Biscoff Cupcakes with Biscoff Buttercream

I have good news and I have bad news. Which one do you want first?

Ok, well since you can’t answer, I’ll start with the good news.

I got the job I interviewed for the other day! Yeah!

The bad news is that is just isn’t my dream job. Not even close to my dream job. Like so far removed from my dream job it kind of makes me want to cry. *Sigh*

But they’re willing to work with me on my children’s school schedule so that I won’t have to put them in after school care, and for this I am incredibly thankful! (I’m trying so hard to see the glass as half-full, so work with me here…)

To celebrate, I decided to make some cupcakes!

Actually, that’s a total lie. I just made cupcake because I really freakin’ like cupcakes.

And because I finally found some dang Biscoff Spread! The stuff has been circulating throughout the blogosphere for months now, and I felt like it was this big party that I just wasn’t invited to because I couldn’t find the dang stuff no matter how many stores I tried.

Turns out you can find it at Winn Dixie. Who knew!? By the marshmallows… cause that’s totally where I’d put it. Not.

I could seriously just eat this stuff by the spoonful, like the giant spoon you’d use to serve your mashed potatoes with. I may or may not have done this already… which may explain why my pants have been feeling a little snug lately…

If you’re still a Biscoff virgin, I highly recommend you seek this bad boy out. It’s soft and creamy like peanut butter, but sweet like your favorite cookies.

So here are some Biscoff Cupcakes topped with Biscoff Buttercream for you. Feel free to celebrate that it’s Friday or that it’s almost flip flop season here in Georgia or whatever makes you happy!

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Biscoff Cupcakes with Biscoff Buttercream

Yields: 10 cupcakes


For the cupcakes:

6 oz. melted butter

1 c. + 2 tbs. cake flour

½ c. sugar

2 tsp. Baking powder

½ tsp. salt

¼ c. + 2 tbs. heavy cream

1 tsp. vanilla extract

2 lg. eggs

3 tbs. Biscoff Spread

For the Biscoff Buttercream:

4 tbs. butter

2 c. confectioners’ sugar

1 tsp. vanilla extract

1-2 tbs. milk

1 ½ tbs. Biscoff Spread

3-4 crushed Biscoff cookies (optional)


For the cupcakes:

Melt the butter and set aside until it starts to solidify again. You want it still pourable but not still totally melted.

Preheat oven to 350 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners and set aside.

In a large mixing bowl, combine cake flour, sugar, baking powder, and salt. With the mixer on low, gradually add the butter and heavy cream.

Add vanilla and eggs, one at a time. Mix only until combined to make sure that the cupcakes stay light and fluffy. Gently stir in the Biscoff spread till it’s evenly incorporated.

Fill prepared muffin cups two-thirds full of batter. Bake 17-20 minutes until light and fluffy or a cake tester comes out clean.

Cool in pan 10 minutes then transfer to a wire rack and cool completely.

For buttercream frosting:

Cream together the butter and confectioners’ sugar. Add vanilla and then the milk 1 tablespoon at a time until smooth and creamy, should be around 1 ½ tablespoons. Blend in the Biscoff Spread.

Once cupcakes are cooled, spread cupcakes with frosting or frost using a #12 piping tip. Sprinkle with crushed cookies and serve.

Thanks for all your support and well wishes the other day! Hope you guys all have a fabulous weekend!

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  1. 88

    I have just come across your blog and I am taken with it. I have loved Biscoff ever since I ate the little cookies back in the 1980 s or early 1990 s when I was flying. I had kept the little package and called the number and ordered them as they didn’t carry them in the USA stores yet! I hope you are still enjoying them!


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