Biscoff Cookie Butter Cupcakes

overhead photo of a cookie butter cupcake with a bite in it.

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5 from 1 review

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!


Units Scale

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 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/8 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


  1. Preheat oven to 350°F and place 12 paper cupcake liners in a cupcake pan
  2. 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.
  3. To the butter/sugar mixture, add in both eggs and vanilla extract. Again, beat on high for 1 minute to fully incorporate the eggs.
  4. 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.
  5. Finally, pour the milk into the cupcake batter and again, use a rubber spatula to gently fold all ingredients together until just combined.
  6. Fill your prepared cupcake liners 3/4 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.
  7. Carefully take the cupcakes out of the oven and allow them to cool completely on a wire rack.
  8. 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.
  9. Next, in a clean, large mixing bowl, cream together softened butter and Biscoff butter until light and creamy.
  10. 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.
  11. 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!


  • 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 2/3-3/4 full: Cupcakes aren't meant to look like muffins, and you don't want the tops spilling over. Fill liners 2/3-3/4 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.