Biscoff Cupcakes with Biscoff Cream Cheese
Whether you’re hosting a party, celebrating a special event, or simply treating yourself, Biscoff Cupcakes with Biscoff Cream Cheese Frosting are the perfect choice. The combination of rich Biscoff flavor, creamy frosting, and beautiful presentation makes them a crowd-pleaser that everyone will enjoy.
Servings 12
Ingredients
Biscoff Cakes
- 125 gram 1/2 cup + 2 Tbsp Brown Sugar
- 200 gram 1 1/3 cup Self-Rising Flour
- 2 medium Eggs at room temperature
- 80 ml 1/3 cup Canola Oil or neutral flavoured cooking oil
- 80 ml 1/3 cup Heavy / Thickened Cream
- 120 ml 1/2 cup Biscoff Spread, melted or cookie butter
- 60 ml 1/4 cup Biscoff Spread, melted for the cupcakes filling
Cream Cheese Frosting
- 150 gram 1/2 cup + 2 Tbsp Biscoff Spread, melted or cookie butter
- 250 gram 9 oz Cream Cheese at room temperature
- 100 gram 1 cup Icing Sugar sifted
- 30 ml 2 to 3 Tbsp Heavy / Thickened Cream
- 6 Biscoff Cookies or Speculoos Cookies
Instructions
Biscoff Cakes
- Preheat your oven to 160°C (325°F) and line a muffin pan with paper liners.
- In a large mixing bowl, combine the brown sugar and eggs. Whisk vigorously for a couple of minutes until the mixture becomes bubbly. Gradually whisk in the oil, cream, and melted Biscoff spread (cooled to room temperature). Sift in the self-rising flour and whisk until the batter is thick, smooth, and free of lumps.
- Divide the batter evenly among the prepared muffin liners, filling each about halfway to two-thirds full. Bake for approximately 20 minutes, or until the cupcakes are lightly puffed and a toothpick inserted into the center comes out clean. Transfer the cupcakes to a cooling rack and let them cool completely.
- Once the cupcakes have cooled completely, use a small knife or an apple corer to carefully carve out the center of each cupcake. Melt the Biscoff spread (for the filling) in the microwave until it reaches a liquid consistency, then pour it into the hollowed centers to fill the cupcakes. Allow the filling to set before proceeding.
Cream Cheese Frosting & Toppings
- Slightly melt the Biscoff spread in the microwave until it reaches a liquid consistency, then set it aside to cool for about 5 minutes.
- In a large mixing bowl (if using a hand mixer) or the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature cream cheese and the melted spread. Mix on medium-high speed for 2–3 minutes, or until the mixture is smooth and fully combined, with no lumps remaining.
- Sift the icing sugar into the bowl and mix on low to medium speed until fully incorporated, stopping to scrape down the sides and bottom of the bowl as needed.
- Add 2 tablespoons of cream and mix until the frosting is smooth. If the frosting feels too thick, add an additional tablespoon of cream and mix until the desired consistency is achieved.
- Transfer the frosting to a piping bag fitted with a star tip and pipe it elegantly over the cupcakes.
- For an optional finishing touch, melt a bit more Biscoff spread and drizzle it over the frosting.
- Finally, cut the Biscoff cookies in half and gently press one piece into the top of each frosted cupcake.
Notes
- Self-Rising Flour: To make your own self-rising flour, use the same amount of plain (all-purpose) flour and mix in 1 ½ teaspoons of baking powder. You can also add a pinch of salt, if desired.
- Mixing Tips: Stop mixing the batter as soon as the ingredients are combined to prevent overworking, which could result in a tougher, drier cupcake.
- Texture Notes: The cupcake tops will develop a slightly crispy, firm texture—that’s normal! The centers will remain soft and moist.
- Ingredient Variation: For added texture, you can substitute crunchy Biscoff spread for the smooth version.
- Serving and Storage: Press the Biscoff biscuit into the frosting just before serving to prevent it from becoming soggy. Store frosted cupcakes in the refrigerator to keep them fresh.