These soft, pillowy Biscoff cupcakes are filled with warm cookie butter and topped with the creamiest frosting you've ever tasted. The first time I bit into one, I couldn't believe how that caramelized, spiced flavor melted right into the tender yellow cake. They're surprisingly easy to make, and honestly, they taste like something you'd pick up from a fancy bakery.
If you love cookie butter as much as I do, you might also want to try these Peanut Butter Banana Cake or S'mores Brownie Cupcakes for more indulgent treats.
Why You'll Love This Biscoff Cupcakes
These Biscoff Cupcakes bring together everything you love about cookie butter in one perfect bite. The cake itself is moist and tender, with just enough Biscoff swirled into the batter to give it that signature warmth. Then there's the gooey cookie butter filling in the center, which feels like a little surprise every time you bite in. And the buttercream frosting? It's rich, smooth, and tastes like you're eating straight spoonfuls of Biscoff (no judgment if you've done that before).
They're simple enough for a weeknight but fancy enough to bring to a party. You don't need any special skills or tricky techniques. Just mix, bake, fill, and frost.
These Biscoff Cupcakes are the kind of dessert that disappears fast. They're rich, cozy, and packed with that caramelized cookie flavor everyone loves. Whether you're baking them for a party or just because you're craving something sweet, they're guaranteed to make people smile. If you're looking for more treats like this, don't miss these Marshmallow Brownies or Zucchini Chocolate Chip Cookies.
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Biscoff Cupcakes Ingredients
Here's everything you'll need to make these Biscoff Cupcakes come together perfectly.
See Recipe Card Below This Post For Ingredient Quantities
For the Cupcakes:
- Yellow cake mix: Forms the base of these cupcakes and keeps them light and fluffy. I used Duncan Hines, but any brand works great.
- Water: Helps hydrate the cake mix and create the right batter consistency.
- Eggs: Bind everything together and add moisture to the cupcakes.
- Vegetable oil: Keeps the cupcakes soft and tender, even after they cool.
- Biscoff cookie butter: This is the star ingredient. It adds that warm, caramelized flavor right into the batter.
For the Filling:
- Biscoff cookie butter: A little goes a long way here. Warmed up, it becomes pourable and creates a gooey center.
For the Buttercream Frosting:
- Unsalted butter: Creates the creamy, smooth base for the frosting. Make sure it's softened to room temperature.
- Biscoff cookie butter: Yes, more of it. This makes the frosting taste rich and indulgent.
- Vanilla extract: Balances the sweetness and adds a little warmth.
- Salt: Just a pinch to bring out all the flavors.
- Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- Heavy cream: Helps you adjust the texture so the frosting is smooth and pipeable.
How to Make Biscoff Cupcakes
These homemade Biscoff Cupcakes are easier than you think, and the results are absolutely worth it.
Preheat oven: Preheat your oven to 350°F (175°C). Line two muffin tins with cupcake liners and give them a light spray with nonstick cooking spray so they release easily later.
Mix the cupcake batter: In a large bowl, combine the yellow cake mix, water, eggs, vegetable oil, and Biscoff cookie butter. Use an electric mixer or stand mixer to blend everything until it's smooth and fully combined, about 1 to 2 minutes.
Fill the cupcake liners: Scoop the batter into each cupcake liner, filling them just slightly more than halfway. This gives them room to rise without overflowing.
Bake the cupcakes: Bake for about 20 minutes, or until the tops spring back when you gently press them. If you're baking one tin at a time, they'll bake more evenly. If you're using both racks, rotate them halfway through and add a minute or two.
Cool the cupcakes: Let them cool completely in the pans. This step is important because if they're still warm, the filling will just melt right through.
Core the cupcakes: Once they're cool, use a cupcake corer, small spoon, or large straw to remove a small section from the center of each cupcake. Don't go too deep, just enough to create a little pocket. Leave some cake at the bottom so the filling doesn't leak out.
Add the cookie butter filling: Microwave the ¼ cup Biscoff cookie butter for 10 to 15 seconds until it becomes pourable. Carefully spoon or pour the melted cookie butter into the center of each cupcake. It'll settle into that little pocket you just made.
