Description
Irresistible Biscoff cupcakes blend creamy lotus spread with classic bakery magic, creating a sweet sensation that melts hearts. Buttery cookie crumbles and luscious frosting invite you to indulge in pure dessert bliss.
Ingredients
Scale
Dry Ingredients:
- 1 ¼ cups (156 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Primary Sweet Components:
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) brown sugar, packed
- ½ cup (128 grams) Biscoff spread (cookie butter)
Wet and Binding Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- 2 large eggs, at room temperature
- ½ cup (120 milliliters) milk, at room temperature
- 1 teaspoon vanilla extract
Buttercream Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (128 grams) Biscoff spread (cookie butter)
- 2 cups (240 grams) powdered sugar
- 3 tablespoons (45 milliliters) heavy cream or milk (adjust for desired consistency)
Garnish:
- Crushed Biscoff cookies (optional)
Instructions
- Warm the oven to 350F (175C) and arrange cupcake liners in a muffin tin, anticipating approximately 12 delectable treats.
- Whisk together flour, baking powder, baking soda, cinnamon, and optional ginger in a medium mixing vessel, setting the dry ingredients aside for later integration.
- Utilize an electric mixer to transform softened butter and sugar into a cloud-like, aerated mixture, continuing until the texture becomes light and voluminous.
- Incorporate eggs individually, ensuring thorough blending after each addition. Fold in Biscoff spread and vanilla extract, mixing until the components harmonize seamlessly.
- Gently introduce dry ingredients to the wet mixture in three incremental stages, alternating with milk. Commence and conclude with dry ingredients, stirring carefully to maintain a tender crumb without overmixing.
- Distribute batter evenly across cupcake liners, filling each approximately two-thirds full. Bake for 18-22 minutes until a probing toothpick emerges clean. Allow cupcakes to rest in the tin briefly before transferring to a cooling rack.
- Craft the Biscoff buttercream by whipping butter and Biscoff spread until silky. Gradually integrate powdered sugar, ensuring smooth incorporation. Introduce vanilla and salt, beating until the frosting achieves a light, billowy consistency.
- Once cupcakes have completely cooled, adorn with Biscoff buttercream using either a piping bag for an elegant swirl or a spatula for a rustic presentation.
- Elevate the visual appeal by sprinkling crushed Biscoff cookies atop the frosted cupcakes or positioning a whole cookie as a crowning glory. Serve and savor these indulgent treats.
Notes
- Swap ingredients for dietary needs by using gluten-free flour, plant-based butter, and dairy-free milk to create allergen-friendly cupcakes.
- Prevent dense cupcakes by ensuring butter and eggs are room temperature and avoiding overmixing the batter, which can develop tough gluten structures.
- Control sweetness by reducing sugar slightly or using alternative sweeteners like monk fruit or stevia for a lower-calorie version of the dessert.
- Enhance flavor complexity by toasting ground cinnamon before adding to dry ingredients, which will deepen the warm spice notes in the cupcakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 330
- Sugar: 26 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg