Biscoff Cupcakes with Biscoff Frosting – Soft, Spiced & Decadent

If you’re as obsessed with Biscoff as I am, these Biscoff Cupcakes are about to become your new favorite bake.

The cupcakes are light yet flavorful, with a cozy hint of caramel and warm spices from the cookie spread.

Topped with rich Biscoff buttercream and a molten Biscoff drizzle, they’re as indulgent as they sound — and perfect for birthdays, celebrations, or when you just need a sweet Lotus fix.

Why You’ll Love This Recipe

Biscoff in every bite – It’s in the batter, the frosting, and the topping!

Soft and tender crumb – Thanks to sour cream and oil

No mixer needed for the cupcakes – Quick to whip up

Ultra-creamy frosting – Light, fluffy, and full of flavor

Decorative and delicious – Those cookie crumbs on top? So satisfying.

What You’ll Need (Ingredient Highlights)

For the Biscoff Cupcakes

All-purpose flour – The foundation of a soft, sturdy cupcake

Granulated + dark brown sugar – Adds sweetness and a hint of molasses

Baking powder + baking soda – For lift and tenderness

Sour cream – Adds richness and keeps cupcakes moist

Biscoff spread – The star ingredient, full of spice and caramel notes

Whole milk + oil – Lightens and enriches the texture

Eggs + vanilla extract – Binds and flavors the batter

For the Biscoff Frosting

Butter – Creamed for a light and fluffy base

More Biscoff spread – Because we can never have enough

Powdered sugar – Sweetens and helps hold the structure

Milk + vanilla – Loosens and flavors the mix

For the Topping

Melted Biscoff spread – For a gooey drizzle center

Biscoff cookies – Crumbled on top for extra crunch

Pro Tips Before You Start

Use room temperature dairy and eggs for smooth blending

Don’t overmix the cupcake batter – just until no dry streaks remain

Chill frosting slightly if your kitchen is warm

Use a piping tip with a center well to hold the drizzle

Decorate just before serving if storing long-term

How to Make Biscoff Cupcakes with Frosting

Step 1: Prep the Oven and Pan
Preheat your oven to 160ºC (320ºF).

Line a 12-cup muffin pan with cupcake liners.

Step 2: Mix the Dry Ingredients
In a large bowl, sift together granulated sugar, brown sugar, flour, baking powder, baking soda, and salt.

Stir to combine.

Step 3: Blend the Wet Ingredients
In another bowl, whisk together the sour cream and Biscoff spread until smooth.

Add the milk, oil, eggs, and vanilla, and whisk until well combined.

Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry and gently mix until no lumps remain. Avoid overmixing.

Step 5: Fill and Bake
Divide the batter evenly among the 12 cupcake liners.

Bake for 20–23 minutes or until a toothpick inserted comes out clean.

Let cool 5 minutes in the pan, then transfer to a wire rack to cool fully.

Step 6: Make the Frosting
Sift powdered sugar. In a large bowl, beat the butter for 4 minutes until light and fluffy.

Add Biscoff spread and mix for 1 more minute.

Step 7: Add Sugar and Milk
Scrape the bowl. Add powdered sugar in two parts, along with vanilla and milk.

Mix on low speed until combined, then beat for 1 more minute until smooth.

Step 8: Assemble the Cupcakes
Pipe the frosting onto each cooled cupcake using a round tip, creating a small well in the center.

Step 9: Add the Gooey Topping
Melt the extra Biscoff spread in the microwave for 10–20 seconds until pourable.

Spoon into the frosting center and drizzle more over the top. Finish with crushed Biscoff cookies.

What to Serve It With

Hot coffee or spiced chai

A scoop of vanilla or caramel ice cream

Fresh fruit like sliced bananas or berries

Glass of cold milk for a nostalgic bite

Variations / Substitutions

Swap sour cream for Greek yogurt if needed

Add cinnamon or cardamom to the batter for a spice boost

Use cream cheese instead of butter in the frosting for a tangy twist

Fill with caramel sauce instead of Biscoff for variation

Storage & Leftovers

Store cupcakes in the fridge in an airtight container for up to 3 days

Let them sit at room temperature 15–20 minutes before serving

Freeze unfrosted cupcakes for up to 1 month

Frosting can be made ahead and stored in the fridge for 3–4 days

FAQs

Can I double the recipe?
Yes! This recipe doubles easily — just adjust baking time slightly.

Can I use crunchy Biscoff spread?
Yes, but the texture of the frosting may be slightly grittier.

Is the Biscoff drizzle optional?
It’s optional, but highly recommended — it adds flavor and visual appeal.

Can I make the cupcakes ahead of time?
Absolutely. Bake them a day ahead and frost just before serving.

Do I need a stand mixer?
No — a hand mixer works great for both frosting and batter.

Can I skip the cookie crumbs on top?
Yes — but they add a delightful crunch!

Final Thoughts

These Biscoff Cupcakes are a dream for anyone who loves caramel, spice, and all things cozy.

They’re rich without being too heavy, and the layers of Biscoff flavor in the batter, frosting, and drizzle make each bite unforgettable.

Whether you’re baking for a party or a quiet moment at home, these cupcakes will always hit the spot.