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Got a sweet tooth? Whip up these irresistible Biscoff Cupcakes, packed with cookie butter goodness in both the cake and the frosting for an extra decadent treat!
A little while ago I created a recipe called Easy Biscoff Cake and it’s been very popular-probably because it’s delicious (if I do say so myself.) 🙂
I decided to use the same recipe and adjust it for Biscoff Cupcakes. The results were a resounding success! Try them out and see whether you prefer one over the other.
Ingredients for Biscoff Cupcakes with cookie butter frosting:
- white cake mix-dry mix only, don’t use the package instructions
- milk-for cake and perhaps a splash for frosting if needed
- butter-real butter, not margarine
- eggs
- Biscoff cookie butter spread (Trader Joe’s calls it Speculoos)
- cream cheese-softened to room temperature
- butter-softened (for the frosting)
- powdered sugar
- vanilla
- Lotus Biscoff Cookies (or Trader Joe’s Speculoos cookies) for topping (optional)
Instructions for Cookie Butter Cupcakes:
Start by adding all the cake ingredients into the mixing bowl and mixing on medium speed for 2 minutes.
Scoop the cake batter into two cupcake pans lined with cupcake liners. Add the melted cookie butter to each cupcake and swirl it into the batter with a toothpick. Don’t overfill the cups-about 1/2-2/3 full is best.
Bake for 14-15 minutes and then let cool completely before frosting.
How to make Cookie Butter Frosting for Biscoff Cupcakes
Start by creaming together the cream cheese and butter until light and fluffy. Next, add the cookie butter and vanilla and mix until smooth.
Finally, add powdered sugar one cup at a time until you’ve reached the desired consistency and taste. Use a splash of milk if you need to thin it out a bit.
Once the cupcakes are completely cooled, spread or pipe the frosting on top of each one and top with cookie crumbles or whole Biscoff Cookies.
If you love cookie butter (Speculoos or Lotus Biscoff cookie butter) you’ll want to try these treats:
- Biscoff Cookie Crust
- Cookie Butter Cheesecake
- Cookie Butter Cookies
- Or check out this collection of 11 Biscoff Cookie Butter Recipes You’ll Love
Biscoff Cupcakes
Ingredients
Cake ingredients
- 1 16.25 oz white cake mix (dry mix only) (do NOT make according to package instructions-use the dry mixture only)
- 1 cup milk
- 1 cup melted butter
- 4 eggs
- 2/3 cup Biscoff cookie butter spread, divided melted in microwave for 30 seconds
- 1 package of Biscoff cookies for crumbling/topping optional
Frosting ingredients
- 8 oz cream cheese room temperature
- ½ cup butter room temperature
- ⅔ cup Biscoff cookie butter spread
- 1 tsp vanilla
- 2-3 cups powdered sugar (depending on how tall you like to frost your cupcakes)
- Splash of milk to thin if needed
Instructions
Cake
- Preheat oven to 350. Line two cupcake pans with cupcake liners (total of 24 cupcakes)
- 1 16.25 oz white cake mix (dry mix only), 1 cup milk, 1 cup melted butter, 4 eggsIn a large bowl, mix the dry cake mix, milk, butter and eggs on medium speed for 2 minutes. Divide the batter between the two cupcake pans. Fill each cup no more than 2/3 full.
- 2/3 cup Biscoff cookie butter spread, dividedIn a small bowl, microwave the cookie butter for 30 seconds (to make it pourable.) Spoon the cookie butter into each cupcake. Use 1/3 cup per cupcake pan.
- Use a butter knife or toothpick to swirl the cookie butter into the cake batter.
- Bake for 14-15 minutes or until golden brown around the edges and a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Frosting
- 8 oz cream cheese, ½ cup butter, ⅔ cup Biscoff cookie butter spread, 1 tsp vanillaTo make the frosting, cream together the cream cheese and butter. Then mix in the cookie butter and vanilla.
- 2-3 cups powdered sugar, Splash of milk to thin if neededAdd the powdered sugar one cup at a time and mix. Add a splash of milk if the frosting feels too thick.
- 1 package of Biscoff cookies for crumbling/toppingSpread or pipe onto the cooled cupcakes and top with crumbled Biscoff cookies and/or cookie halves.
Nutrition
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