Biscoff Cookie Butter Cupcakes

Introduction

Biscoff Cookie Butter Cupcakes are the perfect treat for anyone who loves the rich, spiced flavor of Lotus Biscoff cookies. These cupcakes combine the warm cinnamon notes and velvety texture of cookie butter with soft, moist cake to create a dessert that’s both unique and irresistibly delicious. Whether you’re serving them at a party or enjoying them with a cup of coffee, these cupcakes are sure to impress.

The History

Biscoff, originally known as Lotus Speculoos, has its roots in Belgium, where it was first created in 1932 by Dirk Van de Put. The spreadable version of the beloved speculoos cookie gained international popularity when it started being served on Delta Airlines flights. Since then, Biscoff has become a global phenomenon, inspiring countless recipes—including this delightful take on classic cupcakes. Its unique blend of spices and caramelized richness makes it an ideal ingredient for baking and desserts.

Ingredients Breakdown

This recipe uses a combination of pantry staples and specialty items to achieve the perfect balance of flavor and texture:

• All-purpose flour: Provides structure to the cupcakes.
• Baking powder: Ensures the cupcakes rise properly and stay light.
• Salt: Enhances the overall flavor profile.
• Unsalted butter: Adds richness and moisture.
• Granulated sugar: Sweetens the batter and helps create a tender crumb.
• Eggs: Act as a binder and contribute to the cupcakes’ structure.
• Milk: Keeps the batter moist and smooth.
• Vanilla extract: Adds depth and aromatic warmth.
• Biscoff cookie butter: The star ingredient, offering a spiced, caramel-like flavor.
• Powdered sugar: For making the creamy Biscoff frosting.
• Mini Biscoff cookies (optional): Perfect for garnish and added crunch.

Step-by-Step Recipe

Ingredients

Makes 12 standard cupcakes

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ⅔ cup milk
• 1 tsp vanilla extract
• ¼ cup Biscoff cookie butter (plus extra for frosting)
• 1 batch Biscoff frosting (see below)
• Mini Biscoff cookies for topping (optional)

Directions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually mix in the dry ingredients in three parts, alternating with the milk and starting and ending with the dry mixture. Mix just until combined.
6. Gently fold in the Biscoff cookie butter using a spatula until evenly swirled into the batter.
7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
9. While cooling, prepare the Biscoff frosting:
• Beat ½ cup softened butter with ½ cup Biscoff cookie butter.
• Gradually add 2 cups powdered sugar, one cup at a time, mixing well after each addition.
• Add 1–2 tbsp milk if needed to reach desired consistency.
• Beat for an additional 2–3 minutes until light and fluffy.
10. Frost cooled cupcakes using a piping bag or spatula. Top with crushed Biscoff cookies or mini cookies for garnish, if desired.

Tips

• Use room temperature ingredients for best results—especially butter and eggs.
• Don’t overmix the batter once you add the dry ingredients; this can lead to dense cupcakes.
• To store, keep cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
• For freezing, freeze unfrosted cupcakes individually wrapped for up to 2 months. Thaw and frost before serving.
• Make sure the cupcakes are completely cooled before frosting to prevent the frosting from melting.

Variations and Customizations

• Chocolate lovers: Add ¼ cup cocoa powder to the cupcake batter for a chocolate-Biscoff swirl.
• Spice boost: Add a pinch of ground cinnamon or nutmeg to enhance the Biscoff flavor.
• Cheesecake twist: Swirl in a spoonful of cream cheese filling before baking for a Biscoff-cream cheese combo.
• Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
• Layered surprise: Fill the center of each cupcake with a dollop of Biscoff before adding more batter on top.
• Drizzle: Melt some Biscoff with a bit heavy cream and drizzle over the frosted cupcakes for extra flair.

Health Considerations and Nutritional Value

While Biscoff Cookie Butter Cupcakes are a sweet indulgence, they do come with certain nutritional considerations:

• Calories: Each cupcake (without frosting) contains approximately 200–250 calories, depending on portion size.
• Fat: The majority of fat comes from butter and Biscoff, which are high in saturated fats. Moderation is key.
• Sugar: Between the granulated sugar, powdered sugar (in the frosting), and naturally sweet Biscoff, these cupcakes are quite sugary. Consider reducing the sugar slightly if preferred.
• Protein: Eggs and milk provide a small amount of protein per serving.
• Dietary options: For a healthier twist, try substituting half the flour with whole wheat flour and using low-fat milk. You can also reduce the sugar or use natural sweeteners like honey or maple syrup sparingly.

As always, enjoy these cupcakes as part of a balanced diet and active lifestyle.

Summary

Biscoff Cookie Butter Cupcakes are a flavorful twist on traditional cupcakes, blending the warm spice of Biscoff with soft, moist cake and a creamy frosting. They’re perfect for any occasion and easy to customize for different tastes and dietary needs.