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    Home » Dessert » Cupcakes

    Biscoff Cupcakes

    Published: Jul 10, 2012 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

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    two biscoff cupcakes in leopard cupcake liners on a white plate on a red surface

    The other day I was out at Trader Joe's on this whole healthy kick. My whole problem is that I tell myself that going to Trader Joe's is healthy, which it very well can be, or the evil sugar devil comes and haunts me and I buy every item with sugar in it!! OR one of the workers tells me hey look at this chocolate stuffed french toast. How do you say no to chocolate stuffed french toast? The answer is YOU DON'T!

    Anyways I came across TJ Cookie Butter which I assumed was similar to Biscoff Spread. And yes it is, this smashed up cookie goodness is even easier for me to get my hands on. Can you say D-A-N-G-E-R-O-U-S?!

    Today I needed some cupcakes and I looked in the cupboard and saw the Cookie butter. Just then I remembered of some Biscoff Cupcakes Jenny made over on Picky Palate. I looked up her recipe and went straight to baking.

    These little scrumptious cakes are amazing! So yummy!

    close up of biscoff cupcake with a bite taken out on a white plate
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    two biscoff cupcakes on a white plate on a red surface outside

    Biscoff Cupcakes

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    Delicious cupcakes are made with Biscoff Spread aka Cookie Butter and topped with a cookie butter frosting! 

    • Total Time: 32 mins
    • Yield: 24 1x

    Ingredients

    Units Scale

    Cookie Butter Cupcakes

    • 125 grams (1 Cup) All-Purpose/ Plain Flour
    • 200 grams (1 Cup )Granulated Sugar
    • ½ Teaspoon Salt
    • ½ Teaspoon Baking Soda
    • 4oz (½ Cup) Canola or Vegetable Oil
    • 4oz (½ Cup)Sour Cream
    • 4oz (½ Cup)Biscoff Spread
    • 2 Large Eggs
    • 2 Teaspoons Pure Vanilla Extract

    Cookie Butter Frosting

    • 8oz (1 Cup/2 Sticks) Unsalted Butter at room temp.
    • 2oz (¼ Cup) Biscoff Spread
    • 500 grams (4 Cups) Powdered/Icing Sugar, Sifted
    • 2 Tablespoons Milk or Cream

    Instructions

    1. Preheat oven to 350F and line a cupcake pan with liners.
    2. In a large bowl combine flour, sugar, salt & baking soda.
    3. In the bowl of an electric mixer combine oil, sour cream, Biscoff spread, eggs and vanilla. Mix until well combined. Slowly add dry ingredients until all well combined.
    4. Scoop batter into cupcake liners until ¾ full. Bake for 18-22 minutes. Let cool completely before frosting.
    5. Once cupcakes are cooled begin buttercream. In the bowl of an electric mixer beat butter and Biscoff until creamy and smooth. About two minutes. Slowly add powdered sugar and milk until desired consistency is reached. Frost cupcakes and enjoy 🙂

    Equipment

    oxo food scale

    OXO Kitchen Scale

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    kitchen aid cordless hand mixer

    Cordless Hand Mixer

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    cupcake pan

    Cupcake Pan

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10 mins
    • Cook Time: 22 mins
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: cupcakes, cookie butter recipes, biscoff cupcakes, cookie butter cupcakes

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

    Recipe adapted from Picky Palate

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    elizabeth mixing frosting

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

    More about me →

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