Biscoff Cupcakes with Biscoff Buttercream
These Biscoff Cupcakes with Biscoff Buttercream are soft, sweet and delicious! Look no further for an easy homemade cupcake recipe - this one's perfect!
Servings 12 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
- 2 sticks unsalted butter softened
- 1/4 cup Biscoff Spread
- 4-5 cups powdered sugar
- 2 tbsp milk
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.
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.
Calories: 596kcal | Carbohydrates: 73g | Protein: 3g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 174mg | Potassium: 39mg | Fiber: 1g | Sugar: 61g | Vitamin A: 570IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg