These Biscoff cupcakes are soft, golden, and packed with that warm, caramelized cookie butter flavor in every single bite. I first made them for my sister’s birthday last spring, and honestly, they disappeared faster than any dessert recipes I’ve ever baked. The best part? They start with a simple cake mix, so you get bakery-style results without spending hours in the kitchen. Each cupcake hides a gooey cookie butter center and gets crowned with the silkiest Biscoff buttercream frosting you’ve ever tasted.
If you love easy treats that feel special, this one’s a keeper just like these Delicious Sugar Cookie Bars or this Best Lime Blueberry Pound Cake or Delicious Cranberry Cookies.
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Ingredients For Biscoff Cupcakes
Here’s everything you’ll need to make these Biscoff Cupcakes from start to finish.
See Recipe Card Below This Post For Ingredient Quantities
For the Cupcakes:
Yellow cake mix: I used Duncan Hines Classic Yellow, which gives you a tender, moist base without any fuss. Cake mix keeps these cupcakes foolproof and consistent every time.
Water: Helps hydrate the cake mix and creates the right batter consistency.
Eggs: Bind everything together and add structure and richness to the cupcakes.
Vegetable oil: Keeps the cupcakes soft and moist. You can also use canola oil if that’s what you have on hand.
Biscoff cookie butter: This is what makes these cupcakes special. It adds that warm, caramelized flavor right into the batter and keeps the texture incredibly tender.
For the Filling:
Biscoff cookie butter: Warmed until pourable, this creates the gooey, indulgent center that makes these cupcakes feel bakery-special.
For the Buttercream Frosting:
Unsalted butter: Softened to room temperature so it creams smoothly with the cookie butter. This creates the rich, silky base of the frosting.
Biscoff cookie butter: Adds that signature flavor to the frosting and makes it extra creamy.
Vanilla extract: Balances the sweetness and adds a warm background note.
Salt: Just a pinch enhances all the flavors and keeps the frosting from tasting flat.
Powdered sugar: Sweetens and thickens the frosting. You can adjust the amount depending on how firm you want your frosting to be.
Heavy cream: Thins the frosting to the perfect spreadable or pipeable consistency. Add it gradually until you get the texture you like.
How To Make Biscoff Cupcakes
These steps will guide you through making perfect Biscoff Cupcakes with that gooey center and smooth buttercream topping.
Preheat oven: Preheat your oven to 350°F (175°C). Line two muffin tins with cupcake liners and give the inside of each liner a light spray with nonstick cooking spray. This helps the cupcakes release easily later.
Mix cupcake batter: In a large mixing bowl, combine the yellow cake mix, water, eggs, vegetable oil, and Biscoff cookie butter. Use an electric hand mixer or stand mixer and beat everything together until the batter is smooth and fully combined, usually about 2 minutes. The cookie butter will blend right in and give the batter a beautiful light caramel color.
Fill cupcake liners: Spoon or scoop the batter into each prepared cupcake liner, filling them a little more than half full. This gives the cupcakes room to rise without overflowing.
Bake: Place the muffin tins in the middle of the oven and bake for about 20 minutes. The cupcakes are done when they spring back lightly when you press the top. If you’re baking on two racks, rotate the tins halfway through to make sure they bake evenly.
Cool and core: Let the cupcakes cool completely on a wire rack. Once they’re cool, use a cupcake corer, small spoon, or even a large straw to remove the center of each cupcake. Go down about halfway and leave a little cake at the bottom so the filling doesn’t leak out.
Prepare the filling: Microwave ¼ cup of Biscoff cookie butter in a microwave-safe bowl for 10 to 15 seconds, just until it becomes pourable but not too hot. Carefully spoon or pour the warm cookie butter into the center of each cored cupcake. It’ll pool in there and set as it cools, creating that gooey surprise.
Make frosting: In a large mixing bowl, use a hand or stand mixer to cream together 1 cup of softened unsalted butter and 1 cup of Biscoff cookie butter. Beat until light and fluffy, about 2 minutes. Add the vanilla extract and a pinch of salt, then mix again. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Once the frosting is thick, add 4 to 5 tablespoons of heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. You want it smooth and spreadable but still able to hold its shape.
