If you’re craving a treat that’s delightfully spiced, deeply flavorful, and irresistibly creamy, you must try this Biscoff Cupcakes with Cookie Butter Frosting and Biscoff Garnish Recipe. These cupcakes bring together the delicate crumb of a tender vanilla base with the warm, caramelized notes of Biscoff cookie butter, making every bite a perfect harmony of soft cake, luscious frosting, and a crunchy cookie finish. Whether you’re baking for a special occasion or simply treating yourself, this recipe is guaranteed to become one of your top favorites.
Ingredients You’ll Need
Every ingredient in this Biscoff Cupcakes with Cookie Butter Frosting and Biscoff Garnish Recipe plays a vital role in creating its signature texture and flavor. From the simple all-purpose flour to the rich, aromatic cookie butter, each component is essential for delivering that perfect balance of moistness, sweetness, and spice.
- 1 1/3 cups all-purpose flour: The foundation of your cupcakes, providing structure and softness.
- 1 teaspoon baking powder: Helps your cupcakes rise beautifully and stay light.
- 1/4 teaspoon baking soda: Adds lift and reacts with other ingredients for tenderness.
- 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1/2 cup unsalted butter (room temperature): Adds rich moisture and a silky crumb.
- 1 cup granulated sugar: Sweetens and helps with the cupcake’s tender texture.
- 2 large eggs: Provide structure and that wonderful fluffy lift.
- 1/2 cup milk (room temperature): Keeps the batter smooth, tender, and evenly textured.
- 1 teaspoon vanilla extract: Brings warmth and depth to the cake batter.
- 1/4 cup Biscoff cookie butter: Fills the cupcakes with that iconic spiced caramel flavor.
- 1 cup unsalted butter (softened): For the frosting, offering creaminess and richness.
- 1/2 cup cream cheese (softened): Adds tang and smoothness to the frosting texture.
- 1/2 cup Biscoff cookie butter: Infuses the frosting with irresistible cookie butter goodness.
- 3 1/2 cups powdered sugar: Sweetens and thickens the frosting to perfection.
- 3-4 tablespoons heavy cream: Adjusts frosting consistency for easy piping.
- 2 teaspoons vanilla extract: Enhances frosting flavor and adds a lovely aroma.
- 1/4 teaspoon salt: Balances sweetness and brings out cookie butter’s complex flavors.
- 1/2 cup Biscoff cookie butter: Warmed and piped inside the cupcakes for gooey surprise centers.
- 12 Biscoff cookies: For that perfect crunchy garnish on top of each cupcake.
How to Make Biscoff Cupcakes with Cookie Butter Frosting and Biscoff Garnish Recipe
Step 1: Prepare Your Cupcake Batter
Start by preheating your oven to 350°F and line a cupcake tin with liners, making sure to spray them well with nonstick spray to ensure your cupcakes come out effortlessly. In a large bowl, whisk together the flour, baking powder, baking soda, and salt—this dry mix forms the essential structure and lift of your cupcakes.
Step 2: Cream Butter and Sugar
Next, beat your room temperature butter and sugar until they become light and fluffy. This crucial step aerates the batter, ensuring the cupcakes have that tender crumb we all love. Then, one at a time, beat in the eggs, followed by the milk and vanilla extract to create a smooth, flavorful base.
Step 3: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture into the wet ingredients, folding carefully so you don’t deflate all the air you just whipped in. The batter should be silky and just combined—no flour pockets, but don’t overmix or the cupcakes could turn dense.
Step 4: Bake Your Cupcakes
Fill your cupcake liners about 3/4 full with the batter to leave room for rising. Pop them into the oven for 12 to 15 minutes until a toothpick inserted into the center comes out clean. Once baked, allow them to cool completely on a wire rack—patience here means your frosting won’t melt!
Step 5: Core and Fill With Cookie Butter
Using a cupcake corer or the end of a wooden spoon, hollow out a small well in the center of each cooled cupcake, being careful not to puncture the bottom. Warm the Biscoff cookie butter for about 15 seconds—just until it’s pourable but not hot—and fill each cavity with this luscious, caramel-spiced treat.
Step 6: Whip Up the Cookie Butter Frosting
Create the frosting by beating softened butter and cream cheese together until silky smooth. Add in the Biscoff cookie butter and mix thoroughly to blend the flavors. Gradually add powdered sugar to thicken, and if needed, adjust the texture with heavy cream until your frosting is perfect for piping. Don’t forget to stir in vanilla extract and a pinch of salt to balance the sweetness and elevate the cookie butter’s richness.
Step 7: Decorate and Garnish
Transfer your gorgeous frosting to a piping bag fitted with your favorite tip and generously swirl it atop each cupcake. Finish with a drizzle of extra cookie butter and crown each one with half a Biscoff cookie for a delightful textural contrast and that unmistakable charm.
How to Serve Biscoff Cupcakes with Cookie Butter Frosting and Biscoff Garnish Recipe
Garnishes
Adding a half Biscoff cookie is classic and perfect, but feel free to sprinkle some crushed cookie crumbs or a light dusting of cinnamon for an extra special touch. A small drizzle of melted chocolate over the frosting works beautifully if you want to impress guests with elegance.
Side Dishes
These cupcakes pair wonderfully with a scoop of vanilla bean ice cream or a cup of rich coffee or chai tea to complement those warm spice notes. Fresh berries on the side bring a bright, tangy contrast that helps balance each indulgent bite.
