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.
Servings: 24 cupcakes
Calories: 353kcal
Equipment
- Large Mixing Bowl
Ingredients
For the Biscoff Cupcakes:
- 15.5 oz yellow cake mix
- 1 cup water
- 3 large eggs
- 1/2 cup vegetable oil (or canola oil)
- 1/2 cup creamy cookie butter
For the Filling:
- 1/4 cup cookie butter
For the Biscoff Buttercream:
- 1 cup unsalted butter (softened)
- 1 cup creamy cookie butter
- 3-4 cups powdered sugar
- 1/2 TBS vanilla extract
- 1 pinch salt
- 4-5 TBS heavy cream
- 1/4 cup crumbled Biscoff cookies (optional)
Instructions
For the Biscoff Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit. Line two muffin tins with paper cupcake liners. Spray the liners lightly with cooking spray, and set aside.
- Add the cupcake ingredients to a large bowl and whisk them together, or mix them with a stand mixer, or hand mixer, until combined.
- Fill each cupcake liner evenly, just slightly above half full each.
- Bake the cupcakes for about 18 to 20 minutes, or until a toothpick can be inserted in the center and comes out clean.
- Let the cupcakes cool for 10 minutes in the muffin pan, then transfer to a cooling rack to cool completely.
For the Filling:
- Core the center of each cupcake using a small spoon, or a cupcake corer. Leave some of the cupcake still at the bottom.
- Microwave the cookie butter for 10 to 15 seconds, or until it's pourable.
- Spoon the cookie butter evenly into each of the hollow cupcakes, then set them aside.
For the Biscoff Buttercream:
- Add the butter and cookie butter to the bowl of a large stand mixer, or another large bowl, and beat until smooth.
- Add in the vanilla and a pinch of salt, and beat them in.
- Add in the powdered sugar, 1 cup at a time until the mixture starts to thicken.
- Then add in the heavy cream, 1 TBS at a time, until you reach your desired consistency.
- Spread the buttercream onto the top of each cupcake, using a butterknife, or piping bag and tip. (Pictured is a 1M tip)
- Drizzle remaining cookie butter over the top of the buttercream, and sprinkle with crushed Biscoff cookies, if desired.
Nutrition
Calories: 353kcal | Carbohydrates: 39g | Protein: 3g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 146mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 28g | Vitamin A: 307IU | Vitamin C: 0.01mg | Calcium: 47mg | Iron: 1mg