These easy Biscoff cupcakes come together quickly using a white cake base, plenty of lotus biscoff cookies, and simple biscoff cookie butter buttercream. This is a cookie butter lover’s favorite in a cake form. These Biscoff cupcakes without spread are light and delicious.

I first tasted these biscoff cookies on delta airplanes from Ghana to the USA. They serve them as a snack to passages, and they are delicious, mildly spiced, and very sweet and crunchy. They turn recipes into tasty foods.
What is Biscoff?
Biscoff is a sweet and mild spiced cookie or biscuit made by the Lotus brand. Biscoff cookies have a deep caramel flavor and a hint of cinnamon and other spices. You can also get biscoff cookie butter, a spread made from ground Biscoff biscuits. The cookie butter comes in a crunchy form or smooth form. The cookie butter has a consistency like peanut butter or Nutella in terms of texture. It is naturally nut-free and vegan. It is called Speculoos in some countries.
Watch How to Make biscoff cupcake recipes
More about the Lotus biscoff Cupcakes
• Flavorful from the homemade pure vanilla extract and butter without a greasy mouthful. Loaded with Biscoff cookies. These biscoff cookies are on the sweet side; therefore, I reduced the sugar for this recipe. The cookie crumbs were added to the cake batter, while I added the Biscoff spread to the buttercream for intensive flavor. You can frost them with plain buttercream or Swiss meringue buttercream.
• Soft, light, and fluffy from the buttermilk. These cupcakes use more egg white which gives it’s a fluffy crumb
• This is an easy cupcake recipe for any skill level because the batter comes together in a short time. There are no crazy ingredients needed, and you can decorate using a piping tip or use a knife to pile the frosting on top or tipless bag for decorating.
Ingredients needed Lotus Biscoff Cupcakes
• Flour: all-purpose flour is used for the recipe, and I still had a good texture which is light and soft. All-purpose flour is available in most homes and is easy to find in most grocery stores.
• Eggs: one whole egg with two egg whites provides structure, moisture, and richness. The eggs keep the cake light and airy and give a lift to the cake.
• Baking Powder. Use enough baking powder to give these biscoff cupcakes a rise. There is no need for baking soda in this recipe.
• Buttermilk: Buttermilk is an acidic ingredient that helps produce an EXTRA moist cake crumb.
• Butter: unsalted butter at room temperature. You can use salted butter but remember to leave out the salt stated in the recipe.
• Flavor and taste boosters: salt and vanilla made the cake stand out.
• Sugar: add sweetness to the cake and structure as well. I used white granulated sugar, but light brown sugar will work too. Brown sugar will become intensive the taste and affect the color of the cake.
This cookie cake batter can also be used for regular size cake layers.
How to make Biscoff cupcakes
The complete instruction and printable recipes are in the recipe card below. This is an overview of how to make these biscoff cupcakes for you to understand each process before getting started.
1. In a medium bowl, whisk together dry ingredients: flour, baking powder, salt, and set aside.
2. Make the cookies crumbs and set them aside too.
3. In a second bowl (or bowl of your stand mixer), beat together softened butter and sugar on medium-high speed for 5 minutes until light and fluffy.
4. Beat in eggs one at a time, mixing well after each addition until incorporated. Add the vanilla extract and mix. Then scrape down the bowl.
5. Reduce mixer to medium speed and add the flour in threes, alternating with the buttermilk and beating well between each addition. Fold in the Biscoff cookie crumbs, and do not overmix the batter.
6. Pour the cake batter into the prepared cupcake cases, filling 2/3 full. Bake in the center of the oven at 350˚F for 12 – 15 minutes, or until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let the cakes cool in the pan for 5 minutes. Then turn the cakes onto the cooling rack and allow them to cool completely.
