Soft and Fluffy Biscoff Cupcakes with Creamy Biscoff Frosting 2025
If you’re a true Biscoff lover, these Biscoff Cupcakes are about to become your go-to dessert. Imagine a soft, tender cupcake infused with the warm, caramelized spice of Biscoff spread, topped with ultra-creamy Biscoff buttercream, and finished with a molten drizzle and cookie crumbs. Perfect for birthdays, special occasions, or just a cozy treat at home, these cupcakes bring the ultimate indulgence in every bite.
This article will guide you through a step-by-step, foolproof process to make the most delicious Biscoff Cupcakes. We’ll also cover expert tips, variations, storage ideas, and answers to all your questions to ensure your baking experience is flawless.
Why You’ll Love These Biscoff Cupcakes
Biscoff lovers rejoice! Here’s why these cupcakes are truly irresistible:
- Biscoff in Every Layer: From the batter to the frosting and the topping, the signature caramel-spice flavor shines through.
- Soft, Tender Crumb: The use of sour cream and oil creates cupcakes that are light, moist, and melt-in-your-mouth.
- Easy to Make: No stand mixer? No problem. These cupcakes are easy to whip up with just a hand mixer or whisk.
- Ultra-Creamy Frosting: Fluffy, smooth, and indulgent, the frosting elevates every bite.
- Visually Stunning: A drizzle of melted Biscoff and cookie crumbs on top makes these cupcakes look as good as they taste.
Ingredients You’ll Need
To make the perfect Biscoff Cupcakes, use fresh, high-quality ingredients. Here’s what you’ll need:
For the Cupcakes
- All-purpose flour: 1 ¾ cups – provides structure without heaviness
- Granulated sugar: ¾ cup – balances the flavors
- Dark brown sugar: ¼ cup – adds richness and subtle molasses notes
- Baking powder: 1 ½ tsp – helps cupcakes rise
- Baking soda: ½ tsp – enhances tenderness
- Salt: ¼ tsp – balances sweetness
- Sour cream: ½ cup – ensures a moist, soft crumb
- Biscoff spread: ½ cup – the star of the recipe
- Whole milk: ¼ cup – enriches the batter
- Vegetable oil: ¼ cup – keeps cupcakes light and moist
- Eggs: 2 large – binds the batter
- Vanilla extract: 1 tsp – enhances flavor
For the Biscoff Frosting
- Unsalted butter: 1 cup, room temperature – creates a fluffy base
- Biscoff spread: ¾ cup – adds rich flavor
- Powdered sugar: 3 cups – sweetens and stabilizes the frosting
- Whole milk: 2–3 tbsp – achieves desired consistency
- Vanilla extract: 1 tsp – for extra aroma
For the Topping
- Extra Biscoff spread: ¼ cup, melted – for the molten drizzle
- Biscoff cookies: 4–5, crushed – adds texture and crunch
Pro Tips Before You Start
- Use Room Temperature Ingredients: Dairy and eggs blend more smoothly, preventing lumps.
- Don’t Overmix: Overmixing can create dense cupcakes. Mix just until no dry streaks remain.
- Chill Frosting if Needed: Warm kitchens can soften frosting; chill slightly for piping.
- Use a Piping Tip with a Well: This helps hold the Biscoff drizzle in the frosting.
- Decorate Before Serving: If storing cupcakes long-term, add the topping right before serving to maintain texture.
Step-by-Step Instructions
Follow these steps for flawless Biscoff Cupcakes.
Step 1: Prep the Oven and Pan
- Preheat your oven to 160ºC (320ºF).
- Line a 12-cup muffin pan with cupcake liners.
Step 2: Mix the Dry Ingredients
- In a large bowl, sift together:
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup dark brown sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Stir gently to combine.
Step 3: Blend the Wet Ingredients
- In another bowl, whisk together:
- ½ cup sour cream
- ½ cup Biscoff spread until smooth
- Add:
- ¼ cup milk
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- Whisk until fully combined.
Step 4: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry.
- Gently fold using a spatula until no lumps remain.
- Avoid overmixing to maintain a tender crumb.
Step 5: Fill and Bake
- Divide the batter evenly among the 12 cupcake liners.
- Bake for 20–23 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Frosting
- Sift powdered sugar (3 cups).
- In a large bowl, beat 1 cup butter for 4 minutes until light and fluffy.
- Add ¾ cup Biscoff spread and beat for 1 more minute.
Step 7: Add Sugar and Milk
- Scrape down the sides of the bowl.
- Add powdered sugar in two parts, along with 2–3 tbsp milk and 1 tsp vanilla.
- Beat on low speed until combined, then on high for 1 more minute until smooth and fluffy.
Step 8: Assemble the Cupcakes
- Pipe frosting onto cooled cupcakes using a round tip.
- Create a small well in the center for the drizzle.
Step 9: Add the Gooey Topping
- Melt ¼ cup Biscoff spread in the microwave for 10–20 seconds.
- Spoon into the frosting center and drizzle over the top.
- Finish with crushed Biscoff cookies.
Variations and Substitutions
- Sour Cream Swap: Use Greek yogurt for a tangy twist.
- Spices: Add cinnamon, cardamom, or nutmeg to the batter for extra warmth.
- Frosting Alternative: Cream cheese frosting for a tangy, rich flavor.
- Filling Options: Caramel sauce, chocolate ganache, or peanut butter for variation.
What to Serve With
- Hot Beverages: Coffee, chai, or hot chocolate.
- Ice Cream: Vanilla or caramel pairs perfectly.
- Fresh Fruits: Sliced bananas, strawberries, or berries for balance.
- Classic Milk: A glass of cold milk makes it nostalgic and comforting.
Storage & Leftovers
- Refrigeration: Store cupcakes in an airtight container for up to 3 days.
- Serving Tip: Let sit at room temperature 15–20 minutes before serving.
- Freezing: Freeze unfrosted cupcakes for up to 1 month.
- Frosting: Make ahead and store in the fridge for 3–4 days.
Frequently Asked Questions
Can I double the recipe?
Yes! Just adjust baking time slightly and bake in batches if needed.
Can I use crunchy Biscoff spread?
Yes, though frosting may be slightly grainy.
Is the Biscoff drizzle optional?
Optional but highly recommended for flavor and visual appeal.
Can I make the cupcakes ahead?
Bake a day ahead and frost just before serving.
Do I need a stand mixer?
No, a hand mixer works perfectly for both batter and frosting.
Can I skip the cookie crumbs?
Yes, but the crunch adds a satisfying texture.
Troubleshooting Tips
- Cupcakes Too Dense: Ensure you don’t overmix and use fresh baking powder/soda.
- Frosting Too Soft: Chill slightly before piping.
- Cupcake Collapse: Avoid opening the oven too early; ensure proper baking time.
Final Thoughts
These Biscoff Cupcakes are perfect for anyone craving sweet, spiced, caramel-flavored indulgence. With layers of Biscoff flavor in the batter, frosting, and topping, each bite is a celebration. Easy to make, visually stunning, and utterly delicious, they are perfect for parties, special occasions, or a quiet moment of self-indulgence.
Baking these cupcakes isn’t just about dessert—it’s about creating an experience: the aroma filling your kitchen, the smooth frosting on your fingertips, and the joy of biting into a moist, flavorful cupcake.
Whether you’re a seasoned baker or trying cupcakes for the first time, this Biscoff recipe guarantees success. Bake, decorate, and savor every decadent bite—you deserve it.
