Biscoff cupcakes are a delightful treat that combines the warmth of spiced cookies with the lightness of fluffy cupcakes. Infused with the rich, caramelized flavors of Biscoff spread, these cupcakes are topped with a luscious Biscoff buttercream frosting that adds an extra layer of indulgence. Perfect for sharing at gatherings or enjoying with a cup of coffee, these cupcakes are sure to be a crowd-pleaser and a sweet escape into a world of delightful flavors.
Why You Will Love This Recipe
This Biscoff cupcake recipe is a true gem for both novice and experienced bakers alike. The rich flavor of the Biscoff spread brings warmth and nostalgia, reminiscent of cozy coffee shops and comforting treats. Not only are these cupcakes incredibly delicious, but they are also easy to make, requiring simple ingredients that can be found in most pantries. They fit well into various lifestyles, whether you’re looking for a sweet indulgence for a special occasion or a comforting dessert to enjoy at home. Plus, they can easily be made in advance, making them a fantastic choice for busy bakers.
Tips and Tricks
- Use Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before starting. This helps create a smoother batter and results in fluffier cupcakes.
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to dense cupcakes.
- Spoon and Level: When measuring flour, spoon it into the measuring cup and level it off with a knife for the most accurate measurement.
- Fill Cupcake Liners: Fill the cupcake liners about 2/3 full to allow room for rising without overflowing.
Make Ahead Tips
You can prepare the cupcake batter and refrigerate it for up to 24 hours before baking. For an even easier option, bake the cupcakes ahead of time and store them in an airtight container. They will stay fresh in the refrigerator for up to 5 days. The frosting can also be made in advance; just store it in the fridge in an airtight container for up to a week. Allow it to come to room temperature before using, and re-whip if necessary.
Recipe Variations
- Different Flavors: While Biscoff is the star, consider adding a hint of espresso powder for a mocha twist, or incorporate chocolate chips for added richness.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking mix for a gluten-free version.
- Mini Cupcakes: Make mini versions of these cupcakes for bite-sized treats. Just reduce the baking time to about 10-12 minutes.
How to Serve
To serve your Biscoff cupcakes, place them on a decorative cake stand or platter. Dust them with a light sprinkle of crushed Biscoff cookies for an added touch of elegance. Consider serving with a side of whipped cream or a dollop of Biscoff spread on top for an indulgent treat. A fresh mint leaf can add a pop of color and freshness to the presentation.
Pairing Suggestions
Biscoff cupcakes pair wonderfully with a cup of freshly brewed coffee or a latte, enhancing the coffee shop vibe. For a dessert pairing, consider serving with vanilla ice cream or a scoop of caramel gelato. If you prefer something more refreshing, an iced chai tea or cold brew would complement the warm spices beautifully.
How to Store
Store any leftover Biscoff cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cupcakes (without frosting) for up to 3 months. To reheat, simply thaw them at room temperature or microwave for a few seconds until just warm.
Equipment Needed
- Mixing bowls
- Electric mixer (hand or stand)
- Cupcake tin
- Cupcake liners
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Dietary Adaptations
To make these cupcakes vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and use a plant-based butter for the frosting. For a dairy-free option, ensure your Biscoff spread is dairy-free and use almond milk or coconut milk in the batter. Avoid nuts by using nut-free substitutes for the butter and milk.
Seasonal Adaptations
For a seasonal twist, consider incorporating pumpkin puree and spices for an autumn-inspired version. In the summer, you could add a fresh fruit compote on top of the frosting for a light and refreshing touch.
Recipe FAQs
- Can I use a different brand of cookie spread? Yes, feel free to use any cookie spread that you enjoy, but Biscoff provides a unique flavor profile that’s hard to beat.
- How long do these cupcakes last? They can last up to 3 days at room temperature or up to a week in the refrigerator.
- What if I don’t have cupcake liners? You can bake the cupcakes directly in a greased cupcake tin, but be sure to grease well to avoid sticking.
Biscoff Cupcake
Biscoff cupcakes are a delightful treat that combines the warmth of spiced cookies with the lightness of fluffy cupcakes.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Biscoff spread
- ½ cup buttermilk (or milk of choice)
For the Biscoff Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- ½ cup Biscoff spread
- 1-2 tablespoons milk (if needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract and Biscoff spread until fully combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined; do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
- While the cupcakes cool, prepare the frosting by beating the softened butter until creamy.
- Gradually add powdered sugar and continue to mix until fluffy.
- Mix in the Biscoff spread and add milk if needed to achieve a smooth, spreadable consistency.
- Once the cupcakes are completely cool, frost with the Biscoff buttercream using a piping bag or a simple spatula. Decorate with crushed Biscoff cookies if desired.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 783Total Fat 25gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 8gCholesterol 94mgSodium 176mgCarbohydrates 141gFiber 0gSugar 127gProtein 3g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Biscoff cupcakes are a delightful way to indulge your sweet tooth while enjoying the nostalgic flavors of Biscoff cookies. Whether you’re baking for a special occasion or simply treating yourself, these cupcakes are sure to impress. Remember to savor the process as much as the delicious outcome, and don’t forget to share them with friends and family — they’re sure to be a hit! Happy baking!