Biscoff cookie butter cupcakes are tender and full of Lotus Biscoff or speculoos flavors! Topped with a fluffy cookie butter Swiss meringue buttercream.
Do you think they have cookie butter’s anonymous?? Just asking for a friend!😉
Biscoff, cookie butter, speculoos… whatever you call it, I have come to realize that many of you feel the same way that I do about it. We are addicted!! Biscoff cookie butter cupcakes are an adaptation of my wildly popular cookie butter cake recipe. You will love these cupcakes because they are tender and moist, topped with a layer of cookie butter spread and then a silky and fluffy cookie butter Swiss meringue buttercream.
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what is Biscoff cookie butter?
If you are not familiar with cookie butter, it is a food spread similar in texture to peanut butter. It is made with ground spice cookies called speculoos that originated in Europe. The Netherlands and Belgium were the first countries that I associated with the delicious creation. Delta and Alaska are both airlines that give out the crunchy cookies.
what ingredients are needed for Biscoff cookie butter cupcakes?
- Biscoff cookies
- cookie butter spread
- all-purpose flour
- baking powder
- unsalted butter
- granulated sugar
- brown sugar
where can I buy Biscoff cookies and cookie butter spread?
Trader Joe’s carries their brand called Speculoos Cookie Butter and they also have Speculoos Cookies. Target, Walmart and Kroger are all retailers where I have found Lotus brand of Biscoff cookies and cookie butter spread. It is often with the peanut butter, but sometimes it is in the bakery section. The TJ’s version and Lotus products can be purchased on Amazon.
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let’s make cupcakes!
First, you need Biscoff cookies ground to more of a flour-like consistency. Use a food processor (the mini prep that I have does a great job). Crushing the cookies with a rolling pin in a zip top bag works as well.
Then whisk together the all-purpose flour, ground cookies, baking powder and salt. Set aside.
Cream the unsalted butter and both sugars until light and fluffy, in the bowl of a stand mixer, fitted with the paddle attachment. Next, scrape up and down the sides of the bowl and add the egg and vanilla extract and beat again until well combined. Finally, alternate the flour mixture and buttermilk and mix on low until just combined. The batter is quite thick.
Fill the cupcake liners (these are my favorite!) with two tablespoons of batter. I have tested these cupcakes over and over and found the sweet spot to be two tablespoons.
Any more batter and the cupcakes will sink in the center. You might notice in the following photos that I did not follow my own advice and overfilled some of my liners.🙄
The cupcakes are still absolutely delicious if you overfill them, they just don’t look pretty unfrosted. To be honest, this recipe does not typically yield domed tops. The cupcakes are flat on top and may be slightly sunken in the middle.
Spread a thin layer of cookie butter spread across the top of each cupcake after they have cooled.
how to make the meringue for Swiss meringue buttercream
Swiss meringue buttercream is the frosting of choice in my house. I love that it is silky and fluffy and not overly sweet. It is definitely more time consuming and technique sensitive to make. If you don’t want to attempt it, use my easy cookie butter frosting recipe instead.
I always, I mean ALWAYS, wipe down my mixing bowl, whisk and whisk attachment for my stand mixer prior to beginning Swiss meringue. Use either white vinegar or lemon juice. Grease is meringue’s ultimate enemy and you don’t want it messing with your success.
Swiss meringue buttercream starts with heating egg whites, sugar and salt over a saucepan of simmering water. The mixture is heated until the sugar is completely dissolved and the mixture is hot. I test by dipping a clean finger into the mixture and rubbing it between my fingers. The mixture should be completely free of any graininess. I’m too lazy to use a candy thermometer, but if you are concerned, it should be 160°F to ensure the egg whites are fully cooked. Then you beat the mixture on medium-high in a stand mixer until glossy, stiff peaks form, about 5-10 minutes.
Let’s turn the meringue into cookie butter Swiss meringue buttercream!
Once the meringue is ready and cool, switch to the paddle attachment and add butter, 1 tablespoon at a time. The butter should be room temperature, but not overly soft. I find about an hour is all it needs on the counter before using.
The meringue will go through several changes as you add the butter. Initially, the meringue gets thin and soupy looking. Then, about 2/3 of the way into adding the butter, the mixture will start to look curdled and it often still looks this way once all the butter is incorporated. You will be sure you have ruined it.
If you had nice stiff peaks on your meringue to start (see the above photo), all is going to be fine! Scrape up and down the sides of the bowl, add the vanilla and cookie butter spread and turn the mixer to high. Then walk away for about 5 minutes. When you return you should have nice, silky cookie butter Swiss meringue buttercream.
How to decorate biscoff cookie butter cupcakes
I used a disposable piping bag and a Wilton 1M tip, this Wilton Cupcake Decorating Kit is a great value for some piping tips and bags!
