These Lotus Biscoff cupcakes with Biscoff buttercream are special treats, if you're a fan of the speculoos biscuits, you should definitely try this dessert! Imagine moist cupcakes with caramel and spicy flavors, Biscoff butter filling, and the most delicious Biscoff frosting. A load of flavor in every bite!
📖 What are Biscoff and Biscoff spread
Biscoff is the familiar name of Belgian speculoos cookies (spiced cookies) produced by Lotus Bakeries. If someone says they're looking for Biscoff at a store, most possibly they're referring to Lotus Biscoff Cookies. Biscoff cookies have crunchy textures and they're loaded with sweetness, caramel flavor, and a hint of spice. It's vegan and dairy free.
After the original Biscoff biscuit gained international fame, the company launched a new product called Lotus Biscoff Cookie Butter (also known as Lotus Biscoff spread or Speculoos Cookie Butter). It's basically a cookie spread that is made of Biscoff cookies and several other ingredients. It looks like peanut butter but it tastes so much like Biscoff cookies. No Biscoff spread in your pantry? No problem! Try my homemade Lotus Biscoff butter recipe!
🌟 Why this is the best recipe
- It's easy - Making the Biscoff cupcakes with Biscoff buttercream is not difficult, in fact, super easy! You can follow this guide and have wonderful cupcakes even if you're a beginner at baking!
- It's super delicious - These cupcakes are melt in your mouth and loaded with incredible Biscoff flavor, filled with Speculoos cookie butter, frosted with the most delicious silky mousseline cream, you will love them!
- It's quick - This cupcake can be made quickly in an hour!
- It doesn't require complicated baking equipment - Just grab the regular baking utensils and the easy-to-find ingredients and you're ready to start!
📝 Ingredient notes
This is a from-scratch recipe. Making Biscoff cupcakes with cake mix doesn't guarantee a moist result so it's better to start from scratch especially as it is soo easy! If you decide to substitute one of the main ingredients, you may need to adjust the other ones.
For the Brown sugar Cupcakes
- Butter: Use unsalted butter in this baking recipe so you can have control over the saltiness level of the batter. I prefer using butter with 82% fat content for my recipes. Also, remember to keep the butter soft at room temperature (not cold).
- Sugar: For this easy Biscoff cupcake recipe, I use a combination of granulated white sugar and brown sugar! For brown sugar, remember that light brown sugar has a lighter flavor than dark brown sugar. Read my sugar guide to learn more.
- Flour: Use all purpose flour to make these Biscoff cupcakes. Don't forget to sift it to avoid any lumps in the batter. You can sift it together with other dry ingredients. Read my flour guide to learn more.
- Cinnamon: It enhances the nice spicy flavor coming from the Biscoff spread filling.
- Baking powder: It helps increase the volume of the cupcake. You will need a little amount of it, about ½ teaspoon baking powder.
- Salt: You will need a little amount of it, but it's essential! It balances the flavor and sweetness of this cupcake.
- Milk: Use whole milk at room temperature.
- White vinegar + baking soda: This combo is the secret addition making crazy moist tender Biscoff cupcakes!
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
For the Biscoff buttercream frosting (cookie butter frosting)
This is a Biscoff-flavored German buttercream frosting (also called mousseline cream), the most delicious frosting that you will ever make! Mousseline cream is a pastry cream-based frosting that is enriched with butter and Biscoff spread, absolutely out of this world!
- Milk: Use whole milk at room temperature to make the pastry cream
- Sugar: Buttercream frosting usually use powdered sugar or icing sugar. However, this mousseline frosting will need regular white granulated sugar instead
- Egg: Use egg yolk only to achieve the best texture and flavor of the pastry cream.
- Cornstarch: It helps build consistency. The more you add this, the thicker the cream will be.
- All-purpose flour: All-purpose flour also helps build consistency. Don't worry, it won't taste like flour!