Make the frosting: In a large bowl, beat the softened butter and Biscoff cookie butter together with an electric hand mixer or stand mixer until smooth and creamy. Add the vanilla extract and a pinch of salt, then slowly mix in the powdered sugar, one cup at a time. Gradually add the heavy cream, 1 tablespoon at a time, until the frosting reaches the consistency you want. It should be thick but easy to spread or pipe.
Frost the cupcakes: Use a butter knife to spread the cookie butter buttercream on top, or use a piping bag with a Wilton 1M tip if you want those pretty swirls.
Optional toppings: Drizzle a little melted Biscoff cookie butter on top (let it cool slightly first so it doesn't slide off), and sprinkle some crushed Biscoff cookies for extra crunch and flavor.
Substitutions and Variations
You can easily customize these Biscoff Cupcakes to fit what you have on hand.
Cake mix: If you don't have yellow cake mix, white cake mix works just as well. You can also use a homemade yellow cake recipe if you prefer baking from scratch.
Cookie butter: If you can't find Biscoff brand, any speculoos or cookie butter spread will work. Some stores carry their own versions.
Heavy cream: You can swap it out for whole milk in the frosting. The texture will be slightly less rich, but it'll still taste great.
Oil: You can use melted butter instead of vegetable oil for a slightly richer flavor in the cupcakes.
Vegan version: Use a vegan yellow cake mix, flax eggs, plant-based butter, and a dairy-free cookie butter spread. There are great vegan Biscoff alternatives out there.
Equipment For Biscoff Cupcakes
Here's what makes this Biscoff Cupcakes come together smoothly.
- Muffin tin: You'll need two standard 12-cup muffin tins for this batch.
- Cupcake liners: Paper liners keep things neat and make cleanup easy.
- Electric mixer or stand mixer: This helps you get a smooth batter and fluffy frosting without wearing out your arm.
- Cupcake corer or large straw: A cupcake corer is ideal, but a large bubble tea straw or even a small spoon works in a pinch.
- Piping bag with Wilton 1M tip (optional): If you want those bakery-style swirls on top, this tip is perfect. If not, a butter knife works just fine.
Storage and Make-Ahead Tips
These Biscoff Cupcakes store really well, which makes them great for parties or meal prep.
Room temperature: Store frosted Biscoff Cupcakes in an airtight container at room temperature for up to 2 days. They'll stay soft and moist.
Refrigerator: If your kitchen is warm or you want them to last longer, keep them in the fridge for up to 5 days. Just let them sit out for about 10 minutes before serving so the frosting softens up.
Freezer: You can freeze unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag. Thaw them at room temperature and frost when you're ready.
Make-ahead: You can bake and fill the Biscoff Cupcakes a day ahead, then make the frosting and decorate them the next day. This breaks up the work and keeps everything fresh.
Serving Suggestions
These Biscoff Cupcakes dessert treats are perfect on their own, but here are a few ways to make them even better.
With coffee: Serve them alongside a hot cup of coffee or a latte. The caramel notes in the cookie butter pair beautifully with espresso.
At parties: These are always a hit at birthday parties, potlucks, or holiday gatherings. They look impressive but don't require any fancy skills.
With ice cream: Crumble one up over a scoop of vanilla ice cream for an indulgent dessert. You could also try pairing them with Brownie Ice Cream Sandwiches for a cookie butter and chocolate combo.
For kids: Kids love the sweet, spiced flavor of Biscoff. Pack one in a lunchbox or serve them after dinner as a special treat.
Expert Tips
Don't overmix the batter: Once everything is combined, stop mixing. Overmixing can make the cupcakes dense instead of light and fluffy.
Use room temperature ingredients: Make sure your butter and eggs are at room temperature before you start. This helps everything blend together smoothly and creates a better texture.
Don't skip the cooling step: If you try to core and fill the Biscoff Cupcakes while they're still warm, the filling will melt and soak into the cake. Let them cool completely first.
