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3 biscoff cupcakes in a row, one peeled and decorated with buttercream and lotus biscuit
45Total Time
20Prep Time
25Bake Time

Biscoff Cupcakes

Quick and easy

28 Reviews

About the bake

Calling all Biscoff fans! This Biscoff cupcake recipe is a real game changer. Soft vanilla cupcake topped and filled with a beautifully light Biscoff buttercream, this recipe is definitely one you will want to save and bake time and time again.

45Total Time
20Prep Time
25Bake Time


  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas 4). Line a cupcake tin with 12 paper cupcake cases.

  2. Step 2:

    Beat together the butter and sugar until light and fluffy. Gradually add in the eggs, baking powder, flour and vanilla extract and beat until fully combined. 

  3. Step 3:

    Spoon the mixture into the cupcake cases filling each of them 2/3 full.

  4. Step 4:

    Bake for 20-25 minutes until the cupcakes are golden and springy to touch.

  5. Step 5:

    Whilst the cupcakes are baking make the buttercream by beating together the butter, icing sugar, milk and Biscoff spread. The longer that you beat the buttercream the lighter and fluffier it becomes.

  6. Step 6:

    When the cupcakes have cooled fully use a small sharp knife or an apple corer to carve out the centre of the sponge of each cupcake. Fill a piping bag with a large star nozzle and the Biscoff buttercream. Pipe a small amount into the centre of each cake then top with the remaining sponge that you had removed.  

  7. Step 7:

    To finish your cupcakes, pipe swirls of the buttercream on to the top of each cupcake. For an extra touch add a Lotus biscuit on top of the buttercream.


  • For the Cupcakes

    • 150g Butter (unsalted, softened)
    • 150g Billington's Unrefined Golden Caster Sugar
    • 3 Eggs (free range, large)
    • 150g Allinson's Self Raising Flour
    • 1/2 tsp Baking powder
    • 1/2 tsp Nielsen-Massey Vanilla Extract
  • For the Buttercream

    • 175g Butter (unsalted, softened)
    • 350g Silver Spoon Icing Sugar
    • 200g Lotus biscoff caramelised biscuit spread smooth
    • 2 tbsp Milk (whole)
  • For the Topping

    • 10 Lotus biscuits


  • 12 cupcake cases
  • Piping bags
  • Large star piping nozzle

Nutritional Information

per 125g
  • 677cal Energy
  • 38g Fat
  • 20g of which Saturates
  • 79g Carbohydrates
  • 61g of which Sugars
  • 5g Protein
  • 0.42g Salt

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