These Biscoff Cookie Butter Cupcakes are indulgent, flavorful, and FULL of Biscoff! A spiced cupcake, reminiscent of the classic Biscoff biscuits, is filled with cookie butter and topped off with a cookie butter butter cream. These cupcakes are a family favorite I know you'll enjoy too!
Jump to:
- What Is Cookie Butter?
- Why This Recipe Works
- Ingredient Notes
- Step By Step Instructions: Spiced Cupcakes
- How To Make Frosting and Filling
- Expert Tips For The Best Baked Goods
- Easy Decorating Tips
- FAQs
- Storing and Freezing Instructions
- More Cupcakes Recipes For You To Try!
- Did you make this recipe?
- Biscoff Cookie Butter Cupcakes
If you need a show stopping dessert, look no further that these amazing Biscoff Cupcakes. Soft, tender, vanilla spiced cupcakes are filled with a dollop of cookie butter and finished with a swirl of creamy Biscoff frosting.
Made in one bowl, these cupcakes are simple to make, but the flavor is anything but. Sweet, spiced, and perfectly balanced, they'll be a new favorite for sure!
What Is Cookie Butter?
Cookie butter, also known as Biscoff, OR Speculoos Butter, is a type of spread that's typically made from ground up spice cookies called Speculoos. The cookies are similar to an American gingerbread cookie, and are baked in many European countries when the winter weather hits.
You can use cookie butter like you would your favorite nut butter. Spread it on toast, crackers, drizzle over oatmeal, or even enjoy it by the spoonful!
You could also get creative with it and bake these Biscoff blondies or Biscoff brownies!
Why This Recipe Works
- Spiced vanilla cupcakes- the cupcakes are flavored with spiced reminiscent of the classic Lotus Biscoff Biscuits.
- Filled AND Frosted- there's no shortage of flavor when these are both filled with a dollop of Biscoff and frosted with creamy cookie butter frosting.
- Simple to make- this recipe is made in one bowl and takes less than one hour from start to finish.
- Great for parties- kids and adults alike will go crazy if you serve these jaw dropping cookie butter cupcakes at your next party!
Ingredient Notes
*for the full list of ingredients and measurements, check out the recipe card below*
- Butter: You want the butter to be softened to room temperature, so remove it from the fridge about 30-60 minutes before you plan to bake. I typically use salted butter, but unsalted works as well.
- Oil: To help keep these spiced cupcakes moist and tender, I like to add a small amount of oil in addition to the butter. Use a flavorless oil like avocado, canola, or vegetable.
- Sugar: Regular granulated sugar is all you'll need. I don't recommend substituting with brown or coconut sugar because the texture will change.
- Eggs: You also want your eggs to be at room temperature, so take them out of the fridge when you take the butter out.
- Flour: I made these with all purpose flour. You cannot substitute with gluten free flour in this recipe because the Biscoff isn't gluten free so the cupcakes can't be made gluten free unfortunately.
- Baking powder: For lift and rise, add a little bit of baking powder. Just make sure it's not expired otherwise your cupcakes won't be fluffy.
- Spices: To hone in on that Biscoff flavor, I spiced the cupcakes with cinnamon, allspice, and a little bit of clove.
- Milk: Just like the rest of the ingredients, you also want this at room temperature. Also, I recommend using whole milk, anything lower in fat keeps the cake from being as tender as possible.
- Powdered Sugar: Use powdered sugar when making a frosting instead of granulated sugar. Powdered sugar mixes more smoothly and won't result in a grainy frosting.
- Cookie butter: I like to use creamy Biscoff instead of crunchy for the frosting and filling. You can typically find it in the aisle with peanut butter at your local grocery store.
- Butter: For frosting I swear by using salted butter. It keeps the flavors more balanced!
- Milk: Most American buttercream recipes are a bit thick for piping, so I add a little bit of milk to thin it out and get it into a creamy consistency.
Step By Step Instructions: Spiced Cupcakes
You will need- a hand or stand mixer, mixing bowl, cupcake liners, cupcake pan, a kitchen scale, and a wooden spoon or rubber spatula. For full instructions, see recipe card below.
