September 21, 2013

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Biscoff cupcakes w/buttercream frosting and @BiscoffCookies crumble topping

Biscoff Cupcake
  • 1/4 cup butter, room temperature
  • 1/2 cup Biscoff spread
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups flour
  • 1 1/4 teaspoons baking powder
  • 1/3 cup milk
  1. Preheat oven to 350 degrees
  2. Cream together butter, Biscoff, and sugar until light and fluffy. Add eggs and vanilla. Add flour and baking powder. Mix until just combined. Add the milk.
  3. Line 12 muffin cups with liners. Divide batter evenly into cups.Bake for 17 to 22 minutes. The top will be firm like a cookie, and the inside will be soft like a cake. Cool completely on a cooling rack.
  4.  Frost with buttercream frosting (recipe below)
Buttercream Frosting
  • 1 cup salted butter (2 sticks), softened
  • 4 cups confectioner's sugar (powdered sugar)
  • 1 tablespoon pure vanilla extract
  • 4 tablespoons heavy cream
  1. Using a paddle beater, beat softened butter on medium speed for about 3 minutes.
  2. Add confectioner's sugar and stir on low until mixed
  3. Add vanilla extract and 4 tablespoons of heavy cream. Beat on medium-high for 3 minutes, you may need scrape the sides a couple times.  To thin frosting, add more heavy cream
  4. Frost cupcakes once cool and sprinkle crushed Biscoff cookie on frosting!
I doubled this recipe to make about 26 cupcakes as the above frosting recipe was more than enough to cover 26 cupcakes.  If only making 12 cupcakes, I would suggest halving the frosting recipe.

1 comment:

  1. Um...yes, please. I want to come to your house for dessert. Thanks for the recipe.