Hello, fellow biscoff lover! We are here to tempt you with our delicious Biscoff Cupcake recipe that will make other cupcakes seems just a little bit meh! Soft and fluffy, with a hint of that signature caramelised biscuit flavour, these cupcakes become truly irresistible when you top them with a decadent Biscoff cream cheese frosting!
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What Is Lotus Biscoff?
Biscoff is a caramelised biscuit created by a Belgian baker in the 1930s. These distinctively flavoured biscuits are more commonly known as Speculoos. Biscoff spread, on the other hand, is a relatively new invention, but it’s become extremely popular across the globe in a short amount of time. And for a good reason!
Biscoff spread is made from speculoos biscuits. With flavors of caramelised brown sugar and spices, biscoff spread tastes almost Christmassy. Smooth and incredibly creamy, it is used to spread on toast, as well as in various baking and dessert recipes like Biscoff Cheesecake or Biscoff Cake. But if you ask me, Biscoff Spread is a dessert in its own right and can be enjoyed by simply eating it straight out of the jar with the biggest spoon you can find!
Equipment Needed
- kitchen scale: whilst a measuring cup and a set of spoons may be a convenient way to measure ingredients when it comes to baked goods, precision matters, and we highly recommend weighing the ingredients.
- large mixing bowl.
- handheld electric mixer: or stand mixer fitted with a paddle attachment. We do prefer a hand mixer, especially for making the frosting, as cream cheese tends to stick to the sides of the bowl, and it is a lot easier to beat it with a handheld mixer.
- cupcake liners: we use silicone moulds, but if you want to use paper liners, you will need a 12-hole muffin/ cupcake tin to place them in.
- large baking sheet: to place the cupcakes on, if you are using silicone moulds.
- fine sieve: to sift the icing sugar.
- piping bag and a star nozzle.
- silicone spatula: or a wooden spoon.
- cooling rack.
Ingredients and Substitutes
- dark brown sugar: may be substituted with light brown sugar. If you use caster or white granulated sugar, your cupcakes may turn out a bit dry!
- egg: medium in the UK, large in the US.
- vegetable oil: can be replaced with sunflower or rapeseed oil.
- milk: can be replaced with heavy cream.
- biscoff spread: also known as speculoos spread. You may use the supermarket’s own brand of Caramelised Cookie butter. We highly recommend Belmont Smooth Biscuit Spread from Aldi UK.
- plain flour: also known as all-purpose flour. You may use cake flour with lower gluten content in this recipe too (which makes extra fluffy cupcakes)
- baking powder: not to be confused with baking soda.
- cream cheese: full-fat, at room temperature
- icing sugar: also known as powdered sugar, or confectioner’s sugar.
You may need some extra lotus biscoff spread and biscoff biscuits for decorating the cupcakes (see more about decorating ideas below).
Step-By-Step Method
Step 1: Make Biscoff Cupcake Batter
Preheat the oven to 160°C Fan. Place the cupcake liners in a 12-hole muffin/ cupcake tin. Alternatively, use silicone cupcake moulds. You will need 6 for this recipe.
In a large bowl, using a handheld electric mixer, beat the brown sugar and egg for 2 minutes, until light and creamy.
Add the oil, biscoff spread and milk, and beat again for 1 minute, until fully combined.
In a separate bowl, mix flour, a pinch of salt and baking powder.
Add the dry ingredients to the wet ingredients and fold gently into a cohesive batter. Do not overmix.
Divide the cupcake batter between 6 cupcake moulds/ liners.
Step 2: Bake
Bake in the centre of the oven for 20 minutes. Take the cupcakes out of the oven and leave them to firm up for 10 minutes. If you used paper liners, leave the cupcakes in them, but if you used silicone moulds, you can take the cupcakes out of them and place on a wire rack to cool down completely.
Step 3: Make Biscoff Frosting
Whilst the biscoff cupcakes are cooling, make the biscoff cream cheese frosting.
