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Easy Biscoff Cupcakes Recipe

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.
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Prep Time:15 minutes
Cook Time:20 minutes
Cooling and Decorating:40 minutes
Total Time:1 hour 15 minutes
Course: Cupcakes
Cuisine: American
Keyword: Autumn cupcakes, Biscoff Cupcakes, Biscoff Cupcakes UK, Easy Cupcakes
Servings: 12

Equipment

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.
    Easy Biscoff Cupcakes Recipe
  • 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.