Description
Soft and fluffy Biscoff cupcakes topped with creamy Biscoff buttercream and crushed cookies for the ultimate caramelized cookie dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Biscoff spread
- ½ cup whole milk
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- ½ cup crushed Biscoff cookies
Instructions
- Preheat oven to 350°F and line a 12-cup cupcake pan with cupcake liners.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla extract and Biscoff spread.
- Alternate adding dry ingredients and milk until fully combined.
- Divide batter evenly among cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes until a toothpick inserted comes out clean.
- Cool cupcakes completely before frosting.
- Beat powdered sugar, butter, Biscoff spread, and heavy cream until smooth and fluffy.
- Pipe frosting onto cupcakes and garnish with crushed Biscoff cookies.
Notes
- Do not overmix the batter for soft cupcakes.
- Cool cupcakes fully before frosting.
- Add extra crushed cookies just before serving for crunch.
- Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 34g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Biscoff cupcakes, cookie butter cupcakes, Biscoff buttercream, caramel cookie cupcakes, cupcake recipe