Biscoff Cupcakes with Biscoff Buttercream – Easy, Gooey, and Irresistible

Let’s talk about Biscoff cupcakes with Biscoff buttercream—because when life gives you cookie butter, you make cupcakes, right?

If you’ve ever found yourself sneaking spoonfuls of Biscoff straight from the jar (no judgment here), these cupcakes are your new love language. They’re tender, filled with gooey cookie butter, and topped with a frosting that’s like a cozy hug for your taste buds.

As a busy mom and habitual midnight baker (please tell me I’m not alone?), I live for recipes that look impressive but don’t require a culinary degree or ten hours of cleanup. These Biscoff cupcakes? Total showstoppers—with minimal fuss.

Why You’ll Love These Biscoff Cupcakes with Biscoff Buttercream

• They start with simple pantry ingredients—no fancy trips to specialty stores.

• You get that luscious biscoff-filled cupcake surprise in every bite.

• The buttercream is dangerously addictive (you might need to “taste test” more than once).

• Perfect for birthdays, bake sales, or just “because it’s Tuesday.”

Ingredients You’ll Need

For the Cupcakes:

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• ½ cup light brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream or Greek yogurt

• ¼ cup milk

• ½ cup Biscoff spread (cookie butter)

For the Filling:

• ½ cup Biscoff spread, slightly warmed (or use Biscoff caramel for a gooier vibe)

For the Biscoff Buttercream:

• 1 cup unsalted butter, softened

• ½ cup Biscoff spread

• 2½–3 cups powdered sugar

• 2–3 tbsp heavy cream or milk

• 1 tsp vanilla extract

• Pinch of salt

How to Make Biscoff Cupcakes with Cake Mix (or from scratch!)

Psst… yes, you can use a vanilla cake mix if you’re really short on time. Just fold in the Biscoff and thank me later.

Step-by-Step Instructions:

1. Preheat & Prep

Set your oven to 350°F and line a cupcake pan with 12 liners. Give yourself a little high five—you’re about to make magic.

2. Mix the Dry Ingredients

In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside like a boss.

3. Cream the Butter & Sugars

In a large bowl, beat softened butter with granulated and brown sugar until fluffy. Add eggs one at a time, then vanilla. This is where your kitchen starts smelling like a bakery.

4. Combine Wet & Dry

Add in the sour cream (or Greek yogurt), milk, and the glorious Biscoff spread. Mix until just combined, then slowly fold in the dry mixture.

5. Fill & Bake

Scoop batter into your cupcake liners, about ⅔ full. Bake 18–22 minutes, or until a toothpick comes out clean. Cool completely before filling.

6. Core & Fill

Once cool, gently scoop out a bit of the center from each cupcake (use a spoon, knife, or cupcake corer if you’re fancy). Fill with warm Biscoff spread for that gooey surprise.

7. Make the Biscoff Buttercream

Beat butter and Biscoff spread until creamy. Add powdered sugar a cup at a time, then cream/milk, vanilla, and salt. Beat until fluffy and irresistible.

8. Frost & Devour

Pipe or spread that dreamy frosting on your filled cupcakes. Top with Biscoff cookie crumbs if you’re feelin’ extra.

Pro Baking Tips

• Don’t overmix the batter or your cupcakes might end up tough. We’re not making muffins here.

• Warm the filling for a smoother experience—it makes spooning it in way easier.

• Room temperature ingredients = better texture and easier mixing.

• No sour cream? Greek yogurt is a perfect stand-in (and adds a little protein boost, if we’re stretching it).

Personal Moment from My Kitchen

I first made these for my daughter’s class bake sale—and they were gone before lunch. One of the teachers even emailed me for the recipe (hi, Mrs. L!). Now they’re my “in case of emergency, bake cupcakes” recipe—perfect for impressing without stress.

Variations You’ll Want to Try

• Chocolate Biscoff Cupcakes: Swap ¼ cup of the flour for cocoa powder. Yes, chocolate and Biscoff are a thing.

• Biscoff Cupcakes with Cake Mix: Use a boxed vanilla cake mix, add ½ cup of Biscoff spread, and bake as usual.

• Add crushed cookies to the batter or buttercream for crunch.

• Mini cupcakes for parties or portion control (kind of).

Serving Suggestions

Serve with:

• A hot latte or chai (heaven).

• A scoop of vanilla ice cream on the side.

• Topped with whipped cream and extra Biscoff drizzle for the ‘Gram.

Cooking Note

If you’re baking for a crowd, double the recipe—you’ll regret only making one batch. And keep an eye on the oven at the 18-minute mark; every oven’s personality is different (just like toddlers).

Timing Info

• Prep Time: 20 minutes

• Cooking Time: 20 minutes

• Total Time: About 45 minutes (plus cooling)

• Servings: Makes 12 cupcakes

Nutritional Info (Estimated)

• Calories: ~420 per cupcake

• Protein: ~4g

• Sodium: ~180mg

(Treat yo’ self responsibly.)

FAQs

Can I use a cake mix for this recipe?

Yes! For a quicker version, use a vanilla cake mix and mix in ½ cup of Biscoff spread. Check out our full biscoff cupcakes with cake mix guide for more details.

How should I store leftovers?

Store in an airtight container at room temp for 1–2 days or refrigerate for up to 4 days. Bring to room temp before serving for best flavor.

Can I make these ahead of time?

Totally. Bake and fill the cupcakes a day ahead, then frost fresh before serving for max flavor and texture.

More Recipes You’ll Love

• Salted Caramel Cream Cheese Cupcakes – Because gooey centers are a lifestyle.

• Easy 3-Ingredient Cupcake Brownies – For when you’re in the mood to whip it real good.

• Best Chocolate Fudge Cupcakes – Kid-approved and dangerously snackable.

A Sweet Final Thought

These Biscoff cupcakes with Biscoff buttercream are more than just a treat—they’re a little bite of comfort and joy. Whether you’re baking to impress, unwind, or sneak a spoonful of frosting, I hope this recipe finds its way into your regular rotation. Trust me, once you go Biscoff, there’s no going back.

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