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Biscoff Cupcakes

  • Author: Minela Bakes
  • Yield: 12 cupcakes 1x


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.



For the cupcakes:

  • 180g butter, at room temperature
  • 50g Biscoff spread
  • 180g caster sugar
  • 3 large eggs
  • 180g plain flour
  • 1 1/2 tsp baking powder
  • 100ml whole milk

For the filling:

  • 100g Biscoff spread

For the Biscoff buttercream:

  • 170g butter, at room temperature
  • 150g Biscoff spread
  • 450g icing sugar
  • 100ml milk

For the topping:

  • 50g Biscoff spread
  • 12 Biscoff biscuits


For the cupcakes:

  1. Preheat the oven to 160°C. Line a 12-hole muffin tray with cupcake liners
  2. In a large mixing bowl, beat the butter for 3-4 minutes until creamy. 
  3. Add in the Biscoff spread and caster sugar and beat until light and fluffy. This usually takes another 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each egg. Mix in the milk
  5. Fold in the flour and baking powder until combined. Don’t overmix
  6. Fill each cupcake liner half way with the cupcake batter. (I weigh out 65g of batter per cupcake)
  7. Bake for 18-22 minutes, until golden brown and a skewer inserted into the centre of the cupcake comes out clean
  8. Leave to cool for two minutes in the tray, then move the cupcakes onto a cooling rack to cool completely

For the filling

  1. Once the cupcakes have cooled, use a cupcake corer, or a knife to cut out a section of the centre.
  2. Melt the Biscoff spread for 15-30 seconds in the microwave. Pour the melted Biscoff into the centre of each cupcake. Leave to cool at room temperature to set.

For the Biscoff buttercream:

  1. In a large mixing bowl, cream the butter for 5 minutes, until pale and fluffy. 
  2. Beat in the Biscoff spread for another 3-4 minutes.
  3. Slowly mix in all the icing sugar, until combined. Keep mixing until all the sugar has dissolved and the buttercream is creamy.
  4. Beat by hand with a wooden spoon for 2-3 minutes to knock out the air bubbles and make the buttercream extra creamy.

To assemble:

  1. Spoon the frosting into a piping bag, with a piping tip of your choice
  2. Swirl the frosting onto the cupcakes
  3. Melt the Biscoff spread in the microwave for 15-20 seconds, then use a teaspoon to spoon some Biscoff over the buttercream
  4. Break a Biscoff biscuit in half and gently push into the top of the buttercream swirl
  5. Repeat for all 12 cupcakes

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