7. Make the biscoff cookie butter buttercream with a hand mixer or wooden spoon.
8. Pipe the buttercream onto the cooled cupcakes and finish it with some biscoff cookies and serve.
Expert Tips for the Best Biscoff Cupcakes recipe
Sometimes bakers want to adjust a recipe too quickly, which can lead to failure. To prevent this from happening, I recommend following the recipe as written for the first time and taking notes as you bake to help with further substitutions. For more information, check on these baking basics. Other tips are
1. Measure your ingredients accurately, especially the flour. I recommend using a kitchen scale but if using cups, make sure to fluffy the flour and spoon into the measuring cup and level. Don’t tap on the measuring cup. If the flour is over or under-measure, it will affect your product.
2. Use room temperature ingredients. The cake batter will mix well when all the ingredients are at room temperature. I always take my ingredients out of the refrigerator an hour before baking. This helps to reduce over mixing and baking.
4. Let the cakes cool completely before decorating. You can decorate drizzle the warm cakes with some glazes when you want the cake to absorb the glaze.
5. Make sure your baking powder is excellent or fresh.
6. Don’t Overfill – Fill cake holes 2/3 full, or they will overflow and cause a muffin top.
7. Alternate adding the flour and buttermilk for a well uniform and blended cake mixture.
Substitutions and Variations Lotus Biscoff cupcakes recipe
These Biscoff cupcakes use a few ingredients, but you might want to substitute some of the ingredients due to diet restrictions or allergies.
Sugar-free; you can replace the sugar with any zero-calorie sweetener.
Dairy-free: replace the buttermilk with any plant-based milk.
You can use brown sugar instead of white granulated sugar.
Vegan biscoff cupcakes or eggless biscoff cupcakes, use vegan butter and vegan egg replacer or apple sauce.
it is easy to make this cake from scratch but you can use made these biscoff cupcakes with cake mix.
Make-Ahead instructions for the Cookie Butter Cupcakes
These Biscoff cupcakes can be made in advance and stored for later use. Below are some notes to consider if you want to make these cakes in advance.
Cupcakes can be made ahead one day in advance, covered, and stored at room temperature or in the refrigerator. Frosting can also be made one day in advance, covered, and stored in the fridge until ready to use.
When ready to use, bring them out of the refrigerator an hour before using. Rewhip the buttercream with a hand mixer or stand mixer to a more spreadable consistency. Pipe the buttercream on the cakes and serve.
How to store the Lotus Cupcakes
Leftovers can be stored in an airtight container at room temperature for 3 days and in the refrigerator for up to a week.
For more extended storage, allow the cakes to completely cool place them in the freezer on a cookie sheet for about an hour until frozen solid. Then transfer into a freezer-friendly container or Ziplock bag and store in the freezer for up to 3 months. Thaw overnight on the counter and decorate and serve.
You can store leftover buttercream in an airtight container in the refrigerator for a month or in the freezer for up to 3 months.
FAQ
what are Biscoff Cupcakes? Biscoff cupcakes are cakes which as have either biscoff cookies or cookie spread added to the cake batter and baked.
Can the Cupcakes be made Dairy-Free?
Yes! You can make these Biscoff cupcakes recipes dairy-free by replacing the butter and buttermilk with plant-based butter and milk. You can also use margarine or vegan butter in place of regular butter. You can make buttermilk with plant or nut milk too.
Can You Make The Cupcakes With Self-Rising Flour?
This cake recipe is made with all-purpose flour, but you can quickly swab the flour with self-rising flour. The only thing is to leave the baking powder out. You can also use cake flour in place of the all-purpose flour.
Can I Make the Cake Ahead? Once the Cakes are at room temperature, cover and keep them at room temperature overnight or refrigerate if stored for longer. After cupcakes are frosted, refrigerate until ready to serve. Cupcakes are great served chilled or at room temperature because they don’t harden with refrigeration.
Can I Use This batter to Make a Cake? I’ve had great results turning it into a regular Cake. This will would make two 8-inch cake layers. You can turn this biscoff cake recipe into biscoff birthday cakes easily,
Can I Substitute the Buttermilk? Plain kefir will also work well instead of buttermilk. You can also make your buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice or vinegar. Combine and let it sit 5 minutes or ready to curdle, then stir and use.
