Irresistible Biscoff Cupcakes with Luscious Cream Cheese Frosting
Indulge in the ultimate Biscoff experience with these exceptionally delicious Biscoff Cupcakes. Each bite features a super light and fluffy cupcake base, brimming with the warm, spiced notes of Speculoos. These delightful treats are generously topped with a rich, tangy Biscoff Cream Cheese Frosting, a decadent Cookie Butter Drizzle, and finished with a crunchy Speculoos Cookie for the perfect textural contrast. Get ready to bake a batch of pure bliss that will captivate all Biscoff lovers!
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Why You’ll Adore This Biscoff Cupcake Recipe
There’s so much to cherish in these incredible Biscoff Cupcakes. Imagine sinking your teeth into a remarkably soft Cookie Butter cake, discovering a gooey, decadent Biscoff Spread filling, and then enjoying the luxurious, tangy Biscoff Cream Cheese Frosting. To top it all off, a shiny Biscoff drizzle and a crisp Speculoos Cookie complete this masterpiece. What’s not to love about such a symphony of flavors and textures?
This Biscoff Cupcake recipe is absolutely bursting with authentic Speculoos / Biscoff flavor. The signature sweet and spicy notes of the cookie butter spread perfectly complement the rich, tangy cream cheese frosting, creating a truly irresistible balance that will leave you craving more. Every component is designed to elevate the Biscoff experience to new heights.
Just like our popular Mini Biscoff Cheesecakes, these Biscoff Cupcakes are perfect for any occasion. Whether you’re celebrating a special holiday, hosting a party, or simply treating yourself to an everyday indulgence, they are sure to impress. If you’re looking to scale up the delight, be sure to check out our Easy Biscoff Cake recipe for a larger version of this cookie butter magic!
Essential Ingredients for Perfect Biscoff Cupcakes
Below, you’ll find a detailed breakdown of the high-quality ingredients needed to create these exceptional Biscoff cupcakes. For precise quantities, please refer to the recipe card at the bottom of this post.
For the Fluffy Biscoff Cupcakes:
- Brown Sugar: Instead of white sugar, we opt for brown sugar to infuse the cupcakes with a rich, deep caramel flavor that perfectly complements the Biscoff. Both dark brown sugar and light brown sugar will work beautifully, but dark brown sugar offers a more intense flavor.
- Oil: We recommend using Canola Oil or any other neutral-flavored cooking oil. The use of oil over butter is key to achieving an incredibly moist crumb that stays soft and delicious for days, ensuring your cupcakes are always a delight.
- Biscoff Spread: This is the star ingredient! You can use authentic Lotus Biscoff Spread or any high-quality brand of Cookie Butter or Speculoos Spread (such as Trader Joe’s). It’s crucial that the spread is slightly melted and liquid before mixing, as this ensures it incorporates smoothly and evenly into the batter, distributing that iconic flavor throughout.
- Cream: Heavy Cream or Thickened Cream is essential here. Avoid using light or fat-reduced creams, as their lower fat content can significantly impact the richness, moisture, and overall texture of the cupcakes.
- Self-Rising Flour: This convenient flour combines all-purpose (plain) flour with baking powder, ensuring your cupcakes rise perfectly. If you don’t have self-rising flour on hand, don’t worry! You can easily make your own; simply scroll down to our FAQs section for the exact ratios.
Optional Enhancements: For an extra layer of flavor, consider adding a touch of Vanilla Extract for warmth, a pinch of Salt to balance the sweetness, or a blend of warm Spices to amplify the Speculoos character.
For the Dreamy Biscoff Cream Cheese Frosting:
Unlike a traditional buttercream, this frosting is delightfully light yet incredibly decadent. It’s crafted using softened Cream Cheese (ensure it’s at room temperature for the smoothest consistency), creamy Biscoff Cookie Butter, finely sifted Icing Sugar (also known as Powdered Sugar), and a touch of Cream to achieve that perfect pipeable texture. The tangy cream cheese perfectly cuts through the sweetness of the Biscoff, creating a balanced and addictive flavor.
For the Irresistible Filling and Toppings:
Beyond the luscious biscoff frosting, we take these cupcakes to the next level with a generous Biscoff Spread / Cookie Butter filling nestled inside each cake, and a decorative drizzle artfully applied over the frosting. To complete these show-stopping treats, you’ll need some crisp Speculoos or Biscoff Cookies for garnish – they add a wonderful crunch and reinforce the classic Biscoff flavor.
