Biscoff Cupcakes with Cookie Butter Frosting
These Biscoff Cupcakes are ultra-moist, warmly spiced treats infused with cookie butter flavor in every layer—from the soft sour cream cupcake base to the rich Biscoff buttercream and a glossy cookie butter drizzle on top. Finished with a Biscoff cookie crunch, they’re a sweet dream for cookie lovers!
Ingredients
Cupcakes:
- 100 g granulated sugar
- 100 g dark brown sugar
- 210 g all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 30 g Biscoff spread
- 120 g sour cream room temp
- 110 g whole milk room temp
- 50 g vegetable oil
- 2 large eggs room temp
- 1½ tsp vanilla extract
Frosting:
- 150 g butter room temp
- 160 g Biscoff spread
- 230 g powdered sugar
- 1 –1½ Tbsp whole milk room temp
- 1 tsp vanilla extract
Topping:
- 120 g Biscoff spread melted
- Biscoff cookies crumbled
Instructions
- Preheat oven to 160ºC (320ºF). Line 12-cup tray with liners.
- Mix sugars, flour, baking powder, soda, and salt.
- In another bowl, mix sour cream and Biscoff spread.
- Add milk, oil, eggs, and vanilla. Mix until smooth.
- Combine wet and dry. Stir just until smooth.
- Divide into liners and bake 20–23 minutes. Cool completely.
- See full steps with tips & photos → https://mischacrossing.com/biscoff-cupcakes/
Notes
- Use smooth Biscoff for the batter and drizzle for the silkiest finish.
- Store cupcakes in an airtight container at room temp for 1–2 days or refrigerate for longer freshness.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.