• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Style Sweet
  • Layer Cakes
  • Recipes
  • Cookbooks
  • Newsletter
  • About
menu icon
go to homepage
  • Layer Cakes
  • Recipes
  • Cookbooks
  • Newsletter
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Layer Cakes
    • Recipes
    • Cookbooks
    • Newsletter
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home

    Cookie Butter-Filled Biscoff Cupcakes

    February 1, 2024 by stylesweet 2 Comments

    • Facebook
    • Twitter
    • Email
    Jump to Recipe - Print Recipe

    If you ever ate a biscoff cookies and thought, "Wouldn't these brown sugar, spiced, caramel-like flavors make for an excellent cupcake?" then you are going to love this recipe.

    These Biscoff Cupcakes are soft and tender with a hint of spice, stuffed with speculoos cookie butter topped with creamy cookie butter frosting.

    Biscoff cupcakes on a plate with cookie butter frosting and a speculoos lotus cookie on top

    I think these cookie butter cupcakes are honestly my new favorite treat. I've always loved cookie butter - like, eat-from-the-jar love. But if I'm trying to be more sensible, then using these biscoff cupcakes as a vehicle for more cookie butter buttercream is the answer.

    Jump to:
    • Ingredients
    • Tools and Equipment
    • Instructions for Browning Butter
    • How to Make Biscoff Cupcakes
    • Cookie Butter Filling
    • Join the Style Sweet Bake Club!
    • Substitutions
    • Variations
    • Bake Like a Pro
    • Biscoff Cupcake Storage
    • Biscoff Cupcakes Recipe FAQs
    • Recipe

    For even more biscoff flavor? Use biscoff cookie butter to fill the cupcakes!

    Made with brown butter, brown sugar and a bit of cinnamon, these cupcakes are super soft and fluffy. I used both butter and oil for maximum flavor and moistness. Browning the butter gives the cupcakes a boost of toasty, brown sugar flavor.

    The cupcakes get a sprinkle of biscoff cookie crumbs before baking.

    I was inspired by my Brown Butter Cupcakes. They are similar in flavor, but the with added spice and delectable cookie butter in the frosting.

    The inside of a biscoff cookie with cookie butter filling and frosting

    Ingredients

    • Unsalted butter - make sure it is room temperature for buttercream
    • Large eggs
    • Granulated sugar
    • Brown sugar - light brown is preferred
    • Avocado or canola oil - any neutral flavor oil will work
    • All-purpose flour
    • Baking powder - do not substitute with baking soda
    • Kosher salt - fine sea salt, like Diamond Crystal
    • Ground cinnamon
    • Cookie butter spread - Biscoff or Trader Joe's will work
    • Lotus Biscoff cookies (or any spiced speculoos cookie)
    • Milk - whole milk is best, but plant-based will work
    • Powdered sugar - sifted as needed
    • Vanilla extract

    See recipe card for quantities.

    Tools and Equipment

    • Saucepan
    • Heat-safe spatula
    • Electric mixer (hand or stand)
    • Muffin tin
    • Piping bag
    • General kitchen tools (measuring spoons, mixing bowls, etc.)

    Instructions for Browning Butter

    Start this recipe by browning unsalted butter. This extra step toasts the milk solids and adds extra flavor to the cupcakes. When done, the butter should be golden and smell nutty and fragrant.

    Melting butter in a saucepan

    Add diced butter to a saucepan and begin melting over medium-high heat. Reduce the heat after in comes to a boil.

    Brown butter that is golden with toasted milk fat

    When done, the butter will be golden and the milk solids toasty brown but not burnt.

    Hints: The whole process takes 5 to 8 minutes. Do not boil too vigorously or too much of the water content will evaporate off.

    How to Make Biscoff Cupcakes

    First you will need to brown the butter for extra flavor. Allow it to cool, but the butter will remain in liquid form for this easy, stir-together recipe.

    white sugar, brown sugar, flour, cinnamon, and salt in a glass bowl

    Whisk together the dry ingredients (including the sugars) in a large bowl.

    Mixing brown butter, oil, vanilla, eggs, and milk together

    Stir together the cooled brown butter, oil, and vanilla.

    Whisking the wet and dry ingredients together to make cupcake batter

    Add the wet ingredients to the dry. Whisk briefly then use a spatula to stir until combined.

    Sprinkles of crushed biscoff cookies on top of cupcakes batter

    Scoop the cupcake batter in a lined muffin tin, layering the batter with crushed biscoff cookie crumbs.

    Cookie Butter Filling

    Elevate these sensational biscoff cupcakes by filling the centers with more speculoos cookie butter spread!

