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Biscoff Filled Cookie Butter Cupcakes

Biscoff Filled Cookie Butter Cupcakes: Sweet European Bliss

Biscoff Filled Cookie Butter Cupcakes are an indulgent treat featuring buttery cake and creamy frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: European
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups all-purpose flour Gluten-free flour is an excellent alternative.
  • 1 tablespoon baking powder The leavening agent.
  • 1 teaspoon salt Enhances sweetness.
  • 1 cup unsalted butter Room temperature.
  • 1 cup granulated sugar Sweetens the base.
  • 1/2 cup brown sugar Adds depth and moisture.
  • 3 large eggs Binding agent; can use flax eggs for vegan option.
  • 1 cup milk Almond milk works as a non-dairy option.
For the Cookie Butter Frosting
  • 1 cup cookie butter Star ingredient.
  • 2 cups confectioners' sugar To sweeten and thicken frosting.
  • 1/2 cup heavy cream Coconut cream can be a dairy-free alternative.
For the Garnish
  • 4 cookies Biscoff cookies Crushed, optional but delightful.

Equipment

  • muffin tin
  • mixing bowls
  • electric mixer
  • Spatula
  • pastry bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Whisk together the flour, baking powder, and salt in a bowl. Set aside.
  3. Cream the butter, granulated sugar, and brown sugar together until light and fluffy.
  4. Beat in the eggs, one at a time, until fully incorporated.
  5. Gradually add the flour mixture to the creamed mixture, alternating with the milk.
  6. Gently fold the cookie butter into the batter.
  7. Divide the batter evenly among the lined cupcake cups, filling each two-thirds full.
  8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  9. Cool cupcakes in the tin for 5 minutes, then transfer them to a wire rack.
  10. Whip the heavy cream and confectioners' sugar until stiff peaks form, then fold in the cookie butter.
  11. Frost each cooled cupcake generously.
  12. Sprinkle crushed Biscoff cookies on top if desired.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure butter is room temperature for easy creaming. Don't overmix after adding flour. Cool completely before frosting.

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