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Biscoff Cupcakes

  • Total Time

    45m
    • Prep Time

      20m
    • Bake Time

      25m
  • Serves

    10

  • Skill Level

    Easy
  • 1 Review

    4 star rating

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.

Method

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

  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. 

    • 150g Butter (Unsalted, Softened)
    • 150g Unrefined Golden Caster Sugar (we like Billington's)
    • 150g Self-Raising White Flour
    • 3 Eggs (Free Range, Large)
    • ½ tsp Baking Powder
    • ½ tsp Vanilla Extract (We Like Nielsen Massey)
  3. Spoon the mixture into the cupcake cases filling each of them 2/3 full.

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

  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.

    • 175g Butter (Unsalted, Softened)
    • 350g Icing Sugar (we like Silver Spoon)
    • 200g Lotus Biscoff Caramelised Biscuit Spread Smooth
    • 2 tbsp Milk (Whole)
  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. 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.

    • 10 Lotus Biscuit

Let's Bake

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Reviews

  1. 4 star rating

    Recipe is super yummy! My issue with biscuit cupcakes is only a few hours after decorating, the biscuits on top go soft? Is there anything that I can do about this or is it just expected?
    --------------------------------------------------
    Hi Emma,
    The moisture from the buttercream will cause the biscuits to go soft. Best thing to do is place the biscuits in immediately before consumption.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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We apologise for any inconvenience this may cause.

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