How to Craft Your Biscoff Cupcakes: A Step-by-Step Guide
Crafting the Moist Cookie Butter Cupcake Base
One of the best features of this recipe is how incredibly easy the Biscoff and Brown Sugar cake batter is to prepare. You won’t need a stand mixer or even an electric mixer; everything comes together beautifully by hand in a single bowl, making cleanup a breeze!
- Begin by gently melting the Biscoff Spread in the microwave for approximately 30 seconds until it achieves a smooth, fluid consistency. This ensures it blends seamlessly into the batter. Set it aside to cool slightly before use.
- Preheat your oven to 160 degrees Celsius / 325 degrees Fahrenheit. Prepare a standard muffin pan by lining each cavity with paper cases or liners.
- Photo 1: In a large mixing bowl, combine the Brown Sugar and Eggs. Whisk them vigorously for a couple of minutes until the mixture becomes light, pale, and notably bubbly. This aeration is key for a tender crumb.
- Photo 2: Now, incorporate the Oil, Cream, and the slightly cooled, melted Biscoff Spread. If desired, you can also add a splash of vanilla extract here for extra warmth. Continue whisking until all the wet ingredients are thoroughly combined.
- Photo 3: Gently fold in the sifted Self-Rising Flour. This is also the stage to add any optional spices or a pinch of salt if you’re using them.
- Photo 4: Continue to whisk just until you achieve a thick, smooth, and shiny batter with no visible lumps. It’s crucial to stop mixing as soon as the ingredients are combined to prevent overworking the gluten, which can result in a tougher, drier cupcake.
- Photo 5: Carefully scoop or spoon the prepared batter into your lined muffin tin. Aim to fill each liner about half to two-thirds full to allow for proper rising without overflowing.
- Photo 6: Bake for approximately 20 minutes, or until the cupcakes have risen beautifully and a small knife or toothpick inserted into the center comes out clean. Transfer the baked cupcakes onto a wire cooling rack and allow them to cool down completely before proceeding.
Don’t be alarmed if the tops of your freshly baked cupcakes feel a bit crispy or firm—this is perfectly normal and contributes to their delightful texture! The interior of the cakes will remain wonderfully soft and moist.
- Photo 7: Once the cupcakes are completely cool, use a small, sharp knife or an apple corer to carefully carve out the center of each cupcake, creating a well for the filling.
- Photo 8: Melt the Biscoff Spread designated for the filling in the microwave until it is very liquid. For a neat and precise fill, transfer it to a piping bag. Alternatively, a small spoon works just as well. Fill the center of each carved cupcake generously with the melted Biscoff.
Set these delicious biscoff-filled cupcakes aside while you prepare the creamy frosting.
Creating the Velvety Biscoff Cream Cheese Frosting
For this luscious frosting, you’ll want to use either a stand mixer fitted with the paddle attachment or a simple but effective hand mixer. Both will help you achieve the perfect creamy consistency.
- Photo 9: Place your room temperature Cream Cheese and the melted Biscoff Spread into the mixing bowl. Ensuring the cream cheese is at room temperature is vital for a smooth, lump-free frosting.
- Photo 10: With your mixer on medium to medium-high speed, beat the ingredients for a few minutes until they are perfectly smooth and thoroughly combined. The goal here isn’t to incorporate a lot of air, but rather to ensure an even blend, so avoid over-mixing.
- Photo 11: Sift the Icing Sugar directly over the cream cheese mixture. Begin mixing on a low speed to incorporate the sugar without creating a cloud, then increase to medium until fully blended. At this point, the frosting will start to thicken, which is exactly what we want.
- Photo 12: Now, it’s time to adjust the consistency. Start by adding two tablespoons of Heavy Cream and mix until smooth. If the frosting still feels a bit too stiff or thick for piping, add one more tablespoon of cream, mixing until you reach your desired, spreadable consistency.
- Once the frosting is ready, transfer the Biscoff Cream Cheese Frosting into a piping bag fitted with your favorite star tip. Pipe beautiful swirls or rosettes over each cooled and filled cupcake.
- Optional Drizzle: For an extra touch of decadence, melt a small amount of additional Cookie Butter until very liquid. Place it in a clean piping bag, snip off a tiny corner, and artfully drizzle it over the frosted cupcakes. Alternatively, a simple spoon can be used to create an appealing zigzag pattern.
- To finalize your masterpiece, gently cut Speculoos (or homemade Speculoos Cookies) in half and press them into the frosting of each cupcake just before serving. This adds a delightful crunch and enhances the visual appeal.
Remember, we’re not aiming for a light, airy frosting like whipped cream. The focus is on combining the ingredients evenly to create a dense, rich, and velvety texture. Therefore, stop mixing as soon as the ingredients are well incorporated.