How Long to Bake the biscoff spread cupcakes? Bake until a toothpick inserted into the center comes out clean. These were perfectly baked at 350˚F for 15 minutes in an oven. Every oven is different, so start checking on your cupcakes after 12 minutes of baking in the oven.
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If you have any questions about this recipe for biscoff cakes, I would love to hear about them in the comment section below. watch out for more biscoff recipes in the coming week too. Did you make this recipe? Let me know by leaving a review and recipe rating below. Tag me @ #theduchezkitchen- on Instagram and Facebook?
Thanks for reading. As always, know that God loves you, and stay blessed!
Happy baking
Linda
Easy Biscoff Cupcakes Recipe
Equipment
Ingredients
- 1 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- ¾ cup sugar
- 1 large egg
- 2 large egg white
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 9 Biscoff cookies (2/3 cup cookie crumbs)*
Biscoff Buttercream
- ½ cup unsalted butter (soften)
- ¼ cup cookie spread*
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon milk
Instructions
- Position the rack in the lower third of the oven and preheat the oven to 350° F (180 °C). Grease and flour cupcake pan and tap out the excess flour. Or use this pan release spread. Or line cake pans with cupcake liners
- Finely crush the Biscoff cookies in a resealable plastic bag or pulse in a food processer. Set aside
- mix flour, baking powder, and salt in a medium bowl. Set aside.
- In another medium bowl (or a bowl of an electric mixer), beat the butter and sugar on a medium speed until light and fluffy for about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time and mix well after each addition. Beat in the vanilla until just incorporated.
- Reduce speed to low and add flour mixture in three additions, alternating with milk, beginning, and ending with flour. Beat each addition until just incorporated, scraping down the sides of the bowl as needed. Do not overmix. Fold in the Biscoff cookie crumbs
- Spoon batter into prepared pan, about 2/3 or ¾ full. Spread the batter, so the centers aren’t higher than the sides. Bake until cakes are lightly golden, and a toothpick inserted between the edge and center of the cake comes out clean for about 12 – 15minutes. Transfer pan to wire rack to cool for about 5 minutes.
- Transfer the cakes to cool on a cooling rack to cool completely.
- Biscoff Buttercream
- In a bowl of a stand mixer or a medium-size mixing bowl, mix the butter and cookie butter until creamy for about 30 seconds.
- Add the powdered sugar salt and mix until incorporated. Scrape the bowl with a spatula. Add the vanilla extract and milk, then mix for a minute until fluffy.
- Fill a piping bag with a piping tip to decorate the cupcakes with the cookie butter frosting.
- Decorate
- Warm a tablespoon of cookie butter and drizzle on the cupcakes. Serve and enjoy.
Notes
These Biscoff cupcakes can be made in advance and stored for later use. Below are some notes to consider if you want to make these cakes in advance.
Cupcakes can be made one day in advance, covered, and stored at room temperature or in the refrigerator. Frosting can also be made one day in advance, covered, and stored in the fridge until ready to use.
When ready to use, bring them out of the refrigerator an hour before using. Rewhip the buttercream with a hand mixer or stand mixer to a more spreadable consistency. Pipe the buttercream on the cakes and serve. How to store the Lotus Cupcakes
Leftovers can be stored in an airtight container at room temperature for 3 days and in the refrigerator for up to a week.
For more extended storage, allow the cakes to completely cool place them in the freezer on a cookie sheet for about an hour until frozen solid. Then transfer into a freezer-friendly container or Ziplock bag and store in the freezer for up to 3 months. Thaw overnight on the counter and decorate and serve.
You can store leftover buttercream in an airtight container in the refrigerator for a month or in the freezer for up to 3 months. *NB– The biscoff cookies and cookie spread were not included in the nutrition facts calculation. this is due to the inability of the nutrition calculator to identify the ingredients.
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