Biscoff Cupcakes

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.

Ingredients

For the Cupcakes:

For the Filling:

For the Buttercream Frosting:

Instructions

Notes

Nutrition