Delicious Biscoff Cupcake Recipe – Quick & Easy Dessert

Let’s be real—some days you need a treat that hugs you back. You know, the kind of indulgence that doesn’t ask for hours of prep or leave your kitchen looking like a bakery exploded. Enter this biscoff cupcake recipe, your new go-to for those “I need something sweet, stat” moments.

Whether you’re juggling Zoom meetings, school pick-ups, or just trying to enjoy a moment of calm with a hot cup of coffee, this recipe slides right into your busy schedule. These Biscoff Cupcake are cozy, crave-worthy, and deliver that spiced caramel flavor we all secretly wish we could bottle up and wear as perfume. They’re perfect for bake sales, birthdays, or impressing that one friend who always shows up with Pinterest-level desserts.

Plus, there’s something nostalgic and oh-so comforting about Biscoff cookies, If you’re a fan of Biscoff desserts, you’ll love our Biscoff Cheesecake, a creamy and easy-to-make treat. crushed into a buttery crumble, swirled into the frosting, and standing proud as decoration. It’s a triple-layer flavor love letter, all packed into a handheld delight.

So, if you’ve got a sweet craving and a little time to spare (we’re talking under an hour, here), this biscoff cupcake recipe might just become your new happy place. Let’s dive in and whip up a treat that’ll make your kitchen smell like heaven—and maybe earn you the “cool mom” badge or best-office-snack title while we’re at it.

Why You’ll Love This Biscoff Cupcake Recipe

Because it’s:

• Foolproof, even if you’re a “cupcake box mix” kind of gal.
• Perfectly spiced and sweet without being over-the-top.
• Packed with that craveable cookie butter flavor—times three!

Ingredients: The Flavor Dream Team

For the Biscoff Crumb Base:

• 1 cup Biscoff cookie crumbs (about 12 cookies or 100g)
• 1/4 cup brown sugar (50g)
• 1/4 cup unsalted butter, melted (56g)
• 1 teaspoon ground cinnamon

For the Cupcake Batter:

• 1 1/2 cups all-purpose flour (191g)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, softened (113g)
• 1/2 cup brown sugar (110g)
• 1/2 cup white granulated sugar (100g)
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup milk, room temperature (120ml)

For the Biscoff Buttercream Frosting:

• 3/4 cup unsalted butter, softened (170g)
• 3 tablespoons cream cheese, softened (42g)
• 1/2 cup Biscoff cookie butter (100g)
• 3 1/2 to 4 cups powdered sugar (450g)
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 tablespoons heavy cream (60ml)

To Decorate:

• 1/2 cup cookie butter (100g), slightly warmed for drizzling
• 3 tablespoons Biscoff cookie butter (optional for extra drizzle)
• 8 Biscoff cookies, halved
• 1/4 cup Biscoff cookie crumbs

Equipment: Your Baking Sidekicks

Before we dive into this dreamy biscoff cupcake recipe, let’s get your kitchen sidekicks lined up. No fancy gadgets here—just the basics that make baking feel like a breeze:

• 2 Mixing bowls (one for dry, one for wet ingredients)
• Hand mixer or stand mixer (if you’re feeling fancy)
• Rubber spatula (for getting every last bit of that sweet batter)
• Measuring cups and spoons
• Muffin tin (12-cup standard size)
• Cupcake liners
• Ice cream scoop or tablespoon (for evenly dividing the batter)
• Piping bag and star tip (for frosting like a pro)
• Small saucepan (optional, if you warm the cookie butter for drizzling)

Step-by-Step: The Best Biscoff Cupcake Recipe You’ll Ever Make

Step 1: The Crumb That Sets the Stage

First things first—let’s build a foundation with flavor. This biscoff crumb is like the intro to your favorite song. Crunchy, warm, and just sweet enough to make your taste buds perk up.

• Toss 1 cup of biscoff cookie crumbs (about 12 cookies, crushed into golden dust) into a bowl.
• Add 1/4 cup brown sugar and 1 teaspoon cinnamon. Stir them like you mean it.
• Pour in 1/4 cup melted unsalted butter and mix until it resembles wet sand.
• Scoop a heaping tablespoon into each cupcake liner and gently press it down with the back of a spoon. It’s the Biscoff Cupcake version of laying down red carpet—only crunchier.

Set that muffin tray aside while we move on to the main act.

Step 2: Batter Up—Let’s Make the Cupcakes

Now for the soft, fluffy part of this biscoff cupcake recipe. The batter should feel smooth, light, and slightly addictive (do not eat it all with a spoon—we’ve got frosting coming).

