Biscoff Cupcakes with Biscoff Buttercream

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 πŸ™‚  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.

Some eggs

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 πŸ™‚

Like so πŸ™‚

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 πŸ™‚

Enjoy πŸ™‚

[ziplist]

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

Buttercream

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

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Have a great day, come back soon!

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98 Responses
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  2. Anna

    I have been making your Biscoff cupcake recipe for years, and it wasn’t until now, when I’m looking at the online version, that I see you put cinnamon in them! It isn’t on the ingredients list or the printed version that I’ve been working from. Sounds intriguing – I will have to try it! But I love them so much without it, I can’t imagine liking the cinnamon version more.

  3. Your killin me with this Biscoff buttercream! You’re not alone with how much you like Biscoff spread… the first time I got introduced to it, I ate the whole jar BY MYSELF lol (minus a few bites from my toddler)

  4. Emily B

    Hi, I noticed in the pictures for this recipe you add cinnamon, but it isn’t included in the recipe at the bottom. How much am I supposed to add? Thanks!

  5. mandy

    I have just found your bolg because I was looking for more information on Biscoff products. I went to Walmart to pick up a few things and I am always looking for healthier versions of peanut butter, and I seen this so I though that I would try it. I must say I cannot get enough!! It is so delicious, and I am making your cupcakes today. I also look forward to trying all of your other Biscoff recipes. Thank you!!

  6. Susan D.

    I just bought 5 jars of Biscoff spread at my local WM for $1 a jar!! I guess they’re not going to carry it anymore?!

    As soon as I got home I googled what to do with it…I’d never even tried it before-but I’d had the cookies traveling last year, so I figured it would be delicious!

    Thanks for the recipe, I’m going to make these for Superbowl tomorrow!!

  7. Hi, i think that i noticed you visited my web site so i got here to go back the want?.I am trying to in finding things to enhance my website!I guess its good enough to make use of a few of your ideas!!

  8. Let me just tell you that you should get commission for referring people to Biscoff. Guess who bought two jars off of Amazon (this girl)? & then I found them the spread at World Market & bought SIX jars for Christmas gifts & attached your recipes. YUM. Thanks for the great ideas.

  9. Elisabeth C.

    These turned out absolutely amazing!! I decided to make them in my Texas sized pan for jumbo cupcakes. They came out perfect in my confection oven at 350 for 27 minutes. I dusted a little cinnamon ontop of the frosting for decoration. They taste like they came from the cupcake shop down the street from me (Sweet here in Orlando– and they won on Cupcake Wars so that means a lot!). Thanks for sharing such an awesome recipe.

  10. Vickie

    I made these Biscoff cupcakes this weekend for my husband to take to work. OMG!!! The frosting barely made it onto the cupcakes!!! It was the absolute BEST frosting I have ever eaten!!! I have one question about the cupcakes. In the photographs, you add cinnamon to the batter, but in the actual printed recipe, there isn’t any cinnamon listed in the ingredients. How much did you add? Did you add some to the frosting too? Thanks!

    1. Elisabeth C.

      I saw that, too!! LOL… I just made a batch of these and I put about 1/8 to 1/4 a teaspoon in the batter and dusted some ontop of the frosting for decoration. They came out great!!

  11. Kimberlee Marlow

    I live in AZ and found the Biscoff cookies and spread at Cost Plus this weekend! I’ve been dying to try it since reading all your yummy recipes. And you are right, it is to die for!

  12. Jenn P

    Jenny, did your Biscoff Buttercream begin to ooze a little bit the second day? I used more Biscoff in my recipe. Wondering if it had something to do with that? Since yours calls for less, I figured I’d ask! πŸ˜‰

  13. Tannon Davis

    I made these 2 nights ago and they are AWESOME. Thank you for intoducing me to Biscoff spread. It’s sold at my local Wal-Mart so I now have an unlimited supply. LOL Thank you! Keep up the good work!

  14. I discovered Biscoff spread this summer when I was in Salt Lake. My sister-in-law took me to this little place in down town where they make Belgium waffles(not like what we eat, lumps of sugar so good) and serve them with Biscoff spread that also has chunks of Biscoff cookies crunched up and mixed in the spread!! It is sooo good. We found the spread at Bashas stores and Safeway. We had to get the cookies seperate, but just crunch them up and add to the spread, so yummy. I can’t wait to try your cupcakes.

  15. Jennifer

    Biscoff as known in the United States is sold at most Wal-Marts in the peanut butter aisle. I lived in paris for a year and it’s called speculoos in europe. I brought back 4 jars of it thinking I would never get to eat it again! So if you’re ever in Europe and you see Speculoos… it’s biscoff!!! Oh and they use it in everything. Starbucks even makes a cheesecake with it… which is fabulous as well as they use it on crepes and pretty much it’s around a lot! Yay! So hope this helps!

  16. Bridget from Bake@350 got me hooked on this stuff and we’ve already been through 4 jars! I had to order it, too, you can’t get it here yet in Colorado but I’m hoping!! We have a Sprouts here so I’m keeping my fingers crossed. πŸ™‚

    We are coming your way in February for a Disneyland trip, would love to see you!

  17. Oh my gosh ive really gotta get myself some of this biscoff stuff!! I always look forward to getting those yummy cookies on the plane but i keep forgetting to look for them in the store :/ Writing it on my hand, NOW! lol

  18. Bonnie

    I am so addicted to this spread. I welcome any and all recipes which include it. I really have to stop eating it with a spoon… These cupcakes look and sound so yummy!

    Bonnie

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  20. Rachel

    I just did the Susan G Komen 3 Day for the Cure and they had Biscoff cookies every day at lunch!! I stuffed a few extra in my bag for a nice treat while walking. I found the spread both at Giant food and Wegmans in the DC area . . . will be trying these cupcakes this weekend!

