Easy Biscoff Cupcakes
If you’re a Biscoff lover, you’re going to want to bookmark this one. These simple Biscoff Cupcakes are the ultimate indulgence – soft, fluffy sponge with a hint of cinnamon, filled with smooth Biscoff spread and topped with the dreamiest caramel buttercream swirl. Finished with a crunchy Biscoff biscuit, they’re just the right balance of sweet, spiced and downright delicious. Whether you’re baking for a birthday or a special treat (or just because it’s Tuesday) these cupcakes are guaranteed to impress.
Why You’ll Love This Recipe
- Packed with Biscoff flavour – From the rich filling to the biscuit topping, every bite has that caramelised cookie goodness.
- Soft and fluffy sponge – The cinnamon-spiced vanilla cupcake base is moist and light, perfect with the smooth Biscoff centre.
- Crowd-pleasing buttercream – The caramel buttercream is creamy, not too sweet, and pipes like a dream.
- Perfect for any occasion – These look impressive but are simple enough for a casual weekend bake.
- Make-ahead friendly – You can bake and fill the cupcakes ahead of time and decorate when you’re ready.
Ingredients for Biscoff Cupcakes
- Unsalted butter – Gives the cupcakes a rich flavour and tender crumb.
- Light brown sugar – Adds depth and a subtle caramel flavour that complements the Biscoff.
- Eggs – Help bind the batter and keep the cupcakes light and fluffy.
- Self-raising flour – Provides the rise and structure.
- Baking powder – A little extra lift to keep them perfectly fluffy.
- Cinnamon – Brings warmth and enhances the Biscoff flavour.
- Vanilla extract – Adds sweetness and depth.
- Milk – Helps loosen the batter and keep it moist.
Biscoff Filling
- Smooth Biscoff spread – The star of the show, used as a gooey centre for an extra hit of flavour.
Caramel Buttercream
- Unsalted butter – The base of a rich and creamy frosting.
- Icing sugar – Sweetens and firms up the buttercream.
- Caramel sauce – Adds flavour and a glossy finish. Use homemade caramel sauce or shop-bought, whatever you have to hand.
- Milk (optional) – To adjust consistency.
Decoration
- Biscoff biscuits – A crunchy finishing touch.
- Optional extra caramel sauce & crushed Biscoff – For a bakery-style look and extra indulgence.
Easy Biscoff Cupcakes
These Biscoff Cupcakes are the ultimate indulgence – soft, fluffy sponge with a hint of cinnamon, filled with smooth Biscoff spread, and topped with the dreamiest caramel buttercream swirl.
Equipment
- Cupcake corer or apple corer
Ingredients
For the cupcakes:
- 175 grams unsalted butter, softened ¾ cup
- 175 grams light brown sugar ¾ cup
- 3 medium eggs
- 175 grams self-raising flour 1½ cups
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoon milk
For the Biscoff filling:
- 150 grams smooth Biscoff spread ½ cup
For the caramel buttercream:
- 200 grams unsalted butter, softened ¾ cup
- 400 grams icing sugar, sifted 3 cups
- 4 tablespoon caramel sauce
- 1 tablespoon milk if needed, to loosen
For decoration:
- 12 Biscoff biscuits
- Extra caramel sauce for drizzling optional
- Crushed Biscoff biscuits optional
Instructions
- Preheat your oven to 170°C (fan) / 190°C / 375°F. Line a 12-hole muffin tin with cupcake cases.
- In the bowl of a stand mixer, or in a large bowl if mixing by hand, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Sift in the flour, baking powder, and cinnamon. Fold everything together gently, then mix in the milk until the batter is smooth.
- Divide the batter evenly between the cupcake cases, filling each about ¾ full. Bake for 20-22 minutes, or until a skewer inserted into the centre comes out clean. Let them cool completely.
- Once cooled, use a cupcake corer or small knife to cut out the centre of each cupcake. Fill each hole with a spoonful of Biscoff spread.
- To make your buttercream, beat the butter until pale and creamy, then gradually add the sifted icing sugar. Mix in the caramel sauce and beat until smooth and fluffy. Add a splash of milk if needed to loosen the consistency.
- Pipe a swirl of caramel buttercream onto each cupcake. If you’re feeling fancy, drizzle over some extra caramel sauce, then top with a Biscoff biscuit. Sprinkle over some crushed biscuits for extra crunch.
- Enjoy! These cupcakes are best enjoyed fresh but will keep in an airtight container for up to 3 days.
Recipe Variations
- Salted Caramel Buttercream – Add a pinch of sea salt to the caramel buttercream for a sweet-salty twist.
- Chocolate Biscoff Cupcakes – Swap 25g of the flour for cocoa powder to make a chocolate sponge base.
- Mini Cupcakes – Make bite-sized versions using a mini muffin tin – just reduce the baking time to 10–12 minutes.
- Vegan Option – Use a plant-based butter and egg replacer, and check your Biscoff spread (it’s already vegan!) and caramel sauce.
- Extra Crunch – Add crushed Biscoff biscuits into the cupcake batter before baking for added texture.
- Filled with caramel too – For extra indulgence, mix a little caramel into the Biscoff filling for a double gooey centre.
For more easy cupcake recipes, why not try: Step by Step Guide: The Perfect Lemon Curd Cupcake Recipe or Lemon and Raspberry Cupcakes