1. In a medium bowl, whisk together:
   • 1 1/2 cups all-purpose flour
   • 1 teaspoon baking powder
   • 1/4 teaspoon baking soda
   • 1/4 teaspoon fine sea salt
     Set aside. This is your dry mix.
2. In a separate large bowl, beat:
   • 1/2 cup unsalted butter (softened—don’t microwave it into a puddle)
   • 1/2 cup brown sugar
   • 1/2 cup white granulated sugar
     Beat until the mixture is light and fluffy—like whipped clouds of sugar.
3. Crack in 3 large room-temperature eggs, one at a time. Don’t rush it—each one needs its moment to blend in.
4. Add 1 teaspoon vanilla extract. Give it a quick mix, then slowly add in your dry ingredients, alternating with 1/2 cup room-temperature milk. So: Dry → Milk → Dry → Milk → End with dry. Mix until just combined. No overbeating unless you want muffins instead of cupcakes.
5. Fill each cupcake liner about 3/4 full with the batter. Pro tip: An ice cream scoop works wonders here for even portions.

Slide them into a preheated 350°F (175°C) oven and bake for 18–20 minutes. Your kitchen will smell like a cozy cookie candle shop. Check doneness by inserting a toothpick—it should come out clean or with a few crumbs.

Let them cool in the tin for 5 minutes, then move to a wire rack to cool completely. Yes, completely—we’re not pouring warm frosting on warm cupcakes unless we want a gooey (but delicious) mess.

Step 3: The Frosting—Creamy, Dreamy, Biscoff-y

You’ve made it to the good stuff. This biscoff buttercream frosting is what cupcake dreams are made of—fluffy, silky, and rich with cookie butter goodness.

1. In a large bowl, beat together until smooth:
   • 3/4 cup softened unsalted butter
   • 3 tablespoons softened cream cheese
2. Add:
   • 1/2 cup biscoff cookie butter
   • 2 teaspoons vanilla extract
   • 1/4 teaspoon salt
3. Gradually mix in 3 1/2 to 4 cups powdered sugar. Start slow—your mixer (and your walls) will thank you.
4. Add 4 tablespoons heavy cream, one spoon at a time, until you reach the right consistency—smooth and pipeable, but not runny.

Scoop into a piping bag fitted with a star tip and swirl your heart out over those cooled cupcakes.

Step 4: Decorate Like a Pro (or Pretend to Be One)

You’ve got your frosting on. Time to bling it out with cookie butter and crumbs.

• Warm 1/2 cup cookie butter slightly and drizzle it lovingly over the frosted cupcakes.
• Sprinkle with 1/4 cup biscoff crumbs for texture and drama.
• Top each Biscoff Cupcake with half a biscoff cookie—because why not crown your creations?

Quick Tips to Make This Biscoff Cupcake Recipe Even Easier

• Don’t stress if the batter looks a little thick—it’s meant to be rich and creamy.
• Let your ingredients come to room temperature. Cold eggs and butter can mess with the mix and texture.
• No piping bag? A Ziploc bag with the corner snipped off works just fine. Just call it “rustic charm.”
• Warming the cookie butter for the drizzle makes it smoother and easier to control. Microwave it in 10-second intervals until pourable.

Personal Touch: Why These Cupcakes Have a Spot in My Recipe Box

The first time I made this biscoff cupcake recipe, it was for a PTA bake sale I nearly forgot about. With 45 minutes and a pantry prayer, I pulled these babies out of the oven just in time. Not only did they disappear faster than I could grab one for myself, but three moms asked for the recipe that day.

Since then, they’ve become my fallback dessert—when I want to bring a smile, say thank you, or just make a Monday feel a little less… Monday. They’re a sweet reminder that sometimes, simple and homemade wins the day.

How to Store Your Biscoff Cupcake Masterpieces

You’ve just baked a batch of heavenly biscoff cupcakes—now what? Whether you made them for a party, a treat-yourself moment, or to stash for the week (hey, no judgment!), here’s how to keep them fresh and fabulous:

Room Temperature (Short-Term Sweetness)

If your home isn’t too warm, these cupcakes can sit pretty at room temperature:

• Storage Method: Place in an airtight container.
• Shelf Life: Up to 2 days.
• Pro Tip: Keep them in a cool, dry place—nobody likes a sweaty Biscoff Cupcake.

