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.