Biscoff Cupcakes With Cookie Butter Frosting

Introduction

These cupcakes take the beloved flavor of spiced Biscoff cookies and transform it into a decadent treat. You’ll get perfectly spiced, tender cupcakes crowned with a luxuriously silky cookie butter frosting. It’s a dream dessert for any fan of that iconic caramelized cinnamon flavor.

Prep & Cook Time

Prep Time: 35 minutes

Cook Time: 50 minutes

Total Time: 1 hour 25 minutes

Servings: 12

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1/2 cup unsalted butter (room temperature)
• 3/4 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 4 large egg whites
• 1 cup light brown sugar (packed)
• 1/4 teaspoon salt
• 1/2 cup Biscoff spread
• 1 cup unsalted butter (room temperature)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and ground cinnamon. Set aside.
3. In a large bowl, using an electric mixer, beat the 1/2 cup of room-temperature butter with the 3/4 cup brown sugar and 1/4 cup granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the 2 large eggs, one at a time, mixing well after each addition. Then mix in the sour cream and vanilla extract until just combined.
5. Divide the batter evenly among the 12 prepared cupcake liners, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
7. For the Swiss Meringue Buttercream Frosting: In the heatproof bowl of a stand mixer, combine the 4 large egg whites, 1 cup of light brown sugar, and 1/4 teaspoon salt. Place the bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water.
8. Whisk the egg white mixture constantly over the heat until the sugar has completely dissolved and the mixture reaches 160°F (71°C). It should feel completely smooth when rubbed between your fingers.
9. Attach the bowl to your stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form and the meringue has cooled to room temperature, about 10-15 minutes.
10. With the mixer on medium speed, add the 1 cup of room-temperature butter, one tablespoon at a time, waiting for each piece to incorporate before adding the next. The mixture may look curdled at times; keep beating until it becomes smooth and silky.
11. Add the 1/2 cup of Biscoff spread to the finished buttercream and mix on medium-low speed until fully combined and smooth.
12. Pipe or spread the frosting onto the completely cooled cupcakes. For a final touch, you can drizzle with extra Biscoff spread or add a Biscoff cookie.

Variations

• Cookie Crunch: Fold 1/4 cup of crushed Biscoff cookies into the cupcake batter before baking for extra texture.
• Swirl Effect: Add a small dollop of extra Biscoff spread to the center of each cupcake batter portion before baking for a gooey, molten core.
• Frosting Style: For a rustic look, simply spread the frosting with an offset spatula instead of piping it.
• Mini Treats: Bake as mini cupcakes; reduce the baking time to 10-14 minutes for a bite-sized dessert.

Tips for Success

• Ensure all ingredients for the buttercream (egg whites, butter) are at true room temperature for a smooth, non-greasy frosting.
• When making the Swiss meringue, be patient and whisk constantly over the heat to prevent the egg whites from scrambling.
• Cool the cupcakes completely before frosting, as any residual warmth will melt the delicate buttercream.

Storage & Reheating

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze unfrosted cupcakes for up to 2 months. Thaw overnight at room temperature before frosting. The frosting is best served at room temperature.

FAQ

Can I use crunchy Biscoff spread?

Yes, crunchy Biscoff spread can be used in the frosting for added texture. It may slightly change the smoothness but will still taste delicious.

My frosting looks curdled. What do I do?

This is normal during the Swiss meringue buttercream process. Simply keep beating on medium-high speed; it will eventually come together into a smooth, silky frosting as more butter is incorporated.

Can I make the cupcakes without sour cream?

Why is the frosting recipe so specific with temperatures?

Swiss meringue buttercream relies on the meringue being hot enough to dissolve the sugar (160°F) and then cool enough (room temperature) before adding the butter. This ensures stability and a non-grainy texture.

Can I bake this as a cake instead?

Yes, this batter can be baked in two 6-inch round cake pans. Increase the baking time to 25-35 minutes, checking for doneness with a toothpick.

What’s the difference between the brown sugar in the cupcakes and the light brown sugar in the frosting?

The cupcake batter uses regular brown sugar for a deep molasses flavor. The frosting uses light brown sugar for a lighter caramel note that complements the Biscoff without overpowering it. You can use what you have, but the specified types yield optimal flavor balance.