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Biscoff Cupcakes

Published: Updated:
Quick and easy

28 Reviews

Total Time
45m
Prep Time
20m
Bake Time
25m
Serves 10
Serves 10
easy
Easy

About the bake

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.

11 ingredients7 steps

    Method

    1. Step 1

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

    2. Step 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. 

      Ingredients for this step

      • 175gButter (unsalted, softened)
      • 150gBillington's Unrefined Golden Caster Sugar
      • 150gAllinson's Self Raising Flour
      • 3Eggs (free range, large)
      • 1/2 tspBaking powder
      • 1/2 tspNielsen-Massey Vanilla Extract
    3. Step 3

      Spoon the mixture into the cupcake cases filling each of them 2/3 full.

    4. Step 4

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

    5. Step 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.

      Ingredients for this step

      • 175gButter (unsalted, softened)
      • 350gSilver Spoon Icing Sugar
      • 200gLotus biscoff caramelised biscuit spread smooth
      • 2 tbspMilk (whole)
    6. Step 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. Step 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.

      Ingredients for this step

      • 10Lotus biscuits

    Ingredients

    • For the Cupcakes

      • 150gButter (unsalted, softened) 
      • 150gBillington's Unrefined Golden Caster Sugar 
      • 3Eggs (free range, large) 
      • 150gAllinson's Self Raising Flour 
      • 1/2 tspBaking powder 
      • 1/2 tspNielsen-Massey Vanilla Extract 
    • For the Buttercream

      • 175gButter (unsalted, softened) 
      • 350gSilver Spoon Icing Sugar 
      • 200gLotus biscoff caramelised biscuit spread smooth 
      • 2 tbspMilk (whole) 
    • For the Topping

      • 10Lotus biscuits 

    Utensils

    • 12 cupcake cases
    • Piping bags
    • Large star piping nozzle

    Nutritional information per 125g serving

    • Energy 677cal
    • Fat 38g
    • of which Saturates 20g
    • Carbohydrates 79g
    • of which Sugars 61g
    • Protein 5g
    • Salt 0.42g

    28 Baker Ratings

    SOOOOO GOOD 💗

    Love this?
    2 bakers loved this!

    This was a tasty cupcake, easy to follow at age 12 and was quite flavourful and moist. I would suggest putting some cinnamon and crushed lotus biscuits or biscoff spread to the cupcake mixture for more of a biscoff flavour.

    Love this?
    1 baker loved this!

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