Biscoff Cupcakes

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This quick and easy Biscoff Cupcakes recipe is literally loaded with lotus Biscoff cookie butter in every buttery bite. The homemade vanilla cupcake base is filled with Biscoff spread after baking and then topped with sweet swirls of buttercream frosting and adorned with a cookie.

Lotus Biscoff Cupcakes

These Biscoff Cupcakes are so quick and easy to prepare and are packed with sweet caramelized flavor and warm spices from Speculoos spread.

The soft, brown sugar sponge cake batter bakes in under 20 minutes, then the center is cored and stuffed with Biscoff cookie butter spread and decorated with Lotus Biscoff buttercream, a drizzle of Biscoff, and a cookie.

Lotus cupcakes with cookie butter frosting have the best combination of sweet, caramel taste with soft, fluffy texture and are bursting with cookie butter in every bite.

These cupcakes are the ultimate treat for true Biscoff cookie fans, especially if you love the flavor of caramel biscuits in any shape or form!

Why We Love This Biscoff Cupcake Recipe

Quick and easy to make.
Uses a handful of simple ingredients.
Baking with Biscoff is the best way for vegans to enjoy this creamy, nut-free, gluten free spread.
Soft and fluffy base pairs perfectly with the creamy frosting and spiced filling.
Every bite is bursting with cookie butter flavor.
Perfect for potlucks, parties, or for a snack with a cup of coffee.

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Ingredients

Unsalted butter
Light brown sugar
Eggs
All-purpose flour
Baking powder
Biscoff spread
Powdered sugar
Boiling water
Biscoff cookies

Substitutions and Additions

Find Your Flour: This recipe is best made with all-purpose flour, but you can use a gluten-free flour blend or cake flour if you prefer.
Swap The Spread: While this recipe calls for the name brand, Lotus Biscoff spread, you can use any brand of cookie butter. Trader Joe’s, Walmart, and President’s Choice all sell their own brands. Cookie butter is often called Speculoos spread on some labels too.
Crown Your Cupcake: Feel free to add some gold sprinkles or shaved chocolate to the top of your cupcakes.

Recommended Tools

Mixing bowls
Measuring tools
Hand-held electric whisk or a stand mixer with the paddle attachment
Cupcake liners
Cupcake pan
Cupcake corer
Piping bag with a star nozzle

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How to Make Biscoff Cupcakes with Biscoff Buttercream

Make The Batter: Beat the butter and brown sugar until fluffy. Add the eggs and beat until light and fluffy. Combine the flour and baking powder, add it to the bowl, and beat to combine.
Bake The Batter: Pour the batter into the cupcake liners and bake at 350 degrees Fahrenheit for 18 minutes. Set aside to cool.
Pro Tip: Cupcakes are done when they have risen and are a pale golden brown.
Spoon In The Spread: Create a hole in the center of each cupcake. Heat the Biscoff spread and add it to the hole of each cupcake.
Form The Frosting: Beat the butter until creamy and then add the powdered sugar, half a cup at a time. Add the Biscoff spread, beat for 5 minutes, pour in the boiling water, and beat until smooth.
Pipe The Buttercream: Transfer the buttercream to a piping bag and pipe swirls on top of each cupcake.
Garnish: Warm the Biscoff spread in the microwave and drizzle it over the cupcakes. Top with Biscoff cookies and enjoy!

Tip From Our Recipe Developer

You can use a hand-held electric whisk to make the cupcake batter or a stand mixer fitted with the paddle attachment.
To core the cupcakes, you can use a cupcake corer or a sharp pairing knife. I have even found that an upturned piping nozzle is the perfect size and is sharp enough to remove the sponge cleanly.
Heating the Biscoff for a few seconds in the microwave before adding it to the cupcakes will make it easier to handle.
I didn’t replace the piece of cupcake that I cut away from the top because it can make the cupcake look a little lopsided. You can if you want to (or eat them!!).
I used a Wilton 1M piping nozzle to frost the cupcakes.
Warming the Biscoff spread before decorating will make the right consistency for drizzling.
You can crush the Biscoff cookies up or add them whole as decoration (or a bit of both).

Storage

To Store: Store cupcakes in an airtight container in the fridge for up to 3 days.
To Freeze: Unfrosted cupcakes can be frozen for up to 1 month.

Frequently Asked Questions

What is Biscoff Spread?

Biscoff spread is a delicious and creamy Biscoff cookie spread, made by the brand Lotus, and is also known as cookie butter.
It has a caramel flavor with hints of cinnamon and other spices. It’s vegan and manufactured with all-natural ingredients.
The Lotus brand is best known for its biscuits, which are used to make the spread. Its texture resembles Nutella or peanut butter, but it has a unique flavor profile.

Can I use white sugar instead of brown sugar in this recipe?

I used soft brown sugar to add a touch of caramel flavor to the cupcakes since this is a great accompaniment to the caramelized/cookie butter flavor of the Biscoff itself. You can substitute with white sugar if that’s all you have.

How will I know if my cupcakes are done baking?

When properly baked, the cupcakes will have risen to the top of the cupcake liners, be a pale golden brown, and will spring back when gently touched with a finger.

Why does this recipe call for boiling water in the buttercream?

Adding boiling water to the Biscoff buttercream really smooths it out so that it almost looks like the texture of Swiss meringue buttercream. If you find the buttercream is too thin you can add powdered sugar a tablespoon at a time. If it’s too thick, add extra boiling water a teaspoon at a time.

Can I make my cupcakes dairy-free and gluten-free?

Yes, you can make these cupcakes dairy free by replacing the butter with a dairy-free alternative. Unfortunately, Biscoff spread is not gluten-free, so if you use the Biscoff spread, your cupcakes will contain gluten.