If you love Biscoff cupcakes, get ready for the ultimate treat! These soft and fluffy cupcakes are packed with Biscoff flavor, filled with a gooey Biscoff cookie butter center, and topped with a creamy mascarpone Biscoff frosting. Pure cookie butter heaven!
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Biscoff cupcakes are soft, moist, and packed with warm, spiced flavor—perfect for cookie butter lovers. With their light texture and gooey center, every bite is pure bliss!
They start with a vanilla cupcake base infused with Biscoff cookie butter, filled with a melty Biscoff cookie butter center, and topped with a creamy mascarpone frosting blended with cookie butter for the ultimate indulgence.
This recipe is a dream for Biscoff fans! Easy to make, these cupcakes are perfect for any occasion—whether it’s a cozy snack, a birthday treat, or just because you’re craving something delicious.
More Biscoff recipes: Biscoff Cake, No-Bake Biscoff Cheesecake, Biscoff Brownies, Baked Biscoff cheesecake, Biscoff macarons, Biscoff Cookies, Biscoff Cake Pops.
Notes sur les ingrédients
You’ll need these ingredients to make these Biscoff Cookie butter cupcakes:
- Butter – Unsalted butter and well softened.
- Sugar – A mix of white sugar and brown sugar (dark or light brown sugar).
- Lotus Biscoff spread – Preferably the Lotus speculoos cookie butter spread brand.
- Eggs – At room temperature.
- Vanilla & salt – Pure vanilla extract and fine salt.
- Flour – Preferably cake flour or all-purpose flour.
- Leavening – A mix of baking powder and baking soda.
- Buttermilk – Or yogurt, or a mix of milk and yogurt (see recipe notes).
- Mascarpone – Well chilled.
- Heavy cream – Full-fat (30-35%) and very cold.
- Powdered sugar – For a smooth and creamy texture.
How to Make Biscoff Mascarpone Cupcakes
Here are some quick visual instructions. Don’t forget that the full recipe with exact ingredients is in the recipe card below!
In a large bowl or the large mixing bowl of your stand mixer fitted with the whisk attachment, whip the softened butter with the white sugar, brown sugar, and Biscoff spread until creamy.
Then, add the eggs and vanilla and beat again until fully combined.
Gradually, alternate adding the sifted dry ingredients (flour, baking powder, baking soda, and salt) and the buttermilk. Gently fold the mixture using a spatula until just combined.
Pour the cupcake batter into a cupcake pan or muffin pan lined with cupcake liners and bake in a preheated oven at 180°C (350°F) for about 17-20 minutes, until golden and fully cooked in the center.
Let the cupcakes cool slightly before removing them from the pan, then allow them to cool completely on a cooling rack.
In another mixing bowl, add all the ingredients for the Biscoff frosting: cold mascarpone, cold heavy cream, powdered sugar, vanilla, and Biscoff spread. Beat with an electric mixer until the frosting is thick and firm.
Use a cupcake corer or a apple corer to remove the center of each cupcake and fill it with Biscoff spread. Pipe the frosting on to of the cupcakes using a piping bag fitted with a decorative tip.
Add some melted cookie butter and sprinkle with Biscoff cookie crumbs and refrigerate for one hour before serving.
Tips for this recipes
Variations & Substitutions
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Biscoff 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 tbsp 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.
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