Biscoff Cupcakes
These Biscoff Cupcakes combine moist, tender cupcakes with layers of Biscoff cookie crumbs and rich cinnamon buttercream frosting to create an easy, indulgent treat perfect for any occasion.
Cupcakes are classic sweet treats perfect for any occasion. From chocolate buttercream cupcakes for desserts or parties to pink champagne cupcakes for date night or Valentine’s Day, there’s a cupcake for every occasion.
Our Biscoff cupcakes are the latest addition to our lineup, and they capture the versatility of cupcakes perfectly. With alternating layers of Biscoff crumbs inside moist, tender cupcakes and a cinnamon buttercream frosting, they’re fancy enough for special occasions and easy enough for weeknights.
Table of contents
Why You’ll Love This Recipe
- Basic Ingredients: Every ingredient in this recipe is readily available in any kitchen or grocery store.
- So Easy: These cupcakes might look fancy, but they’re actually super-easy to make. They only take about 30 minutes!
- Rich Flavor: The Biscoff cookies, tender cupcakes, and cinnamon buttercream create super-rich cupcakes.
- Versatile: Serve these cupcakes for a weeknight dessert or at any party.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Biscoff Cookies: Biscoff cookies add a warmly spiced flavor with notes of cinnamon, nutmeg, and ginger.
- Whole Milk: Whole milk adds richness and makes the cupcakes more moist and tender.
- Butter: Butter is the base for the creamy buttercream frosting.
- Cinnamon: Cinnamon in the Biscoff layers and the frosting add even more warm flavor.
Variations
- Semi-Homemade: You can use boxed cupcake mix for a semi-homemade version.
- Biscoff Cookies: You can also use Speculoos, ginger snaps, or any other cinnamon-based cookie.
- Cream Cheese Frosting: To add complexity, use cream cheese frosting instead of buttercream.
How to Make Biscoff Cupcakes
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix the cookie crumb layer ingredients and set aside.
- Beat the butter and sugars until light and fluffy. Then, add the eggs, one at a time, followed by the vanilla.
- Add about 1/3 of the flour, along with all the baking powder, baking soda, and salt. Then, alternate adding half the milk and half the remaining flour until combined.
- Add a little crumb mix to the bottom of a lined cupcake tin. Then add a scoop of batter, followed by more crumbs, then another layer of batter.
- Swirl the mixture slightly with a toothpick. Then, bake until a toothpick inserted into the center comes out clean. Set aside to cool.
- Beat the butter until light. Then, add the vanilla and cinnamon. Add the frosting and beat until creamy.
- Pipe the frosting onto the cupcakes with your favorite tip and sprinkle with more cookie crumbs.
- The best step. Enjoy!
Expert Tips
- To grind your cookies evenly and finely, pulse them in the food processor rather than run them for a single long grind.
- Don’t go overboard with your swirling. You want to make swirls, not completely mix the batter with the crumbs.
- Let your cupcakes cool completely before frosting them. Otherwise, the frosting will slide off the cupcakes.
Biscoff Cupcakes FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Biscoff cookies have a warm, spiced flavor with notes of cinnamon, nutmeg, ginger, and caramelized sugar.
If you overmix your batter, you’ll activate the gluten, creating tough, dense cupcakes.
Store these cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, chill them, wrap them in plastic wrap, and freeze them for up to 2 months in an airtight, freezer-safe container.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Biscoff Cupcakes
Equipment
- Equipment Needed
- Standard 12-cup muffin pan
- cupcake liners
- Food processor
- Large mixing bowls (2)
- hand mixer or stand mixer
- Measuring Cups and Spoons
- Rubber spatula
- Cookie scoop
- Toothpick
- cooling rack
- Piping bag with frosting tip
Ingredients
For the Cookie Crumb Layer
- 1 cup finely ground Biscoff cookies
- ¼ cup unsalted butter melted
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
For the Cupcakes
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup whole milk
For the Frosting
- 1 cup unsalted butter softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Line a cupcake pan with liners and set aside.
- In a food processor, grind Biscoff cookies into fine crumbs.
- Add melted butter, brown sugar, and cinnamon.
- Pulse until combined. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
- Add ⅓ of the flour, baking powder, baking soda, and salt. Mix.
- Add ½ of the milk and mix.
- Add another ⅓ of the flour, mix.
- Add remaining milk, mix.
- Finish with remaining flour and mix just until combined.
- Add 1 teaspoon of cookie crumbs to the bottom of each liner.
- Add 1 scoop of cupcake batter.
- Add another 1 teaspoon of cookie crumbs.
- Top with a final scoop of batter.
- (Each cupcake uses 2 teaspoons crumbs + 2 scoops batter.)
- Use a toothpick to gently swirl the layers—do not overmix.
- Bake for 15–17 minutes, or until a toothpick comes out clean.
- Remove and cool completely on a wire rack.
- Beat butter for 3–4 minutes until pale and fluffy.
- Mix in vanilla and cinnamon.
- Gradually add powdered sugar until smooth and creamy.
- Transfer frosting to a piping bag and frost cooled cupcakes.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