Frequently Asked Questions About Biscoff Cupcakes
Biscoff spread is a delectable spiced sweet spread, renowned for its creamy consistency similar to peanut butter. It’s crafted from finely crushed Speculoos Cookies—specifically, those produced by the brand Lotus and known as Biscoff cookies—blended with oil. Speculoos Cookies are traditional Belgian spiced biscuits historically enjoyed around Christmas, particularly on St. Nicholas Day.
While “Biscoff” is a proprietary brand name belonging to the Belgian company Lotus, “Cookie Butter” (sometimes labeled “Speculoos Butter”) is the more generic term used by various other brands. Although there might be slight variations in recipes between brands, Biscoff Spread and Cookie Butter are essentially the same product and can be used interchangeably in most recipes, including this one!
The distinctive flavor of Biscoff comes from traditional Speculoos Cookies, which are made with a unique blend of warm spices. These typically include Cinnamon, Coriander Seed, Nutmeg, Ginger, Caraway Seed, and Cloves, along with a special type of brown sugar derived from sugar beets. This combination results in a delightful caramelized and subtly spicy flavor, often likened to a milder, more aromatic gingerbread cookie. It’s a comforting and inviting taste that’s incredibly addictive!
If your pantry is missing self-rising flour, it’s incredibly simple to make your own at home. For every cup (125 grams) of plain or all-purpose flour, simply whisk in 1 ½ teaspoons of baking powder. For an even better result, you can also add a small pinch of salt to the mixture. This DIY substitute works perfectly for this cupcake recipe, ensuring a good rise and tender texture.
Yes, with a few substitutions, you can absolutely enjoy dairy-free Biscoff Cupcakes! The only dairy ingredients in this recipe are the heavy cream used in the cake batter and the cream cheese and cream in the frosting. For the cake’s cream, you can use any plant-based substitute for heavy cream, provided it has a similar fat content (around 30%) to maintain the rich texture.
For the frosting, dairy-free cream cheese alternatives are widely available and work well. Alternatively, you could replace the Biscoff Cream Cheese Frosting entirely with a Biscoff Whipped Cream frosting, similar to what we used for our Mini Biscoff Cheesecakes and Easy Biscoff Cake. Just ensure you use a dairy-free heavy or thickened cream to prepare it.
Expert Tips for Biscoff Cupcake Perfection
Achieve bakery-quality Biscoff Cupcakes every time with these valuable tips and tricks:
- Avoid Overfilling Liners: To ensure your cupcakes bake evenly and rise beautifully without spilling over, do not overfill the muffin or cupcake liners. The batter should ideally fill only half to two-thirds of each liner. This allows them to puff up perfectly and prevents messy edges.
- Experiment with Crunchy Biscoff Spread: While smooth Biscoff Spread creates a wonderfully tender crumb and creamy filling, consider using a Crunchy Biscoff Spread for both the batter and/or the filling. This adds an exciting textural element and a delightful crunch that many find irresistible, elevating the overall experience.
- Prepare Frosting in Advance: The Cookie Butter Cream Cheese Frosting can be a fantastic make-ahead component. Prepare it a day in advance and store it tightly covered in the fridge. Before piping, allow it to come back to room temperature for 30 minutes to an hour. This will soften it slightly, making it much easier and smoother to pipe onto your cooled cupcakes.
- Garnish Cookies Just Before Serving: To maintain the crisp texture of your Biscoff Biscuits, press them into the frosting only just before serving the cupcakes. Once frosted, these cupcakes need to be stored in the fridge, which can cause the cookies to absorb moisture and become soggy. Timing this step ensures maximum crunch and enjoyment!
Storing and Freezing Your Biscoff Cupcakes
Proper storage is key to keeping your delicious Biscoff Cupcakes fresh and enjoyable for as long as possible:
Storage: The unfrosted Biscoff cake bases can be stored at room temperature in an airtight container for up to 1 day before being filled and frosted. For the best texture and freshness, we recommend adding the filling and frosting within 24 hours of baking. Once the cupcakes are filled and frosted with the cream cheese frosting, they must be kept in an airtight container in the fridge. They are best enjoyed within 3 days for optimal flavor and texture.
Freezing: The plain Biscoff cake bases (without any filling or frosting) are excellent for freezing. Ensure they are completely cooled before wrapping them individually and tightly in plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn and preserves their freshness. When you’re ready to enjoy them, simply remove them from the freezer and let them thaw completely at room temperature for several hours before adding the luscious filling and frosting.