  21. I am fairly new to your blog and it has quickly become one of my favorites. Your recipes are all (fairly) simple and include ingredients I actually have in my kitchen. I also love your photography; you do a great job staging and documenting the process from start to finish and I especially like how the recipe is on notebook paper – so cute!

    1. Laura

      Biscoff is the US arm of a Belgian company called Lotus. You also might want to search for it under speculoos or spekulos spread. Speculoos is the traditional Belgian cookie that the spread is made from.

      The cookies are made to dip in coffee or tea. Personally, I think it makes them taste even more amazing. And yes, I have an addiction to all things speculoos. There’s a food truck in NYC called Wafels&Dinges, and they make a traditional Belgian Liege waffle with the biscoff spread in it. I’ve also used the spread to make the homemade ice cream that is in kevinandamanda.com.

  22. Angela H.

    Believe it or not, I found Biscoff in my NC grocery store the other day. I saw it next to the almond butters, and thought, aha the stuff I’ve been seeing on Pickypalate! I grabbed a jar just to try it, not expecting too much. OMGoodness, it is FANTASTIC! I grabbed spoons for my entire family and demanded they try it immediately. Everyone, even my hard to impress husband thought it was wonderful. I will most definitely be trying these cupcakes VERY soon! Thanks for bringing Biscoff to the attention of your readers, if I hadn’t seen the wonderful spread on your blog, I probably would have never noticed it sitting on the shelf.

  23. So after your post here today I just HAD to go try this recipe out!! I did (and blogged about it) I loved the cake part but the frosting was too sweet for me. Trying to think of another frosting that wouldn’t be as sweet to use with it.

    Thanks for all your blogs I love reading everything and trying new things!!

  24. Gena

    Aww they look so cute! I’m very interested now as I’ve never heard of biscoff! I’m testing a recipe for pear honey cupcakes. Hope I won’t have to make several batches to get it right!

  25. AdΓ©lie

    Those look yummy!! Just a question, what size of cupcakes liners do you use? (height particularly) I’m French so it would be very useful to have the size of the liners so that I can try and find some that correpsonds… Thanks in advance πŸ™‚

  26. Cindy Cheatham

    Thank you SO much for ALL of the biscoff recipes. I found this “accidentally” back in the summer at Fresh Market in Ridgeland, MS and bought a jar….I have since bought several jars. Although before finding your site, I ate it on bagels, toast, etc. Or a spoonful here and there. It’s absolute heaven in a jar!! Keep the biscoff recipes coming!!

  27. Carie

    OMG is all I can say about this recipe — it looks amazing. I guess I’m one of the lucky ones because I actually found Biscoff at my Giant Eagle!

  28. I still am not entirely sure what this stuff is but man, oh man, do those look delicious. I’m half-intrigued, half-hungry. need to order this stuff online and see what all the fuss is about.

  29. Just found your blog this weekend – so many cute dessert ideas, where do I even begin?! I like all of the oreo-covered creations – do you have a favourite you’d recommend?

  30. I’m headed to the kitchen NOW to make these! Oh the things you make us do…at least it only makes 12 cupcakes instead of 24, so I’ll only gain 6 lbs instead of 12!

    1. Perhaps I need a high altitude adjustment. My cupcakes all sunk in the middle before they even came out of the oven (baking in Salt Lake City, about 3200 ft.). Any suggestions?

      1. I too am in Utah. I’ve joined the Biscoff craze and am beginning to use it in anything I can think of. I just baked these cupcakes this morning and had the same problem with the centers sinking. After doing a “Google” search, here are some things I’m going to try next time: 1/8 tsp. less baking soda, 1 Tbsp. less sugar and 1 Tbsp. less oil -It doesn’t help this morning’s sad looking cupcakes, but maybe it will save my next batch. Thanks for the recipe Jenny. I’m not giving up until I perfect it!

  31. You’ve gotten me totally hooked on this stuff! So far I’ve made Biscoff cookies, the white chocolate biscoff bars you posted a while ago (which I ate a LOT of!) and I’m pretty sure these will be on the list soon too!

  32. I keep seeing Biscoff stuff….I’m curious! I’m so picky (hah!) and am so against trying new things. But these pictures have me considering trying something new! πŸ™‚

    1. You can order it online through Amazon. If you go to the Biscoff website you can also search to see if there are any stores in your area that sell it.

      I had to order mine, and I was hesitant, but it’s totally worth paying for shipping

  33. Kim teasdale

    Your recipes always inspire me.
    I’m a trained chef (and not a baker measuring frustrates me) LOL!

    I try to bake my cupcakes a day ahead for school functions/parties so I can ice them when they have cool. (Or I bake them while the kids are at school and they can help ice them later or next day) but I find that the liners “peel” away from the cake. Do you have an explanation why this could be happening?

    Keep coming up with delicious ideas.

    Thanks Kim

  34. Jenny, I have no idea what Biscoff is, but by the looks of it I’m really missing out. These look beyond delicious. Now I need to get my hands on some of that!

  35. Alaina

    Is there a trick to buttercream!? EVERY time I try it, it ends up goopy and falling off the sides of my cupcakes! Its so depressing every time..it makes them looks nasty. (By the way, I LOVE your chocolate chip with peanut butter truffle swirled cookies so much that I devoted an entire blog post to them! πŸ™‚ They’re seriously the best cookies ever! thank you!)

    1. Adrienne

      Are you letting the cupcakes cool long enough? If the cupcakes are still warm it melts the icing and causes a mess of the labor of love you just created. Good luck!

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