    Cutting the center out of cooled cupcakes

    Use the tip of a small knife or an apple corer to remove the centers.

    Fill cupcakes with a piping bag of cookie butter spread

    Add the cookie butter to a piping bag and squeeze a small amount into each cupcake.

    A three-layer vanilla bean cake with pink buttercream and sprinkles on top

    Join the Style Sweet Bake Club!

    Get exclusive recipes and articles sent straight to your inbox. Become a subscriber today! Click to join.

    Substitutions

    There are not too many opportunities for substitutions here. You can try a plant-based milk for the cupcakes and in the frosting with similar results.

    Variations

    Biscoff is what really makes these cupcakes what they are, so there are not too many opportunities for variations.

    Chocolate Biscoff Cupcakes - keep the filling and frosting but sub for chocolate cupcakes.

    Bake Like a Pro

    Be sure to include the toasted milk fat from the brown butter - that's where all the flavor is! If the brown bits are stuck to the bottom of the pan, then they are likely burnt. DO NOT scrape - leave these behind.

    For the best cupcakes, measure the flour accurately (preferably with a scale). Do not pack it in.

    Use room temperature eggs, milk, and butter - unless otherwise noted. This will make the batter more homogenous and keep from over-mixing (which causes dry, dense cakes).

    Biscoff Cupcake Storage

    Store the biscoff cupcakes at room temperature for up to 3 days. I recommend keeping them in a large lidded container - preferably with an air-tight seal vs a box.

    Unfrosted cupcakes maybe be wrapped in bundles of six with plastic wrap. Store in the freezer for up to 3 months.

    Biscoff cupcakes with piped cookie butter frosting on top

    Biscoff Cupcakes Recipe FAQs

    What does Biscoff taste like?

    Biscoff is a brand of speculoos cookies. They are slightly spiced and taste of brown sugar. Similar to gingersnaps, but more mild and sweet. Biscoff spread or cookie butter tastes like the cookie with a peanut butter texture.

    Can I freeze cupcakes?

    Yes! Wrap cupcakes in bundles of 6 or less with two layers of plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator.

    Do I have to use brown butter?

    No, you don't have to. But it is an easy step that is totally worth the extra flavor boost. You do not need to bring the browned butter back to a solid before using.

    Related Recipes

    • A plate of brown butter cupcakes with swirls of whipped buttercream on top
      Brown Butter Cupcakes
    • A white platter of cupcakes with almond buttercream and sliced almonds on top
      Almond Cupcakes
    • A single coffee cupcake on a stack of white plates
      Coffee Cupcakes
    • A cupcake with piped vanilla whipped buttercream frosting on top
      Easy Whipped Buttercream Frosting

    Please leave a star review if you loved this recipe! Make sure to share your recipes and tag me on Instagram @stylesweetdaily. 

    Recipe

    Biscoff cupcakes on a plate with cookie butter frosting and a speculoos lotus cookie on top
    Print Recipe

    Cookie Butter-Filled Biscoff Cupcakes

    Super soft and moist Biscoff Cupcakes filled with cookie butter and creamy frosting.
    Prep Time25 minutes mins
    Cook Time20 minutes mins
    Total Time1 hour hr 30 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: biscoff cupcakes, brown butter cupcakes, cookie butter, speculoos
    Servings: 20

    Ingredients

    For the Biscoff Cupcakes

    • 10 tablespoon (141g) unsalted butter
    • 2 ⅓ cup (290g) all-purpose flour
    • 2 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon fine sea salt
    • ¾ cup (150g) granulated sugar
    • ¾ cup (150g) light brown sugar
    • 3 tablespoon avocado oil or canola oil
    • 2 large eggs
    • 1 cup (240ml) milk
    • 2 teaspoon pure vanilla extract
    • 4 Biscoff cookies crumbled

    For the Biscoff Buttercream

    • 1 cup (227g) unsalted butter
    • ½ cup (120ml) Biscoff spread, plus more for filling or cookie butter
    • 4 cups powdered sugar
    • 2 tablespoon milk
    • 1 teaspoon pure vanilla extract
    • Biscoff cookies for topping

