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Easy Biscoff Cupcakes Recipe with Buttercream

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Cookie butter just might be one of my most favorite ingredients EVER. The creamy and perfectly spiced mixture is amazing on its own but extra special in these easy Biscoff Cupcakes with buttercream.

Biscoff cupcakes on a blue cake plate.
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Once I tried Biscoff, I was hooked and have been coming up with Biscoff recipes. From cookie butter cookies to no bake cheesecake with Biscoff and now cupcakes!

These Biscoff cupcakes are incredibly easy to make. Starting with a box of yellow cake mix, we add a few extra ingredients to create a moist, flavorful cupcake that’s infused with cookie butter goodness.

While the moist and amazing cupcake is super delicious, the buttercream is what shines and brings it all together. It’s creamy, smooth, and packed with Biscoff crumbs for that signature spiced flavor and a bit of texture.

To top it all off, we drizzle more melted cookie butter over the frosting and add a whole Biscoff cookie as a crowning touch. You’re going to love this Biscoff cupcake recipe!

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What goes into this Recipe

The ingredients needed to make Biscoff Cookie Butter Cupcakes.
  • Yellow Cake Mix: Using a box cake mix keeps this recipe super simple so you get the best cupcakes every time.
  • Granulated Sugar: This adds a little extra sweet goodness to our cupcakes. .
  • Cookie Butter: We’re using this in the cupcakes and as a topping. It gives that amazing Biscoff flavor to the batter, and we’ll melt some to drizzle over the frosted cupcakes for an extra flavor kick. You can use Speculoos Cookie Butter or Lotus Biscoff Spread.
  • Vegetable Oil: This keeps our cupcakes nice and moist. You can also use canola oil if that’s what you have on hand.
  • Butter: This goes into our buttercream frosting. Make sure it’s soft before you start – just leave it out on the counter for a bit. Unsalted butter is best so we can control the saltiness.
  • Cream Cheese: It adds a little tang to the buttercream frosting that goes great with the sweet Biscoff flavor. Like the butter, you want this soft and ready to go.
  • Biscoff Cookies: These crunchy, spiced cookies pull double duty in our recipe. We’ll crush some up into Biscoff cookie crumbs for the buttercream – they add amazing texture and flavor. Then we’ll use whole cookies to top each cupcake. It looks great and who doesn’t love an extra cookie?

See recipe card for full information on ingredients and quantities.

How to make Biscoff Cupcakes with Buttercream

  1. In a large mixing bowl, whisk together the yellow cake mix, granulated sugar, and flour to remove any lumps from the dry ingredients {set aside}. In another bowl, add the cookie butter spread, milk, vegetable oil, and eggs. Mix the wet ingredients by hand or with a hand mixer until everything is incorporated, but don’t overmix. Add the dry ingredients and mix until just combined.
  2. Use a large cookie scoop or about ยผ cup to fill each cupcake liner about half full.
Mixing the cupcake batter and filling the muffin cups.
  1. Bake for 20-25 minutes, until a toothpick inserted in the center comes out with just a few crumbs. Cool the cupcakes in the cupcake pans for 10 minutes, then transfer to a wire rack to cool completely.
  2. For the buttercream, beat the softened butter and cream cheese in a stand mixer {or with an electric mixer} for 3-4 minutes until smooth and creamy. Gradually add the powdered sugar and vanilla, starting on low speed then increasing to medium-high. Beat for another 3 minutes until fluffy. Crush 8 Biscoff cookies into fine crumbs and mix them into your buttercream for extra texture and flavor.
Baking the cupcakes and making the frosting.
  1. Spread or pipe about 2 tablespoons of buttercream on top of each cooled cupcake.
  2. Warm ยฝ cup of cookie butter in a small saucepan over low heat until it reaches a drizzly consistency {less than a minute}. If it gets too runny, let it cool slightly to thicken. Drizzle the melted cookie butter over the top of each frosted cupcake. Top each cupcake with a whole Biscoff cookie on the center of each cupcake for the perfect finishing touch.
Frosting the cupcakes and topping each cupcake with a drizzle of cookie butter and cookie.

Expert Tips

  • Use room temperature ingredients. This ensures everything mixes smoothly, especially for the buttercream.
  • Don’t overmix the cupcake batter. Mix just until everything is combined to make sure you get fluffy cupcakes.
  • Use a large cookie scoop for even cupcakes. This helps ensure all your cupcakes are the same size and bake evenly.
  • Let cupcakes cool completely on a cooling rack before frosting. If you frost warm cupcakes, your buttercream will melt.
  • Chill your buttercream if it’s too soft. If it’s a warm day, you might need to refrigerate the buttercream for 10-15 minutes before piping.
  • Use a piping bag for neater frosting. If you don’t have one, a zip-top bag with a corner snipped off works too.
  • Warm the cookie butter carefully. It can burn easily, so use low heat and stir constantly.
  • Add the Biscoff cookie to the top of the cupcakes right before serving. This keeps the cookie crisp and prevents it from softening on the Biscoff buttercream.

