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
