Biscoff Cupcakes Recipe
This Biscoff Cupcakes Recipe captures the comforting essence of home with its soft texture and the unique flavor of Biscoff cookies, making it perfect for sharing and indulging in sweet moments with loved ones.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 cup milk
- ½ cup Biscoff spread
- ½ cup Biscoff cookies (crumbled for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter to the dry mixture and mix until crumbly.
- Crack the eggs into the bowl and pour in the milk and Biscoff spread. Mix until just combined.
- Gently fold in the crumbled Biscoff cookies.
- Divide the batter into the cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- Frost with additional Biscoff spread mixed with a touch of powdered sugar or cream cheese.
- Top with more crumbled Biscoff cookies before serving.
Notes
Measure your flour correctly; use the spoon-and-level method. Use room temperature ingredients for easier mixing. Test for doneness with a toothpick. Store in an airtight container at room temperature for up to three days. Freeze without frosting for up to one month.