You know that feeling when you stumble on a flavor so good it instantly becomes your new obsession? For me, that’s exactly what happened with Biscoff cookie butter.
It’s like this cozy, caramel-spiced hug in a jar that somehow makes everything better. So naturally, I had to take it a step further and bake up these irresistible Biscoff Cupcakes that bring that magic to life in every bite.
If you’ve tried any other Biscoff recipes, you’ll know just how addictive this stuff is. But here’s the thing: turning that beloved cookie butter into cupcakes? Game changer. These aren’t just your average sweet treats, these Biscoff cookie butter cupcakes are soft, fluffy, and packed with flavor, with a frosting so creamy it practically melts in your mouth.
I’m here to walk you through this simple, fun recipe that feels like sharing a little secret between friends.
What Makes Biscoff Cupcakes Special
Surprisingly easy to make (even if you’re “just here for the frosting”), this recipe is beginner-friendly but delivers bakery-worthy results. Make one batch, and you’ll feel like you’ve been baking for years.
A perfect “showstopper” with zero stress, whether it’s a last-minute party or a chill weekend treat, these cupcakes look fancy but come together fast, so you can flex those baking muscles without breaking a sweat.
They satisfy that sweet tooth and the craving for something a little special, not too sugary, not too plain, but just perfectly balanced with that iconic cookie butter flair.
Because cookie butter makes everything better, honestly, once you go Biscoff, you never go back. These cupcakes prove that in the tastiest way possible, but if you want to take your cookie butter obsession even deeper, check out my Biscoff cookies recipe. It’s like the cupcake’s cool, chewy cousin, just saying.
What You Need for Biscoff Cupcakes
- Salted Butter: I like using salted butter because it adds just the right touch of saltiness to balance the sweetness and give the cupcakes a rich flavor.
- Granulated Sugar: You can’t go wrong with classic granulated sugar, it helps make the cupcakes light and perfectly sweet.
- Light Brown Sugar: Maybe try light brown sugar for a subtle caramel flavor that complements the Biscoff perfectly.
- Eggs: I recommend using room-temperature eggs, they help keep the batter smooth and the cupcakes nice and fluffy.
- Biscoff Cookie Butter: This is the star ingredient! It’s best if you use creamy Biscoff cookie butter to get that irresistible caramel-spiced flavor.
- Pure Vanilla Extract: To round out all the flavors, it just makes everything taste more comforting.
- Whole Milk: Using whole milk adds luscious moisture and a tender crumb to your cupcakes. It really helps with that soft texture.
- All-Purpose Flour: It gives the cupcakes the perfect structure without being too dense.
- Baking Powder: I recommend baking powder as your main leavening agent, it helps your cupcakes rise nice and fluffy.
- Baking Soda: Maybe a little baking soda will balance the acidity and keep the crumb soft.
- Cream Cheese: Adds that slight tang and extra smoothness that makes frosting irresistible.
- Powdered Sugar: It’s best if you sift your powdered sugar for a silky smooth frosting without lumps.
- Heavy Cream: I recommend adding heavy cream gradually, you can control the frosting’s texture perfectly that way.
Let’s bake some Biscoff cupcakes!
Get Your Oven Ready
Get your oven warmed up to 350°F (175°C) right at the start. Line your cupcake pan with liners, and here’s a little tip from me, give them a quick spritz with nonstick spray. It’s not mandatory, but it saves you from any “stuck cupcake” heartbreak later.
Mix the Dry Squad
Grab a big bowl and toss in your flour, baking powder, and baking soda. Use a whisk to stir it all together until fully combined. This step is like prepping the stage for your cupcakes to rise and shine.
Fluff Up the Butter and Sugars
Now, in another bowl, beat together your salted butter with both sugars until it’s fluffy and light. You want it to look almost whipped, like it’s begging to be baked into something amazing. This is where the magic really starts to bubble.
Bring in the Eggs and the Good Stuff
Add your eggs one at a time, beating well after each, patience here pays off! Then, pour in the vanilla. I like to think of this step as sprinkling in the soul of the cupcake, that unmistakable Biscoff love.
