Biscoff Cupcakes

These Biscoff Cupcakes are the ultimate cupcakes for cookie butter lovers. They start with a doctored cake mix and have a cookie butter filling, and are topped with a homemade Biscoff Buttercream frosting.

These Biscoff cupcakes are soft and fluffy cupcakes, filled with a gooey cookie butter center, and topped with Biscoff Buttercream. They’re easy, and loaded with the perfect cookie butter flavor in every bite.

I love using Biscoff spread in baked goods and desserts, and these cupcakes are my new favorite way to enjoy the flavor of cookie butter. If you love cookie butter too, you will go crazy for these white chocolate cookie butter cookies.

These cupcakes start with a cake mix so you don’t have to stress about making your own cupcake batter from scratch. With a little cookie butter added in the cupcakes themselves have a nice light cookie butter flavor. But they’re also filled with a heavenly cookie butter center, and topped with the best creamy Biscoff frosting. I could practically eat cookie butter, and the Biscoff Buttercream with a spoon. 

Ingredients Needed:

This is a quick overview of the ingredients you’ll need for this Biscoff Cupcake recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• Yellow cake mix – to keep these cupcakes nice and easy, this has flour, sweetness, and lift – everything you need for a good cupcake.
• Water – to moisten the cake and keep it all together.
• Eggs – to hold the cupcakes together and give them richness
• Vegetable oil – to keep the cupcakes nice and moist. 
• Cookie butter – You can use any brand of Cookie Butter. Lotus Biscoff spread, Walmart, Trader Joes, etc. It’s also sometimes called Speculoos. Smoothie/Creamy works best.
• Unsalted butter – Make sure the butter is room temperature to help it mix evenly into the frosting.
• Powdered sugar – to make the Biscoff Buttercream sweet and to hold it’s texture.
• Vanilla Extract – to give the frosting a little flavor.
• Heavy cream – to thin out the frosting, and make it nice and creamy.
• Salt – to balance out the sweetness of the frosting.

How to make Cookie Butter Cupcakes?

1. Add all the ingredients for the cupcake batter to a large mixing bowl, yellow cake mix, water, eggs, oil, and cookie butter. Mix them together until they’re combined, and smooth.
2. Fill two cupcake pans with liners, and fill each liner a little more than half way full with the prepared batter. Bake until the cupcakes are cooked through, and a toothpick comes out clean. You can also touch the top of the cupcake and it should spring back after pressing it in with your finger.
3. Let the cupcakes cool completely. Then cut out the center of each of the cupcakes with a small spoon, the back of a frosting tip, or a cupcake corner. Just make sure you don’t cut it into the cupcake too deep, you want there to still be cupcake/cake at the bottom.
4. Microwave the cookie butter until its pourable and spoon a small spoonful into each of the hollow cupcake centers.
5. In another large bowl, a stand mixer works best, add the butter and cookie butter and mix them together until they’re totally smooth. Then add in the vanilla, and salt. 
6. Add in the powdered sugar, about 1 cup at a time. Once it’s added and the frosting is pretty thick add in the heavy cream, 1 Tablespoon at a time until you get your desired frosting consistency. 
7. Spread the frosting onto the top of the cupcakes, or scoop it into a piping bag with a tip (I used a 1M tip). 
8. Drizzle any remaining cookie butter over the top of the buttercream. Sprinkle some crushed Biscoff cookies over the top too, if desired.

How to store cupcakes?

These cupcakes can be stored in an airtight container for up to 3 days. You can also store them in an airtight container in the fridge for up to 5 or 6 days, just take them out a couple hours before serving if storing them in the fridge before time.

Tips and Tricks:

• You can substitute any brand of Cookie Butter, instead of the Biscoff Cookie Butter as pictured for this recipe. Speculoos, or any similar items will work great.
• This is a very decadent cupcake recipe, so yes the cupcakes are sweet. You can skip coring the cupcakes and filling them with cookie butter.
• Or you could also make yellow cupcake flavored cupcakes (without the cookie butter in the batter) and only fill them with cookie butter, and add the cookie butter frosting.

More cake mix recipes:

• Coconut Cake with Cake Mix
• Pumpkin Cake with Mix
• Peanut Butter Cake with Cake Mix
• Cake Mix Oreo Cookies
• Black Forest Poke Cake

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