These Biscoff Cookie Butter Cupcakes with Biscoff Frosting are over the top with flavor. The cupcake base is so fluffy and moist and then they are filled with biscoff and topped with creamy buttercream.
These Biscoff filled cupcakes are jam packed with warm, cinnamon and buttery flavors. The cupcakes themselves are perfectly moist, fluffy and melt in your mouth.
Filled cupcakes like these are super delicious and fun to make. These are made the same way as these nutella filled cupcakes, apple pie cupcakes and lemon meringue cupcakes.
One of the things we love about this recipe is that they look super fancy, but are really easy to make. They are ready in just 30 minutes! And they make a great dessert to serve as a Christmas cupcake, Thanksgiving cupcake or an anytime treat.
📋Ingredients
For Cupcakes:
- Butter - softened
- Granulated Sugar
- Oil
- Eggs
- Vanilla
- Milk
- Flour
- Baking Powder
- Salt
- Biscoff Spread
For Biscoff Buttercream Frosting:
- Powdered Sugar
- Biscoff Spread
- Butter
- Vanilla
- Milk
See recipe card for quantities.
📖Substitutions & Variations
We have tried making these a few different ways - mainly ramping up or down the decadence of the flavor. Give these variations a try if you want to tweak them a little.
- Use boxed cake mix - want to make these even faster? Use a boxed cake mix instead of making the cupcakes from scratch.
- Add more toppings - go totally overboard by warming biscoff spread and then drizzling it over the frosting and/or crumbling biscoff cookies and sprinkling them over the frosting as well.
- Scale back a little - admittedly, these are really sweet. Scale them back a smidge by skipping adding the cookie butter spread into the batter or skip doing the filling.
Want some other biscoff flavored treats? Try these biscoff rice krispie treats.
⏲️Instructions
Use these step-by-step direction to whip up a batch of your own cookie butter filled cupcakes.
Step one: Put cupcake lines into your cupcake tin. Then, preheat the oven to 350 degrees Fahrenheit.
Step two: Pop softened butter and sugar into mixing bowl. Cream together 2 - 3 minutes on medium until light and fluffy.
Step three: Add oil, eggs and vanilla into the bowl and mix on medium until combined well.
Step four: Add cookie butter spread and milk and mix on medium until well combined.
Step five: Add in baking powder, salt and flour.
Step six: Mix on low and scrape sides down as needed until completely combined.
Step seven: Add batter into cupcake liners, filling them ⅔ of the way full.
Step eight: make the frosting by adding butter, milk and cookie butter into mixing bowl. Slowly add powdered sugar while mixing on medium.
Step nine: Once sugar is mixed in, turn to high speed for around 2 - 3 minutes until frosting becomes fluffy and thickens. Scoop it into a piping bag fitted with a large star tip.
Step ten: Scoop cookie butter spread into piping bag with large circle tip. Stick piping tip halfway into the center of the cupcake and fill until edges slightly bulge.
Step eleven: Add a large dollop of buttercream right on the center of the cupcake. Then, start at the outer edge and swirl it around until it reaches the center of the cupcake.
Hint: when filling the cupcakes with cookie butter don't press the piping tip all the way through the bottom of the cupcake or it will leak out. Just go halfway into the center of each cupcake.
⭐Recipe Tips for Success
- Cool cupcakes - make sure cupcakes are totally cooled before filling or adding frosting. We got overzealous and frosting when they were still barely warm - then watched that pretty frosting slide right off the cupcakes.
- Filling cupcakes - you have two ways to fill them with spread. You can press the piping tip into the cupcake and squeeze it the filling in. Or you can scoop out a piece of cupcake with a knife, spoon or apple corer then scoop biscoff in the hole.
- Frosting consistency - you want to have thick, but not too thick buttercream. It should not droop when scooped up with a spatula or spoon. But, it should easily move through the piping bag onto the cupcakes.
Storage
These can be kept for 3 - 5 days in an airtight container in the fridge.
They can be frozen for at least 3 months. If frosted in advance, flash freeze them, then wrap in cling wrap and place in an airtight container or freezer bags. Defrost in the fridge overnight.