Frost cupcakes: Use a butter knife to spread the frosting on each cupcake, or load it into a piping bag fitted with a Wilton 1M tip for a pretty swirl. Either way looks beautiful.
Optional garnish: If you want to go the extra mile, drizzle a little melted Biscoff cookie butter over the frosted cupcakes. Let it cool slightly first so it doesn’t melt the frosting. You can also sprinkle crushed Biscoff cookies on top for added texture and visual appeal.
Substitutions and Variations
You can easily adapt this Biscoff Cupcakes recipe to fit what you have on hand or your personal preferences.
Cake mix: Any brand of yellow cake mix works here. You can also try vanilla or butter-flavored cake mix if that’s what you have. The measurements stay the same.
Cookie butter: If you can’t find Biscoff brand, look for Trader Joe’s Speculoos Cookie Butter or any other speculoos spread. They all have that same caramelized, spiced flavor.
Oil: Swap the vegetable oil for canola oil or melted coconut oil. Melted butter works too, but it will make the Biscoff Cupcakes slightly denser.
Frosting consistency: For a stiffer frosting that holds sharp peaks, use more powdered sugar and less heavy cream. For a softer, more spreadable frosting, use less powdered sugar and add more cream.
Make them eggless: You can use egg replacers or flax eggs if you need an eggless version, though the texture will be slightly different.
Add chocolate: Fold in chocolate chips or drizzle melted chocolate over the frosting for a chocolate-Biscoff combo.
Equipment For Biscoff Cupcakes
Having the right tools makes this Biscoff Cupcakes even easier.
Two muffin tins: You’ll need these to bake all 24 cupcakes at once. If you only have one tin, bake them in batches.
Cupcake liners: Standard-sized paper or foil liners keep the Biscoff Cupcakes tidy and easy to serve.
Nonstick cooking spray: A quick spray inside the liners prevents sticking.
Electric hand mixer or stand mixer: Makes mixing the batter and frosting quick and effortless.
Large mixing bowl: You’ll need this for the batter and another one for the frosting.
Cupcake corer, small spoon, or large straw: Any of these work for removing the center of each cupcake. A cupcake corer is the easiest, but a spoon does the job just fine.
Butter knife or piping bag with Wilton 1M tip: Use a knife for a simple, rustic look, or pipe the frosting for a more polished finish.
Storage Your Biscoff Cupcakes
These Biscoff cupcakes stay fresh and delicious for days when stored properly.
Room temperature: Store the frosted cupcakes in an airtight container at room temperature for up to 3 days. They’ll stay soft and moist.
Refrigerator: If your kitchen is warm or you want them to last longer, refrigerate the cupcakes in an airtight container for up to 5 days. Let them sit at room temperature for about 20 minutes before serving so the frosting softens up.
Freezer: You can freeze unfrosted Biscoff Cupcakes for up to 3 months. Wrap each one individually in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature and frost before serving. The frosting doesn’t freeze as well, so it’s best to make it fresh.
Filling: The cookie butter filling stays gooey and soft even after a few days. It doesn’t need special storage, just keep the Biscoff Cupcakes covered so they don’t dry out.
Expert Tips
These tips will help you get the best results every time you bake this Biscoff Cupcakes.
Don’t skip the cooling step: Make sure the Biscoff Cupcakes are completely cool before you core and fill them. If they’re even slightly warm, the cookie butter filling will melt right into the cake instead of staying in the center.
Soften the butter properly: For the frosting, your butter should be soft enough to press your finger into easily, but not melted or greasy. Leave it out at room temperature for about an hour before you start.
Adjust frosting consistency gradually: Add the heavy cream one tablespoon at a time. It’s easier to add more liquid than to fix frosting that’s too thin.
Use a cookie scoop: A cookie scoop helps you fill the Biscoff Cupcakes liners evenly, which means they’ll all bake at the same rate and look uniform.