Here is an important thing to remember when piping swirls, use even pressure the whole time. I start in the middle of the cupcake and create a circle around the cupcake. You can stop there and have a rosette or keep building with smaller circles on top of each other until you reach the the height you want. Release the pressure when you reach the end and lift the bag away. Julianne at Beyond Frosting has a great video on decorating cupcakes.
Practice definitely does make piping easier! You can practice piping on some parchment or wax paper, or even a plate before you actually pipe the cupcakes. Once you feel like you are ready to frost, just spoon the practice buttercream back into the piping bag and go. Have fun!
more cookie butter recipes to make and enjoy ~
- Cookie Butter Cake
- Easy Cookie Butter Frosting
- Cookie Butter Crispy Cookies
- Homemade Cookie Butter Caramel Sauce
- Cookie Butter Swiss Roll
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Biscoff Cookie Butter Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe (or any recipe!) from two sugar bugs please come back and leave a review. I read every comment, and I LOVE hearing from you!
- 1 cup all-purpose flour
- 3 ground Biscoff cookies (yields a shy ¼ cup)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 1 large eggs, room temperature
- ½ teaspoon pure vanilla extract
- ½ cup buttermilk, room temperature
- 1-2 tablespoons cookie butter spread
Cookie Butter Swiss Meringue Buttercream
- 3 large egg whites
- ¾ cup granulated sugar
- ½ teaspoon salt
- ¾ pound (1.5 sticks) butter, room temperature*
- ¼ cup cookie butter spread
- ½ teaspoon pure vanilla extract
- Cupcakes: Preheat your oven to 350°F.
- Prepare a 12 count cupcake/muffin tin with liners. Set aside.
- Place 3 Biscoff cookies in your food processor and pulse several times to reach a flour-like consistency. This will yield a shy ¼ cup of ground cookies. Alternately, you can crush the cookies in a zip top bag with a rolling pin.
- In a medium bowl, whisk together all-purpose flour, ground Biscoff cookies, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium-high until light and fluffy, approximately 5 minutes. Scrape down bowl, add your egg and vanilla extract and mix until well combined.
- With the mixer on low, add the flour mixture and buttermilk in three alternating additions, beginning and ending with the dry, being careful not to over mix your batter.
- Place 2 tablespoons of batter in each cupcake liner and bake for 18-20 minutes, or until a cake tester comes out clean or with a few moist crumbs. Allow cupcakes to cool in the pan 5-10 minutes, then move to a wire cooling rack to cool completely.
- Once cool, spread the top of each cupcake with a thin layer of cookie butter spread.
- Cookie butter Swiss meringue buttercream: Wipe the bowl and whisk for your stand mixer with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.
- Whisk egg whites, sugar and salt in the bowl of your stand mixer. Whisk and heat mixture over a saucepan of simmering water until hot to touch, sugar is fully dissolved (you should not feel any granules when rubbed between your fingers) and it’s a bit frothy, approximately 3 minutes.
- Remove the bowl from the saucepan and wipe the bottom dry. Place on your stand mixer and whisk on medium-high (8 on a Kitchen Aid stand mixer) until the mixture is cool and the meringue holds a stiff peak (the bottom of your bowl should also be cooled), approximately 5-10 minutes.
- Switch to the paddle attachment, reduce the speed to medium (4-6 on a Kitchen Aid stand mixer) and add the butter, one tablespoon at a time, letting the butter fully incorporate before adding more. ** Once all butter is incorporated, scrape down sides of the bowl, add cookie butter spread and vanilla and whip until a thick, whipped consistency is reached.
- Fill a piping bag fitted with the tip of your choice, I used a Wilton 1M, and pipe the frosting on top of the cookie butter spread layer of each cupcake. Crumble an additional Biscoff cookie and sprinkle it over the tops of the buttercream, if desired.
Use only two tablespoons of batter per cupcake liner! If you overfill the liners, the cupcakes will sink dramatically in the middle. They will still taste great and you can hide the sink spot with more frosting, if needed! The cupcakes normally are quite flat and may have a slightly sunken middle.
* Your butter only needs about 1 hour of time (depending on temperature of your kitchen) to get to room temperature. You want the butter still slightly cool to the touch and not overly warm or soft.
** At some point your buttercream is going to be a sloppy mess. It may even look curdled. Do not fear, just keep whipping and it will magically come together into a beautiful whipped frosting. If you feel it is too soupy, place the mixture in the refrigerator for 20 minutes and then re-whip.
Amount Per Serving: Calories: 254Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 261mgCarbohydrates: 39gFiber: 0gSugar: 28gProtein: 3g
The nutrition information is an estimate and may not be entirely accurate.
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