Soft Biscoff cupcakes with a gooey cookie butter center and a creamy mascarpone Biscoff frosting recipe.
This Biscoff cupcakes recipe is based on my classic vanilla cupcake base, adjusted to hold a cookie butter filling without sinking or drying out.
You’ll learn how to make soft Biscoff cupcakes from scratch, with a smooth crumb, a gooey center, and a light mascarpone frosting that pipes cleanly.
Why you’ll love these cupcakes
- Soft, stable crumb that stays fluffy even with a cookie butter filling
- Gooey Biscoff center that doesn’t leak or soak into the cake
- Light mascarpone frosting that’s creamy, not heavy, and easy to pipe
Ingredients you need
- Butter – Unsalted butter, well softened
- Sugar – A mix of white sugar and brown sugar (light or dark)
- Lotus Biscoff spread – Classic cookie butter spread (Lotus brand preferred)
- Eggs – At room temperature
- Vanilla & salt – Pure vanilla extract and fine salt
- Flour – Cake flour or all-purpose flour
- Leavening – Baking powder and baking soda
- Buttermilk – Or yogurt, or a mix of milk and yogurt (see notes)
- Mascarpone – Very cold
- Heavy cream – Full-fat (30–35%), very cold
- Powdered sugar – For a smooth, pipeable frosting
Tips for perfect Biscoff cupcakes
- Chill to set – Refrigerate 30–60 minutes for clean swirls and easy slicing
- Room temperature ingredients – Butter, eggs, and buttermilk help create a soft, even crumb
- Do not overmix – Stop mixing as soon as the batter is combined to keep cupcakes light
- Cool before filling – Add the Biscoff center only once cupcakes are fully cooled
- Cold frosting ingredients – Mascarpone and cream must be very cold for a firm texture
How to Make Biscoff Cupcakes
This recipe starts with my classic vanilla cupcakes, lightly flavored to pair perfectly with Biscoff.
Whip the softened butter with the white sugar, brown sugar, and Biscoff spread in a large bowl until creamy and smooth.
Add the eggs and vanilla, then beat again until fully combined.
Alternate adding the sifted dry ingredients (flour, baking powder, baking soda, salt) and the buttermilk.
Fold gently with a spatula until just combined.
Divide the batter evenly into a cupcake pan lined with liners and bake at 180°C (350°F) for 17–20 minutes, until lightly golden and set in the center.
Cool the cupcakes briefly in the pan, then transfer to a wire rack and let cool completely.
For a more detailed method, you can use my Biscoff mascarpone frosting recipe.
Beat the cold mascarpone, cold heavy cream, powdered sugar, vanilla, and Biscoff spread in a clean bowl until the frosting is thick and firm.
Core the center of each cupcake and fill with Biscoff spread. Pipe the frosting on top using a piping bag fitted with a decorative tip.
Drizzle with melted cookie butter, sprinkle with Biscoff crumbs, and chill for 1 hour before serving.
Storage
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring to room temperature for 20–30 minutes before serving for the best texture.
Recipe Variations
- Chocolate Biscoff Cupcakes: Use a chocolate cupcake base instead of vanilla for a deeper flavor.
- Biscoff Cream Cheese Frosting: Swap the mascarpone frosting for a whipped cream cheese frosting for a tangier finish.
- No-Fill Version: Skip the cookie butter center and add extra frosting on top for a simpler cupcake.
- Caramel Biscoff Cupcakes: Replace the filling with salted caramel and drizzle caramel over the frosting.
You can also turn this recipe into a Biscoff cake for a simple, sliceable version.
Recipe Questions
Can I make these cupcakes ahead of time?
Yes. Bake the cupcakes one day ahead and frost them the next day for best results.
Can I freeze Biscoff cupcakes?
You can freeze the unfrosted cupcakes for up to 2 months. Thaw at room temperature before filling and frosting.
Why is my frosting too soft?
The mascarpone or cream was likely too warm. Use very cold ingredients and stop mixing as soon as the frosting is firm.
More Cupcake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
Print
Biscoff Cupcakes
- Total Time: 50 minutes
- Yield: 12 cupcakes
Description
These Biscoff cupcakes are irresistibly delicious with their soft base, gooey center, and creamy frosting. Perfect for a snack or a special occasion! (Makes 12 cupcakes)
Ingredients
Biscoff Cupcakes
- 90 g (6 tbsp) unsalted butter, softened
- 80 g (⅓ cup) light or dark brown sugar
- 40 g (3 tbsp) granulated sugar
- 50 g (3 tbsp) Biscoff Lotus spread
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 160 g (1 ¼ cups) cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 135 ml (½ cup + 1 tbsp) buttermilk
Biscoff Frosting
- 250 g (1 cup) cold mascarpone cheese
- 250 ml (1 cup) cold heavy cream - 30-35% fat
- 1 tsp vanilla extract
- 3-4 tablespoon Biscoff Lotus spread
- 3 tbsp powdered sugar, sifted
- 3-4 crushed Biscoff cookies
Instructions
Biscoff Cupcakes
- Preheat the oven to 350°F (180°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, brown sugar, and slightly melted Biscoff spread until smooth and creamy.
- Add the eggs and vanilla, then beat again for at least 2 minutes to incorporate air into the batter.
- Sift the dry ingredients (flour, baking powder, baking soda, and salt) together.
- Gradually alternate adding the dry ingredients and the buttermilk, folding gently with a spatula until the batter is smooth.
- Fill the cupcake liners about ⅔ full for standard cupcakes or all the way for larger ones.
- Bake for 17 to 20 minutes, or until the cupcakes are fully risen and a toothpick inserted in the center comes out clean.
- Let the cupcakes cool slightly before removing them from the pan, then transfer them to a wire rack to cool completely.
Mascarpone Frosting (Once the cupcakes are completely cooled)
- In a large bowl, add the cold mascarpone, cold heavy cream, sifted powdered sugar, Biscoff spread, and vanilla.
- Beat with an electric mixer on low speed until smooth, thick, and firm.
- Transfer the frosting to a piping bag fitted with a large decorative tip.
Assembly
- Use a cupcake corer or an apple corer to remove the center of each cupcake, then fill the hole with Biscoff spread.
- Pipe a swirl of frosting on top, leaving a small well in the center. Add a little extra Biscoff spread in the well for even more flavor.
- Sprinkle with crushed Lotus Biscoff cookies and refrigerate for at least 1 hour before serving. Enjoy!
Notes
Storage: Up to 3 days in the refrigerator in an airtight container.
Tips:
- Use room temperature ingredients (butter, eggs, milk) for a smooth batter.
- Do not overmix the batter to keep the cupcakes soft and fluffy.
- Fill cupcake liners ⅔ full to prevent overflow while baking.
- Let the cupcakes cool completely before adding the filling and frosting.
- Refrigerate after frosting to help them set properly.
- Substitute buttermilk with regular milk and 1 teaspoon of vinegar or lemon juice.
- For baking powder only, replace the baking soda with an extra ½ teaspoon of baking powder.
- Use a kitchen scale instead of measuring cups for accuracy and best results.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Chloe
These Biscoff cupcakes turned out perfect! The cookie butter center stayed gooey and the mascarpone frosting was so light. Everyone loved them — I’ll make them again for sure.