The Slow Dance of Flour and Milk
Here’s where you want to be gentle. Mix in the flour and milk little by little, beginning and ending with the dry mix. Mix just enough to bring it all together, overdoing it will make your cupcakes dense, and we want fluffy clouds, not bricks.
Fill them Up
Spoon your batter into the liners until they’re about ¾ full. Not too little, not too much, just right to get a lovely dome without mess.
Bake and Resist the Urge
Slide your pan into the oven and bake for about 16 minutes. Peek at around 14 minutes and test with a toothpick, it should come out clean or with a few moist crumbs. Then, here’s the hard part: let them cool completely.
Add the Hidden Biscoff Center
Once your cupcakes are cool, grab a small knife, or even the end of a wooden spoon, and gently carve out a little hole in the center of each cupcake.
Warm your Biscoff cookie butter in the microwave for just 10 seconds, just enough to make it pourable, not boiling! Then spoon a dollop into each cupcake center. It’s a little hidden surprise that takes these cupcakes to a whole new level.
Frosting Time!
While those cupcakes chill, grab your softened salted butter and cream cheese and beat them until silky smooth, no lumps allowed, this frosting deserves the best. Then mix in your Biscoff cookie butter until it looks dreamy and rich.
Sweeten and Whip to Perfection
Add the powdered sugar slowly, giving it a good mix after every bit. Add a bit of heavy cream, just a tablespoon at a time, until the texture is perfect for spreading or piping. Stir in vanilla.
The Finishing Touch
Load your frosting into a piping bag (or just grab a knife if you like it casual) and pile on generous swirls. Warm up a bit of Biscoff cookie butter and drizzle it on top, then press Biscoff cookie gently into each cupcake for that wow factor. Because presentation? It counts.
What to Serve with Biscoff Cupcakes
- A warm latte or cappuccino: The cozy spice of the cupcake + a creamy coffee = pure comfort. I highly recommend a cinnamon latte if you want to match the vibe.
- Vanilla ice cream: Yup, a scoop on the side turns one cupcake into dessert magic. Isn’t that warm cupcake paired with cold ice cream the perfect contrast?
- Spiced chai tea: It totally echoes the flavor of Biscoff, but in a soothing sippable form.
- Mini Biscoff milkshakes: Want to go full-on Biscoff mode? Combine ice cream, Biscoff spread, and milk, then serve them shooter-style with cupcakes to add a lively twist to your party.
What Not to Do When Making Biscoff Cupcakes
Not letting the cupcakes cool fully before filling or frosting: Warm cupcakes melt frosting and turn the Biscoff center into a runny mess. Be patient. Let them cool all the way through!
Using cold ingredients straight from the fridge: Cold butter, milk, or eggs don’t mix well. Let everything come to room temperature first, it helps your batter blend evenly and bake up soft and fluffy.
Overfilling the liners: Stick to ¾ full. It might feel like you could squeeze in more, but they’ll puff up too much and spill over. Trust the process.
Forgetting to sift the powdered sugar: I get it, sifting is annoying. But skipping it often means lumpy frosting. And no one wants little sugar clumps in their dreamy Biscoff swirl.
Skipping frosting taste test: Always take a little taste before piping. You might want more salt or vanilla.
Not measuring ingredients properly: Use the spoon-and-level method for flour, scooping straight from the bag can pack in too much and make the cupcakes dry.
Not checking your baking powder/soda freshness: Old leavening means flat cupcakes. Replace it if it’s been open for more than 6 months.
Fun Extras for Your Biscoff Cupcakes
- Chopped toasted pecans or walnuts: Adds a lovely crunch and a nutty contrast that pairs perfectly with the creamy Biscoff flavor.
- Espresso powder: A hint is all it takes to boost the chocolate richness without shifting the flavor toward coffee. It’s a secret weapon for grown-up cupcakes.
- A few tablespoons of Greek yogurt: Swapped in for some milk, it makes the cupcakes extra moist and tender with a slight tang.
