Biscoff Cupcakes With Cookie Butter Frosting
These cupcakes are for true Biscoff cookie fans! I fashioned them after the cookies by using brown sugar and a hefty amount of ground cinnamon. Their cookie butter (speculoos) frosting made with Biscoff spread tastes like a cookie butter buttercream cloud!
The recipe is similar to my apple cupcakes, but without the apples – the cinnamon and brown sugar give them a bit of a fall cupcake flavor.
Aside from the usual pantry staples, you’ll also need Biscoff spread [paid link] (shown above) to make these cupcakes.
You can use light brown sugar like I do, or, for a more intense flavor, try using dark brown sugar. Either way, be sure to pack the brown sugar tightly in the measuring cup for the most accurate measurement.
How It’s Made
Tip: If you are new to to making cupcakes, read my cupcake baking tips before getting started with the recipe.
Start by preheating your oven to 350 F.
Whisk together dry ingredients – flour, baking powder, baking soda, and cinnamon – in a medium-sized bowl.
Beat butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy.
Beat in eggs, sour cream, and vanilla extract until fully combined.
Next, mix in the dry ingredients a little bit at a time until just combined. (Read my post about over-mixing cupcakes to see why mixing properly is important.)
Divide batter evenly among 12 cupcake liners, which should be filled almost all the way.
Bake for about 25 minutes or until a toothpick comes out clean. Let cool to room temperature on a cooling rack before frosting them.
Cookie Butter Frosting
Tip: Biscoff spread is very dense, so I lighten it up by using it in a meringue buttercream. Meringue buttercreams are frostings made with whipped egg whites – making them very light and fluffy – examples include Italian buttercream and marshmallow frosting. (Read my post on cupcake frostings to learn more about what makes this type of frosting unique.)
Start by setting a heat-proof bowl over a pot full of simmering water. Add egg whites, brown sugar, and salt.
Whisk constantly until the sugar is completely dissolved and the mixture reaches 160 F according to a candy thermometer.
Remove the mixing bowl from the heat and use an electric mixer to whisk the contents at medium speed for 10 minutes. Then, switch to high speed and beat for another 6 minutes or until the mixture is cool and fluffy.
Switch to the paddle attachment and mix on medium-low speed while adding cookie spread a little at a time.
Add the butter several tablespoons at a time, beating well at medium-low speed after each addition.
Tip: If the frosting appears to separate after the butter has been added, beat on medium-high until smooth again, 3-5 minutes more.
Pipe onto cooled cupcakes and enjoy!
Expert Tips and FAQs
It’s likely that your ingredients were too hot. You can try to fix this by refrigerating the mixing bowl for a few minutes, then mixing a lot more. Don’t give up; if you keep mixing, it should eventually come together.
Store leftover frosting in the fridge for up to one week or freeze it for several months. Always bring it to room temperature and beat it for a few minutes before using.
No, they should be fine at room temperature for several days.
- Homemade Biscoff (speculoos) cookies
- Gingerbread cupcakes
- Marshmallow frosting
- Italian meringue buttercream
Biscoff Cupcakes With Cookie Butter Frosting
Biscoff Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter room temperature
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Cookie Butter Frosting Ingredients
- 4 large egg whites
- 1 cup light brown sugar packed
- 1/4 teaspoon salt
- 1/2 cup Biscoff spread [paid link]
- 1 cup unsalted butter room temperature
Biscoff Cupcake Instructions
- Preheat oven to 350 F.
- In a medium-sized bowl, whisk flour, baking powder, baking soda, and cinnamon.
- Beat butter and sugars in a large bowl until light and fluffy.
- Beat in eggs, sour cream, and vanilla extract until blended.
- Mix in flour mixture a little bit at a time until just combined.
- Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top).
- Bake for about 25 minutes or until a toothpick comes out clean.
Cookie Butter Frosting Instructions
- In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, and salt.
- Cook, whisking constantly until sugar has dissolved and mixture is warm to the touch (about 160 F).
- Attach the bowl to a mixer fitted with its whisk attachment. Beat the egg white mixture on medium speed until fluffy, about 10 minutes.
- Continue beating on high speed until the mixture is fluffy and cooled, about six minutes.
- Switch to the paddle attachment. With the mixer on medium-low speed, add Biscoff spread a little at a time.
- While still on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after the butter has been added, beat on medium-high until smooth again, 3-5 minutes more.)
- Pipe onto cooled cupcakes.
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