Biscoff cupcakes
If you love all thing Biscoff you’ll love these Biscoff cupcakes. Delicious cupcakes full of Biscoff flavour, topped with Biscoff buttercream. And best of all they’re super easy to make.
Biscoff cupcakes are an absolute must bake for Biscoff lover. They earned me a high five in this house, so they must be a winner! The cupcake are based on our really easy basic cupcake recipe, with added Biscoff and then topped with a delicious Biscoff buttercream icing.
What is Biscoff?
Biscoff spread is the great caramel taste of Lotus Biscoff biscuits in the form of a spread. It’s literally crushed biscuits turned into a cookie butter (invented by an enterprising Belgian Mum).
You should be able to find it in your local supermarket, probably near the Nutella or peanut butter or you can purchase it online. In the USA you might also find it called Speculoos.
Biscoff comes in either smooth or crunchy. Some recipes like our Biscoff brownies can use either, but I’d recommend smooth for this cheesecake.
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How can kids help to make Biscoff cupcakes?
I think all cupcakes are a great bake for kids as they’re so easy to do and this recipe is no exception. There are loads of steps for children to get involved with.
We’ve used our favourite easy cupcake recipe as the base for these as it’s so simple. You can just throw everything into one bowl and mix it all together (the all in one method) so it’s hard to go wrong. And with everything just being mixed in one bowl, you’ll have less washing up to do aswell!
Kids can get to measure out all the ingredients and mix them together and even practice their egg cracking skills. If you use an ice-cream scoop or soup spoon to divide the cupcake batter among the cases, you’re kids can get involved and you shouldn’t make too much mess.
Finally, your kids are bound to enjoy helping to decorate the cupcakes. Younger children might need help guiding the piping bag but it’s a fun job to try. And if using a piping bag is too tricky, you can spread the Biscoff icing on with a spoon or blunt knife.
How long do Biscoff cupcakes keep?
These will keep for a few days in an airtight container. If you want to keep them for longer or make them ahead of time, the undecorated cupcake will keep in the freezer for up to 3 months. To freeze them, wrap each cupcake in cling film / glad wrap, and pop it in a freezer bag. Make sure you defrost them fully before you decorate them.
What can I use instead of self raising flour?
If you don’t have self raising flour, swap it for an equal amount of plain or all-purpose flour and put in an extra 1 ½ teaspoons of baking powder.
What is baking spread/baking margarine?
Baking spread, (Stork being a well known brand), is just a non dairy margarine that’s perfect for baking. It can make cakes and cupcakes lighter and fluffier than if you use butter, which means it’s a great, cheaper alternative.
I still like the taste of butter in buttercream icing so I wouldn’t swap the butter for baking spread in that but it’s great for the sponge.
Other Biscoff and cupcake recipes
If you have some Biscoff left over and want to bake something else, why not try one of these Biscoff recipes
Lotus Biscoff cheesecake
Biscoff brownies
Biscoff stuffed cookies
Biscoff Millionaires shortbread
Biscoff fudge
Biscoff traybake
Biscoff blondies
Or you might like one of these easy cupcake recipes for kids:
Chocolate chip cupcakes
Nutella cupcakes
Funfetti cupcakes
Vanilla cupcakes
Rainbow cupcakes
Monster cupcakes
Chocolate cupcakes
Raspberry cupcakes
Chocolate caramel cupcakes
Useful equipment
You might need the following baking tools/gadgets to make these Biscoff cupcakes
Digital scales
Mixing bowl
Wooden spoons
Measuring cup
Measuring spoons
Muffin tin
Cupcake cases
Wire rack
Piping bag
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Ingredients
For the cupcakes
150g (2/3 cup) butter or baking margarine
150g (¾ cup) caster sugar
150g (1 ¾ cups) self raising flour
½ teaspoon of baking powder
½ teaspoon of vanilla extract
3 eggs
50g Biscoff spread
For the topping
120g (½ cup) butter
250g (2 ½ cups) icing/confectioners sugar
150g (½ cup) Biscoff spread
2 tablespoons milk
* If you don’t have and self raising flour, use an equal amount of plain or all purpose flour with an extra 1 ½ tsp of baking powder.
How to make Biscoff cupcakes
Preheat your oven to 180C / 160C Fan / 350F and line a muffin tin with cupcake cases.
Measure the cupcake ingredients out
Get your kids to measure out all the cupcake ingredients, and add them to a large mixing bowl or free-standing mixer. The beauty of this recipe is that everything gets added to the same bowl at the same time so you can add them in any order, but if you follow the order on the ingredients list you won’t miss anything out.
Start by adding the butter/margarine, sugar and flour. You can either use a baking spread like we did here or butter. If you use margarine you can add it straight in but if you’re using butter you need to make sure it’s soft enough to mix. Either take it out the fridge half an hour or so before you start or cut it into a few pieces and pop it in the microwave for a few seconds to soften it, but not long enough to melt it.
Get your kids to measure the baking powder and add it to your bowl. To ensure sure you’re adding just the right amount, make sure your kids level the teaspoon with their finger before it goes in.
