Biscoff Cupcakes with Biscoff Buttercream
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup Biscoff spread (speculoos cookie butter)
½ cup whole milk
For the Biscoff Buttercream:
1 cup unsalted butter, softened
2 cups powdered sugar
½ cup Biscoff spread
1 tsp vanilla extract
1-2 tbsp milk or heavy cream (adjust for desired consistency)
Crushed Biscoff biscuits for topping (optional)
Instructions:
For the Cupcakes:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the Biscoff spread until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
For the Biscoff Buttercream:
Beat the softened butter in a large bowl until creamy and smooth.
Add the powdered sugar, 1/2 cup at a time, beating well after each addition.
Mix in the Biscoff spread and vanilla extract until fully incorporated.
Add 1-2 tablespoons of milk or heavy cream to achieve your desired frosting consistency. If it’s too thick, add a little more milk; if too thin, add more powdered sugar.
Once the cupcakes are completely cool, pipe the Biscoff buttercream onto the cupcakes using a piping bag with your preferred ti
