Biscoff Cupcakes

12
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"These cupcakes use an ingredient called Biscoff Spread. It is the consistency of peanut butter, but its made from crushed European cookies, biscoff cookies. The top of the cupcake gets sort of crunchy like a cookie, but the inside is moist and delicious. I found biscoff at my local walmart. I found the recipe on a blog named Baked Bree. This is a winner of a cupcake! Thanks Bree!"

Original recipe yields 12 servings
OK
  • BISCOFF BUTTERCREAM FROSTING

Nutritional

  • Serving Size: 1 (84.6 g)
  • Calories 323.6
  • Total Fat - 16.4 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 43.1 mg
  • Sodium - 183.1 mg
  • Total Carbohydrate - 37.7 g
  • Dietary Fiber - 2.1 g
  • Sugars - 32.8 g
  • Protein - 7.3 g
  • Calcium - 69.4 mg
  • Iron - 2 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.2 mg

Step 1

Cream together butter, Biscoff, and sugar until light and fluffy. Add eggs and vanilla. Add flour and baking powder. Mix until just combined. Add the milk and mix.

Step 2

Line 12 muffin cups with liners. Divide batter evenly into cups.Bake for 17 to 20 minutes at 350 degrees. The top will be firm like a cookie, and the inside will be soft like a cake. Cool completely on a cooling rack.

Step 3

To make the buttercream frosting

Step 4

Cream together butter and Biscoff. Slowly add powdered sugar. Add cream and vanilla and beat until very light and fluffy. Pipe frosting onto cupcakes and add decorations if you like.

Tips & Variations


No special items needed.

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