Biscoff Cupcakes

  • Total Time

    • Prep Time

    • Bake Time

  • Serves


Calling all Biscoff fans! This Biscoff cupcake recipe is a real game changer. Soft vanilla cupcake topped and filled with a beautifully light Biscoff buttercream, this recipe is definitely one you will want to save and bake time and time again.


  1. Preheat the oven to 180°C (160°C fan, gas 4). Line a cupcake tin with 12 paper cupcake cases.

  2. Beat together the butter and sugar until light and fluffy. Gradually add in the eggs, baking powder, flour and vanilla extract and beat until fully combined. 

    • 150g Butter (Unsalted, Softened)
    • 150g Billington's Unrefined Golden Caster Sugar
    • 150g Self-Raising White Flour
    • 3 Eggs (Free Range, Large)
    • ½ tsp Baking Powder
    • ½ tsp Nielsen Massey Vanilla Extract
  3. Spoon the mixture into the cupcake cases filling each of them 2/3 full.

  4. Bake for 20-25 minutes until the cupcakes are golden and springy to touch.

  5. Whilst the cupcakes are baking make the buttercream by beating together the butter, icing sugar, milk and Biscoff spread. The longer that you beat the buttercream the lighter and fluffier it becomes.

    • 175g Butter (Unsalted, Softened)
    • 350g Silver Spoon Icing Sugar
    • 200g Lotus Biscoff Caramelised Biscuit Spread Smooth
    • 2 tbsp Milk (Whole)
  6. When the cupcakes have cooled fully use a small sharp knife or an apple corer to carve out the centre of the sponge of each cupcake. Fill a piping bag with a large star nozzle and the Biscoff buttercream. Pipe a small amount into the centre of each cake then top with the remaining sponge that you had removed.  

  7. To finish your cupcakes, pipe swirls of the buttercream on to the top of each cupcake. For an extra touch add a Lotus biscuit on top of the buttercream.

    • 10 Lotus Biscuit

Let's Bake

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  1. 5 star rating

    Biscoff buttercream is amazing!

  2. 2 star rating

    I found the cream tastes more of butter than lotus spread. Will be looking for a different topping. Measurements also slightly off for the cupcake base.
    Don’t think this is the best lotus recipe.

  3. 4 star rating

    Do you have any nutritional information for the recipes?

  4. 4 star rating

    This recipe is good but I wasted so much butter cream because it says it serves 12 but it does NOT !!!!

  5. 5 star rating

    fabulous recipe but with the biscuit finish what if you are baking them for an order how do these cupcake shops keep them from going stale ? is there a trick

  6. 5 star rating

    just made these , the mix makes 24 not 12 not a issue , looks nice and the kids love them

  7. 5 star rating

    Just made these cupcakes and they were delicious!! If I were to make a bigger cake instead of cupcakes what would the measurements be? Thank you!

  8. 5 star rating

    These are the best cakes I have tasted, the cake is light and the cream was to die for, but the recipe made enough for 20 cupcakes and not 12 as stated, although this was not a problem as it just meant loads more enjoyment🥰🥰🥰

  9. 5 star rating

    hi , just about to bake them really easy recipe to follow and good step buy step instructions

  10. 4 star rating

    Recipe is super yummy! My issue with biscuit cupcakes is only a few hours after decorating, the biscuits on top go soft? Is there anything that I can do about this or is it just expected?
    Hi Emma,
    The moisture from the buttercream will cause the biscuits to go soft. Best thing to do is place the biscuits in immediately before consumption.

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