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Biscoff Cupcakes Recipe: Creamy Lotus Biscoff Frosting Guide

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If you love Biscoff, you’ll adore these Biscoff Cupcakes. Each cupcake is filled with creamy Biscoff spread and finished with a silky Biscoff buttercream. A sprinkle of crushed Biscoff cookies adds a crunchy, toffee-like finish. They’re a decadent treat for cookie-butter fans and a great dessert for celebrations or casual gatherings.

Biscoff cupcakes on a plate

These cupcakes are designed to deliver maximum Biscoff flavor: a soft, tender cupcake base, a generous core of Biscoff spread, and a rich Biscoff buttercream on top. They’re easy to bake and impressive to serve.

For other cupcake ideas, try the best Chocolate Cupcakes, Peanut Butter Chocolate Cupcakes, or Oreo Cupcakes.

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WHY THIS RECIPE WORKS

  • Biscoff buttercream: A silky, flavor-forward buttercream made with plenty of Biscoff spread for deep, cookie-butter taste.
  • Biscoff cupcake: Soft, tender cupcakes that are quick and simple to prepare.
  • Showstopper: Easy to assemble yet elegant enough for parties and special occasions.
Cupcakes close up

INGREDIENT NOTES

Here are the key ingredients and why they matter. For the complete list, see the recipe card below.

  • Biscoff spread: Lotus Biscoff spread is used in the batter, the buttercream, and to top the cupcakes for a consistent cookie-butter flavor.
  • All-purpose flour: Produces a light, tender cupcake. Aim for all-purpose flour with 10–11% protein for reliable texture.
  • Sugars: Granulated sugar sweetens and adds moisture; brown sugar contributes a deeper toffee note.
  • Baking powder & baking soda: Both help the cupcakes rise and stay airy.
  • Salt: Enhances the overall flavor balance.
  • Eggs: Use at room temperature for better mixing and structure—remove from the fridge 30–60 minutes before baking depending on room temperature.
  • Sour cream: Adds tenderness and moisture. Bring to room temperature before mixing.
  • Vegetable oil: Use a neutral oil such as canola or avocado for moistness without extra flavor.

STEP BY STEP INSTRUCTIONS

This recipe uses two mixing bowls, a whisk and an electric mixer. The full recipe with exact quantities appears in the recipe card below.

Before you start: Preheat the oven to 160ºC / 320ºF (conventional). Line a 12-cup cupcake pan with liners.

STEP 1: In a large bowl, whisk together the dry ingredients until combined. In a separate bowl, blend sour cream and Biscoff spread, then add milk, vegetable oil, eggs and vanilla and mix until smooth.

STEP 2: Pour the wet ingredients into the dry and gently fold until the batter is smooth and lump-free. Divide the batter among the 12 liners and bake 20–23 minutes. Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

STEP 3: For the buttercream, beat room-temperature butter in a stand mixer or with a hand mixer until light and fluffy. Add Biscoff spread and beat to combine.

Buttercream being piped
Cupcakes cooling

STEP 4: Add powdered sugar, vanilla and milk in two additions. Mix on low until each addition is fully incorporated, then increase speed briefly to make the buttercream smooth.

STEP 5: Fit a piping bag with a round tip (for example Wilton 1A). Pipe the buttercream onto each cupcake, forming a small well in the center.

STEP 6: Warm a little Biscoff spread until pourable (10–20 seconds in the microwave) and spoon it into the buttercream wells. Drizzle any extra over the tops and finish with crushed Biscoff cookies if desired.

Finished cupcakes
Closeup of cupcake

EXPERT BAKING TIPS

  • Use a kitchen scale: Weights in grams are more precise than cup measures, so weigh ingredients for best results.
  • Don’t overmix the batter: Finish with a gentle fold using a spatula to avoid overworking the gluten and keep cupcakes tender.
  • Light vs dark pans: Light-colored aluminum pans bake more evenly and gently, helping produce softer cakes. Dark pans absorb more heat and can darken the crust or dry the cake if not adjusted for time/temperature.
Biscoff cupcake display

FAQ

Can they be made into mini cupcakes?