- White chocolate chunks: They melt just right and add creamy sweetness that contrasts beautifully with the spiced cupcake base.
How to Store Biscoff Cupcakes
Refrigerate if longer than 2 days: Since the frosting has cream cheese, fridge life is safer, but bring cupcakes to room temp before serving to restore softness and flavor.
Freeze for up to 3 months: Wrap each cupcake individually in plastic wrap and place in a freezer bag. Leave it in the refrigerator overnight to thaw, then set it out until it’s room temp before frosting and enjoying.
Pro tip: To refresh slightly stale cupcakes, warm briefly (10–15 seconds) in the microwave, moisture will come back and the cookie butter filling gets that melty goodness again.
Frequently Asked Questions
Can I skip the filling step?
You can, but I wouldn’t. The hidden Biscoff center is what takes these cupcakes from “yum” to “WOW.” It’s a small extra step with a big payoff; the gooey surprise is a total crowd-pleaser.
Can I make the frosting ahead of time?
Yes! Prepare the frosting up to two days ahead and keep it sealed in the fridge. Let it come to room temperature, then gently whisk to restore its fluffiness before using.
What if I don’t have a piping bag?
No stress! A zip-top bag with the corner snipped off works great for filling and frosting. Or go fully rustic and use a spoon, still tastes amazing.
How to Make Perfect Biscoff Cupcakes Easily
Ingredients
Cupcake Batter
- ½ cup salted butter at room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs at room temperature
- ⅓ cup Biscoff cookie butter
- 2 teaspoons pure vanilla extract
- ½ cup whole milk at room temperature
- 1⅓ cups all-purpose flour
- ¼ teaspoon baking soda
- 1½ teaspoons baking powder
Cookie Butter Frosting
- ½ cup cream cheese softened
- 1 cup salted butter softened
- ½ cup Biscoff cookie butter
- 3 cups powdered sugar sifted
- 1½ teaspoons pure vanilla extract
- 2–3 tablespoons heavy cream adjust depending on how fluffy or smooth you like it
Instructions
- Warm the oven to 350°F (175°C) and get your cupcake pan ready with liners in each cup. I like to lightly spray the liners with nonstick spray, totally optional, but it helps the cupcakes release easily later on.
- In a mixing bowl, whisk together the flour, baking powder, and baking soda until everything’s evenly combined. Set that aside for now.
- In another bowl, beat the softened salted butter with the granulated sugar and light brown sugar until the mixture is fluffy and creamy.
- Mix in eggs one by one, blending each time. Then stir in the vanilla, this is where the cupcake starts to smell like something special.
- Now, gently mix in the dry ingredients and whole milk, alternating between the two and starting and ending with the dry mix. Go slow.
- Spoon the batter into your liners, filling each about ¾ full. That gives them space to rise into perfect domes without overflowing.
- Bake the cupcakes for 16 minutes. Let the cupcakes cool completely before moving on.
- Once cooled, carefully cut out a small center from each cupcake using a knife or the end of a spoon. Warm the Biscoff cookie butter slightly in the microwave, just about 10 seconds. Then spoon or pipe a bit into the center of each cupcake.
- To make the frosting, beat the salted butter and softened cream cheese together until smooth and creamy. Stir in the cookie butter and mix well until everything is evenly combined.
- Add the powdered sugar little by little, blending as you go. Add the heavy cream gradually until the texture is just right for piping or spreading. Stir in the vanilla to finish.
- Pipe or spread the frosting generously on each cupcake. Warm a little more Biscoff cookie butter for a quick drizzle over the top, then finish with half a Biscoff cookie pressed gently into the frosting for that final touch.
Notes
- Overmixing the batter is an easy trap. As soon as everything looks combined, stop.
- Don’t store them uncovered. They’ll dry out fast. Use an airtight container, and if refrigerating, let them come back to room temp before serving.
- Don’t use dark-colored pans without adjusting the bake time, they hold more heat and can brown the bottoms faster.
