These Biscoff cupcakes are made with my favorite vanilla cupcake recipe. There is a Biscoff cookie on the bottom, a cookie butter surprise center, and they are frosted with cookie butter buttercream.
Why you’ll love these Biscoff cupcakes
- I used my favorite vanilla cupcake recipe as the base. This recipe can also be halved using my small batch vanilla cupcake and half the buttercream.
- The vanilla base allows the cookie butter flavor to really shine.
- A surprise biscoff chunk filling in the center of the cupcake makes for an extra “mmm”.
- Super smooth and silky Biscoff buttercream coupled with a crunch from the cookie bottom.
What is the flavor of Biscoff?
Lotus Biscoff is a brand that makes speculoos cookies and cookie butter spread. Speculoos cookies are a crispy caramelized spiced cookie, similar to gingersnaps but less gingery. Cookie butter is a spread made from these cookies, similar to peanut butter and Nutella.
In other words…heaven in a jar. You can find other brands of speculoos cookies and cookie butter, it doesn’t have to be biscoff (it’s just referred to as biscoff the same way chocolate hazelnut spread is referred to as nutella). I like the biscoff brand though and Trader Joes has good ones as well.
Ingredients you’ll need:
- Butter: I like to use salted butter for my cakes and unsalted butter for my buttercreams.
- You can also use unsalted butter for the cakes, just add an extra ¼ tsp of salt to every cup of butter used.
- I don’t recommend using salted butter for the buttercream because it’s heavy on the butter and may be too salty for most people.
- Oil: any neutral oil like vegetable oil, canola oil, grapeseed oil, etc. will work.
- Sugar: I use granulated sugar in my cupcakes and I don’t recommend substituting it or reducing the amount.
- Vanilla: I use extract in the cake recipe but I prefer vanilla bean paste for buttercreams. Either works though.
- Eggs: always use large, room temperature eggs. Place them in hot water for 5-10 minutes if they’re cold.
- I use one whole egg here but this cupcake recipe also works great with two egg whites if you have some lying around.
- Flour: I usually use all-purpose flour for cakes but cupcakes are a different story. I use cake flour for these cupcakes.
- I also HIGHLY recommend using a digital scale, as flour is almost always over measured.
- If you don’t have cake flour, you can substitute the cake flour for equal parts all-purpose flour – 1 Tbsp and then add 1 Tbsp cornstarch. It’s not a perfect substitute but will get the job done. To learn more about this, check out my ebook about ingredients. Use code BAKER for 60% off.
- Baking Powder: can sub for ½ tsp baking soda if you don’t have baking powder.
- Salt: salt brings out the flavor in all baked goods.
- Sour Cream: I use sour cream in almost all my cake and cupcake recipes. It brings and holds a lot of moisture into the cake. Plain greek yogurt or unsweetened regular yogurt also works.
- Milk: any fat percentage of milk works, even plant based milk works.
- Biscoff Cookies: I use the lotus biscoff brand but any speculoos cookie works.
- Biscoff Cookie Butter: I use the lotus biscoff brand, but any brand of cookie butter works.
Step 1: Make the cupcakes by whisking the cake flour, baking powder, salt, and sugar. Then cream in the butter and oil with the dry ingredients.
Step 2: Add the egg and vanilla and beat until they’re fully incorporated.
Step 3: Add the sour cream and milk and mix until they’re combined.
Step 4: Place half of a cookie on the bottom of each cupcake liner and scoop in cupcake batter filling the cupcake liner only about half full (30-32 grams).
Step 5: Place a teaspoon size chunk (5-7 grams) of cookie butter in the center of each cupcake and then top with just enough batter to cover the top (another 10-12 grams). The cupcake liners should be about 3/4 full.
I make sure everything is accurate by measuring it with a digital scale. It’s not entirely necessary but will ensure more precise cupcakes. This is how much every part of the cupcake weighs.
