Biscoff Cupcakes

These Lotus Biscoff cupcakes are made with a Biscoff sponge cake base, filled with Biscoff spread, topped with rich creamy Biscoff buttercream and finished off with a biscuit.

Gathering your ingredients

This Lotus Biscoff cupcake recipe is really simple, so it's ideal if you're baking for the first time, or if you're looking for something simple to make for a quick dessert.

The cupcake base is made from your typical sponge cake ingredients, so you'll likely already have them in the cupboard. Here's what you'll need

• butter
• sugar
• flour
• eggs
• lots of Biscoff spread
• icing sugar
• BIscoff biscuits

FOR THE BISCOFF CUPCAKES

Let's start with making the cupcakes.

Take some butter and caster sugar and mix them together until it’s really light and fluffy.

Mix in the eggs one at a time along with some vanilla extract. Add a giant spoonful of Biscoff spread to give the cupcakes the delicious cinnamon ginger flavour.

Gently mix in the flour and raising agents. You’ll have to be careful not to overmix the flour at this stage. This are the cupcakes done, it’s that simple!

Spoon the cupcake batter into the cupcake cases. An ice cream scoop is really useful for making sure the cupcakes are all the same size.

Just remember to only fill the cupcake lines 3/4 full, to make sure they don’t overflow while they’re in the oven!

FOR THE FILLING

Once your cupcakes have baked and have cooled down, you'll want to scoop some of the middle of the cupcake out. I used this really handy cupcake corer, but you can use a sharp knife to get the same result.

Melt your Biscoff slightly, so it's easier to work with, then either spoon or pour the melted spread into the centre of each cupcake. The filling will set as it cools down to room temperature and be a really nice consistency when you eat the cupcakes.

FOR THE BUTTERCREAM

The buttercream is where you get most of your Biscoff flavour.

Start with mixing some butter until it’s light and fluffy. It takes a good 5 minutes, so keep mixing until the butter looks very pale. Spoon in all the Biscoff spread and keep mixing until it's combined with the butter.

Then you slowly mix in the icing sugar until it’s really smooth and fully combined.

Beat by hand with a wooden spoon for a couple of minutes to knock out the air bubbles and get a perfect buttercream consistency.

Pipe swirls of the buttercream onto each cupcake.

FOR THE TOPPING

Melt some more Biscoff spread and drizzle it on top of the buttercream. Snap a Biscoff in half and press it into the buttercream.

Looking for more Biscoff recipes?

If you love Biscoff (and who doesn't?), check out this Biscoff cake, these brownies, or these truffles.

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