Storage and Freezing

Store: Keep these delicious Biscoff cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. If refrigerating, let them come to room temperature for about 30 minutes before serving for the best flavor and texture.

Freeze: Place the cookie butter cupcakes in a single layer on a baking sheet and freeze until solid, then wrap individually and store in a freezer bag. They will keep for about 2 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.

Note: The cookie topper may soften during storage, especially if refrigerated or frozen. For the best results, add the Biscoff cookie right before serving.

Recipe FAQs

Can I make mini cupcakes instead?

Absolutely! Use mini cupcake liners and reduce the baking time to about 10-12 minutes. This recipe should yield around 48 mini Biscoff cupcakes.

What piping tip works best for these cupcakes?

While I prefer to spread the frosting on top of each cupcake, a large open star tip works great for a classic swirl. But feel free to use any tip you prefer!

Can I use a different flavor of cake mix?

Sure! While yellow cake mix works great, you can experiment with other flavors. A spice cake mix would complement the Biscoff flavor nicely, or you could try chocolate cupcakes for a different twist.

A half dozen Biscoff cupcakes on a blue cake plate.

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A half dozen Biscoff cupcakes on a blue cake plate.

Easy Biscoff Cupcakes Recipe with Buttercream

Biscoff cookie butter and cookies are the main attraction in these amazing cupcakes with buttercream.
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 18 cupcakes
Calories: 482kcal
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Ingredients

Cupcakes

  • 1 box yellow cake mix {13.25 ounces}
  • โ…“ cup granulated sugar
  • ยผ cup all purpose flour
  • 1 cup cookie butter
  • 1 ยผ cups milk
  • โ…“ cup vegetable oil
  • 3 large eggs

Buttercream

  • 1 cup butter {softened}
  • 4 ounces cream cheese {softened}
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 8 Biscoff cookies {crushed}

Toppings

  • ยผ cup cookie butter
  • 18 Biscoff cookies

Instructions

  • Preheat the oven to 350ยฐ.

Cupcakes

  • Combine yellow cake mix, granulated sugar and flour in a large bowl, whisk ingredients together to remove any lumps. In another bowl, add cookie butter, milk, vegetable oil and eggs, stir together by hand or with a hand held mixer until well combined.ย  Now add the dry ingredients to the wet ingredients and mix until just combined.
  • Line 18 muffin cups with cupcake liners and use a large cookie scoop {or about ยผ cup} of batter to fill each tin โ…” full. Bake in a preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out with only a few crumbs.ย  Cool in the pan for 10 minutes and then remove them from the pan and allow the cupcakes to cool completely.

Buttercream

  • Using a stand mixer with the paddle attachment or a hand held mixer, beat the butter and cream cheese until well combined, about 3-4 minutes.ย  Scrape up and down the bowl, then add the confectionersโ€™ sugar and vanilla.ย  Mix on low until the sugar is incorporated, then beat on medium high for another 3 minutes until the buttercream is smooth and creamy.ย  Finally, add in the crushed cookies and mix for another minute or until thoroughly combined.

Assembly

  • Spread or pipe 2 tablespoons of buttercream on the top of each cooled cupcake. For the cookie butter drizzle, warm the cookie butter until it reaches a drippy consistency.ย  I melted mine in a small saucepan over low heat for less than one minute.ย  If the cookie butter gets too runny, you can let it cool a bit, which should thicken it up.ย  Then drizzle the cookie butter over the Biscoff cream cheese buttercream and top with a Biscoff cookie.

Notes

  • If it’s a warm day, you might need to refrigerate the buttercream for 10-15 minutes before piping.
  • Use a piping bag for neater frosting. If you don’t have one, a zip-top bag with a corner snipped off works too.
  • Warm the cookie butter carefully. It can burn easily, so use low heat and stir constantly.
  • Add the Biscoff cookie topper right before serving. This keeps the cookie crisp and prevents it from softening on the buttercream.

Nutrition

Serving: 1cupcake | Calories: 482kcal | Carbohydrates: 59g | Protein: 5g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 329mg | Potassium: 64mg | Fiber: 0.4g | Sugar: 43g | Vitamin A: 472IU | Calcium: 96mg | Iron: 1mg
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