Biscoff Cupcakes simply packed with Lotus Biscoff flavour! This Biscoff cupcake recipe is so easy and will be a huge hit with everyone.
You guys KNOW how much I adore Lotus Biscoff biscuits and spread… And these Biscoff cupcakes are truly the ultimate treat for lovers of these addicting caramelised biscuits.
Perfect for sharing at parties and bake sales, even BETTER holding on to them and enjoying with a cup of coffee ?
WHAT IS BISCOFF?
Lotus Biscoff biscuits are thin and crisp with a deep caramel flavour. These popular Belgian biscuits are a variation of traditional speculoos (also speculaas) cookies.
Take the uniquely addictive flavour of speculoos and blend into a spreadable cookie butter and you have – ta-da!!! – Biscoff spread. Similar in texture and colour to peanut butter and twice as yummy. I just call it my kryptonite ?
I used Lotus biscuit crumbs and Speculoos spice mix in my Biscoff cupcakes and the Biscoff spread in the buttercream – basically these are a Biscoff lovers’ dream!
HOW TO MAKE BISCOFF CUPCAKES
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Combine the dry ingredients – self raising flour, sugar, Lotus cookie crumbs and spices in a mixing bowl.
Add the softened butter (or better yet, Stork), eggs, milk and vanilla bean paste. Beat together until you have a smooth batter, scraping the bowl halfway through.
Divide the batter between 12 large cupcake cases filling ⅔ of the way. Bake for 18-20 minutes until the cupcakes are risen and golden.
Transfer the cupcakes to a wire rack to cool. Try not to eat them all before frosting (I swear only half make it to that stage).
Add softened unsalted butter, icing sugar, spices, Biscoff spread, vanilla bean paste and cream to a mixing bowl. Beat on low speed until ingredients combine and then increase the speed until the Biscoff buttercream is smooth and holds peaks.
Transfer to a piping bag fitted with a large star tip and pipe a generous swirl over the cupcakes. Drizzle with softened Biscoff spread and decorate with Biscoff biscuits or more crumbs. Share responsibly!
TIPS FOR MAKING THE BEST BISCOFF CUPCAKES
- Crush your Biscoff cookies using a mini chopper, pestle and mortar or place in a ziplock bag and pound with a rolling pin. I usually keep a stash of these crumbs in a jar to sprinkle over ice cream or desserts!
- Use room temperature ingredients – since this recipe uses the simple all-in-one bowl method it helps to use softened butter (or Stork straight from the fridge) and room temperature eggs.
- What can I use instead of Biscoff spread? Any cookie butter is suitable to use in the frosting. Try Trader Joe’s Speculoos Cookie Butter.
- Don’t have self raising flour? Use plain flour plus ½ tbsp of baking powder and ½ tsp of bicarbonate of soda. Make sure you use fresh ingredients as their self life is relatively short.
- Avoid batter explosions! Don’t overfill your cupcake cases – only fill ⅔ of the way. If you add too much batter you will have overspill and very sad looking cupcakes. If you use small cupcake cases then this recipe will make between 16-20.
- Want to make muffins instead? Bake in a silicone muffin tin sprayed with Wilton cake release for 20-25 minutes, depending on size.
- If you don’t have much of a sweet tooth, simply spread some frosting over the cupcakes instead of piping it. You will still get that wonderful sweet Biscoff hit!
- Remember that the Biscoff cookies will soften if you use them as decoration so only add them when you are ready to share /eat the cupcakes!
- Store your Lotus Biscoff cupcakes in a cake container for 3-5 days away from direct sun. You can also freeze them but since they are so easy to make and so delicious to eat I say just bake a fresh batch!
MORE BISCOFF DELICIOUSNESS!
HAVE YOU MADE MY BISCOFF CUPCAKES RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Simply the BEST Biscoff Cupcakes!
Lucy Parissi | Supergolden Bakes
Biscoff Cupcakes simply packed with Lotus Biscoff flavour! This Biscoff cupcake recipe is so easy and will be a huge hit with everyone.
Print
Rate
Course: Cupcakes, Dessert
Cuisine: American, British
Keyword: Biscoff Cupcake Recipe, Lotus Biscoff Cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 12 – 16 cupcakes
Calories: 414kcal
InstructionsMake the cupcakes
Preheat your oven to 180C (350F) and line a muffin tin with 12 large cupcake cases (or if using small cases up to 20).
Crush 10 Biscoff cookies using a mini chopper, pestle and mortar or place in a ziplock bag and pound with a rolling pin.
Combine the dry ingredients – self raising flour, sugar, cookie crumbs and spices in a mixing bowl.
Add the softened butter (or better yet, Stork), eggs, milk and vanilla. Beat together until you have a smooth batter, scraping the bowl halfway through.
Divide the batter between 12 large cupcake cases filling ⅔ of the way. Bake for 18-20 minutes until the cupcakes are risen and golden.
Leave the cupcakes to cool on a wire rack. Try not to eat them all before frosting (I swear only half make it to that stage).
Make the buttercream and frost cupcakes
Add softened unsalted butter, icing sugar, spices, Biscoff spread, vanilla and cream to a mixing bowl.
Beat on low speed until ingredients combine and then increase the speed until the Biscoff buttercream is smooth and holds peaks.
Transfer to a piping bag fitted with a large star tip and pipe a generous swirl over the cupcakes or use an offset spatula to spread some frosting on top.
Drizzle with softened Biscoff spread and decorate with Biscoff biscuits or more crumbs. Share responsibly!
Notes
- Use room temperature ingredients – since this recipe uses the simple all-in-one bowl method it helps to use softened butter (or Stork straight from the fridge) and room temperature eggs.
- Don’t have self raising flour? Use plain flour plus ½ tbsp of baking powder and ½ tsp of bicarbonate of soda. Make sure you use fresh ingredients as their self life is relatively short.
- Don’t overfill your cupcake cases – only fill ⅔ of the way! If you use small cupcake cases then this recipe will make between 16-20.
- Want to make muffins instead? Bake in a silicone muffin tin sprayed with cake release for 20-25 minutes, depending on size.
- If you aren’t a huge buttercream fan then simply spread some frosting over the cupcakes instead of piping it. You will still get that wonderful sweet Biscoff hit!
- Store your Lotus Biscoff cupcakes in a cake container for 3-5 days away from direct sun.
- Remember the cookies used for decoration will soften over time due to moisture in buttercream. Only add them when ready to serve.
Nutritional Info
Calories: 414kcal | Carbohydrates: 55g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 151mg | Potassium: 236mg | Fiber: 1g | Sugar: 42g | Vitamin A: 643IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 1mg