- Butter: Use soft, unsalted butter at room temperature. If the butter is too cold, it can be hard to combine. If the butter is in liquid form, the cream can get runny. The butter is a super important ingredient in this frosting. It will be used to make the pastry cream and to convert the pastry cream into mousseline cream.
- Biscoff spread: This recipe is about Biscoff cupcakes with Biscoff buttercream, so Biscoff cookie butter spread is a very special ingredient here! You can buy it or you can make it at home using my homemade Lotus Biscoff butter recipe. It has a combination of sweetness and caramel flavor plus a hint of cinnamon spice. Super delicious!
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
1. How to make moist brown sugar Cupcakes
First of all, it's always a good idea to prepare your ingredients precisely using a digital scale.
The next thing to do is to prepare the oven. Preheat your oven to 175 degrees Celsius or 347 degrees Fahrenheit (no fan).
Then, follow these steps:
- Mix the butter and sugar using an electric hand mixer. It can take up to several minutes until it gets fluffy. After that, add egg and continue whipping until they're combined well.
- In a separate bowl, sift flour, salt, cinnamon, and baking powder together (dry ingredients)
- Mix half of the room temp milk into the whipped butter mixture using a rubber spatula.
- Mix in half of the sifted dry ingredients to the whipped mixture.
- Add the remaining milk to the mixture. Then, add the remaining dry ingredients. Mix them well.
- In a new small bowl, mix the vinegar and baking soda. It might be bubbly but don't worry. Immediately, transfer this liquid into the batter. Continue mixing the butter until it's well-combined.
- Grab your cupcake pan. Line them with cupcake liners.
- Pipe the batter into the cupcake cups (or use a spoon). Each cup should be filled up to ¾ full, not more.
- Bake the cupcakes at 175 C/ 347 F (no fan) for about 25 minutes
- During the final minutes, check the inner part of the cupcake by inserting a toothpick. If it comes out clean, it means that the baking is complete. So, take out your cupcakes immediately and let them cool down in a cooling rack.
💡 Top Tip: Remember to only use room temperature ingredients, including eggs, butter, and milk. This will help the ingredients to properly emulsify.
2. How to make Biscoff buttercream frosting
It's not the typical American frosting. It tastes so much butter and the texture is amazing! The first part of this process is making pastry cream. After that, you can quickly turn it into mousseline cream aka German buttercream.
Follow these steps to make the pastry cream:
- Grab a large mixing bowl and a hand whisk. Mix the egg yolk and sugar for about 1-2 minutes until it looks slightly fluffy.
- Add the corn starch and flour. Mix them well until it looks like a smooth paste. Set aside.
- Grab a saucepan and use it to simmer the milk over medium heat. Do not let it boil.
- Gradually, pour the warm milk into the paste-like mixture while keep whisking vigorously.
- Pour the mixture into the saucepan and simmer over medium heat. Keep whisking while cooking it. It should take several minutes until it thickens.
- Strain the cooked mixture (the cream) to avoid any lumps.
- Gradually, add soft butter (not cold) to the cream. Mix well with a rubber spatula until well combined.
- Transfer the cream to a shallow bowl. Cover it with a plastic wrap and let it cool at room temperature.
Once your pastry cream reached room temperature, it's ready to convert into a mousseline. Follow these steps:
- Make sure that the pastry cream has really cooled down at room temperature and grab the butter and make sure it's room temperature too
- It's time to use your stand mixer. Whip the butter for several minutes until it's fluffy using the whisk attachment.
- When your butter looks pale and creamy, mix in the Biscoff spread. Keep mixing.
- Then, gradually mix in the pastry cream. You can do this in 4 batches. Wait for the previous batch to combine and add the next one.
- Continue mixing for about 1-2 minutes until it becomes fluffy. Once it reaches a pipeable consistency, stop the mixer right away. Do not overmix as it can get runny.
- Transfer the mousseline cream to a piping bag and keep it in the fridge for about 30 minutes before piping for the best consistency.
