Biscoff cupcakes are for true Biscoff cookie fans! They are cinnamon brown sugar cupcakes topped with cookie butter frosting.
Cookie butter buttercream frosting tastes just like Biscoff spread, but lightened up. Think of the frosting as a Biscoff buttercream cloud!
How to Make Biscoff Cupcakes
Biscoff cookies are a simple cinnamon/sugar biscuit-type cookie (they are a branded version of the classic Dutch speculoos cookies).
The cupcakes are made to taste like the cookies by using brown sugar and a hefty amount of ground cinnamon. They are similar to the cupcake recipe that I use for my apple cupcakes, but without the apples – the cinnamon and brown sugar give them a bit of a fall cupcake flavor.
You can use light brown sugar (as shown below) 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.
If you are new to to making cupcakes, read my cupcake baking tips before getting started with the recipe.
Cookie Butter Frosting
Cookie butter is a cookie that is in a spreadable form. You can use it just like you would peanut butter. You can find a variety of cookie butters at the store. Biscoff Spread is the most popular brand, or you can easily make your own homemade cookie butter if you’d rather.
Biscoff spread is very dense, so I lighten it up in the frosting by using it in a meringue buttercream. If you’ve never heard of a meringue buttercream, read my post on cupcake frostings to see how this type is different from other buttercream frostings. Essentially, meringue buttercreams are frostings made with whipped egg whites – making them very light and fluffy. (My marshmallow frosting is a great example of a basic yet fantastic meringue buttercream.)
Before whipping, the egg whites are heated slightly to destroy any salmonella that may be present.
Once whipped up, the Biscoff spread and butter are mixed into the fluffy egg whites.
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
- 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.