I know you might think I am a little crazy with all of my Biscoff recipes, but I really do love it that much, lol! The Biscoff spread has made my life a little brighter. I enjoy it over my waffles, over toast, in my baked goods and most often right out of the jar with a spoon :) Now to just have my grocery stores in Southern CA sell it, that will be a very happy day.
Ok, onto these cupcakes. I remember very clearly a couple Sundays ago when I created this recipe. I knew they was trouble when I sampled the batter before they went into the oven. It was so good I could hardly wait for the cakes to bake. They are Biscoff fabulous, soft and perfect. Can’t wait for you to try them for yourself. Hope you enjoy!
This is a no-fuss cupcake recipe. Just a couple of steps and they’ll be in the oven. Start with adding some flour, baking soda and salt to a large bowl.
Add your granulated sugar.
….and some cinnamon.
Now, time for the wet ingredients. Add your canola oil to the mixer.
Sour cream and vanilla
Oh the Biscoff!! How I love you.
Add in those dry ingredients. I didn’t even add them slowly, just dump and mix
Line your muffin tin with cute cupcake liners. These are straight from the grocery store. Reynolds makes some of the best liners around. They have a foil lining so they are sturdy as can be. They also come in such cute designs.
Fill your cupcake liners 3/4 full of batter.
Pre-baked and baked. Yum!
They really are as good as they look. Totally worth ordering Biscoff spread online if you have to. I will forever be making these fabulous little cuppys
Biscoff Cupcakes with Biscoff Buttercream
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup canola oil
1/2 cup sour cream
1/2 cup Biscoff spread
2 large eggs
2 teaspoons pure vanilla extract
2 sticks unsalted butter, softened
1/4 cup Biscoff spread
4-5 cups powdered sugar
2 tablespoons milk
1. Preheat the oven to 350 degrees F. and line a muffin tin with cupcake paper liners.
2. Place flour, sugar, salt and baking soda into a large bowl, mix to combine. Set aside.
3. In a stand or electric mixer, place oil, sour cream, Biscoff spread, eggs and vanilla into the bowl. Mix on medium speed until well combined. Slowly add dry ingredients until well combined, about 30 seconds. With a cookie scoop or spoon, scoop batter into prepared cupcake liners about 3/4 full. Bake for 18-22 minutes, until cooked through. Remove and let cool completely.
4. While cakes are cooling, prepare buttercream. Place butter and biscoff spread into bowl of stand or electric mixer. Beat on medium speed until creamy and smooth. Slowly add powdered sugar until thick and creamy. Add milk until desired consistency. Frost on cooled cupcakes. Serve room temperature or chilled.
Makes 12 cupcakes
Have a great day, come back soon!