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Biscoff Filled Cookie Butter Cupcakes

Biscoff Filled Cookie Butter Cupcakes That Wow Every Bite

Biscoff Filled Cookie Butter Cupcakes combine fluffy texture with a creamy filling for an irresistible dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups all-purpose flour Substitute with gluten-free flour if desired.
  • 2 teaspoons baking powder Ensure it’s fresh for maximum rise.
  • 1/2 teaspoon baking soda Helps achieve that light, fluffy texture.
  • 1 pinch salt Use kosher salt for a cleaner taste.
  • 1 cup granulated sugar Feel free to swap with brown sugar for extra depth.
  • 1/2 cup unsalted butter Margarine can be used for a dairy-free option.
  • 2 large eggs Flax eggs can serve as a vegan alternative.
For the Creamy Filling and Frosting
  • 1 cup Biscoff cookie butter Substitute with any cookie spread or nut butter if needed.
  • 1/2 cup powdered sugar Adjust quantity to taste for a perfect balance.
  • 1 teaspoon vanilla extract Always opt for pure extract for the best outcome.
  • 1/2 cup heavy cream Coconut cream works as a dairy-free substitute.
For Garnishing
  • 6 cookies Biscoff cookies A delicious garnish that adds texture and flavor.

Equipment

  • Oven
  • mixing bowls
  • Cupcake tin
  • electric mixer
  • spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard cupcake tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry mixture to the wet mixture, folding gently until just combined.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
  8. Allow cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack.
  9. In a mixing bowl, combine the Biscoff cookie butter, heavy cream, and powdered sugar, beating until fluffy.
  10. Frost each cooled cupcake with the Biscoff frosting and sprinkle with crushed Biscoff cookies.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure eggs are at room temperature for better emulsification. Do not overmix the batter.

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