Moist and creamy Biscoff cupcakes

These Biscoff Cupcakes are a dream come true for Biscoff lovers! With a moist and soft texture, rich Biscoff flavor, and a creamy Biscoff buttercream frosting, these cupcakes are the ultimate treat. Perfect for any occasion or just to satisfy a sweet craving!

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Why You’ll Love This Recipe:

Moist & Fluffy: A soft and tender crumb that melts in your mouth.
Biscoff Flavor: Infused with the deliciously spiced taste of Biscoff cookies.
Creamy Frosting: The creamy buttercream frosting is the perfect finishing touch.

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• ¼ cup Biscoff cookie butter (smooth or crunchy)
• 1 tablespoon Biscoff cookies (crushed, optional, for topping)

For the Frosting:

• ½ cup unsalted butter (softened)
• 1 ½ cups powdered sugar
• ¼ cup Biscoff cookie butter (smooth or crunchy)
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy cream or milk (for consistency)

How to Make Moist and Creamy Biscoff Cupcakes:

Step 1: Preheat the Oven and Prep the Pan

1. Preheat your oven to 350°F (175°C).
2. Line a muffin tin with cupcake liners and set aside.

Step 2: Make the Cupcake Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
2. In a large bowl, beat butter and granulated sugar together until light and fluffy (about 2-3 minutes).
3. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and Biscoff cookie butter until fully combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

Step 3: Bake the Cupcakes

1. Divide the cupcake batter evenly into the cupcake liners, filling each about 2/3 full.
2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
3. Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Frosting

1. Beat the butter and Biscoff cookie butter together until smooth and creamy.
2. Gradually add the powdered sugar, 1/2 cup at a time, and mix until fully incorporated.
3. Stir in the vanilla extract and heavy cream (or milk), and beat for an additional 1-2 minutes until the frosting is light and fluffy. If the frosting is too thick, add more cream or milk to reach the desired consistency.

Step 5: Frost the Cupcakes

1. Once the cupcakes have cooled completely, frost them generously with the Biscoff buttercream using a piping bag or spatula.
2. Optional: Top with crushed Biscoff cookies for an extra crunchy texture and more flavor!

Tips for Success:

Don’t overmix the batter to ensure the cupcakes stay light and fluffy.
For a stronger Biscoff flavor, swirl some Biscoff cookie butter into the cupcake batter before baking.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.

Preparation Time: 15 minutes

Cooking Time: 18-20 minutes

Cuisine: American

These Biscoff Cupcakes are perfect for any occasion, from birthday parties to afternoon tea. Enjoy the delightful taste of Biscoff in every bite!

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