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.
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.
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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.
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.
Add diced butter to a saucepan and begin melting over medium-high heat. Reduce the heat after in comes to a boil.
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.
Whisk together the dry ingredients (including the sugars) in a large bowl.
Stir together the cooled brown butter, oil, and vanilla.
Add the wet ingredients to the dry. Whisk briefly then use a spatula to stir until combined.
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!
Use the tip of a small knife or an apple corer to remove the centers.
Add the cookie butter to a piping bag and squeeze a small amount into each cupcake.
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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 Recipe FAQs
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.
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.
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
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Recipe
Cookie Butter-Filled Biscoff Cupcakes
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.
G. Nieves
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.
stylesweet
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!