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–+ servings
dreamcaketrue

Biscoff Cupcakes

Quick and delicious Biscoff cupcakes that everyone will love!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 560 kcal

Ingredients
 

For The Cupcakes

  • 1½ cups All-purpose flour, Spooned and leveled
  • ¾ cup Biscoff , Crushed
  • 1½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • 2 Eggs, Room temperature
  • ¾ cup Buttermilk, Room temperature
  • ¼ cup Sour cream
  • ¼ cup Oil
  • ½ cup Butter, Room temperature
  • ¼ cup Biscoff butter
  • ¾ cup Sugar
  • 1 tablespoon Vanilla extract

For The Frosting

  • ¾ cup Butter, Room temperature
  • 3 cups Powdered sugar, Sifted
  • ¼ cup Biscoff Butter
  • ½ cup Biscoff, Crushed
  • ½ teaspoon Vanilla extract
  • 2 tablespoon Heavy cream
  • 2 tablespoon Crushed Biscoff for decorating

Instructions
 

How To Make The Cupcakes

  • Preheat the oven to 350°F, and line your cupcake pan with liners. Set aside.
  • Sift together all the dry ingredients and set them aside.
    1½ cups All-purpose flour, 1½ teaspoon Baking powder, ½ teaspoon Baking soda, ¼ teaspoon Salt, ¾ cup Biscoff
  • Heat the biscoff butter in the microwave for 30 sec. until creamy. Add the soft butter and mix.
    ¼ cup Biscoff butter, ½ cup Butter
  • Add the sugar to the butter mixture and beat until light and fluffy. About 3 minutes.
    ¾ cup Sugar
  • In a separate bowl mix oil, eggs, buttermilk, sour cream, and vanilla extract.
    2 Eggs, ¾ cup Buttermilk, ¼ cup Sour cream, ¼ cup Oil, 1 tablespoon Vanilla extract
  • Start with dry ingredients. Using a rubber spatula, add half the dry ingredients to the butter mixture, then add half the liquid mixture, and repeat until all the ingredients are mixed. DO NOT OVERMIX.
  • Fill the liners up to ⅔, and bake for 18-20 minutes, or until an insert comes out clean. Let cool in the pan for 10 minutes then transfer to the cooling rack. Let cool completely before frosting.

How To Make The Frosting

  • Beat the butter with the paddle attachment until pale, light, and fluffy. Add in the biscoff butter and mix.
    ¾ cup Butter, ¼ cup Biscoff Butter
  • Gradually add one cup of sugar to the butter mixture. Add the remaining powdered sugar and mix well. Add the vanilla extract and mix. Beat the buttercream for 3-4 minutes.
    ¼ cup Biscoff Butter, ½ teaspoon Vanilla extract, 3 cups Powdered sugar
  • Using a rubber spatula, mix in the crushed Biscoffs, and mix. If the buttercream is too dry add one tablespoon of heavy cream and if it is too runny, add more powdered sugar.
    ½ cup Biscoff, 2 tablespoon Heavy cream
  • Use your desired piping tip and decorate the cool cupcakes.
    2 tablespoon Crushed Biscoff for decorating

Nutrition

Calories: 560kcalCarbohydrates: 73gProtein: 5gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 93mgSodium: 358mgPotassium: 62mgFiber: 0.4gSugar: 23gVitamin A: 803IUVitamin C: 0.04mgCalcium: 65mgIron: 1mg
Keyword BISCOFF CUPCAKES, CUPCAKE, CUPCAKES, MOIST CUPCAKES, THE BEST CUPCAKES
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