For a twist on classic desserts, biscoff buttercream cupcakes are a must-try.
Soft cupcakes topped with creamy biscoff buttercream frosting bring the sweet, caramelized cookie flavor to life.
Whip up some biscoff buttercream cupcakes and enjoy a unique, sweet treat that’s sure to impress everyone.
How to Make Biscoff Buttercream Cupcakes
Simple to make yet impressive in presentation, they’re perfect for brunch, dessert tables, or any time you crave something a little extra special.
A sprinkling of crushed cookies on top adds crunch and visual appeal.
How to Get Your Biscoff Buttercream Cupcakes Just Right
Perfecting these Biscoff Buttercream Cupcakes comes down to mastering balance — fluffy, caramelized cupcakes paired with silky, spiced buttercream.
Here’s how to make sure every batch turns out bakery-level delicious:
1. Finish with Texture & Contrast
Top your cupcakes with crushed Biscoff biscuits, melted spread drizzle, or a whole cookie for a delightful crunch and visual appeal.
That final touch turns a good cupcake into a showstopper.
2. Start with Soft, Room-Temperature Ingredients
Cold butter or eggs can cause the batter to curdle or mix unevenly.
Make sure your butter is soft but not greasy, and your eggs are at room temperature before mixing.
This ensures a smooth, well-emulsified batter and even texture.
3. Don’t Overmix the Batter
Once the flour is added, mix only until no streaks remain.
Overbeating develops gluten, which can make the cupcakes dense instead of light and tender.
A gentle hand here keeps them perfectly fluffy.
4. Portion Evenly for Uniform Baking
Use an ice cream scoop or measuring cup to fill each liner about two-thirds full.
Even portions help all cupcakes bake at the same rate and prevent overflow.
5. Watch the Bake Time Carefully
Biscoff cupcakes brown quickly due to the caramel tones in brown sugar.
Start checking around the 17-minute mark.
They’re done when a toothpick comes out clean and the tops spring back lightly when pressed.
6. Let Them Cool Completely Before Frosting
Warm cupcakes will melt your buttercream.
Always let them cool fully on a wire rack.
If you’re short on time, refrigerate or freeze them briefly (about 15 minutes) to speed up the process.
7. Whip the Buttercream Long Enough
To achieve that dreamy, cloud-like texture, beat the butter and sugar for at least 5 minutes after adding the Biscoff spread.
This incorporates air and makes the frosting light, smooth, and pipeable.
8. Adjust the Consistency Like a Pro
If the buttercream feels too thick, add a teaspoon of boiling water at a time until silky.
Too thin? Add a few extra tablespoons of powdered sugar. Proper consistency ensures clean, stable swirls when piping.
Biscoff Buttercream Cupcakes
12
cupcakes10
minutes12
minutesThis cinnamon cupcakes recipe fills your kitchen with warm, spicy aromas and results in soft, flavorful cupcakes everyone will love.
Ingredients
- Cupcakes
150g unsalted butter, softened
150g light brown sugar
3 medium eggs, room temperature
150g self-raising flour, sifted
- Biscoff Buttercream
150g unsalted butter, room temperature
300g icing sugar, sifted
200g Biscoff spread
1–2 tablespoons boiling water (as needed for consistency)
- Decoration
Additional Biscoff spread (for drizzle or filling)
Biscoff biscuits (for topping or garnish)
Directions
- Cupcake
- Preheat your oven to 180°C (160°C fan) / 350°F, and line a 12-cup muffin tin with cupcake cases.
- In a large mixing bowl, cream together the butter and light brown sugar using a hand or stand mixer until the mixture is pale and fluffy.
- Add the eggs and sifted self-raising flour, then beat again until the batter is smooth and evenly combined.
- Use an ice cream scoop or spoon to portion the batter evenly between the cupcake liners, filling each about two-thirds full.
- Bake for 17–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the Biscoff Buttercream
- In a clean mixing bowl, beat the softened butter on medium speed for about 2 minutes until smooth and slightly lighter in color.
- Gradually add the sifted icing sugar, mixing on low speed at first to avoid a sugar cloud, then increase to medium-high and beat for another 3–4 minutes until light and fluffy.
- Add the Biscoff spread, then continue to beat the buttercream until it’s smooth and creamy.
- If the frosting feels too thick, mix in 1–2 tablespoons of boiling water, a little at a time, until you reach a soft, spreadable consistency.
- Continue whipping for about 5 minutes to make the buttercream extra airy and silky.
- Decorate the Cupcakes
- Spoon the buttercream into a piping bag fitted with your favorite tip (a 2D closed star tip works beautifully).
- Pipe generous swirls onto each cooled cupcake.
- For a finishing touch, drizzle with melted Biscoff spread or sprinkle crushed Biscoff biscuits on top, then crown each cupcake with a whole biscuit.
- Serve and enjoy these irresistibly spiced, caramel-flavored cupcakes!
Variation Tips
These Biscoff Buttercream Cupcakes are delicious as-is, but a few creative tweaks can make them suit any craving or dietary need.
Here are some fun and practical ways to customize the recipe while keeping that signature caramel-cookie flavor:
1. Add a Biscoff Center
For a gooey surprise, spoon a teaspoon of warmed Biscoff spread into the center of each cupcake before baking or fill them after baking using a piping bag or corer.
The melted spread adds richness and an irresistible molten texture.
