Biscoff Cupcakes Recipe

5 from 1 vote

Biscoff Cupcakes Recipe

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.

Prep Time20

Cook Time20

Total Time40

Course: Dessert, Snack

Cuisine: American, British

Diet: Vegetarian

Servings: cupcakes

Author: Emily Leary

Equipment

Ingredients

For the Biscoff sponge

150 g unsalted butter
150 g soft light brown sugar
2 large free range eggs beaten
125 g Lotus biscoff spread smooth
1 tsp vanilla extract
150 g self-raising white flour (self rising flour)
⅛ tsp salt
60 ml whole milk

For the Biscoff frosting

200 g unsalted butter
270 g icing sugar (powdered sugar)
⅛ tsp salt
130 g Lotus biscoff spread smooth
1 tbsp milk to loosen

To decorate

6 Lotus biscoff caramelised biscuits
1 tbsp Lotus biscoff spread smooth

Metric - Ounces

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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