Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup Biscoff spread
- 1/4 cup crushed Biscoff cookies for garnish
- For Biscoff Buttercream:
- 1/2 cup unsalted butter, softened
- 1/2 cup Biscoff spread
- 2 cups powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Instructions:
Preheat your oven to 350F 175C and line a muffin tin with cupcake liners
In a bowl, whisk together the flour, baking powder, and salt
Set aside
In another bowl, cream together the softened butter and granulated sugar until light and fluffy
Add the eggs one at a time, beating well after each addition
Stir in the vanilla extract
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients
Mix until just combined
Gently fold in the Biscoff spread until fully incorporated into the batter
Divide the batter evenly among the cupcake liners, filling each about 2/3 full
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely
For the Biscoff Buttercream: In a mixing bowl, beat together the softened butter and Biscoff spread until creamy and well combined
Gradually add the powdered sugar, one cup at a time, mixing until smooth and fluffy
Add the vanilla extract and 2-3 tablespoons of milk to reach your desired consistency for the buttercream
Beat until well combined
Once the cupcakes have cooled, pipe or spread the Biscoff Buttercream on top of each cupcake
Garnish with crushed Biscoff cookies
Serve and enjoy your delicious Biscoff Cupcakes
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