Biscoff Cupcakes with Biscoff Frosting
Calories
Ingredients
- Preheat oven to 350 F.
For the Cupcakes:
- ½ cup Biscoff spread crunchy or creamy
- ¼ cup butter softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla bean paste or vanilla extract
- 1 ½ cups flour
- ½ tsp salt
- 1 ¼ tsp baking powder
- ⅓ cup buttermilk
For the Buttercream Frosting:
- ½ cup Biscoff crunchy or creamy
- 1 cup butter room temperature
- 3 cups powdered sugar
- 1 tsp vanilla bean paste or vanilla extract
- ¼ to ⅓ cup heavy cream as much as needed to get correct consistency
For the Topping:
- 6 Biscoff cookies crumbled
Instructions
To Make the Cupcakes:
- Cream together Biscoff, butter and sugar until light and fluffy.
- Add eggs and vanilla and mix just to incorporate.
- Whisk together flour, baking powder and salt. Mix until just combined. Add the milk.
- Line 12 muffin cups with cupcake liners and divide batter evenly into cups.
- Bake for 16 to 20 minutes; test with a toothpick; the top will be firm so make sure the inside is cooked through.
- Cool completely on a wire cake cooling rack before frosting.
To Make the Buttercream Frosting:
- Cream together Biscoff and butter until light and fluffy. Slowly add the powdered sugar.
- Add the vanilla and combine thoroughly.
- Add the cream a Tablespoon at a time until your frosting is very light and fluffy and the correct consistency.
- Using a large serrated icing tip and pipe the frosting onto cupcakes.
- Garnish the cupcakes with the crumbled Biscoff cookies.
Notes
This recipe makes a lot of frosting; enough to pipe a relatively large amount onto each cupcake. Should you choose to simply spread icing on cupcakes; you can halve the ingredients and make less. Or make it all and save the rest for eating on graham crackers or my favorite...with a spoon. :)