💡 Top Tip: Pay attention to the temperature of the ingredients when making mousseline cream. Both the butter and pastry cream must be at room temperature so they can mix beautifully.
3. How to assemble
After the cupcakes come out of the oven, let them cool down. Then, follow these steps:
- Poke a small hole in your cupcakes to put the filling. You can do this with a knife
- Fill the hole with Biscoff spread
- Decorate the cupcake! Use the Biscoff buttercream to pipe onto the cupcakes! You can also use Biscoff spread and Biscoff cookies to decorate the cupcakes!
At this point, your Biscoff cupcakes with Biscoff buttercream should be ready! You can serve them immediately or you can keep them in a closed container refrigerated for 2-3 days! For more information read my how to store and freeze cupcakes baking guide.
💡 Top Tip: Right after preparing the frosting, you can either immediately use it or sightly further chill it in the fridge. When the cupcakes are ready to decorate, take out the frosting and test the consistency on a plate first. Too runny? Chill it further! Too hard? Let it slightly warm at room temperature!
🥣 Equipment Notes
First, you will need a digital kitchen scale to measure the ingredients precisely if you want to set yourself up for success making these Biscoff cupcakes with Biscoff buttercream!
After mixing the batter well, pour it into the cupcake tin. Of course, you will need to layer it with cupcake cups before pouring the batter.
After filling your cupcake pan, check the oven temperature first. Most often, the oven displays incorrect temperatures which can lead to a problem in the baking process. Hence, it's a good idea to use a digital oven thermometer.
To decorate your cupcake with Biscoff buttercream, you can use a piping bag and a piping nozzle tip (Wilton 1M).
🎓 Expert tips
- For the Biscoff cupcake, make sure that all ingredients are at room temperature so you can easily mix them. Cold ingredients can prevent or ruin emulsification.
- Avoid overmixing. Mix the dry ingredients and wet ingredients until just combined.
- Fill your cupcake tin carefully until it reaches ¾ full. Avoid overfilling. This is a tall cupcake recipe. If you decide to overfill the cupcake tin, it may end up with mushroom-type cupcakes instead.
- Let the cupcakes cool down before frosting.
- For the mousseline cream, pay attention to the temperature. Make sure that the pastry cream and the butter need to reach room temperature.
- This recipe uses Biscoff spread in the buttercream mixture. However, feel free to get creative, and replace the Biscoff spread with another flavoring agent such as Nutella or Hazelnut paste. Just be careful and try to adjust the sugar during the mixing process.
Yes, you can! However, if you're a huge fan of Lotus Biscoff and decided to make a cake instead, consider my Lotus Biscoff Cake recipe.
Absolutely! This recipe just does that! Check my recipe if you want to know how to make homemade Lotus Biscoff spread using Biscoff biscuits.
Biscoff cookie buttercream tastes like Biscoff spread, except that it's more creamy, fluffy and so much softer!
Yes, you can do that! You can adjust the color of Biscoff buttercream according to your need! I suggest using good quality concentrated gel or powder food coloring as liquid food coloring might not be strong enough and ruin the consistency of your frosting.
It is not ideal to freeze this custard-based Biscoff buttercream and most certainly freezing will impact its texture.
You can keep these Biscoff cupcakes refrigerated for 2-3 day in an airtight container. It needs to be perfectly covered to keep the moisture and to avoid contamination.
Carefully arrange the cupcakes in an airtight container but without the frosting on. If stored properly, it should last for about 2-3 months inside the fridge.
✨ More Biscoff recipes
Make sure to try my Biscoff recipes collection!
