Biscoff Cupcakes

Spiced brown sugar sponge, cookie butter buttercream, a biscuit on top.

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Yield12 cupcakes
The Baking Cookbook, 100 recipes cover Loved this recipe? The Baking Cookbook, 100 recipes Every ingredient in cups and grams, with a photo for every recipe. 211 pages, instant PDF. Get it $3+ →

Before You Start

Cookie butter does two jobs here. It goes into the sponge, where it brings caramel and cinnamon, and into the frosting, where it does most of the flavouring for you. Warm the spread before you beat it in or it'll seize the butter and go grainy on you.

Instructions

0 of 6 done

  1. Heat the oven to 175°C / 350°F and line a 12-hole tin with cases. Beat the softened butter and brown sugar for 3 minutes until it looks pale and fluffy.

  2. Beat in the cookie butter, then the eggs one at a time. If it curdles, add a spoon of the flour and carry on.

  3. Fold in the flour, baking powder, cinnamon and salt in two goes, alternating with the milk. Stop as soon as it's smooth.

  4. Divide between the cases, about two thirds full, and bake for 18 to 20 minutes until a skewer comes out clean. Cool completely on a rack.

  5. For the frosting, beat the butter alone for 4 minutes until almost white, then add the powdered sugar in two additions and beat until light.

  6. Warm the cookie butter for 15 seconds so it's pourable, beat it in, and pipe onto the cold cupcakes. Press a biscuit into each one.

Tap a step to check it off. Your place is saved on this device.

💡 Baker's tips

  • Cold cupcakes only. Cookie butter frosting is soft to begin with and it will slide straight off a warm sponge.
  • Beat the butter on its own for longer than feels necessary. That's what makes buttercream pale and light rather than heavy and yellow.

🔀 Make it your own

  • Core each cupcake and spoon in a teaspoon of warmed cookie butter before frosting for a hidden centre.
  • Crush a few biscuits into the frosting for texture, or use crunchy cookie butter instead of smooth.

📦 Storing & freezing

Airtight at room temperature for 3 days, or refrigerate for 5. Bring them back to room temperature before eating, since cold buttercream tastes of very little.

❓ Frequently asked

How many grams is a cup of powdered sugar?

About 120 g per US cup, so the 2 cups here is roughly 240 g. Sift it if the box has been open a while.

Why did my frosting go grainy?

Cold cookie butter hitting soft butter splits it. Warm the spread to a pourable consistency first, and if it still splits, beat in a tablespoon of hot milk.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

More to bake

Classic Vanilla Cupcakes Cupcakes Classic Vanilla Cupcakes Light, fluffy sponge with a swirl of vanilla buttercream. Red Velvet Cupcakes Cupcakes Red Velvet Cupcakes Soft, lightly cocoa-tinged sponge with tangy cream cheese frosting. Moist Chocolate Cupcakes Cupcakes Moist Chocolate Cupcakes Deep, tender chocolate cupcakes with silky chocolate buttercream.
🛒 Our baking picks

Tools for foolproof bakes

Weighing beats scooping every time. These inexpensive tools make every recipe more reliable.

Digital kitchen scale Digital kitchen scale Weigh to the gram, the single most accurate way to bake. Available at Amazon Check price → Measuring cups & spoons Measuring cups & spoons A solid stainless set for when a recipe calls for cups. Available at Amazon Check price → Glass measuring jug Glass measuring jug Read millilitres and cups at a glance for liquids. Available at Amazon Check price →

As an Amazon Associate, GramCups earns from qualifying purchases, at no extra cost to you.

Play GramCups Café 🎮