STEP ONE- Preheat oven to 350°F and line a cupcake pan with 12 cupcake liners.
STEP TWO- In a large mixing bowl (or stand mixer fitted with a paddle attachment), cream together softened butter, oil, and sugar.
STEP THREE: Add eggs and vanilla extract to the creamed butter/sugar mixture and mix them in well.
STEP FOUR: Next, add the dry ingredients into the wet and gently fold together until just combined.
STEP FIVE: Pour the milk carefully into the bowl and again, gently mix until just combined. Taking care not to overmix!
STEP SIX: Fill each paper liner about ⅔rds of the way full and bake for 17-19 minutes, or until a toothpick inserted into the center comes out clean. Take the cupcakes carefully out of the oven and let them cool completely before filling and frosting.
How To Make Frosting and Filling
STEP ONE: Once fully cooled, use a cupcake corer or sharp knife to cut a hole in the center of each cupcake. Fill each with 1-2 teaspoons of Biscoff.
STEP TWO: In a large mixing bowl, cream together softened butter and creamy cookie butter until light and fluffy.
STEP THREE: Add in powdered sugar, milk, and a small pinch of salt. Start mixing on low until the sugar is incorporated, then turn the speed up to high and beat for 2-3 minutes.
STEP FOUR: Transfer cookie butter buttercream to a piping bag fitted with a large tip, or use an offset spatula to frost the filled cupcakes. Decorate with cookie crumbs, a whole Biscoff biscuit, and enjoy!
Expert Tips For The Best Baked Goods
- Use room temperature ingredients: For best results, use ingredients that are all the same temperature. They mix together easier and result in a softer, more tender cupcake.
- Accurately measure ingredients: I list the ingredients in grams because you get an accurate baked good every time. Volume measurements can vary drastically, but weight can be the same every time.
- Don't overmix: When making the batter, take care not to over mix it. Mix just until there are no traces of flour remaining, that way you won't mis too much and end up with a dense cake.
- Fill liners ⅔-3/4 full: Cupcakes aren't meant to look like muffins, and you don't want the tops spilling over. Fill liners ⅔-3/4 of the way full so they rise and dome, but don't end up looking like muffins.
- Use an oven thermometer: Oven temperatures can swing up to 30° which is not ideal when trying to get an accurate time on baked goods. I suggest using an oven thermometer so you know precisely what temperature your oven is and can gage accordingly.
- Cool fully before filling and frosting: You don't want the filling or frosting to melt, so be sure to cool the vanilla spiced cupcakes completely before decorating them.
Easy Decorating Tips
Here's a few of my favorite easy ways to decorate these spiced cookie butter cupcakes.
- Finish off with a whole (or half) of a Biscoff biscuit
- Sprinkle crushed cookie crumbs on top of the frosting
- Drizzle slightly melted cookie butter over top
FAQs
These cupcakes will stay good for up to 2 days if kept at room temperature or up to 5 days if you store them in the fridge.
*see below for storing instructions*
You absolutely can make these ahead of time! I suggest baking the cupcakes a day in advance then whipping up the biscoff buttercream and decorating.
If you choose to bake, fill, and frost ahead of the time you're planning on serving, wait to add the cookie on top to prevent it from becoming soggy.
Sure! Line a mini cupcake with paper liners and fill with 1 tablespoon of cupcake batter. Bake for 9-12 minutes, or until a toothpick inserted into the center comes out clean.
If you can't find Biscoff, Trader Joe's has a Speculoos butter that's very similar! You can also substitute it with your favorite nut butter if needed.
I specifically designed these cupcakes to have a crunchy top reminiscent of the classic and well known, Lotus Biscoff Biscuits.
Storing and Freezing Instructions
Storing:
These cookie butte cupcakes need to be kept in an airtight container. They can be kept at room temperature for up to 2 days or in the fridge for up to 5 days.
Best served at room temperature, I recommend taking them out of the fridge 30-60 minutes before you want to eat them to enjoy the best flavor and texture.
Freezing:
Decorated and frosting cupcakes can also be frozen! Place Biscoff cupcakes in an airtight container and freeze for up to 30 days.
To thaw, defrost at room temperature for 1-2 hours, then enjoy!
