If you’re obsessed with the rich, caramel-spiced taste of Biscoff cookies, these cupcakes are about to become your new favorite dessert. The Ultimate Biscoff Cupcakes feature an ultra-moist, butter-rich cake base infused with Biscoff cookie butter, a creamy Biscoff core, and the most indulgent cookie butter frosting you’ve ever tasted. Whether you’re planning a party, hosting brunch, or simply baking for joy, these cupcakes deliver maximum flavor in every bite.
In this comprehensive guide, we’ll walk you through exactly how to make Biscoff cookie butter cupcakes, along with tips, variations, serving ideas, and how this cupcake batter doubles as the base for a Biscoff cookie butter pound cake recipe o mini loaf cakes. Plus, we’ll explore more cookies made with Biscoff cookie butter for future inspiration.
🍪 What Makes Biscoff Cupcakes So Special?
Biscoff cookies, also known as Speculoos, are caramelized biscuits with a deep, spiced flavor profile. They’re buttery, crisp, and filled with hints of brown sugar, cinnamon, nutmeg, and clove. Now imagine turning those iconic cookies into a luscious spread — that’s Biscoff cookie butter.
Adding that spread to a buttery cupcake batter transforms a simple dessert into something extraordinary. When combined with cream, sugar, and more cookie butter, it creates a frosting so good you’ll want to eat it by the spoonful.
⭐️ Por qué Te encantará Esta Receta
- Rich flavor: Cookie butter gives a unique depth of flavor with spiced caramel notes.
- Soft and moist: The combination of butter, sour cream, and Biscoff spread keeps the crumb rich and tender.
- Elegant presentation: A piped swirl of cookie butter frosting and a Biscoff cookie on top makes them look bakery-worthy.
- Versátil: Use the batter to create mini loaf cakes, layered Biscoff cookie butter cakeo incluso cookies made with Biscoff cookie butter.
🛒 Ingredients for Biscoff Cupcakes
For the Cupcakes:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 2 huevos grandes
- ½ cup sour cream or plain Greek yogurt
- 1 cucharadita de extracto de vainilla
- ½ cup Biscoff cookie butter
Optional Filling:
- ¼ cup Biscoff cookie butter, melted (for filling centers)
For the Biscoff Frosting:
- 1 cup unsalted butter, softened
- ½ cup Biscoff cookie butter
- 2 ½–3 cups powdered sugar
- 1 cucharadita de extracto de vainilla
- 2–3 tbsp heavy cream or milk
- Pizca de sal
For Topping:
- Whole Biscoff cookies
- Crushed Biscoff cookies (for garnish)
👨🍳 Paso a Paso las Instrucciones
1. Prep the Oven and Cupcake Pan
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. Make the Batter
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a separate large mixing bowl, cream butter and sugar with an electric mixer until pale and fluffy (about 2–3 minutes). Add eggs one at a time, mixing after each. Stir in the vanilla extract and sour cream.
Mix in the Biscoff cookie butter until well blended — it should smell heavenly at this stage.
Gradually add the dry ingredients and mix until just combined. Do not overmix.
3. Fill and Bake
Spoon the batter into the cupcake liners, filling each about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Optional Filling
Once cool, use a cupcake corer or knife to remove a small section of the center. Fill with a teaspoon of melted cookie butter for extra indulgence.
5. Make the Frosting
In a large bowl, beat butter and Biscoff cookie butter until smooth. Add powdered sugar one cup at a time. Beat in vanilla, cream, and a pinch of salt. Whip until fluffy.
Adjust thickness with more sugar or cream.
6. Decorate
Pipe frosting onto each cupcake. Top with a whole Biscoff cookie or a crumble for texture and wow factor.
🎂 Turning This Into a Biscoff Cookie Butter Cake
Want to go big? Double the batter and use it to make an 8-inch layer cake. Frost with the same whipped Biscoff buttercream and decorate with crushed Biscoff cookies and a drizzle of melted spread. You now have a Biscoff cookie butter cake that’s perfect for birthdays, holidays, or celebrations.