2. Make Them Chocolate Biscoff Cupcakes
Replace 2 tablespoons of the self-raising flour with cocoa powder for a chocolatey base that pairs beautifully with the spiced Biscoff frosting.
You can also drizzle melted chocolate over the frosted cupcakes for a mocha-cookie vibe.
3. Turn Them Into Latte Cupcakes
Add 1 tablespoon of instant espresso powder to the batter to create a subtle coffee flavor that balances the sweetness of the Biscoff.
It’s perfect for coffee lovers and adds a café-style flair.
4. Create a Biscoff Cream Cheese Frosting
Swap half of the butter in the buttercream for cream cheese to create a tangy, slightly less sweet frosting.
It’s silky, rich, and a great way to balance the deep caramel tones of the Biscoff spread.
5. Go Dairy-Free
Use plant-based butter and dairy-free Biscoff spread (which is naturally vegan) to make these cupcakes completely dairy-free.
Replace the eggs with a flaxseed egg (1 tablespoon ground flax + 3 tablespoons water per egg) for a vegan version that still bakes up soft and fluffy.
6. Add Texture with Mix-Ins
Fold in crushed Biscoff biscuits, chopped white chocolate, or caramel chips into the batter for a bit of crunch and extra depth of flavor.
Just don’t overmix but gently fold them in at the end.
7. Mini or Layer Cupcakes
Bake the batter in mini cupcake tins for bite-sized treats (adjust bake time to 10–12 minutes) or double the recipe to make a Biscoff layer cake.
The buttercream spreads beautifully between layers too!
8. Play with Toppings
Top your cupcakes with whipped cream, caramel drizzle, white chocolate shavings, or even a dusting of cinnamon.
A light sprinkle of crushed biscuits adds that signature Biscoff crunch and a bakery-style look.
Storage Tips
Keep your Biscoff Buttercream Cupcakes soft, flavorful, and picture-perfect with these storage tips.
Whether you plan to enjoy them the same day or save some for later, here’s how to maintain their texture and taste.
1. At Room Temperature (Best for 1–2 Days)
Store the frosted cupcakes in an airtight container at room temperature for up to 2 days.
Choose a cool, dry spot away from sunlight or heat sources to prevent the buttercream from softening or melting.
💡 Tip: If stacking cupcakes, place a sheet of parchment paper between layers to protect the frosting.
⚠️ Avoid: Leaving cupcakes uncovered, as they’ll dry out quickly and lose their fluffy texture.
2. In the Refrigerator (Up to 4–5 Days)
If your kitchen is warm or humid, it’s best to refrigerate them. Place cupcakes in an airtight container and store in the fridge for up to 5 days.
Before serving, let them sit at room temperature for 30–45 minutes so the buttercream softens back to a silky texture.
💡 Tip: To preserve the frosting’s smoothness, loosely cover the cupcakes with plastic wrap before sealing the container.
⚠️ Avoid: Refrigerating without a cover. Exposure to cold, dry air can cause the sponge and frosting to harden.
3. Freezing (Up to 2–3 Months)
Cupcakes freeze beautifully when stored correctly.
You can freeze them frosted or unfrosted:
- For unfrosted cupcakes: Wrap each one tightly in plastic wrap and place in a freezer-safe bag or container.
- For frosted cupcakes: Freeze on a baking sheet for 1–2 hours until firm, then transfer to an airtight container.
When ready to enjoy, thaw overnight in the refrigerator, then bring to room temperature before serving.
💡 Tip: For the best flavor, freeze the cupcakes and make fresh buttercream when needed — the frosting can also be frozen separately in an airtight container and thawed in the fridge.
⚠️ Avoid: Refreezing previously thawed cupcakes as it affects texture and flavor quality.
With the right storage, your Biscoff Buttercream Cupcakes will stay moist, rich, and bakery-fresh — perfect for savoring over several days or prepping ahead for special occasions.
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FAQs
Can I use regular all-purpose flour instead of self-raising flour?
Yes, you can! Substitute 1 cup of self-raising flour with 1 cup all-purpose flour + 1 ½ teaspoons baking powder + ¼ teaspoon salt. Whisk these together before adding to your batter to ensure the cupcakes rise properly.
Can I make the buttercream less sweet?
Absolutely. You can reduce the icing sugar by up to 50g without affecting the texture too much. To balance sweetness, add a pinch more salt or 1 tablespoon of cream cheese for a slightly tangy flavor that complements the Biscoff spread beautifully.
How do I get the buttercream light and fluffy?
The key is to beat the butter well before adding sugar — about 3–5 minutes on medium speed until pale and creamy. After adding the sugar and Biscoff spread, continue mixing for another few minutes. If the frosting feels heavy, add 1–2 tablespoons of boiling water to loosen it into a smooth, whipped texture.
How long do Biscoff Buttercream Cupcakes stay fresh?
At room temperature, they’re best eaten within 2 days. If refrigerated, they’ll keep for up to 5 days, and frozen for 2–3 months. Always store them in an airtight container to maintain moisture and flavor. Bring chilled cupcakes to room temperature before serving for the best texture.
How can I serve or decorate them differently?
You can fill the cupcakes with a spoonful of melted Biscoff spread before frosting for an extra indulgent surprise. For topping, try mini Biscoff biscuits, a caramel drizzle, or crushed cookies for a crunchier finish. They also pair beautifully with a cup of coffee or hot chocolate for a cozy treat.
