triple biscoff cupcakes

Biscoff Cupcakes are a cookie butter lover’s dream! Tender & moist cupcakes are flavored with biscoff cookie crumbs and cinnamon, filled with cookie butter, and topped with a luscious cookie butter frosting. Drizzle on more cookie butter and add a biscoff cookie for the ultimate finishing touch!

this recipe

Why you’ll love Biscoff Cupcakes:

• Moist Cupcakes – These cupcakes are tender and moist, and stay that way for days!
• Triple Cookie Butter Flavor – We’ve got biscoff cookie crumbs in the cupcakes, cookie butter filling, and cookie butter in and on the frosting! Plus more crumbs and a cookie piece on top – so I guess it’s really quintuple cookie butter, haha!
• Freeze Beautifully – These cupcakes freeze beautifully with or without the filling and frosting!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Cake Flour – Cake flour produces a lighter crumb in cakes, and I highly recommend using it! Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour. 1 cup of cake flour weighs 115 grams, whereas 1 cup all-purpose flour weighs 130 grams.
• Sour Cream – Use full fat sour cream, at room temperature.
• Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. Let it come to room temperature before baking.
• Eggs – Use a large egg, at room temperature.
• Milk – Just like our other cold ingredients, your milk needs to be at room temperature. I use 2% milk.
• Vanilla extract – Use a good quality, pure vanilla extract for the best flavor.
• Vinegar – A little vinegar adds lift and fluffiness!
• Biscoff Cookies – You can find biscoff cookies at many major grocery stores.
• Cookie Butter – You can use any brand of cookie butter.

Recipe Substitutions & Variations:

• Alternatives to Cookie Butter – If you wanted to omit the biscoff cookies from the cupcake base, and swap a nut butter into the frosting, I think that would work. You may need to adjust the frosting for sweetness. You could also make my Nutella Chocolate Cupcakes if you prefer!

How to Make Biscoff Cupcakes:

This cupcake base recipe comes from my Better-Than-Bakery Vanilla Cupcakes. Visit that blog post for more in-depth tips and extra process photos.

Step 1: Start the Batter. In a medium bowl, whisk together the flour, sugars, salt, and baking powder. Beat in softened butter & oil until you have a dry sandy mixture with some larger butter lumps.

Step 2: Add the Wet Ingredients. In a glass measuring cup, whisk together the sour cream, milk, water, and vinegar. Beat 2 tbsp of this into the dry mixture to moisten and help it come together. 

Lightly whisk the eggs and vanilla into the remaining wet mixture, then add the wet mixture in two additions to the bowl of batter, mixing on low until just combined. Fold in the biscoff cookie crumbs.

Step 3: Bake. Divide the cupcake batter evenly among 16-17 cupcake liners, filling about 2/3 full (I used 52 grams of batter per cupcake because I like precision, hah!). Bake as directed in the recipe card below.

Step 4: Fill Cupcakes. Core out the center of each cupcake, stopping about 1/2 to 2/3 of the way down. Fill with 1-2 tsp of melted cookie butter.

Step 5: Make Frosting & Frost Cupcakes. While the cupcakes cool completely, beat together softened butter, powdered sugar, vanilla, almond extract, honey, salt, and a splash of milk or water to smooth things out.

Pipe two swirls on top of each cupcake with a round tip, then use the tip of an offset spatula or a spoon to create a well in the center by using a swirling motion. Top with sprinkles!

Serving + Storing:

Enjoy cupcakes immediately! Store leftovers in the fridge in an airtight container for 2-3 days. Let come to room temperature for 20-40 minutes before enjoying again, so the frosting can soften up a bit. See freezing directions in the FAQs below.

Expert Baking Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.

FAQs:

Special Tools:

• Cupcake Corer – You can use a cupcake corer (I only use the smaller size corer from this set) or use the small end of a melon baller or a teaspoon to core cupcakes.
• Piping Tip – I used a Wilton 1M piping tip.
• Piping Bag – I like to use a reusable piping bag like this one, as it creates less waste than disposable piping bags.
• Offset Spatula – Offset spatulas make decorating cupcakes a breeze! They can also be used for spreading cake and brownie batters evenly.

More Cupcake Recipes to Love:

• Orange Creamsicle Cupcakes
• Maple Bacon Cupcakes
• Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
• The Only Chocolate Cupcakes You’ll Ever Need
• Mini Vanilla Cupcakes
• Apple Pie Cupcakes
• Classic Birthday Cupcakes

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