These Biscoff cookie butter cupcakes are soft, fluffy, and full of that caramel-y, spiced cookie butter flavor in every bite.
The buttercream on top? It’s whipped Biscoff cookie butter, and it’s next-level good.
If you love those little cookies they give you on airplanes (you know the ones), you’re about to be obsessed.
Why I Love This Recipe
This recipe hits all the cozy notes. I made these for a friend’s birthday last year, and they disappeared fast. I ended up writing the recipe down three times that day. The cupcake itself is soft and spiced, and the frosting? It’s like eating a creamy version of your favorite cookie.
- You don’t need a mixer for the cupcakes—just a bowl and a whisk
- The frosting is super pipeable but soft enough to spread too
- Biscoff flavor in the cake and the frosting
- Perfect for parties, gifts, or anytime you want a sweet treat that feels a little extra
Servings: 12 cupcakes
Total Time: 35 minutes
Bake Time: 18–20 minutes
Prep Time: 15 minutes
What You’ll Need
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ½ cup Biscoff cookie butter (smooth)
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup sour cream
For the Frosting:
- ¾ cup unsalted butter (softened)
- ½ cup Biscoff cookie butter (smooth)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream (more if needed)
- Optional: crushed Biscoff cookies for topping
Pro Tips
- Room temperature ingredients = smooth batter. Cold eggs or milk will make it clump.
- Use smooth Biscoff cookie butter—chunky won’t mix well.
- Fill cupcake liners only 2/3 full to avoid overflowing.
- Don’t skip the sour cream—it makes the cupcakes super moist.
- Add crushed cookies on top right before serving so they stay crunchy.
Tools Needed
- Mixing bowls
- Whisk and spatula
- Electric hand mixer (for frosting)
- Muffin tin
- Cupcake liners
- Measuring cups and spoons
- Piping bag or knife for frosting
Substitutions and Variations
- Swap sour cream with plain Greek yogurt
- Use plant-based milk and butter to make it dairy-free
- Add a spoonful of cookie butter inside the cupcake before baking for a hidden center
- Top with a drizzle of melted Biscoff for extra drama
Make Ahead Tips
You can bake the cupcakes a day ahead and store them (unfrosted) in an airtight container. The frosting can be made and refrigerated for up to 3 days. Let it soften and re-whip before frosting.
Let’s Bake!
Step 1: Preheat and Prep
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
Step 3: Cream Butter, Cookie Butter & Sugar
In a large bowl, use a whisk or hand mixer to beat ½ cup softened butter, ½ cup Biscoff cookie butter, and ¾ cup brown sugar until light and fluffy.
Step 4: Add Eggs & Vanilla
Mix in 2 large eggs, one at a time, and 1 tsp vanilla extract until fully combined.
Step 5: Add Sour Cream and Milk
Mix in ½ cup sour cream and ½ cup whole milk until smooth.
Step 6: Combine Wet and Dry
Add the dry ingredients to the wet in two parts, mixing gently until just combined. Don’t overmix.
Step 7: Fill and Bake
Spoon batter into liners about 2/3 full. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool.
Step 8: Make the Frosting
Beat ¾ cup softened butter and ½ cup Biscoff cookie butter until smooth. Add 2 cups powdered sugar and 1 tsp vanilla. Beat until fluffy. Add 2 tbsp heavy cream and beat until spreadable.
Step 9: Frost and Decorate
Frost the cooled cupcakes using a piping bag or a spatula. Top with crushed Biscoff cookies or cookie halves if you want.
Leftovers and Storage
Store cupcakes in an airtight container at room temp for up to 2 days or in the fridge for 4–5 days. Let them come to room temp before eating for the best texture.
Why This Recipe Works (Quick Science)
- The sour cream adds fat and acid, making the crumb moist and tender.
- Biscoff cookie butter contains oil and sugar, which keeps the cake soft.
- Using both baking powder and soda gives a nice rise without going flat.
Common Mistakes
- Overmixing the batter—leads to tough cupcakes
- Using cold ingredients—they won’t mix evenly
- Overfilling the liners—they’ll overflow while baking
- Not cooling the cupcakes before frosting—melted frosting is sad frosting
What to Serve With
- A hot chai latte or spiced tea
- Cold milk or a caramel latte
- Fresh fruit like sliced apples or pears for balance
FAQ
Can I make these ahead?
Yes! Bake the cupcakes the day before and frost the next day.
Can I freeze them?
Freeze unfrosted cupcakes for up to 2 months. Thaw and frost fresh.
Do I have to use sour cream?
No, plain Greek yogurt works great too.
Final Thoughts
If you’re a fan of Biscoff cookies, you’re gonna love these cupcakes. They’re simple, flavorful, and fun to make. Give them a try, and don’t forget to leave a comment letting me know how they turned out—or if you made any fun tweaks!
