Biscoff Cupcakes

These irresistible Biscoff Cupcakes are packed with cookie butter goodness in both the cake and the frosting for an extra decadent treat!

Course Dessert

Cuisine American, Belgian, Dutch

Keyword cake, baking, cookies, Biscoff, cookie butter, cupcakes, frosting, party food

Prep Time 15

Cook Time 15

Cool 30

Total Time 1

Servings cupcakes

Calories 270kcal

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

Preheat oven to 350. Line two cupcake pans with cupcake liners (total of 24 cupcakes)
In 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.
1 16.25 oz white cake mix (dry mix only), 1 cup milk, 1 cup melted butter, 4 eggs
In 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.
2/3 cup Biscoff cookie butter spread, divided
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.

To make the frosting, cream together the cream cheese and butter. Then mix in the cookie butter and vanilla.
8 oz cream cheese, ½ cup butter, ⅔ cup Biscoff cookie butter spread, 1 tsp vanilla
Add the powdered sugar one cup at a time and mix. Add a splash of milk if the frosting feels too thick.
2-3 cups powdered sugar, Splash of milk to thin if needed
Spread or pipe onto the cooled cupcakes and top with crumbled Biscoff cookies and/or cookie halves.
1 package of Biscoff cookies for crumbling/topping