🍞 Biscoff Cookie Butter Pound Cake Recipe
This cupcake base also doubles beautifully as a pound cake:
- Add an extra egg (for richness).
- Replace the sour cream with ⅓ cup heavy cream or yogurt for density.
- Bake in a loaf pan at 325°F for 50–60 minutes.
- Drizzle with melted Biscoff or top with whipped frosting.
Perfect with coffee or served warm with vanilla ice cream!
🧁 Mini Loaf Cakes and Other Ideas
Want smaller portions for gifting or parties? Use mini loaf pans or a mini bundt cake mold. Reduce bake time to 20–25 minutes.
Each mini loaf can be topped with glaze, frosting, or simply dusted with powdered sugar and wrapped for gifting.
Estos mini loaf cakes also freeze well — just thaw at room temperature and reheat for 10 seconds in the microwave for that just-baked texture.
🍪 More Cookies Made With Biscoff Cookie Butter
If you’ve got extra cookie butter on hand, don’t stop at cupcakes. Here are some easy cookie recipes to try:
Biscoff Thumbprint Cookies
Make a soft butter cookie dough, bake thumbprint-style, and spoon a dollop of cookie butter in the center once cooled.
Cookie Butter Crinkle Cookies
Add Biscoff spread to your favorite sugar cookie dough and roll in powdered sugar for chewy, soft cookies with crackly tops.
Sandwich Cookies
Spread Biscoff cookie butter between two graham crackers or vanilla wafers for quick no-bake treats.
🍽 Serving Suggestions and Pairings
Pair your Biscoff cupcakes with:
- Espresso or coffee for a rich dessert pairing.
- Spiced chai tea to complement the cinnamon notes.
- Milkshakes or vanilla ice cream to contrast the dense texture.
Or serve them on a platter alongside chocolate cupcakes, lemon bars, and fruit tartlets for a visually stunning dessert spread.
❄️ Make-Ahead, Storage & Freezing Tips
- Unfrosted cupcakes keep well in an airtight container at room temperature for 2 days.
- Frosted cupcakes can be stored in the refrigerator for 4–5 days.
- To freeze, wrap cooled cupcakes individually in plastic wrap, place in a zip bag, and freeze up to 2 months. Thaw overnight and frost fresh.
- Frosting can be made ahead and refrigerated for up to a week. Just re-whip before using.
🧠 Tips for Success
- Use room-temperature ingredients for smooth mixing.
- Don’t overmix your batter — just until dry ingredients are incorporated.
- A cookie scoop helps evenly portion the batter.
- Warm the cookie butter slightly before filling or drizzling.
- Chill your frosting slightly before piping for clean swirls.
📖 Preguntas Frecuentes
Can I make these cupcakes vegan?
Yes! Use plant-based butter and dairy-free yogurt. Swap eggs for flaxseed or applesauce.
Can I make this as a sheet cake?
Absolutely. Use a 9×13-inch pan, bake for 30–35 minutes, and frost once cooled.
How to make Biscoff cookie butter at home?
Blend 2 cups of Biscoff cookies with ¼ cup coconut oil and ¼ cup condensed milk until creamy. Adjust consistency with a splash of evaporated milk.
Are Biscoff cookies and Speculoos the same?
Yes! Speculoos is the Belgian name for these caramelized spiced cookies. “Biscoff” is the branded name in the U.S.
🔁 Variations You’ll Love
- Chocolate chip Biscoff cupcakes – Fold mini chips into the batter.
- Cream cheese Biscoff frosting – Add 4 oz of cream cheese to the frosting for a tangy contrast.
- Biscoff banana cupcakes – Use mashed banana for a moist twist with a nutty edge.
❤️ Final Thoughts: The Ultimate Cupcake Experience
Whether you’re baking for loved ones, entertaining guests, or indulging your own sweet cravings, The Ultimate Biscoff Cupcakes deliver a rich, spiced, and unforgettable treat.
With just one bite, you’ll understand why these cupcakes are becoming a favorite across kitchens worldwide. They combine the nostalgia of Biscoff cookies with the decadence of bakery-style desserts — all made from scratch with love.
Perfect for holidays, birthdays, gifting, or just treating yourself.
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