These Lotus Biscoff cupcakes feature a tender Biscoff sponge and a luscious Biscoff buttercream, topped with a Biscoff cookie and a drizzle of Biscoff spread.
Picture the perfect balance of delicate cinnamon and caramel notes harmonising with the moist, fluffy texture of the cake, smooth and cool buttercream and crunch biscuit topping. They're heavenly!
But don't let the stunning presentation fool you - these cupcakes are incredibly easy to make! I've made sure the ingredients and method are accessible to bakers of all levels, and included detailed step-by-step instructions that guarantee success.
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My Lotus Biscoff cupcakes are more than just a delightful treat; they are the perfect accompaniment to any gathering or celebration. Their portable size and eye-catching appearance make them a charming addition to bake sales, parties, afternoon teas, or any event where indulgence is on the menu.
The irresistible combination of flavours ensures that these cupcakes will be the star attraction at any occasion.
Making these scrumptious cupcakes start with whipping up the batter for the divine Biscoff-flavoured sponge.
You'll cream soft light brown sugar and butter together, then whisk in smooth Biscoff spread, milk and eggs, before folding in self raising flour. You'll then scoop the batter into cupcake case and bake until beautifully risen and smelling incredible.
The next step for this biscoff cupcake recipe, is the Biscoff frosting. The velvety smoothness of the buttercream beautifully complements the Biscoff sponge and is super easy to make.
You'll simply measure softened butter, icing sugar, smooth Biscoff spread and milk into a large bowl and whisk until irresistibly creamy. It's then ready to pipe in generous swirls on top of each of the cooled cupcakes.
You'll then drizzle some lightly warmed smooth Biscoff spread on top of each of the Lotus cupcakes and push a whole Lotus Biscoff cookie into the top of each one for a really eye-catching finishing touch.
So, gather your ingredients, follow the quick and easy recipe, and prepare to revel in the sheer bliss of these Lotus Biscoff Cupcakes.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Biscoff cupcakes ingredients
For the Biscoff sponge
- 150 g (11 tbsp) unsalted butter
- 150 g (1 cup) soft light brown sugar
- 2 large free range eggs beaten
- 125 g (⅓ cup + 2tbsp) Lotus biscoff spread smooth
- 1 tsp vanilla extract
- 150 g (1 cup) self-raising white flour (self rising flour)
- ⅛ tsp salt
- 60 ml (¼ cup) whole milk
For the Biscoff frosting
- 200 g (14 tbsp) unsalted butter
- 270 g (2¼ cups) icing sugar (powdered sugar)
- ⅛ tsp salt
- 130 g (3 cup + 2tbsp) Lotus biscoff spread smooth
- 1 tbsp milk to loosen
To decorate
- 6 Lotus biscoff caramelised biscuits
- 1 tbsp Lotus biscoff spread smooth
Biscoff cupcakes equipment
Step-by-Step Instructions
Make the Biscoff sponge
Line a 12 hole muffin tray with cupcake cases and preheat the oven to 180C (160C fan-assisted / 350F).
Put the sugar and butter in a bowl.
Beat together until very pale and fluffy.
Add the eggs, Biscoff spread, milk and vanilla.
Beat in.
Add the flour and salt.
Fold in until combined into a thick batter.
Spoon evenly into the cupcake cases.
Bake in the middle of the oven for 20 minutes, or until cooked through.
Cool in the tin on a wire rack.
Make the Biscoff frosting
Put the butter, icing sugar, salt, Biscoff spread and milk in a large bowl.
Whisk until pale and creamy.
Decorate your Biscoff cupcakes
Gently melt the Biscoff spread using a 10 second burst in the microwave - you want it to loosen enough to drizzle, but you don’t want it to to be warm or it will melt your frosting.
Transfer the Biscoff frosting to a piping bag fitted with an open star nozzle (or your favourite tip).
Pipe tall swirls of frosting on top of each of the cupcakes. Or spoon on and swirls with a palette knife.
Drizzle with melted Biscoff spread.
Push half a Biscoff biscuit into the top of each one.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
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Biscoff Cupcakes Recipe
Ingredients
For the Biscoff sponge
- 150 g (11 tbsp) unsalted butter
- 150 g (1 cup) soft light brown sugar
- 2 large free range eggs beaten
- 125 g (⅓ cup + 2tbsp) Lotus biscoff spread smooth
- 1 tsp vanilla extract
- 150 g (1 cup) self-raising white flour (self rising flour)
- ⅛ tsp salt
- 60 ml (¼ cup) whole milk
For the Biscoff frosting
- 200 g (14 tbsp) unsalted butter
- 270 g (2¼ cups) icing sugar (powdered sugar)
- ⅛ tsp salt
- 130 g (3 cup + 2tbsp) Lotus biscoff spread smooth
- 1 tbsp milk to loosen
To decorate
- 6 Lotus biscoff caramelised biscuits
- 1 tbsp Lotus biscoff spread smooth
Instructions
Make the Biscoff sponge
- Line a 12 hole muffin tray with cupcake cases.
- Preheat the oven to 180C (160C fan-assisted / 350F).
- Put the sugar and butter in a bowl and beat together until very pale and fluffy.
- Whisk in the eggs, Biscoff spread, milk and vanilla.
- Fold in the flour and salt until combined into a thick batter.
- Spoon evenly into the cupcake cases.
- Bake in the middle of the oven for 20 minutes, or until cooked through.
- Cool in the tin on a wire rack.
Make the Biscoff frosting
- Put the butter, icing sugar, salt, Biscoff spread and milk in a large bowl and whisk until pale and creamy.
Decorate your Biscoff cupcakes
- Gently melt the Biscoff spread using a 10 second burst in the microwave - you want it to loosen enough to drizzle, but you don’t want it to to be warm or it will melt your frosting.
- Transfer the Biscoff frosting to a piping bag fitted with an open star nozzle (or your favourite tip).
- Pipe tall swirls of frosting on top of each of the cupcakes.
- Or spoon on and swirls with a palette knife.
- Drizzle with melted Biscoff spread.
- Push half a Biscoff biscuit into the top of each one.
Nutrition
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