💭FAQ
Biscoff spread is a dessert spread the consistency of creamy peanut butter. It is flavored like Biscoff cookies which have a warm, buttery, caramelized and lightly cinnamon spiced flavor.
Cupcakes can be filled by piping the filling into the center or by scooping some of the cupcake out and then spooning the filling into them.
The key to fluffy, moist cupcakes is not overmixing the batter. Make sure to use properly softened butter to decrease mixing time and mix only long enough to combine the ingredients.
Cookie Butter Cupcakes
Equipment
- Cupcake/Muffin Tin
- Cupcake Liners
- Mixing bowl
- Spoon or Spatula
- Hand or Stand Mixer
- Piping Bag
- Large Star Tip
- Measuring Spoons
- measuring cups
Ingredients
For Cupcakes
- .5 cup Butter softened
- .75 cup Granulated Sugar
- .25 cup Oil
- 2 Eggs
- 1 teaspoon Vanilla Extract
- .75 cups Milk
- 1.25 cups Flour
- 1.5 teaspoon Baking Powder
- .5 teaspoon Salt
- .5 cups Biscoff Spread
For Frosting
- 1.5 cups Powdered Sugar
- .5 cups Butter softened
- .5 teaspoon Vanilla Extract
- .25 cups Biscoff
- 1-2 tablespoon Milk as needed
Instructions
- Place cupcake liner in the holes of the cupcake tins. Then, preheat the oven to 350 degrees Fahrenheit.
- Add .5 cup softened butter and .75 cups of sugar in a mixing bowl. Cream them together on medium high for 2 - 3 minutes until light and fluffy.
- Add 1 teaspoon of vanilla, 2 eggs, .25 cups of oil and mix on medium until completely combined.
- Add .75 cups of milk and .25 cups biscoff spread and then mix on medium low until completely combined.
- Add in 1.25 cups of flour, .5 teaspoons salt, 1.5 teaspoons baking powder and mix on low. Scrape sides down as needed and continue mixing until completely combined.
- Spoon batter into the liner and fil them about ⅔ of the way full.
- Bake at 350 degrees Fahrenheit for 14 - 16 minutes or until the center is set. Remove from oven and allow to cool.
For Biscoff Buttercream Frosting
- Make the frosting while cupcakes are baking.
- Add .5 cup of butter, .5 teaspoons vanilla and .25 cups biscoff spread into a mixing bowl. Mix on medium while slowly adding in 1.5 cups of powdered sugar.
- Once the powdered sugar is well combined, add in milk if needed to thin the consistency.
- Then, turn onto medium high for 2 - 3 minutes with and mix with a paddle attachment (if available) until it becomes thick and fluffy.
- Scoop the frosting into a piping bag that is fitted with a large star tip and set aside.
Cupcake Assembly
- After cupcakes are cool, add biscoff to a piping bag fitted with a large circle tip.
- Fill the cupcakes with biscoff - you can scoop the center out or insert the piping tip halfway into each cupcake and fill with biscoff until sides bulge slightly.
- Take the piping bag filled with frosting and add one large dollop to the center of each cupcake.
- Then, start at the outside edge of the cupcake and add frosting in a circular swirl motion until it reaches the center of the cupcake.
Notes
- Completely cool - ensure cupcakes are totally cooled before filling and frosting is added. We got overzealous and frosted some before they were totally cooled and the frosting went right off the side of them.
- Fill cupcakes well - either scoop out the center of the cupcakes (spoon, apple corer or knife work well). Or you can insert the piping tip into the center of the cupcake and squeeze it in that way.
- Proper buttercream - make sure the consistency is correct - it shouldn't droop when scooped with a spoon, but shouldn't be so thick you can't evenly squeeze it through the piping bag.
- Change up the flavor - scale the decadence down a little by not adding biscoff directly into the batter OR by not filling the cupcakes. Or, ramp it up by warming biscoff and drizzling it over top of the frosting and crumbling biscoff cookies over top.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
