Print

Biscoff Cupcakes with Biscoff Buttercream: Indulgent Treat to Savor

Biscoff Cupcakes with Biscoff Buttercream
Print Recipe

Biscoff Cupcakes with Biscoff Buttercream are an indulgent treat that combines the rich, spiced flavor of Biscoff cookies with a creamy, luscious buttercream.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup Biscoff spread
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup Biscoff buttercream frosting

Instructions

  1. Preheat your oven to 350°F (180°C) and line a cupcake tin with paper liners.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla and Biscoff spread.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is well combined.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cupcakes to cool completely before frosting with Biscoff buttercream.

Notes

  • For an extra touch, drizzle some melted Biscoff spread on top of the frosted cupcakes.
  • Make sure the butter is at room temperature for easier mixing.

Nutrition

Keywords: Biscoff, cupcakes, buttercream, dessert, recipe

Find it online: https://www.bakeandbreak.com/biscoff-cupcakes-with-biscoff-buttercream/