If you’re a fan of rich, caramelized flavors, these Biscoff Cupcakes with Biscoff Buttercream are about to become your new favorite treat. Soft brown sugar cupcakes paired with silky Biscoff buttercream create an indulgent dessert that feels bakery-quality but is simple enough to make at home.
Why You’ll Love This Recipe
These cupcakes are irresistibly moist with a warm hint of cinnamon and a deep caramel flavor from Biscoff spread. The Biscoff Cupcakes with Biscoff Buttercream are easy to follow, family-friendly, and perfect for celebrations or cozy baking days. The creamy mousseline frosting adds a luxurious touch without being overly sweet.
Ingredients
For the Cupcakes
- 100 g unsalted butter (room temperature)
- 50 g granulated sugar
- 50 g brown sugar
- 1 egg (room temperature)
- 135 g all-purpose flour
- ½ tsp cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- 100 g whole milk
- ½ tsp white vinegar
- ½ tsp baking soda
For the Biscoff Buttercream (Mousseline)
- 250 g whole milk
- 50 g granulated sugar
- 2 egg yolks
- 12 g cornstarch
- 13 g all-purpose flour
- 25 g unsalted butter
- 65 g Biscoff spread
- 75 g unsalted butter
For Assembling
- 100 g Biscoff spread
- Biscoff cookies
Instructions
Step 1: Prepare the Pastry Cream
Whisk sugar and egg yolks until slightly fluffy. Add cornstarch and flour to form a smooth paste. Heat milk until simmering, then slowly whisk into the egg mixture. Return to heat and cook until thick. Stir in butter, cover, and cool.
Step 2: Make the Biscoff Buttercream
Whip butter until light, mix in Biscoff spread, then gradually add cooled pastry cream in stages until smooth and fluffy. Chill for 30 minutes.
Step 3: Make the Cupcakes
Preheat oven to 175°C. Cream butter and sugars until fluffy, then mix in the egg. Alternate adding dry ingredients and milk. Mix vinegar and baking soda, fold into batter. Fill cupcake liners and bake for 25 minutes.
Step 4: Assemble the Cupcakes
Once cooled, core each cupcake and fill with Biscoff spread. Pipe Biscoff Cupcakes with Biscoff Buttercream frosting on top and decorate with cookies and extra spread.
Tips & Tricks
- Use room temperature ingredients to prevent curdling
- Do not overmix the batter to keep cupcakes soft
- Chill buttercream slightly for perfect piping consistency
- Substitute cinnamon with nutmeg for a different flavor twist
Details
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes
Yield: 6 cupcakes
Category: Dessert
Method: Baking
Cuisine: European-inspired
Difficulty: Intermediate
Dietary: Vegetarian
Notes
- Use homemade Biscoff-style spread if preferred
- Add a drizzle of melted spread before serving
- Serve slightly chilled for best texture
Nutrition (Approximate per cupcake)
Calories: 320
Protein: 4g
Carbs: 35g
Fat: 18g
FAQ
Can I make these cupcakes ahead of time?
Yes, bake the cupcakes a day in advance and frost before serving.
Why did my buttercream split?
The ingredients were likely not at the same temperature.
Can I freeze Biscoff cupcakes?
Yes, freeze unfrosted cupcakes for up to 2 months.
What can I use instead of Biscoff spread?
Any spiced cookie butter works well.
How do I make them extra moist?
Do not skip the vinegar and baking soda step.
Storage
Store Biscoff Cupcakes with Biscoff Buttercream in the fridge for 2–3 days.
Bring to room temperature before serving.
Freeze unfrosted cupcakes for longer storage.
Similar Recipes
Biscoff Cupcakes with Biscoff Buttercream
Ingredients
For the Cupcakes
- 100 g unsalted butter room temperature
- 50 g granulated sugar
- 50 g brown sugar
- 1 egg room temperature
- 135 g all-purpose flour
- ½ tsp cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- 100 g whole milk
- ½ tsp white vinegar
- ½ tsp baking soda
For the Biscoff Buttercream (Mousseline)
- 250 g whole milk
- 50 g granulated sugar
- 2 egg yolks
- 12 g cornstarch
- 13 g all-purpose flour
- 25 g unsalted butter
- 65 g Biscoff spread
- 75 g unsalted butter
For Assembling
- 100 g Biscoff spread
- Biscoff cookies
Instructions
- Step 1: Prepare the Pastry Cream
- Whisk sugar and egg yolks until slightly fluffy. Add cornstarch and flour to form a smooth paste. Heat milk until simmering, then slowly whisk into the egg mixture. Return to heat and cook until thick. Stir in butter, cover, and cool.
- Step 2: Make the Biscoff Buttercream
- Whip butter until light, mix in Biscoff spread, then gradually add cooled pastry cream in stages until smooth and fluffy. Chill for 30 minutes.
- Step 3: Make the Cupcakes
- Preheat oven to 175°C. Cream butter and sugars until fluffy, then mix in the egg. Alternate adding dry ingredients and milk. Mix vinegar and baking soda, fold into batter. Fill cupcake liners and bake for 25 minutes.
- Step 4: Assemble the Cupcakes
- Once cooled, core each cupcake and fill with Biscoff spread. Pipe Biscoff Cupcakes with Biscoff Buttercream frosting on top and decorate with cookies and extra spread.
Notes
- Use homemade Biscoff-style spread if preferred
- Add a drizzle of melted spread before serving
- Serve slightly chilled for best texture
Conclusion
These Biscoff Cupcakes with Biscoff Buttercream deliver the perfect balance of soft, spiced cake and creamy, indulgent frosting. Whether you’re baking for guests or treating yourself, this recipe is guaranteed to impress with both flavor and texture.