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biscoff cupcakes

Easy Biscoff Cupcakes Recipe

Linda Appiah
These biscoff cupcakes come together quickly using white cake as the base, plenty of lotus biscoff cookies, and simple biscoff cookie butter buttercream
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course cakes
Cuisine American
Servings 15
Calories 263 kcal


  • 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*
  • cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon milk


  • 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.


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 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.


Calories: 263kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 45mgSodium: 213mgPotassium: 49mgFiber: 1gSugar: 23gVitamin A: 415IUCalcium: 62mgIron: 1mg
Keyword lotus cakes, biscoff cupcakes, lotus biscoff cakes,
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