Easy Biscoff Cupcakes with Cookie Butter Frosting

If you’re a cookie butter lover, you need to try these Biscoff cupcakes!

These delicious Biscoff cupcakes are soft, fluffy, and full of that rich, caramelised Biscoff flavour we all love. Topped with a smooth, creamy Biscoff buttercream frosting and finished with a Biscoff cookie on top, they’re perfect for birthdays, bake sales, or just a cosy weekend treat.

The best part? They’re made with simple pantry ingredients and come together easily using a large mixing bowl and an electric mixer.

If you like Biscoff, try our Biscoff Energy Balls or our No Bake Biscoff Cheesecake.

Why You’ll Love This Recipe

• Perfect for Lotus Biscoff lovers
• Made with simple, real ingredients
• Soft, fluffy cupcakes every time
• Easy to decorate using a piping bag
• Freezer-friendly and great for batch baking

Ingredients

For the cupcakes:

• 200g self-raising flour
• 200g light brown sugar
• 200g margarine (room temperature)
• 3 room temperature medium eggs

For the Biscoff buttercream frosting:

• 200g unsalted butter (softened butter)
• 400g icing sugar (aka powdered sugar)
• 2–3 tbsp Biscoff cookie butter spread

To decorate:

• Lotus Biscoff cookies
• Extra melted cookie butter for drizzling

Equipment You’ll Need

• 12 Cupcake liners/cupcake cases and pan
• Weighing scales
• Electric hand mixer or bowl of a stand mixer with paddle attachment
• Sift
• Ice cream scoop (if you want uniform sized cupcakes)
• Piping bag
• Cooling rack
• Cupcake corer or apple corer (optional if you want to fill your cupcake first)

How to Make Biscoff Cupcakes

1. Preheat your oven to 170 degrees (fan) and line your cupcake tin or muffin tins with cupcake liners.
2. In a large bowl, add your margarine (or softened butter) and light brown sugar.
3. Using an electric mixer or the paddle attachment on a stand mixer, mix on medium speed until light and fluffy.
4. Add the eggs one at a time, mixing on low speed. (I also like to whisk them before)
5. Sift in your self raising flour and fold in until the flour is completely combined. Avoid over mixing to keep those fluffy cupcakes.
6. Spoon the mixture evenly into your cupcake cases using a small spoon or ice cream scoop.
7. Bake for around 18–20 minutes or until golden and springy.
8. Transfer to a cooling rack and allow to cool completely before frosting.

Optional: Fill the Centre

For extra indulgence, use a cupcake corer (or apple corer) to remove the centre of each cupcake. Fill the centre of the cupcakes with melted cookie butter or Lotus Biscoff spread before adding the frosting.

How to Make Biscoff Frosting

1. In the bowl of a stand mixer, beat the unsalted butter (room temperature) on medium speed until smooth. If the butter isn’t softened it will not get the desired results.
2. Gradually sift the icing sugar into the bowl on low speed, then increase to medium speed.
3. Add the Biscoff spread and mix again on medium speed until light and fluffy.

Decorating Your Cupcakes

1. Spoon your Biscoff buttercream frosting into a piping bag and pipe onto the top of the cupcakes. I use a 2D piping nozzle but you can use any you like.
2. Finish with:

• A drizzle of melted cookie butter
• A sprinkle of Biscoff cookie crumbs or
• A Biscoff cookie on top

Storage Tips

Store cupcakes in an airtight container for up to 3 days in a cool place

Top Tips for the Best Biscoff Cupcakes

• Always use room temperature ingredients!!
• Don’t over mix your cupcake batter
• Use any caramelised cookie butter, it doesn’t have to be Biscoff branded

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