- Half a cookie on the bottom of each cupcake: 3-4 grams
- Vanilla cupcake batter: 30-32 grams
- Teaspoon chunk of cookie butter in the middle: 5-7 grams
- Top with more cupcake batter: 10-12 grams
- Total about 55 grams per cupcake
Step 6: Bake for 20-21 minutes, until slightly golden and the center springs back when you press on it.
Step 7: Beat the eggs in a bowl of a stand mixer fitted with the whisk attachment.
Step 8: Heat the sugar and water until it’s at a 204 F (116 C), then stream it into the beating eggs.
Step 9: Let it whip for 10 minutes and then add the butter.
Step 10: Add the cookie butter, vanilla, and salt to the buttercream after scraping the sides in. Turn the mixer to high speed for another minute. If the buttercream is too soft, refrigerate for 15-45 minutes.
Step 11: Frost the cupcakes with the Biscoff buttercream, drizzle some melted cookie butter over the buttercream and sprinkle some crumbled Biscoff cookies on top. Make sure cupcakes are cooled before frosting.
Expert tips on getting perfect cupcakes
There’s a few things that can make it or break it with these cupcakes.
- Don’t swap ingredients unless I mentioned them in the ingredient section above.
- Don’t reduce the sugar. I know a lot of people do that for some recipes but I don’t recommend it with this one.
- Weigh your ingredients with a digital scale
- Weigh all the parts of the cupcake as I mentioned earlier – not entirely necessary but leaves less room for error 🙂
- Use a light colored stainless steel muffin tin.
Frequently asked questions
I use the lotus biscoff brand but any speculoos cookie or cookie butter works.
Usually my secret to perfect cupcakes is my digital scale! If you overfill or under-fill the muffin pans you may get a cupcake with a muffin top or a shriveled sunken cupcake but if you weigh them, you’ll get it right each time.
These Biscoff cupcakes probably aren’t going to have a perfect dome because we baked the filling inside but it should bake up flat. If it sinks in the middle, it was probably under-baked or the cupcakes were overfilled. 50-55 grams per cupcake total (with the cookie butter filling).
You can use dairy free butter, dairy free milk/cream to make these Biscoff cupcakes.
I have not tested my cupcake recipes, but all my cake and cookies recipes work well with a 1:1 gluten-free flour like Bob’s Red Mill and King Arthur Flour so this should work fine as well.
The cupcakes are done baking when they no longer look wet. The edges may not brown too much depending on the oven and the pan so make sure to test it by gently pressing on the tallest area of the cupcake and if it springs back, it’s done. If it feels wet and stays pressed in, give it another few minutes before testing again.
No point in sticking a toothpick in the center because you’ll likely just get a toothpick covered in cookie butter lol.
How to serve and store Biscoff cupcakes
Serve the cupcakes fresh or leave them at a cool room temperature for 1-2 days.
To refrigerate, make sure to cover the cupcakes with a cake dome or store them in an airtight container for up to a week.
To freeze it, place them in an airtight container and then place the container in an airtight bag. Thaw at room temperature before serving.
If you make these vanilla cupcakes, I’d love it if you left a star rating for me. If it’s less than five stars, please leave a comment with the rating so I know why! 🙂
As always, have a blessed day and happy baking!
- Round Piping Tip
- 1 1/2 cup (172g) cake flour spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 cup (200g) granulated sugar
- 1/4 cup (60mL) canola oil
- 1/4 cup (56g) salted butter room temperature
- 1 large egg 60g, room temperature (or 2 large egg whites if you want whiter cupcakes)
- 1 tsp pure vanilla extract
- 2 tsp vanilla bean paste
- 1/2 cup (113g) sour cream
- 1/3 cup (80mL) whole milk room temperature
- 7 Biscoff cookies broken in half
- 1/4 cup (60g) cookie butter spread
- 1 cup (200g) granulated sugar
- 1/4 cup (60mL) water
- 2 large eggs room temperature
- 1 cup (227g) unsalted butter room temperature
- 2 tsp vanilla bean paste or extract
- 1/8 tsp fine sea salt
- 3/4 cup (180g) cookie butter spread
- 2-3 Tbsp Biscoff cookie butter melted
- 1 Biscoff cookie crumbled
- Preheat the oven to 350F/177C convection (325F/163C conventional) and line 13 muffin tins with cupcake liners (preferably a light colored pan).