Beat room temperature cream cheese and biscoff for a minute until combined, making sure to scrape down the sides of the bowl midway through beating.
Soft in the icing/ powdered sugar and beat again. The frosting should be of pipeable consistency. If it’s too thick, add a teaspoon of milk, if it’s too loose, add some more icing sugar.
Pipe the frosting on top of each cupcake
Decorating
The easiest decoration you can imagine is using a star nozzle on your piping bag, and simply swirling the frosting on top of your cupcakes. That’s it – they will look pretty and taste delicious! But if you want to take your delicious biscoff cupcakes a step further, here are a few options to consider:
- Crush 1-2 biscuits to make biscoff cookie crumbs and sprinkle some on top of each cupcake.
- Stick half a lotus biscuit into the frosting.
- Sprinkle some instant coffee powder on top – biscoff and coffee is a match made in heaven!
- Melt some cookie butter and drizzle some on top of the frosting.
Watch How To Make Biscoff Cupcakes
Storage
You may store unfrosted cupcakes for 2-3 days in an airtight container in a cool place, like a dark cupboard.
Once frosted, store the biscoff cupcakes in the fridge and consume them within a couple of days.
Other Biscoff Recipes
As a self-confessed biscoff lover, it is no surprise that we have a bunch of our favourite recipes that incorporate this delicious spread. Here are some of the recipes below for the true biscoff cookie fans:
- No-Bake Biscoff Cheesecake
- Biscoff Cake (recipe coming soon)
- Biscoff Tiramisu (recipe coming soon)
Recipe Card
Most Delicious Biscoff Cupcakes
Ingredients
- 60 g dark brown sugar
- 1 egg
- 40 ml vegetable oil
- 30 ml milk
- 60 g biscoff spread room temperature
- 100 g flour
- 1 teaspoon baking powder
Biscoff Cream Cheese Frosting:
- 150 g cream cheese full-fat, at room temperature
- 100 g biscoff spread at room temperature
- 40 g icing sugar sifted
To Decorate:
- 4 biscoff biscuits 1 crushed into crumbs, others snapped in half
Instructions
Make Cupcakes:
- Preheat the oven to 160°C Fan. Place the cupcake liners in a 12-hole muffin/ cupcake tin. Alternatively, use silicone cupcake moulds. You will need 6 for this recipe.
- In a large bowl, using a handheld electric mixer, beat the brown sugar and egg for 2 minutes, until light and creamy.
- Add the oil, biscoff spread and milk, and beat again for 1 minute, until fully combined.
- In a separate bowl, mix flour, a pinch of salt and baking powder.
- Add the dry ingredients to the wet ingredients and fold gently into a cohesive batter. Do not overmix.
- Divide the cupcake batter between 6 cupcake moulds/ liners.
- Bake in the centre of the oven for 20 minutes. Take the cupcakes out of the oven and leave them to firm up for 10 minutes. If you used paper liners, leave the cupcakes in them, but if you used silicone moulds, you can take the cupcakes out of them and place on a wire rack to cool down completely.
Make The Frosting:
- Whilst the biscoff cupcakes are cooling, make the biscoff cream cheese frosting.
- Beat room temperature cream cheese and biscoff for a minute until combined, making sure to scrape down the sides of the bowl midway through beating.
- Soft in the icing/ powdered sugar and beat again. The frosting should be of pipeable consistency. If it's too thick, add a teaspoon of milk, if it 's too loose, add some more icing sugar.
- Pipe the frosting on top of each cupcake and decorate them with biscoff biscuit crumbs and half a biscuit.
Video
Notes
- Crush 1-2 biscuits to make biscoff cookie crumbs and sprinkle some on top of each cupcake.
- Stick half a lotus biscuit into the frosting.
- Sprinkle some instant coffee powder on top – biscoff and coffee is a match made in heaven!
- Melt some cookie butter and drizzle some on top of the frosting.
Nutrition
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