Simply the BEST Biscoff Cupcakes!
User Reviews
4.8
57 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
33 mins
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Servings
12 - 16 cupcakes
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Calories
414 kcal
-
Course
Dessert, Baked Goods
Simply the BEST Biscoff Cupcakes!
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Biscoff Cupcakes simply packed with Lotus Biscoff flavour! This Biscoff cupcake recipe is so easy and will be a huge hit with everyone.
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Ingredients
For the cupcakes
- 150 g (1 cup) self raising flour
- 165 g (¾ cup + 2 tbsp) light brown sugar
- 2 tbsp Biscoff cookie crumbs
- ½ tsp speculaas spice or ground cinnamon
- 2 medium eggs
- 100 g (¼ cup + 3 tbsp) softened unsalted butter or Stork baking spread
- 120 ml ( ½ cup) whole or semi skimmed milk
- 1 tsp vanilla bean paste
Biscoff Frosting
- 250 g (2 cups) icing sugar powdered sugar
- 115 g (½ cup) unsalted butter softened
- 4 tbsp smooth Biscoff spread room temperature
- 1 tsp vanilla bean paste or extract
- 80 ml (⅓ cup) double cream heavy cream
To decorate
- biscoff cookies
- Biscoff spread
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Instructions
Make 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, dep
- ending 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.
- 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.
Nutrition Information
Show Details
Calories
414kcal
(21%)
Carbohydrates
55g
(18%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
89mg
(30%)
Sodium
151mg
(6%)
Potassium
236mg
(7%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
643IU
(13%)
Vitamin C
6mg
(7%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12- 16 cupcakes
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 89mg | 30% |
| Sodium | 151mg | 6% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 643IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
57 reviews
Excellent
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