More Cupcakes Recipes For You To Try!
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PrintBiscoff Cookie Butter Cupcakes
These Biscoff Cookie Butter Cupcakes are indulgent, flavorful, and FULL of Biscoff! A spiced cupcake, reminiscent of the classic Biscoff biscuits, is filled with cookie butter and topped off with a cookie butter butter cream. These cupcakes are a family favorite I know you'll enjoy too!
- Prep Time: 15 Minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes + cooling and decorating time
- Yield: 12 Cupcakes 1x
- Category: Cupcakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For The Cupcakes:
- 113g room temperature butter (either salted or unsalted)
- 60g neutral flavored oil- vegetable, canola, or avocado
- 175g granulated sugar
- 2 large eggs- room temperature
- 1 teaspoon vanilla extract
- 200g all purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ⅛ teaspoon ground clove
- 130g whole milk- room temperature
- 12 teaspoons Biscoff butter (for filling)
For The Frosting:
- 169g salted butter- room temperature
- 140g Biscoff butter
- 339g powdered sugar
- 2-3 tablespoons whole milk- room temperature
- 12 Lotus Biscoff Cookies (optional for topping)
- small pinch of salt
Instructions
- Preheat oven to 350°F and place 12 paper cupcake liners in a cupcake pan
- In a large mixing bowl (or using a stand mixer), cream together softened butter, oil, and granulated sugar. Beat on high for 1-2 minutes, until light and pale in color.
- To the butter/sugar mixture, add in both eggs and vanilla extract. Again, beat on high for 1 minute to fully incorporate the eggs.
- Next, to the wet ingredients, add in the flour, baking powder, salt, cinnamon, allspice, and ground clove. Use a rubber spatula to gently fold all ingredients together until JUST combined.
- Finally, pour the milk into the cupcake batter and again, use a rubber spatula to gently fold all ingredients together until just combined.
- Fill your prepared cupcake liners ¾ of the way full with the spiced vanilla cupcake batter, then bake for 17-19 minutes, or until a toothpick inserted into the center comes out clean.
- Carefully take the cupcakes out of the oven and allow them to cool completely on a wire rack.
- Once cooled, use a cupcake corer or really sharp knife to cut the center out of each cupcake. Fill the holes with 1-2 teaspoons of Biscoff butter.
- Next, in a clean, large mixing bowl, cream together softened butter and Biscoff butter until light and creamy.
- Add powdered sugar, 2 tablespoons of milk, and a small pinch of salt to the butter mixture and mix on low speed until the powdered sugar is combined. Once combined, turn the speed up to high and beat for 2-3 minutes. If too thick still add 1-2 more tablespoons of milk until you reach the right consistency.
- Transfer the Biscoff buttercream to a piping bag fitted with a large tip, or use an offset spatula, and frost the top of each cupcake. Finish with a sprinkle of cookie crumbs and a whole Biscoff cookie, then serve and ENJOY!
Notes
-
- Use room temperature ingredients: For best results, use ingredients that are all the same temperature. They mix together easier and result in a softer, more tender cupcake.
- Accurately measure ingredients: I list the ingredients in grams because you get an accurate baked good every time. Volume measurements can vary drastically, but weight can be the same every time.
- Don't overmix: When making the batter, take care not to over mix it. Mix just until there are no traces of flour remaining, that way you won't mis too much and end up with a dense cake.
- Fill liners ⅔-3/4 full: Cupcakes aren't meant to look like muffins, and you don't want the tops spilling over. Fill liners ⅔-3/4 of the way full so they rise and dome, but don't end up looking like muffins.
- Use an oven thermometer: Oven temperatures can swing up to 30° which is not ideal when trying to get an accurate time on baked goods. I suggest using an oven thermometer so you know precisely what temperature your oven is and can gage accordingly.
- Cool fully before filling and frosting: You don't want the filling or frosting to melt, so be sure to cool the vanilla spiced cupcakes completely before decorating them.
- Storing: Keep leftover cookie butter cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Keywords: cookie butter cupcakes, biscoff cupcakes, biscoff cookie butter cupcakes
Lizzie says
My mom said they are her new favorite cupcake flavor!
★★★★★