Refrigerator (Chill Out, Buttercream!)

For longer-lasting freshness:

• Storage Method: Store cupcakes in a container with a tight-fitting lid. Pop a sheet of wax or parchment paper between layers if stacking.
• Shelf Life: Stays fresh for up to 5 days.
• Frosting Tip: Let them sit at room temperature for 15–20 minutes before serving so the buttercream softens back to dreamy.

Freezer (Plan-Ahead Power Move)

Want cupcakes on demand? Freeze them!

• How: Freeze unfrosted cupcakes in a single layer for 1–2 hours. Then transfer to a freezer bag or container.
• Frosting Option: You can freeze buttercream separately in a sealed container.
• Shelf Life: Up to 2 months.
• To Use: Thaw at room temp, then frost and decorate when ready to serve.

Nutrition Breakdown: What’s in a Biscoff Cupcake?

Let’s talk about what you’re indulging in—because enjoying dessert and knowing what’s in it? That’s balance.

These cupcakes are sweet, yes—but they’re also rich, satisfying, and made with ingredients you can pronounce. Here’s a look at the good stuff (and the splurges), based on one frosted cupcake with decorations.

They’re definitely a treat, but one worth every bite.

Note:

These values are approximate and can vary based on the exact size of your cupcakes and how generous you are with the frosting (we see you with that double swirl).

Want to go lighter? Try reducing the powdered sugar in the buttercream or skipping the cookie garnish. But honestly? Life’s short—frost the Biscoff Cupcake.

Biscoff Cupcake Recipe: Timing, Yield & Cuisine Details

You don’t need to block off your whole afternoon to whip up these dreamy delights. This biscoff cupcake recipe is the perfect mix of quick prep and satisfying results—ideal for anyone trying to squeeze a little sweetness into a busy day.

Here’s the breakdown of your time investment (and it’s a worthy one!):

Yield

• Makes: 12 frosted cupcakes
• Serving Size: 1 cupcake
• Perfect for a small party, office treat tray, or a very lucky family!

Cuisine

• Cuisine Type: American (with a European cookie twist!)
  These cupcakes marry classic American baking with the rich, spiced flavor of beloved Biscoff cookies from Belgium—think of it as a sweet international collaboration your taste buds will love.

And just like that, you’ve got yourself a batch of cupcakes that feel like a warm hug with a little extra sass. Whether you’re treating the kids, bringing dessert to a potluck, or just baking for the joy of it (high five, by the way), this biscoff cupcake recipe delivers every single time.

The layers of buttery crumb, fluffy cake, and rich cookie butter frosting come together in a way that’s both comforting and a little fancy—without making you spend all day in the kitchen. That’s the kind of balance we all need, right?

So next time life hands you a craving or you simply want to sweeten the moment, you know what to do. Bake a batch, share a few (or don’t—we won’t judge), and let this biscoff cupcake recipe be your new dessert go-to for any day that needs a little extra sparkle.

Frequently Asked Questions About This Biscoff Cupcake Recipe

Can I substitute the cream cheese in the frosting?

Absolutely! If cream cheese isn’t your thing or you don’t have any on hand, you can swap it for more butter. Just keep in mind, the frosting will be slightly sweeter and a touch less tangy—but still totally delicious.

Can I make this biscoff cupcake recipe ahead of time?

Yes! These cupcakes are great for make-ahead moments. Bake the cupcakes a day early and store them unfrosted in an airtight container. Frost them the next day for the freshest taste and prettiest presentation.

How do I store leftover Biscoff Cupcake Recipe?

Leftovers? Rare, but it happens! You can store frosted cupcakes in an airtight container at room temp for 2 days or refrigerate for up to 5 days. Check the Storage Tips above for all the sweet-saving details.

Can I freeze these Biscoff Cupcakes?

Totally! This biscoff cupcake recipe freezes like a dream. Freeze the unfrosted cupcakes and frosting separately, and decorate when you’re ready to serve. They’ll keep for up to two months.

What if I don’t have Biscoff cookies?

While this biscoff cupcake recipe really shines with those caramel-spiced cookies, you can substitute with graham crackers or speculoos cookies in a pinch. Just know the flavor, If you’re an Oreo lover, our Oreo Cupcakes are a delicious choice. won’t be quite the same, but still tasty.

Can I double this biscoff cupcake recipe?

Yes, and you probably should—these cupcakes tend to disappear fast. Just make sure to use two muffin pans and rotate them halfway through baking for even results.