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two biscoff cupcakes on a white plate on a red surface outside

Biscoff Cupcakes

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Delicious cupcakes are made with Biscoff Spread aka Cookie Butter and topped with a cookie butter frosting! 

  • Total Time: 32 mins
  • Yield: 24 1x

Ingredients

Units Scale

Cookie Butter Cupcakes

  • 125 grams (1 Cup) All-Purpose/ Plain Flour
  • 200 grams (1 Cup )Granulated Sugar
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 4oz (1/2 Cup) Canola or Vegetable Oil
  • 4oz (1/2 Cup)Sour Cream
  • 4oz (1/2 Cup)Biscoff Spread
  • 2 Large Eggs
  • 2 Teaspoons Pure Vanilla Extract

Cookie Butter Frosting

  • 8oz (1 Cup/2 Sticks) Unsalted Butter at room temp.
  • 2oz (1/4 Cup) Biscoff Spread
  • 500 grams (4 Cups) Powdered/Icing Sugar, Sifted
  • 2 Tablespoons Milk or Cream

Instructions

  1. Preheat oven to 350F and line a cupcake pan with liners.
  2. In a large bowl combine flour, sugar, salt & baking soda.
  3. In the bowl of an electric mixer combine oil, sour cream, Biscoff spread, eggs and vanilla. Mix until well combined. Slowly add dry ingredients until all well combined.
  4. Scoop batter into cupcake liners until 3/4 full. Bake for 18-22 minutes. Let cool completely before frosting.
  5. Once cupcakes are cooled begin buttercream. In the bowl of an electric mixer beat butter and Biscoff until creamy and smooth. About two minutes. Slowly add powdered sugar and milk until desired consistency is reached. Frost cupcakes and enjoy 🙂

Equipment

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10 mins
  • Cook Time: 22 mins
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/biscoff-cupcakes/

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