Description
Homemade Biscoff cupcakes blend Belgian cookie spread magic with moist vanilla cake. Caramelized cookie crumbles and creamy frosting complete these irresistible desserts you will savor with pure delight.
Ingredients
- ½ cup (128 g) Biscoff spread (cookie butter)
- ½ cup (128 g) Biscoff spread (cookie butter)
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- ½ cup (113 g) unsalted butter, softened
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs, at room temperature
- ½ cup (120 ml) milk, at room temperature
- 1 tsp vanilla extract
- 1 ¼ cups (156 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 cups (240 g) powdered sugar
- 3 tbsps (45 ml) heavy cream or milk (adjust for desired consistency)
- Crushed Biscoff cookies (optional)
Instructions
- Preparation: Preheat the oven to 350F (175C) and line a muffin tin with cupcake liners, preparing for a batch of approximately 12 cupcakes.
- Dry Ingredients Blend: Combine flour, baking powder, baking soda, cinnamon, and optional ginger in a mixing bowl, creating a uniform dry ingredient base.
- Creaming Process: Using an electric mixer, whip softened butter and sugar until the mixture becomes light, fluffy, and substantially increased in volume.
- Wet Ingredient Integration: Add eggs one at a time, ensuring complete incorporation after each addition. Mix in Biscoff spread and vanilla extract until the mixture becomes smooth and homogeneous.
- Batter Formation: Gradually fold dry ingredients into the wet mixture in three stages, alternating with milk. Begin and end with dry ingredients, stirring gently to maintain a delicate texture without overmixing.
- Baking Phase: Evenly distribute batter into cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, verifying doneness with a clean toothpick. Allow cupcakes to cool briefly in the tin before transferring to a cooling rack.
- Buttercream Creation: Whip butter and Biscoff spread until silky smooth. Incrementally add powdered sugar, ensuring a seamless blend. Incorporate vanilla and salt, beating until the frosting achieves a light, airy consistency.
- Decoration: Once cupcakes have completely cooled, apply Biscoff buttercream using a piping bag for an elegant finish or a spatula for a more rustic approach.
- Finishing Touches: Garnish with crushed Biscoff cookies or place a whole cookie on top for an additional layer of visual and flavor appeal. Serve and indulge in these delectable treats.
Notes
Prevent Overmixing: Stir batter gently to maintain a tender, soft crumb without developing tough gluten strands that can make cupcakes dense and chewy.
Ingredient Temperature Matters: Ensure butter, eggs, and milk are at room temperature for smoother blending and more consistent baking results, creating a more uniform texture.
Precise Baking Time: Check cupcakes at 18 minutes using the toothpick test; slight underbaking keeps them moist, while overbaking leads to dry, crumbly cupcakes.
Dairy-Free Adaptation: Swap milk with almond or oat milk, use vegan butter alternatives, and replace eggs with applesauce or flax eggs to make these cupcakes suitable for plant-based diets.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 360
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg