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Biscoff Cupcakes

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Delightful Biscoff cupcakes topped with creamy Biscoff buttercream, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup Biscoff spread
  • 1 cup powdered sugar (for buttercream)
  • 1/2 cup unsalted butter (for buttercream)
  • 1/4 cup Biscoff spread (for buttercream)
  • Milk (as needed for buttercream)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Cream together 1/2 cup softened unsalted butter and 1 cup sugar until light and fluffy, about 3 to 4 minutes.
  3. Add 2 large eggs one at a time, mixing in 1 teaspoon of vanilla extract until fully incorporated.
  4. Whisk together 1 1/2 cups flour and 1 tablespoon baking powder in another bowl.
  5. Gradually add the flour mixture to the butter-sugar-egg mix, alternating with 1/2 cup milk. Mix until just combined.
  6. Spoon the batter into the prepared liners, filling each about 2/3 full. Make a small indentation in the center of each and fill it with 1/2 teaspoon of Biscoff spread.
  7. Bake for 18-20 minutes until a toothpick comes out clean. Let cool for about 5 minutes in the tin before transferring to a wire rack.
  8. Beat together 1/2 cup softened butter, 1 cup powdered sugar, and 1/4 cup Biscoff spread for the buttercream until smooth. Add milk as needed to reach desired consistency.
  9. Frost the cooled cupcakes generously with the Biscoff buttercream and enjoy!

Notes

You can substitute milk with almond milk for a dairy-free version. Consider adding crushed Biscoff cookies on top of the frosting for extra decoration.

Find it online: https://www.zaynkitchen.com/biscoff-cupcakes/