If you’re obsessed with the caramelized, spiced goodness of Biscoff cookies and cookie butter, this recipe is about to blow your mind. These Biscoff Cupcakes with Biscoff Buttercream are a decadent treat that combines a moist, spiced cupcake base, a gooey Biscoff center, and a luscious Biscoff-infused frosting. Every bite is rich, flavorful, and irresistibly satisfying — like biting into the soft, sweet soul of a Biscoff cookie.
Whether you’re baking for a birthday, tea party, office celebration, or just a cozy weekend treat, these cupcakes are guaranteed to impress both kids and adults alike.
Who These Cupcakes Are For
These cupcakes are perfect for:
- Fans of Biscoff cookies and spread (obviously!)
- Cupcake enthusiasts who love rich, unique flavors
- Anyone planning a bake sale, party, or holiday gathering
- Beginner or intermediate bakers looking for a show-stopping, indulgent recipe
With their dreamy texture and layered Biscoff flavor, these cupcakes offer everything you want in a dessert — warm spices, buttery sweetness, and creamy, melt-in-your-mouth frosting.
Why You’ll Love This Recipe
- Triple Biscoff Delight: Biscoff in the batter, filling, and frosting
- Moist and Tender Crumb: Thanks to sour cream and milk
- Perfect for Any Occasion: Customizable with decorations or drizzle
- Make-Ahead Friendly: Stays fresh and delicious for several days
- Easy but Impressive: Looks bakery-level, but totally doable at home
Ingredient List
For the Biscoff Cupcakes:
- 1 ¼ cups (160g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup (113g) unsalted butter, room temperature
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) sour cream
- ¼ cup (60ml) milk
- ½ cup (120g) Biscoff cookie butter
For the Biscoff Filling:
- ½ cup (120g) Biscoff cookie butter, slightly melted
For the Biscoff Buttercream:
- 1 cup (226g) unsalted butter, room temperature
- ½ cup (120g) Biscoff cookie butter
- 2 ½ – 3 cups (300–360g) powdered sugar
- 1–2 tbsp heavy cream or milk (as needed for texture)
- Pinch of salt
Optional Garnish:
- Halved or crushed Biscoff cookies
- Extra melted Biscoff for drizzling
Kitchen Equipment You’ll Need
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer or hand mixer
- Rubber spatula
- Cupcake corer or small knife
- Piping bag and tips (optional but helpful for frosting)
- Cooling rack
- Spoon or scoop for filling and batter
How to Make Biscoff Cupcakes Step-by-Step
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to keep cleanup easy and cupcakes uniform.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This dry blend adds structure and that cozy spice note.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together for 2–3 minutes until light and fluffy. This step is key for creating an airy, moist cupcake.
Step 4: Add Wet Ingredients
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Then mix in the sour cream and milk until the batter is smooth and creamy.
Step 5: Mix in Biscoff and Combine
Add the Biscoff cookie butter and mix until just incorporated. Slowly add the dry ingredients in batches, mixing until just combined. Avoid overmixing to keep the cupcakes light.
Step 6: Fill and Bake
Spoon the batter into the lined cupcake tin, filling each cavity about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
Step 7: Fill the Cupcakes
Once cooled, use a knife or cupcake corer to remove the center of each cupcake. Spoon or pipe slightly melted Biscoff cookie butter into the hollow. Replace the cake plug gently over the filling.
Step 8: Make the Buttercream
In a bowl, beat the butter until creamy, then mix in the Biscoff cookie butter. Gradually add powdered sugar, starting with 2½ cups and adjusting to taste and texture. Add cream or milk as needed, along with a pinch of salt to balance the sweetness.
Step 9: Frost and Decorate
Pipe or spread the frosting generously over each cupcake. Garnish with crushed Biscoff cookies and a drizzle of melted Biscoff if you’re feeling fancy. Then try to resist eating them all at once!
Expert Tips & Variations
- Don’t overfill the liners — 2/3 full is perfect to avoid overflow.
- Warm Biscoff filling slightly for easy spooning or piping.
- No sour cream? Substitute with plain Greek yogurt.
- Add crunch by folding in crushed Biscoff cookies into the batter.
- Flavor twist: Add a splash of espresso to the buttercream for a coffee Biscoff combo.
Storage Tips
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerated: For longer freshness, refrigerate for up to 5 days. Let come to room temperature before serving for best texture.
Freezing: You can freeze the unfrosted cupcakes for up to 2 months. Defrost overnight and frost fresh when ready to serve.
Pairing Suggestions
These cupcakes pair beautifully with:
- Hot beverages: Coffee, chai tea, or spiced lattes
- Cold drinks: Iced coffee, milkshakes, or oat milk
- Other desserts: Serve with a scoop of vanilla ice cream or cinnamon whipped cream for an indulgent treat
Frequently Asked Questions (FAQ)
Can I make these cupcakes ahead of time?
Yes! Bake and store them (unfilled and unfrosted) for up to 2 days, or freeze for longer. Assemble and frost the day of serving for best results.
Can I use crunchy Biscoff instead of smooth?
Absolutely. Just be aware that the texture will be slightly different, especially in the buttercream.
What if I don’t have sour cream?
Plain yogurt (especially Greek) works as a 1:1 substitute. You can also use buttermilk in a pinch.
Do I need to use both brown and white sugar?
Brown sugar adds moisture and a deeper flavor, but you can use all white sugar if needed. However, you may lose some richness.
Can I make mini cupcakes?
Yes! Bake mini cupcakes for about 10–12 minutes, and adjust filling and frosting amounts accordingly.
Final Thoughts
These Biscoff Cupcakes with Biscoff Buttercream are the ultimate dessert for anyone who craves something sweet, spiced, and slightly caramelized. Every component — from the soft, tender crumb to the gooey filling and silky frosting — is infused with Biscoff flavor. They’re rich, satisfying, and downright dreamy.
Perfect for parties, gifts, or a personal treat-yourself moment, these cupcakes are simple to make but taste like you bought them from a high-end bakery.
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