Adjust frosting consistency: If your frosting is too thick, add a little more heavy cream, one teaspoon at a time. If it's too thin, add more powdered sugar until it firms up.
Warm the cookie butter gently: When you're melting the Biscoff for the filling, don't overheat it. Just 10 to 15 seconds in the microwave is enough to make it pourable. If it's too hot, it'll soak right through the cake.
Level your cupcakes (optional): If your Biscoff Cupcakes have domed tops and you want a flatter surface for frosting, use a serrated knife to gently slice off the tops. You can snack on those scraps while you frost.
FAQ
Can you put Biscoff in cupcakes?
Absolutely! Biscoff cookie butter works beautifully in cupcake batter, as a filling, and in frosting. It adds a warm, caramelized flavor that pairs perfectly with vanilla or yellow cake. Just make sure to mix it in well so it's evenly distributed.
What are common Biscoff baking mistakes?
One common mistake is adding too much cookie butter to the batter, which can make the cupcakes dense or greasy. Stick to the measurements in the recipe. Another mistake is not letting the cupcakes cool completely before filling them. If they're warm, the filling will just melt and disappear into the cake. Also, don't core them too deep, or the filling will leak out the bottom.
What is the actual flavour of Biscoff?
Biscoff has a warm, caramelized flavor with hints of cinnamon, nutmeg, and brown sugar. It tastes like spiced shortbread cookies with a smooth, creamy texture when it's in spread form. It's sweet but not overly so, with a slightly toasted, almost toffee-like richness.
What is the secret ingredient for the best cupcakes?
For these Biscoff Cupcakes, the secret ingredient is the Biscoff cookie butter mixed right into the batter. It adds moisture, flavor, and a subtle spice that makes them taste homemade and special. Another secret? Don't overbake them. Pull them out as soon as they spring back when touched, and they'll stay soft and tender.
Related
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Pairing
These are my favorite dishes to serve with Biscoff Cupcakes
Biscoff Cupcakes
Ingredients
For the Cupcakes:
- 1 box yellow cake mix I used Duncan Hines Classic Yellow
- 1 cup water Room temperature
- 3 large eggs Room temperature
- ½ cup vegetable oil For moisture
- ½ cup Biscoff cookie butter For flavor
For the Filling:
- ¼ cup Biscoff cookie butter Melted for easy pouring
For the Buttercream Frosting:
- 1 cup unsalted butter softened to room temperature For creamy texture
- 1 cup Biscoff cookie butter For flavor
- ½ tablespoon vanilla extract For depth of flavor
- Pinch of salt To balance sweetness
- 3-4 cups powdered sugar For frosting consistency
- 4-5 tablespoons heavy cream Adjust for desired frosting thickness
Instructions
- Preheat the oven to 350°F (175°C) and line two muffin tins with cupcake liners. Lightly spray the liners with nonstick cooking spray.
- In a large bowl, combine the yellow cake mix, water, eggs, vegetable oil, and Biscoff cookie butter using a hand mixer or stand mixer. Mix until fully combined.
- Fill each cupcake liner slightly more than half full with the batter.
- Bake in the middle of the oven for about 20 minutes or until a toothpick inserted comes out clean and the cupcakes spring back when gently pressed. (For even baking, bake one muffin tin at a time or rotate the racks halfway through.)
- Let the cupcakes cool completely before coring the center of each cupcake using a cupcake corer or a small spoon, leaving some cake at the bottom.
- Microwave ¼ cup of Biscoff cookie butter for 10-15 seconds until it's pourable. Spoon or pour the melted cookie butter into the center of each cupcake hole.
- For the frosting: In a large bowl, cream the softened butter and Biscoff cookie butter together using a hand or stand mixer until smooth.
- Beat in the vanilla extract and a pinch of salt, then gradually add powdered sugar, one cup at a time. As it thickens, add the heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
- Using a piping bag fitted with a Wilton 1M tip, pipe the frosting onto each cupcake. You can also spread it using a butter knife.
- Optional: Drizzle slightly cooled melted Biscoff cookie butter over the frosting and sprinkle with crushed Biscoff cookies for decoration.
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