Description
Soft, fluffy cupcakes infused with warm caramelized Biscoff flavor and topped with silky cookie butter frosting — every bite is a cozy dream come true.
Ingredients
- Biscoff cookie butter (½ cup)
- All-purpose flour (1½ cups)
- Butter (½ cup, softened)
- Brown sugar (½ cup)
- Sugar (¼ cup)
- Eggs (2 large)
- Baking powder (1½ tsp)
- Milk (½ cup)
- Vanilla extract (1 tsp)
- Crushed Biscoff cookies (for garnish)
Instructions
- Preheat oven: Set to 350°F and line a 12-cup muffin tin with cupcake liners.
- Make batter: Cream butter, brown sugar, and sugar until fluffy. Mix in eggs, Biscoff spread, and vanilla.
- Add dry ingredients: Combine flour and baking powder, then mix alternately with milk until smooth.
- Fill tins: Divide batter evenly among liners (about ¾ full).
- Bake: Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
- Make frosting: Beat ½ cup butter and ½ cup Biscoff spread until creamy, then mix in 1½ cups powdered sugar and 2 tbsp milk for a smooth consistency.
- Decorate: Pipe frosting onto cooled cupcakes and sprinkle crushed Biscoff cookies on top.
Notes
- Ensure the butter is softened for easy creaming.
- Do not overmix the batter to keep the cupcakes fluffy.
- Store any leftover cupcakes in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg