Go Back
+ servings
A Biscoff Cupcake on a small wooden stand, with half a Biscoff cookie sticking out of the frositng.
Print Recipe
5 from 2 votes

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.
Prep Time35 minutes
Cook Time20 minutes
Cooling Time30 minutes
Total Time1 hour 25 minutes
Servings: 24 cupcakes
Calories: 353kcal



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)


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.


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