Biscoff Cupcakes are rich and delicious. Do you like a little frosting or a lot? Either way you will enjoy Biscoff Cupcakes. You may just want to take these cupcakes to your next outing or family get together. I promise, you will be the favorite and friends will be asking for the recipe.

Biscoff Cupcakes will last in the refrigerator for up to 3 days. I like to take them out of the fridge for an hour before serving and add the cookies to the top when you are ready to serve so they do not go soggy.

If you like, you can also brown the butter in the cupcake recipe as well as the frosting, but you do not have to.

 

 

 

 

What Ingredients Do I Need For Biscoff Cupcakes?

Here’s a list of ingredients you’ll need to make these cupcakes (scroll down for the full recipe):

 

Cupcakes:

• All purpose flour
  Baking powder
  Ground cinnamon
  Salt
  Butter
  Biscoff cookie butter
  Brown sugar
  White sugar
  Large eggs
  Vanilla extract
  Milk
  Biscoff cookies

 

Biscoff Butter Frosting:

• Browned butter (directions to make in recipe)
• Biscoff cookie butter
• Confectioners’ sugar
• Salt
• Milk

 

Garnish:

• Biscoff cookies

 

 

 

 

 

How Do I Make Biscoff Cupcakes?

Here’s the simple steps you’ll follow to make these cupcakes (scroll down for the full recipe):

 

Cupcakes:

• Prepare a muffin tin with 12 cupcake liners.
• Preheat the oven to 350 degrees.
• In a large bowl combine the flour, baking powder, cinnamon, and salt.
• In a separate bowl, combine the butter, cookie butter, and sugars. Mix until combined.
• Next add the eggs and vanilla.
• Then add the flour mixture and the milk. Stir in the cookie crumbs.
• Fill the cupcake liners about 1/2 – 2/3 full.
• Place them in a preheated oven and bake for 18 – 20 minutes.
• Allow the cupcakes to cool on a cooling rack.

 

Biscoff Butter Frosting:

• Brown the butter per the following directions.
• Place the butter into a light-colored pan over medium heat. Stir the butter the entire time to keep the butter moving and cooking even. Once the butter is melted, the butter will begin to foam and sizzle around the edges. Keep stirring. It usually takes about 5 – 7 minutes. Then the butter will turn golden brown, and a little foam will subside and the milk solids at the bottom of the pan will be a toasty brown color. It will smell very buttery.
• Immediately remove the pan from the heat and pour the butter into the bowl that you have set aside, as to stop the cooking process. Then allow the butter to return to room temperature.
• Next add in the confectioners’ sugar, cookie butter, salt, and slowly add the milk to get the right consistency.
• Frost the cooled cupcakes as desired. Garnish with crushed or whole Biscoff cookies.

 

 

 

 

 

Tips and Tricks For Cookies and Biscoff Cupcakes:

 

• If you are in a hurry and need your butter cooled faster, place the pan in a sink with a small amount of cold water and ice to help cool it off faster.
• If you like, you can also brown the butter in the cupcake recipe as well as the frosting, but you do not have to.
• Using room temperature butter, eggs, and browned butter helps achieve a smooth and well-combined batter and frosting.
• Do not overmix the batter. This will help you achieve a fluffier texture.
• Let the cupcakes cool completely before frosting to prevent the frosting from melting.

 

 

 

 

More Delicious Cupcake Recipes For You:

 

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