• 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.