Warm the filling carefully: Don’t overheat the cookie butter in the microwave. You just want it pourable, not hot. If it gets too hot, it can seep into the cake.
Pipe from the center out: If you’re using a piping bag, start in the center of each cupcake and swirl outward. This creates a neat, professional-looking finish.
Make ahead: You can bake the cupcakes a day ahead and store them unfrosted. Core, fill, and frost them the day you plan to serve them for the freshest taste.
FAQ
Do you have to refrigerate Biscoff cake?
It depends on your climate and how long you want to keep them. At room temperature, these cupcakes stay fresh for up to 3 days in an airtight container. If your kitchen is warm or humid, refrigerate them to keep the frosting stable. Just let them sit out for 20 minutes before serving so the frosting softens. My family usually keeps them on the counter and they’re gone within two days anyway.
Does Biscoff Cookie Butter need to be refrigerated?
Nope, Biscoff cookie butter is shelf-stable and doesn’t need refrigeration, even after opening. Store it in a cool, dry place with the lid tightly closed. It stays smooth and spreadable at room temperature. I keep mine in the pantry and it lasts for months without any issues.
What’s special about Biscoff?
Biscoff cookies, also called speculoos, have this unique caramelized, lightly spiced flavor that comes from being baked twice. The cookie butter is made by grinding those cookies into a smooth, creamy spread. It tastes like a mix of brown sugar, cinnamon, and toffee, and it’s completely addictive. It’s different from peanut butter or Nutella because of that warm, cookie-like flavor. Once you try it, you’ll want to put it on everything.
How long to cook Pillsbury cupcakes?
If you’re using Pillsbury or another refrigerated dough, follow the package directions since they vary by product. Most refrigerated cupcake batters bake at 350°F for about 15 to 20 minutes, depending on your oven. For this Biscoff Cupcakes recipe, we’re using a boxed cake mix, which bakes for about 20 minutes until the tops spring back when lightly pressed.
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Pairing
These are my favorite dishes to serve with Biscoff Cupcakes
Biscoff Cupcakes
These soft, fluffy Biscoff Cupcakes filled with rich Biscoff cookie butter and topped with a decadent Biscoff buttercream are a dream come true for cookie lovers.
Ingredients
Method
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Preheat the oven to 350°F (175°C) and line two muffin tins with cupcake liners. Lightly spray the inside of the liners with nonstick cooking spray.
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In a large bowl, combine the yellow cake mix, water, eggs, vegetable oil, and Biscoff cookie butter. Use an electric hand mixer or stand mixer to mix until smooth and fully combined.
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Spoon the batter into each cupcake liner, filling each about two-thirds full.
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Bake on the middle rack for 18-20 minutes, or until a toothpick inserted comes out clean. For even baking, bake one tin at a time or rotate the tins midway.
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Allow the cupcakes to cool completely before coring.
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Use a cupcake corer, small spoon, or large straw to carefully remove the center of each cupcake, leaving a small base.
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Microwave the ¼ cup of Biscoff cookie butter for 10-15 seconds, or until it becomes easy to stir. Gently fill the center of each cupcake with the melted cookie butter.
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For the frosting, beat together the softened butter and Biscoff cookie butter in a large bowl using an electric hand mixer or stand mixer until creamy and smooth.
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Add the vanilla extract and a pinch of salt, mixing until fully combined.
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Gradually add the powdered sugar, 1 cup at a time, mixing until incorporated. Adjust the consistency by adding 4-5 tablespoons of heavy cream. The frosting should be thick but spreadable.
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Spread or pipe the frosting onto each cupcake using a butter knife or piping bag with a Wilton 1M tip.
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Optional: Drizzle melted cookie butter over the frosted cupcakes and sprinkle crushed Biscoff cookies on top for extra decoration.
Nutrition
Notes
Indulge in these cupcakes, made with a sweet cookie butter filling and creamy frosting. They’re perfect for any occasion or as a treat to share with friends and family!
