Sweet & Simple Biscoff Cupcakes

Biscoff + cupcakes: A combo you didn’t know you needed! 

I used this recipe from Stephanie’s Sweet Treats! 

Ingredients List: 

For the cupcakes: 

• 1 ⅓ cup all-purpose flour

• 1 tsp baking powder

• ¼ tsp baking soda

• 1 tsp salt

• ½ cup Biscoff cookie crumbs (crush them first, then measure. You can crush them using a food processor or blender, or place them into a Ziploc bag and use something to crush them)

• ½ cup (1 stick) of unsalted butter (room temperature)

• ¾ cup granulated sugar

• 1 tsp vanilla extract (I always like to put a little extra) 

• ⅛ cup sour cream (room temperature)

• 2 large eggs (room temperature)

• ½ cup buttermilk (room temperature)

• ⅓ cup Biscoff cookie butter

For the frosting: 

• 2 cups (4 sticks) unsalted butter (room temperature) 

• 1 cup Biscoff cookie butter (to make the Biscoff flavor stronger, I like to add anywhere from ½ cup to 1 cup extra)

• 3 cups powdered sugar

• 1 tsp vanilla extract

• ½  salt

• ¼ cup cookie butter 

Instructions: 

For the cupcakes: 

1. Preheat your oven to 350°F. Next, line a 12-cup muffin tin with muffin/cupcake liners. 

2. Grab a medium bowl, sift the flour. Add in the baking powder, baking soda, and salt. Using a food processor, blender, or Ziploc, crush the Biscoff cookies into a crumb and add to the dry ingredients. Place to the side for now. 

3. Grab a large bowl. Using a mixer, beat the butter and sugar on high speed for 3 minutes. Scrape the bowl and add sour cream and vanilla. Mix until ingredients are just combined. 

4. Add in the eggs and mix on medium speed until combined. 

5. Add in about ⅓ of the dry ingredients, half of the buttermilk and mix on low speed. Next, add another ⅓ of the dry ingredients and the rest of the buttermilk. Mix until combined. Finally, add in the rest of the dry ingredients. Scrape the bowl with a rubber spatula. 

6. Use a cookie scoop or spoon and scoop the batter into the cupcake liners. Fill until ¾ full. (When in doubt, it’s better to underfill than overfill). 

7. Bake the batter for 18-20 minutes or until a toothpick inserted comes out clean. (Make sure to keep an eye on them as every oven is different). 

8. Let the cupcakes sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool the cupcakes completely. 

For the frosting:

1. In a large bowl, sift the powdered sugar. Using a mixer, beat the butter and cookie butter on high speed for around 3 minutes. Scrape the bowl. 

2. Slowly add in the powdered sugar and mix on low speed until combined. Add the vanilla and salt and mix until smooth. 

Assembling the cupcakes: 

1. Use a knife to cut out a hole from the middle of the cupcake. Go ½ way down the cupcake and set the tops aside. 

2. Melt cookie butter in the microwave for about 20 seconds. Fill the cupcakes with the melted cookie butter. 

3. Either discard the cut out tops, or place them back on the cupcake as a cover for the filling.

4. Pipe the cupcakes with the frosting.

5. Top with melted cookie butter, any other desired toppings, and enjoy!