🧁 More Cupcake & Muffin Recipes
Biscoff Cupcakes with Biscoff Buttercream (VIDEO)
For the brown sugar cupcakes
- 100 g (½ cups) Unsalted butter room temperature
- 50 g (¼ cups) Granulated sugar
- 50 g (¼ cups) Brown sugar
- 1 Egg room temperature
- 135 g (1 cups) All purpose
- ½ teaspoon Cinnamon
- ½ teaspoon Baking powder
- ¼ taspoon Salt
- 100 g (⅓ cups) Whole milk room temperature, full fat (3%)
- ½ teaspoon White vinegar
- ½ teaspoon Baking soda
For the Biscoff Buttercream (Crème Mousseline)
- 250 g (1 cups) Whole milk
- 50 g (¼ cups) Granulated sugar
- 30 g (⅙ cups) Egg yolk approx. yolk of 2eggs
- 12 g (1½ tablespoon) Corn starch
- 13 g (1½ tablespoon) All purpose flour
- 25 g (2 tablespoon) Unsalted butter room temperature, 82% fat content - will be used while making the pastry cream
- 65 g (⅓ cups) Biscoff spread store bough or homemade
- 75 g (⅓ cups) Unsalted butter room temperature, 82% fat content - will be used while making the butter cream
- 100 g (½ cups) Biscoff spread to fill the cupcakes
- Biscoff cookies to decorate
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Make the Biscoff Buttercream (Mousseline cream)
- In a large enough bowl with the help of a Hand whisk, mix together sugar and egg yolk until slightly fluffy for about 1-2 minutes
- Mix in corn starch and flour until throughly incorporated and have a smooth paste
- Bring milk to simmering in a saucepan on medium heat. Make sure it is simmering but not crazy boiling
- Pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a Hand whisk.
- Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. Concretely it is approximately 1 min after the first boil. It might get lumpy first, don't worry just keep whisking and the cream will get smooth and glossy
- If in doubt, strain the pastry cream for a lump-free, creamy end result
- Add in room temperature soft butter and mix with a Rubber spatula until completely incorporated. It is worth to add the butter in 3 stages and mix well after each addition
- Place the cream into a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top. Let it cool to room temperature
Make the Biscoff mousseline cream (German buttercream)
- Crème mousseline can be made with room temp pastry cream, room temp butter, and Biscoff spread. Make sure everything is at room temp otherwise the mixture might curdle
- Whip room temp butter first for 1-2 minutes, then mix in Biscoff spread
- Start adding in the room temperature pastry cream in 4 stages until cream reaches a stable yet fluffy texture. Do not over whip the mixture as it can become runny
- Place the cream into the fridge for half an hour while preparing the cupcakes
- Heat oven to 175 C / 347°F (no fan)
- With an Electric hand mixer whip room temperature butter and sugar together until pale and fluffy then whip the egg in. Do not overbeat
- Start adding the dry and wet ingredients into the batter in the following 4 steps: wet, dry, wet, dry. With a Rubber spatula fold each time
- Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the cupcake batter. This is the secret ingredient to keep the cupcakes moist without the taste of vinegar of course!
- Spoon or pipe the mixture into Cupcake pan till approx. ¾. This batch makes 6 large cupcakes
- Bake for 25 min or until a skewer inserted comes out clean then let them cool on a cooling rack before filling and decorating
- Once the cupcakes cooled to room temperature, make a small hole on each of them and fill them with the Biscoff spread
- Pipe frosting on top, then decorate with more Biscoff spread and Biscoff cookies
- Store in the fridge for 2-3 days
- Use always unsalted butter in dessert recipes, but make sure you add the salt stated in the recipe as that will balance the sweetness
- Use a combination of white and (light or dark) brown sugar for the best texture and beautiful butterscotch flavor
- The egg, butter, and milk should be used at room temperature to make the cupcakes
- Use full-fat milk and high-quality vanilla and butter when making the Biscoff buttercream
- If you cannot access Biscoff spread, try my homemade Biscoff butter recipe
- Digital scale is required for a consistent, happy baking experience:)
- Always pre-heat your oven and consider using a digital oven thermometer for the best results
- Each oven is different so you might need to adjust the baking time slightly
- Do not overbake your cupcakes as that can result in dry texture
- It is very important that while whipping up the Biscoff frosting, both the pastry cream as well as the butter are at room temperature
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