    Instructions

    To Make the Biscoff Cupcakes

    • Preheat the oven to 350°F.
    • Place the butter in a light-colored saucepan and melt over high heat. Once the butter begins to bubble, reduce the heat to medium-low. Stirring every so often to keep the milk solids from burning and sticking to the bottom of the pan, continue to cook the butter until it turns an amber-colored brown and the milk solids have darkened. This will take 5 to 8 minutes. It is done when the brown butter smells nutty and toasty. Pour the brown butter into a heat-safe container. Set aside to cool.
    • In a large mixing bowl, stir together the flour, both sugars, baking powder, cinnamon and salt. Set aside.
    • Pour the oil and vanilla into the browned butter and stir to combine.
    • Make a well in the center of the dry ingredients. Add the butter mixture, eggs, and milk. Whisk until the batter begins to thicken then switch to a rubber spatula. Stir together the batter until combined.
    • Line 2 muffin tins with 20 cupcake liners. Use a spring-loaded cookie scoop to fill the liners up half way.
    • Sprinkle a pinch of cookie crumbs (about 2 teaspoons) on each cupcake. Every distribute the rest of the batter. Top the cupcakes with more crumbs.
    • Bake the cupcakes for 20 to 22 minutes, or until a toothpick inserted into their centers comes out clean or with a few moist crumbs. Allow the cupcakes to cool on a wire rack.
    • Once cool, use the tip of a knife or an apple corer to remove the centers of the cupcakes. Do not cut all the way through.

    To Make the Biscoff Buttercream

    • Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
    • Turn the mixer off and add the powdered sugar, milk, and vanilla. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally. Add the biscoff spread and mix to combine.
    • Turn up the speed and mix at medium-high speed for 3 to 5 minutes, until the buttercream is light and fluffy.

    To Assemble

    • Fill a piping bag fitted with a 1M piping tip with biscoff spread. Pipe about 1 tablespoon into the cupcake centers.
    • Fill a piping (the same one as the filling is fine) with buttercream. Pipe swirls on top of the cupcakes. Finish with biscoff cookies, if desired.
    • If you are reusing the piping bag as the filling, squeeze out a bit of the buttercream first to "clean it out" then fill and reused the buttercream.

    Notes

    Store the biscoff cupcakes at room temperature for up to 3 days. I recommend keeping them in a large lidded container - preferably with an air-tight seal vs a box.
    Freeze unfrosted cupcakes by wrapping bundles of six cupcakes tightly in plastic wrap. Store in the freezer for up to 3 months.
     
    « Blueberry Lemon Coffee Cake
    5-Ingredient Biscoff Buttercream »

    Reader Interactions

    Comments

    1. G. Nieves

      April 23, 2024 at 1:46 pm

      Hello,
      The recipe card has no mention of eggs in any quantity. Also, the directions do not mention the sugar; you have to scroll through the post to find out when and where your sugar was added.

      Reply
      • stylesweet

        April 23, 2024 at 3:01 pm

        Hi! Thank you so much for reaching out and letting us know. The recipe card has been edited to fix the error. Thank you again - happy baking!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Tessa Huff

    Hi, I'm Tessa Huff! I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC.

    More about me →

    My Cookbooks

    a Good Reads Best Cookbook Nominee!

    Join the Style Sweet Bake Club on Substack!

    Style Sweet is the ultimate resource for home bakers of all skill levels. Here you will find everyday dessert recipes, cake decorating tutorials, and expert baking tips to improve your skills and gain confidence in the kitchen.

    Find my recipes on FoodNetwork.CA and TheKitchn

    As Seen On

    Milk & Cookies Cake on The New York Times Style Magazine

    Cinnamon Roll Cake on Food Network 

    5 Stylish Layer Cakes on The Kitchn

    Cookie Decorating with MUJI 

    London Fog Cake on Bake From Scratch 

    Buttercream Flower Cupcakes with Wilton Cakes

    Popular Recipes

    • A thick slice of lemon ricotta cake with lemons and tea in the background
      Quick and Easy Lemon Ricotta Cake
    • How to Ice an Ombré Cake
    • Frosting a watercolor buttercream cake
      How to Make a Watercolor Cake
    • A bunch of mini two-layer vanilla cakes with flowers on top
      How to Make Mini Cakes

    Seasonal Recipes

    • An overhead image of a cake with slices on plum baked in a spiral on top.
      Plum Yogurt Cake
    • Carrot Cake Recipe with Brown Butter Frosting
    • Pumpkin Coffee Cream Cheese Cake
      Small-Batch Pumpkin Cake with Coffee Cream Cheese Frosting
    • A slice of apple blueberry pie
      Apple Blueberry Pie

    Cake Decorating

    • a perfect chocolate drip cake with pink buttercream frosting
      How to Make a Chocolate Drip Cake
    • How to Ice a Cake
    • Stacking layers of cake and filling.
      How to Stack and Fill a Cake
    • Making a buttercream flower cake with pink, orange, and purple frosting
      How to Make a Buttercream Flower Cake

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • As Seen On

    Newsletter

    • Sign up for new articles and updates
    • Bake my recipes on FoodNetwork.ca

    Contact

    • Work with Me
    • Email

    COPYRIGHT © 2024 StyleSweet Studio LTD.