- In a medium bowl, whisk together the cake flour, baking powder, salt and sugar until they're evenly distributed (whisk well).1 1/2 cup (172g) cake flour, 1 1/2 tsp baking powder, 1/4 tsp fine sea salt, 1 cup (200g) granulated sugar
- Add the oil and butter to the dry ingredients and beat together until they're combined.1/4 cup (60mL) canola oil, 1/4 cup (56g) salted butter
- Add the egg and vanilla extract and paste and mix until they're fully combined.1 large egg, 1 tsp pure vanilla extract, 2 tsp vanilla bean paste
- Add the sour cream and turn the mixer to low speed, while streaming the milk in. Scrape the edge of the bowl and mix just until the cupcake batter is smooth.1/2 cup (113g) sour cream, 1/3 cup (80mL) whole milk
- Place half of a cookie on the bottom of each cupcake liner and then fill the cupcake liner about half full with the vanilla batter (about 30-32 grams).7 Biscoff cookies
- Place a teaspoon size chunk (5-7 grams) of cookie butter in the center of each cupcake and then top with just enough batter to cover the top (another 10-12 grams). The cupcake liners should be about 3/4 full.1/4 cup (60g) cookie butter spread
- Bake for 20-21 minutes, just until the tops of the cupcake no longer look wet and when you press on the center of the cupcake it springs back.
- Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting them.
- Place the sugar and water in a medium saucepan and swirl the pan until the sugar is fully immersed in water.1 cup (200g) granulated sugar, 1/4 cup (60mL) water
- Place the saucepan over medium heat until the sugar dissolves and comes to a gentle simmer.
- Reduce the heat to low and place the lid on the pan and allow the mixture to simmer for a couple minutes.
- Meanwhile, place the eggs in the bowl of a stand mixer, fitted with the whisk attachment, and turn the mixer up to high speed. Let it whip while the sugar is cooking.2 large eggs
- Use a candy thermometer to see when the sugar reaches 240F (116C), then lower the mixer to medium speed and slowly drizzle the hot sugar syrup into the thick and foamy eggs, while they are whipping.
- Turn the mixer back up to high speed and let it whip for 5-10 minutes, until the mixture is very pale and fluffy and is cool to the touch or no longer warm.
- Turn the mixer back down to medium speed and add in the butter, 2 Tbsp of butter at a time, mixing until each chunk is fully combined and the buttercream looks smooth and creamy.1 cup (227g) unsalted butter
- Scrape the sides and bottom of the bowl, add in the vanilla, cookie butter and salt and turn the mixer up to high speed for 1-2 minutes. If the buttercream is too soft to frost, refrigerate it for 15-45 minutes.2 tsp vanilla bean paste, 1/8 tsp fine sea salt, 3/4 cup (180g) cookie butter spread
- Once the cupcakes have cooled, use a piping bag fit with a large round tip to frost the cupcakes.
- Place the cookie butter in a small bowl and microwoave it for 10 seconds, or just until it's runny but not hot.2-3 Tbsp Biscoff cookie butter
- Use a spoon or a piping bag with a tiny round tip to drizzle the melted cookie butter onto the cupcakes and then top with crushed biscoff cookies.1 Biscoff cookie
- *I weigh 55g of batter for each cupcake. If it's less, they'll be short and if it's too much, they may sink.
- The vanilla cupcake recipe was designed to stay pale so don't look for a golden brown color when it's finished baking. Just gently press on the cake and it should spring back.
- I recommend a light colored metal cupcake pan if you want them more uniform in color.
- Store in an airtight container, at room temperature for 2-3 days or refrigerated for 7-10 days.