Discover More Biscoff Delights
If you’re a true Biscoff enthusiast, you’ll love exploring these other irresistible recipes that celebrate the unique spiced cookie butter flavor:
- Biscoff Truffles
- Easy Biscoff Donuts
- Biscoff Brownies
- Baked Biscoff Cheesecake
- Speculoos Tiramisu
- Biscoff Butter Cookies
- No Bake Biscoff Cheesecake
- Cookie Butter Ice Cream
- Biscoff Muffins
- 12 Delicious Recipes with Biscoff Spread
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Biscoff Cupcakes Recipe Card
Biscoff Cupcakes
Print Recipe
Ingredients
Biscoff Cakes
- 125 gr (1/2 cup + 2 tablespoons) Brown Sugar
- 2 medium Eggs, at room temperature
- 80 ml (1/3 cup) Canola Oil, or neutral flavoured cooking oil
- 80 ml (1/3 cup) Heavy / Thickened Cream
- 120 ml (1/2 cup) Biscoff Spread, melted, or cookie butter
- 200 gr (1 1/3 cup) Self-Rising Flour, see notes below for substitute
- 60 ml (1/4 cup) Biscoff Spread, melted, for the cupcakes filling
Cream Cheese Frosting & Toppings
- 150 gr (1/2 cup + 2 tablespoons) Biscoff Spread, melted, or cookie butter
- 250 gr (9 oz) Cream Cheese, at room temperature
- 100 gr (1 cup) Icing Sugar, sifted
- 30 to 45 ml (2 to 3 tablespoons) Heavy / Thickened Cream
- 6 Biscoff Cookies, or Speculoos Cookies
Instructions
Biscoff Cakes
- Preheat your oven to 160 degrees Celsius / 325 degrees Fahrenheit. Prepare a Muffin pan by lining each cavity with paper liners.
- In a large mixing bowl, combine the Brown Sugar and Eggs and whisk well for a couple of minutes until bubbly. Whisk in the Oil, Heavy Cream, and the cooled, melted Biscoff Spread.
- Add the sifted Self-Rising Flour and whisk gently until you achieve a thick, shiny batter with no lumps. Be careful not to overmix (see note 1).
- Scoop the batter into the prepared muffin pan, filling each liner about half to two-thirds full. Bake for approximately 20 minutes, or until the cupcakes are lightly puffed and a toothpick inserted comes out clean (see note 2). Transfer to a cooling rack to cool completely.
- Once the cupcakes are cool, carefully carve out the center of each using a small knife or apple corer. Melt the Biscoff Spread for the filling until very liquid, then pour it into each hole to fill the cupcakes (See note 3). Set aside to allow the filling to set slightly.
Cream Cheese Frosting & Toppings
- Slightly melt the Biscoff Spread in the microwave until it is liquid. Set it aside to cool for about 5 minutes.
- Place the room temperature Cream Cheese and the cooled, melted Biscoff Spread into a large mixing bowl (if using a hand mixer) or the bowl of your stand mixer fitted with the paddle attachment. Mix on medium-high speed for 2 to 3 minutes, or until fully combined and perfectly smooth.
- Sift in the Icing Sugar and mix on low to medium speed until fully incorporated. Stop and scrape the sides and bottom of the bowl as needed to ensure everything is well combined.
- Add 2 tablespoons of Heavy Cream and mix until the frosting is smooth. If the frosting still appears too thick for piping, mix in one more tablespoon of cream until it reaches a spreadable consistency.
- Transfer the frosting into a piping bag fitted with a star tip and pipe beautiful swirls over each cupcake.
- Optionally, melt a little extra Biscoff Spread and drizzle it artfully over the piped frosting for an additional touch of flavor and visual appeal.
- Cut each Biscoff Cookie in half and gently press them into the frosting just before serving (see note 4).
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Notes
- Mixing the Batter: To achieve a wonderfully tender and moist cake, ensure you stop mixing the batter as soon as the ingredients are just combined and no lumps remain. Over-mixing can develop the gluten too much, resulting in a tougher, drier cupcake.
- Cupcake Texture after Baking: It’s perfectly normal for the top of the baked cupcakes to feel a bit crispy and firm right out of the oven. This creates a delightful contrast with the very soft and moist center of the cakes.
- Filling the Cupcakes: For precise filling of the cupcake centers, a piping bag is recommended. However, a small spoon can also be used effectively if you don’t have a piping bag. For an extra textural surprise, consider using a Crunchy Biscoff Spread instead of the smooth version for the filling.
- Adding Biscoff Cookies: To ensure the Biscoff Cookies remain delightfully crisp, press them into the frosting just before you plan to serve the cupcakes. If frosted cupcakes are stored in the fridge for an extended period, the cookies tend to absorb moisture from the frosting and can become soggy.
Nutrition (per serving)