If you’re as obsessed with Biscoff as I am, these Biscoff Cupcakes are about to become your new favorite bake.
The cupcakes are light yet flavorful, with a cozy hint of caramel and warm spices from the cookie spread.
Topped with rich Biscoff buttercream and a molten Biscoff drizzle, they’re as indulgent as they sound — and perfect for birthdays, celebrations, or when you just need a sweet Lotus fix.
Why You’ll Love This Recipe
Biscoff in every bite – It’s in the batter, the frosting, and the topping!
Soft and tender crumb – Thanks to sour cream and oil
No mixer needed for the cupcakes – Quick to whip up
Ultra-creamy frosting – Light, fluffy, and full of flavor
Decorative and delicious – Those cookie crumbs on top? So satisfying.
What You’ll Need (Ingredient Highlights)
For the Biscoff Cupcakes
All-purpose flour – The foundation of a soft, sturdy cupcake
Granulated + dark brown sugar – Adds sweetness and a hint of molasses
Baking powder + baking soda – For lift and tenderness
Sour cream – Adds richness and keeps cupcakes moist
Biscoff spread – The star ingredient, full of spice and caramel notes
Whole milk + oil – Lightens and enriches the texture
Eggs + vanilla extract – Binds and flavors the batter
For the Biscoff Frosting
Butter – Creamed for a light and fluffy base
More Biscoff spread – Because we can never have enough
Powdered sugar – Sweetens and helps hold the structure
Milk + vanilla – Loosens and flavors the mix
For the Topping
Melted Biscoff spread – For a gooey drizzle center
Biscoff cookies – Crumbled on top for extra crunch
Pro Tips Before You Start
Use room temperature dairy and eggs for smooth blending
Don’t overmix the cupcake batter – just until no dry streaks remain
Chill frosting slightly if your kitchen is warm
Use a piping tip with a center well to hold the drizzle
Decorate just before serving if storing long-term
How to Make Biscoff Cupcakes with Frosting
Step 1: Prep the Oven and Pan
Preheat your oven to 160ºC (320ºF).
Line a 12-cup muffin pan with cupcake liners.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together granulated sugar, brown sugar, flour, baking powder, baking soda, and salt.
Stir to combine.
Step 3: Blend the Wet Ingredients
In another bowl, whisk together the sour cream and Biscoff spread until smooth.
Add the milk, oil, eggs, and vanilla, and whisk until well combined.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry and gently mix until no lumps remain. Avoid overmixing.
Step 5: Fill and Bake
Divide the batter evenly among the 12 cupcake liners.
Bake for 20–23 minutes or until a toothpick inserted comes out clean.
Let cool 5 minutes in the pan, then transfer to a wire rack to cool fully.
Step 6: Make the Frosting
Sift powdered sugar. In a large bowl, beat the butter for 4 minutes until light and fluffy.
Add Biscoff spread and mix for 1 more minute.
Step 7: Add Sugar and Milk
Scrape the bowl. Add powdered sugar in two parts, along with vanilla and milk.
Mix on low speed until combined, then beat for 1 more minute until smooth.
Step 8: Assemble the Cupcakes
Pipe the frosting onto each cooled cupcake using a round tip, creating a small well in the center.
Step 9: Add the Gooey Topping
Melt the extra Biscoff spread in the microwave for 10–20 seconds until pourable.
Spoon into the frosting center and drizzle more over the top. Finish with crushed Biscoff cookies.
What to Serve It With
Hot coffee or spiced chai
A scoop of vanilla or caramel ice cream
Fresh fruit like sliced bananas or berries
Glass of cold milk for a nostalgic bite
Variations / Substitutions
Swap sour cream for Greek yogurt if needed
Add cinnamon or cardamom to the batter for a spice boost
Use cream cheese instead of butter in the frosting for a tangy twist
Fill with caramel sauce instead of Biscoff for variation
Storage & Leftovers
Store cupcakes in the fridge in an airtight container for up to 3 days
Let them sit at room temperature 15–20 minutes before serving
Freeze unfrosted cupcakes for up to 1 month
Frosting can be made ahead and stored in the fridge for 3–4 days
FAQs
Can I double the recipe?
Yes! This recipe doubles easily — just adjust baking time slightly.
Can I use crunchy Biscoff spread?
Yes, but the texture of the frosting may be slightly grittier.
Is the Biscoff drizzle optional?
It’s optional, but highly recommended — it adds flavor and visual appeal.
Can I make the cupcakes ahead of time?
Absolutely. Bake them a day ahead and frost just before serving.
Do I need a stand mixer?
No — a hand mixer works great for both frosting and batter.
Can I skip the cookie crumbs on top?
Yes — but they add a delightful crunch!
Final Thoughts
These Biscoff Cupcakes are a dream for anyone who loves caramel, spice, and all things cozy.
They’re rich without being too heavy, and the layers of Biscoff flavor in the batter, frosting, and drizzle make each bite unforgettable.
Whether you’re baking for a party or a quiet moment at home, these cupcakes will always hit the spot.
