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Biscoff cupcakes with buttercream frosting and cookie crumb topping
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Biscoff Cupcakes

Soft, spiced Biscoff cupcakes topped with creamy cookie butter frosting and a crunchy Biscoff crumb. Easy to bake and always a crowd favorite.
Prep Time20 minutes
Active Time20 minutes
Resting Time10 minutes
Total Time50 minutes
Course: baking, Cupcakes, Dessert
Cuisine: American, European
Keyword: Biscoff cookie butter, Biscoff cookie recipe, Biscoff crumb, Biscoff cupcakes
Yield: 4 people
Calories: 390kcal
Author: Jenna Cooper
Cost: $5

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Measuring Cups and Spoons
  • Cupcake tin
  • Cupcake Liners
  • Cooling rack
  • Piping bag with star tip (optional)

Materials

For the cupcakes

  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 1/3 cup Biscoff cookie butter

For the buttercream

  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1/4 cup Biscoff cookie butter
  • 2 tbsp milk as needed for consistency

For topping

  • Crushed Biscoff cookies Biscoff crumb
  • Whole Biscoff cookies for garnish

Instructions

  • Preheat the oven to 350°F (175°C). Line a cupcake tin with 12 liners.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a separate bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla and Biscoff cookie butter.
  • Add the flour mixture to the wet ingredients in three additions, alternating with milk. Mix until just combined do not overmix.
  • Divide the batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
  • Beat softened butter until creamy. Gradually add powdered sugar, mixing well. Blend in Biscoff cookie butter and add milk as needed until frosting is smooth and fluffy.
  • Pipe or spread the buttercream on cooled cupcakes. Sprinkle crushed Biscoff cookies over the top, drizzle with melted cookie butter if desired, and garnish with half a cookie.

Notes

For extra indulgence, core the cupcakes after baking and fill the centers with Biscoff cookie butter before frosting.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Cupcakes can be frozen (unfrosted) for up to 3 months.