Add the vanilla extract. Older children should be able to manage this themselves but if your children are younger, you might need to hold the teaspoon level while they pour in the vanilla or vice versa.
Next, get your kids to crack the eggs into a small bowl before adding them to your mixing bowl. We tend not to crack eggs straight in just in case any shell goes in. If it does, simply fish it out with a larger piece of shell – it sticks to that much better than it will your finger and is a lot less messy.
Finally, measure the Biscoff out and add it to your mixing bowl.
Mix everything together
Using a hand held mixer or the k-paddle of your free-standing mixer or even wooden spoons, mix everything together until it forms a nice, smooth batter. Don’t over mix it. Just do it until it comes together and no lumps of flour or butter is visible.
Bake the Biscoff cupcakes
Get your kids to divide the cupcake batter among the cupcake cases. We find soup spoons or even an ice-cream scoop makes this job a little easier and less messy. Try to make sure they add roughly the same amount to each case so they bake evenly.
Bake the cupcakes for 20 – 25 minutes. They’re ready when they have risen and turned nice and golden brown. They should feel springy to the touch. You can check they’re fully baked by inserting a cocktail stick or skewer into the middle. If they’re baked it should come out clean. If it’s not, pop them back in the oven for a few more minutes.
Remove them from the oven and leave them to cool in the tin for 5 minutes before removing them and leaving them on a wire rack to cool completely.
Decorate the Biscoff cupcakes
Start by making the Biscoff buttercream icing. Get your kids to measure the, icing/confectioners sugar, butter, Biscoff and milk out and add them to your free-standing mixer or a large mixing bowl. Again, if your butter isn’t soft chop it up and pop it in the microwave for a few seconds to make it easier to mix.
To save a bit of mess, cover your bowl or mixer with the lid or a clean dish towel. Turn your mixer on to slow and mix the Biscoff icing with the k-paddle of your mixer or hand held mixer.
Once the icing sugar has mixed in, you can turn the speed up and keep beating it for at least 5 minutes. The longer you beat it the softer and more delicious it will become.
Add the icing to a piping bag fitted with a large star shaped nozzle. We like to add a food bag clip to the top of the piping bag to make it easier to pipe without worrying about the icing coming out the top.
Help your kids to swirl the icing on top of the cupcakes or if they are older they might manage this themselves. We find the easiest way to do this is to hold the piping bag at the top with our right hand to squeeze the icing out and use our left hand to guide the bag round. Start at the outside and go round in circles until you get to the middle.
Alternatively, if you don’t have a piping bag, you can add the icing with the back of a spoon or a palette or blunt knife.
Serve and enjoy!
Biscoff cupcakes
Equipment
- Digital scales
- Mixing bowl
- Wooden spoons
- Measuring cup
- measuring spoons
- Muffin tin
- Cupcake cases
- Wire rack
- Piping bag
Ingredients
For the cupcakes
- 150 g (⅔cup) butter or baking margarine
- 150 g (¾ cup) caster sugar
- 150 g (1 ¾ cups) self raising flour
- ½ teaspoon of baking powder
- ½ teaspoon of vanilla extract
- 3 eggs
- 50 g Biscoff spread
For the Biscoff buttercream icing
- 120 g (½ cup) butter softened
- 250 g (2 ½ cups) icing/confectioners sugar
- 150 g (½ cup) Biscoff spread
- 2 tablespoons milk
Instructions
- Preheat your oven to 180C / 160C Fan / 350F and line a muffin tin with cupcake cases.
Measure the cupcake ingredients out
- Measure out all the cupcake ingredients, and add them to a large mixing bowl or free-standing mixer.
Mix everything together
- Using a hand held mixer or the k-paddle of your free-standing mixer or even wooden spoons, mix everything together until it forms a nice, smooth batter.
Bake the Biscoff cupcakes
- Divide the cupcake batter among the cupcake cases. Try to make sure you add roughly the same amount to each case so they bake evenly.
- Bake the cupcakes for 20 – 25 minutes. They're ready when they have risen and turned nice and golden brown. They should feel springy to the touch. You can check they're fully baked by inserting a cocktail stick or skewer into the middle. If they're baked it should come out clean. If it's not, pop them back in the oven for a few more minutes.
- Remove them from the oven and leave them to cool in the tin for 5 minutes before removing them and leaving them on a wire rack to cool completely.
Decorate the Biscoff cupcakes
Start by making the Biscoff buttercream icing
- Measure the, icing/confectioners sugar, butter, Biscoff and milk out and add them to your free-standing mixer or a large mixing bowl. Turn your mixer on to slow and mix the Biscoff icing with the k-paddle of your mixer or hand held mixer.Once the icing sugar has mixed in, you can turn the speed up and keep beating it for at least 5 minutes. The longer you beat it the softer and more delicious it will become.
- Add the icing to a piping bag fitted with a large star shaped nozzle.
- Swirl the icing on top of the cupcakes. Start at the outside and go round in circles until you get to the middle.Alternatively, if you don't have a piping bag, you can add the icing with the back of a spoon or a palette or blunt knife.
- Serve and enjoy!
Notes
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