff cookies (about 8 cookies)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy Biscoff cookie butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Biscoff Buttercream:
- 1 cup unsalted butter, softened
- 1/2 cup creamy Biscoff cookie butter
- 2 1/2 – 3 cups powdered sugar (adjust to preferred sweetness/consistency)
- 1–2 tablespoons milk or heavy cream (as needed)
- Optional: extra Biscoff cookies for garnish or crumbs on top
Instructions
1. Make the Cupcakes:
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, crushed cookies, baking powder, and salt.
In a large bowl, beat butter and cookie butter until smooth and creamy.
Add sugar and beat until light and fluffy. Mix in eggs one at a time, then add vanilla.
Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients.
Divide the batter evenly among the cupcake liners (about 3/4 full).
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.
2. Make the Biscoff Buttercream:
In a large bowl, beat butter until light and fluffy. Add cookie butter and beat until smooth.
Gradually add powdered sugar, 1 cup at a time, beating well.
Add milk or cream a tablespoon at a time until desired consistency is reached.
Beat for an additional 2–3 minutes until frosting is fluffy and pipeable.
3. Assemble:
Pipe or spread the Biscoff buttercream on top of cooled cupcakes.
Optional: garnish with a Biscoff cookie, cookie crumb sprinkle, or drizzle of melted cookie butter.
Storage
- Store cupcakes in an airtight container at room temperature for up to 2 days
- Refrigerate up to 5 days (bring to room temp before serving)
- Freeze (unfrosted) for up to 1 month
Tips for Best Results
- Use room temperature ingredients for a smooth, well-mixed batter
- Don’t overmix the batter — stop when just combined
- For extra flavor, core and fill cupcakes with a spoonful of Biscoff spread before frosting
