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 2/3 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.