Biscoff Cupcakes with Biscoff Buttercream

Image of Biscoff Cupcakes on a Cake Stand

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!

Course Dessert

Cuisine American

Keyword best cupcakes recipe, buttercream recipe, easy cupcakes, easy cupcakes recipe, homemade cupcakes, homemade cupcakes recipe, how to make cupcakes

Prep Time 20

Cook Time 20

Total Time 40

Servings cupcakes

Calories 596kcal

Author Jenny

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