Yes. Use the same batter and bake mini cupcakes for about 8–10 minutes, or until a cake tester comes out clean.

Can they be made a day ahead?

Store unfrosted cupcakes in an airtight container at room temperature for 1–2 days. Keep unused frosting in the fridge for up to a week. Bring frosting to room temperature, stir to remove air, then pipe onto cupcakes when ready to serve.

How do you know when the cupcakes are done?

Use a toothpick or cake tester: insert into the center and if it comes out clean (no wet batter), the cupcakes are done.

HOW TO STORE

Store frosted cupcakes in an airtight container in the fridge. Bring them to room temperature before serving. They are best enjoyed within 1–2 days for peak texture and flavor.

Cupcakes on a cooling rack

Other Cupcake Recipes To Try

  • Bakery-Style Double Chocolate Muffins (One-Bowl)
  • Everyday Bakes (Easy pantry-friendly recipes)
  • Mixed Berry Sheet Cake with Mascarpone Cream
  • Cherry Crumble Cheesecake

If you enjoyed this recipe, please leave a STAR REVIEW and tag @juliemarieeats on Instagram. Follow for more ideas on Pinterest.

Biscoff cupcake closeup

Biscoff Cupcakes

Soft cupcakes filled and topped with creamy Biscoff spread and buttercream, finished with crushed Biscoff cookies.
4.50 from 2 reviews
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Prep Time
20
Cook Time
22
Total Time
42

Course Dessert
Cuisine American

Servings
12 cupcakes

Equipment

  • 12-cup cupcake pan
  • Stand mixer or hand mixer

Ingredients

BISCOFF CUPCAKES

  • 100 g granulated sugar
  • 100 g dark brown sugar
  • 210 g all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 30 g Biscoff spread
  • 120 g sour cream (room temperature)
  • 110 g whole milk (room temperature)
  • 50 g vegetable oil
  • 2 large eggs (room temperature)
  • 1 ½ teaspoon vanilla extract

BISCOFF FROSTING

  • 150 g butter (room temperature)
  • 160 g Biscoff spread
  • 230 g powdered sugar
  • 1–1 ½ tablespoon whole milk (room temperature)
  • 1 teaspoon vanilla extract
  • 120 g Biscoff spread for topping
  • Biscoff cookies, crushed, to sprinkle on top

The metric measurements are most accurate. For best results, weigh ingredients with a digital scale.

Instructions

BISCOFF CUPCAKE

  • Preheat the oven to 160ºC/320ºF and line a 12-cup cupcake tray with liners.
  • In a large bowl, whisk granulated sugar, brown sugar, flour, baking powder, baking soda and salt together until combined.
  • In another bowl, mix sour cream with 30 g Biscoff spread. Add milk, oil, eggs and vanilla and mix until smooth.
  • Pour the wet ingredients into the dry and fold gently until the batter is smooth and lump-free.
  • Divide batter between the 12 liners and bake 20–23 minutes. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

BISCOFF FROSTING

  • Sift powdered sugar. Beat butter for 4 minutes until pale and fluffy, then add Biscoff spread and mix 1 minute.
  • Scrape the bowl, then add powdered sugar, vanilla and milk in two additions, mixing on low until incorporated. Scrape down and mix 1 more minute until smooth.

ASSEMBLING

  • Fit a piping bag with a round tip and pipe the buttercream onto each cupcake, creating a small well in the center.
  • Warm 120 g Biscoff spread until fluid, spoon into each well, drizzle any excess over the cupcakes, and finish with crushed cookies.

Nutrition

Carbohydrates: 64g
Protein: 5g
Fat: 28g
Saturated Fat: 12g
Sugar: 45g

Keyword biscoff, Biscoff spread, buttercream, cupcakes

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