These Biscoff Cupcakes with Biscoff Buttercream are soft, sweet and delicious! Look no further for an easy homemade cupcake recipe – this one’s perfect!
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 🙂 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!
How to Make The Best Biscoff Cupcakes
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 🙂
Like so 🙂
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 🙂
Enjoy 🙂
Biscoff Cupcakes with Biscoff Buttercream
Equipment
- Oven
Ingredients
Biscoff Cupcakes
- 1 cup all purpose flour
- 1 cup granulated sugar
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 cup canola oil
- 1/2 cup sour cream
- 1/2 cup Biscoff spread
- 2 large eggs
- 2 tsp pure vanilla extract
Biscoff Buttercream
- 2 sticks unsalted butter softened
- 1/4 cup Biscoff Spread
- 4-5 cups powdered sugar
- 2 tbsp milk
Instructions
Biscoff Cake
- Preheat the oven to 350 degrees F. and line a muffin tin with cupcake paper liners.
- Place flour, sugar, salt and baking soda into a large bowl, mix to combine. Set aside.
- 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.
Biscoff Buttercream
- 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 butterceam onto cooled cupcakes. Serve room temperature or chilled.
Nutrition
__________________________________
Have a great day, come back soon!
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
Huge Biscoff fan!…in small bites, of course 🙂
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!
What a sweet comment, thank you Amy!!
These Biscoff people are going to be hiring you full-time to work for them, lol! I just spotted some at Henrys/Sprouts the other day.
Lol! Glad to hear Sprouts had Biscoff, there’s one right down the street from me, going to check!
I am desperate to make these, but the only suppliers online I can find only ship to the US or Canada. I cannot find any in the UK 🙁
Anyone know where I might find some?? (I’m getting desperate 😉
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.
I was squeaking in delight last week when I found biscoff spread in my local Publix store and the cookies, in World Market. So so good 😀
Now I can’t wait to make these cupcakes 😉
Yay!! So excited you found some Biscoff! Enjoy!
yes, Yes, YES! I’ve just gotta find some biscoff spread before I go crazy!
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.
Yay!! So glad you were able to find it at your grocery store, I told you it was to die for 🙂
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!!
I am loving the Biscoff spread too! These cupcakes look so lovely!!
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!
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 🙂
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!!
Yum!!! I just got my first jar of Biscoff. Guess what I am making tomorrow?
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!
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.
I really need to get on the Biscoff train because your website is killing me with all these amazing recipes!
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?
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!
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?
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!
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!
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! 🙂
I had to order the Biscoff on line. I am waiting for it to show up! 🙂
And then I can make this recipe!~~~~
I never heard of Biscoff cream. Where do you purchase it?
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
If you are in an area that has Publix, check there. I just got a jar of it from my Publix last week.
I found it at Cost Plus World Market, which I think is available in most markets.
I’m loving all of your Biscoff recipes!! I’ve only made one recipe with it, I just can’t resist eating it with a spoon!!
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
What is Biscoff, and where do you find it? Those cupcakes do look wonderful.
http://www.biscoff.com/
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!
Oh, my. It is 8:30 in the morning here, and those cupcakes made my girl and I want to go bake them right now!
Too funny, hope you get to bake today!!
These look so good! Love the buttercream frosting!
Thanks Maria 🙂
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! 🙂 They’re seriously the best cookies ever! thank you!)
Hi Alaina,
Try this recipe, it is thick and perfect. Hope you have success with your buttercream!!
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!
these look too good…i need them!
Jenny the photography is stunning. Just…gorgeous!
And I remember seeing the teaser pics of this come across Instagram and I was like ooooohhhh boy!!!
And yes, I love Biscoff everything, too. The spread, the cookies, you name it, I love it!
Thank you Averie, I had fun shooting these babies. Hope you have a great Monday!
Gorgeous! I love those little cupcake cups too! So cute! 🙂
Thanks Caroline, I am such a fan of Reynolds cupcake liners!
These sound sooo yummy!
Ah the biscoff recipes are killing me, I need to get my hands on some jars of that stuff!
You must Lauren!!
What perfect looking cupcakes and I love the cute liners.
Thank you Kathryn 🙂
I need to get my hands on some of this Biscoff spread. I feel like it’s replaced bacon as the food obsession of many bloggers! These cupcakes sound awesome!
Not sure if anything could replace bacon, lol! I do love this stuff a little too much though 🙂