Creative Ways to Present
For a fun party or dessert table, place these cupcakes on a tiered stand with delicate doilies for a charming look. Try mini cupcake liners in rustic earth tones or metallic hues to highlight the fall-inspired hues of the Biscoff. For a showstopper, arrange cupcakes with small edible flowers or gold leaf accents for a touch of glam!
Make Ahead and Storage
Storing Leftovers
Once frosted, store your cupcakes in an airtight container in the refrigerator to keep the cream cheese-based frosting fresh. They’ll stay perfectly delicious for up to 3 days, giving you plenty of time to savor every last bite.
Freezing
If you want to make these cupcakes ahead of time, freeze them unfrosted in a single layer wrapped tightly in plastic wrap and foil. When ready to serve, thaw completely before filling, frosting, and garnishing to maintain the best texture and flavor.
Reheating
These cupcakes are best enjoyed chilled or at room temperature, but if you want them slightly warm, remove any frosting and microwave the cupcake portion for about 10 seconds. Then, refrost or enjoy as is for a cozy treat.
FAQs
Can I use crunchy Biscoff cookie butter instead of smooth?
Crunchy Biscoff cookie butter can be used for piping inside the cupcakes, but it may not fill as smoothly. For frosting, smooth cookie butter delivers a creamier texture, so reserve crunchy for a topping or garnish if you love added texture.
What can I substitute for cream cheese in the frosting?
If you’re avoiding cream cheese, try using an equal amount of softened butter for a richer but less tangy frosting. Greek yogurt or mascarpone could also work but may alter the frosting’s consistency slightly.
How long do Biscoff Cupcakes last at room temperature?
Due to the cream cheese frosting, it’s best to keep these cupcakes refrigerated. They can sit out for a few hours for serving but should be stored in the fridge within that time frame to maintain their freshness and safety.
Can I make these cupcakes gluten-free?
Yes! Use a gluten-free all-purpose flour blend instead of regular flour, ensuring it contains xanthan gum for structure. Baking time may vary slightly, so watch closely and test with a toothpick as usual.
Is it possible to double this recipe?
Absolutely! This Biscoff Cupcakes with Cookie Butter Frosting and Biscoff Garnish Recipe scales nicely. Just be sure to bake in batches and adjust your pans as needed for even cooking.
Final Thoughts
Trying out this Biscoff Cupcakes with Cookie Butter Frosting and Biscoff Garnish Recipe means sinking your teeth into a true celebration of comfort and spice. It’s the kind of dessert that brings smiles, sparks joy, and keeps everyone asking for seconds. I can’t wait for you to enjoy these as much as I do—happy baking and even happier eating!
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Biscoff Cupcakes with Cookie Butter Frosting and Biscoff Garnish Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes
Description
Delightfully rich and flavorful Biscoff Cupcakes featuring moist vanilla cupcakes filled with creamy Biscoff cookie butter and topped with luscious Biscoff cookie butter frosting. These cupcakes are garnished with a drizzle of cookie butter and a crisp Biscoff cookie half, perfect for dessert lovers seeking a unique twist on classic cupcakes.
Ingredients
Cupcakes
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk (room temperature)
- 1 teaspoon vanilla extract
- 1/4 cup Biscoff cookie butter
Cookie Butter Frosting
- 1 cup unsalted butter (softened)
- 1/2 cup cream cheese (softened)
- 1/2 cup Biscoff cookie butter
- 3 1/2 cups powdered sugar
- 3–4 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Filling and Garnish
- 1/2 cup Biscoff cookie butter (warmed for filling)
- 12 Biscoff cookies (halved for garnish)
Instructions
- Preheat Oven and Prepare Pan: Heat the oven to 350°F (175°C). Line a cupcake tin with cupcake liners and spray them well with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a hand mixer or stand mixer with paddle attachment, beat the unsalted butter and granulated sugar together until light and fluffy.
- Add Wet Ingredients: Beat in the eggs, milk, and vanilla extract until fully incorporated and smooth.
- Combine Wet and Dry: Gradually stir the dry flour mixture into the wet ingredients until just combined, taking care not to overmix.
- Fill Cupcake Liners: Spoon the batter into the liners, filling each about three-quarters full to allow for rising during baking.
- Bake: Bake the cupcakes for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
- Core Cupcakes: Once cooled, use a cupcake corer or the end of a wooden spoon to poke a hole in the center of each cupcake, stopping just above the bottom to create space for filling.
- Prepare Cookie Butter Filling: Warm the cookie butter for about 15 seconds in a microwave to soften it. Avoid overheating to prevent burning.
- Fill Cupcakes: Transfer the warmed cookie butter into a piping bag or ziplock bag with a small cut tip and pipe the cookie butter into the hollowed centers of each cupcake.
- Make the Frosting: Cream together softened butter and cream cheese until smooth and fluffy.
- Add Cookie Butter: Mix in the cookie butter until fully combined with the butter and cream cheese.
- Add Powdered Sugar: Gradually add powdered sugar while mixing. If the frosting is too thick, add heavy cream a tablespoon at a time until desired consistency is reached.
- Flavor Frosting: Add vanilla extract and salt, then beat the mixture well to lighten and combine every ingredient.
- Pipe Frosting: Transfer the frosting into a piping bag fitted with a star or round tip and pipe decorative swirls on top of each filled cupcake.
- Garnish: Drizzle additional cookie butter over the frosting and top each cupcake with half of a Biscoff cookie for an elegant finish. Serve and enjoy!
Notes
- Ensure butter and milk are at room temperature for a smooth batter.
- Do not overbake cupcakes to keep them moist and tender.
- Warm cookie butter gently to avoid burning; microwaving in short intervals is recommended.
- Adjust heavy cream in frosting for preferred thickness.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
