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Biscoff cupcakes with cookie butter frosting
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4.67 from 3 votes

Biscoff Cupcakes With Cookie Butter Frosting

Biscoff cupcakes are for true Biscoff cookie fans! They are cinnamon brown sugar cupcakes topped with cookie butter frosting!  
Prep Time35 mins
Cook Time50 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 495kcal
Author: Stefani

Ingredients

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

Instructions

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.

Notes

This cookie butter frosting recipe is a slight adaption of my friend Cheryl's (a.k.a. Tidy Mom's) peanut butter brown sugar buttercream, which was her adaptation of Martha Stewart's brown sugar buttercream.

Nutrition

Calories: 495kcal | Carbohydrates: 54g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 93mg | Sodium: 121mg | Potassium: 148mg | Fiber: 1g | Sugar: 39g | Vitamin A: 808IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg