Servings<\/span>16<\/p>cupcakes<\/span><\/div><\/span>Prep time<\/span>10<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>20<\/p>minutes<\/span><\/div><\/div><\/div>Spiced biscoff cookies with biscoff buttercream that are a perfect match for your coffee or tea! <\/p>
Ingredients<\/h3>- Cookie Base<\/strong><\/li>
- <\/span>
12-14 Biscoff Cookies, crushed<\/span><\/p><\/li>- <\/span>
1 – 1.5 tbsp butter, melted<\/span><\/p><\/li>- Biscoff Cupcake<\/strong><\/li>
- <\/span>
1 3\/4 cup cake flour <\/span><\/p><\/li>- <\/span>
1\/4 cup brown sugar<\/span><\/p><\/li>- <\/span>
1\/2 cup sugar<\/span><\/p><\/li>- <\/span>
3\/4 tsp baking powder<\/span><\/p><\/li>- <\/span>
1\/4 tsp baking soda<\/span><\/p><\/li>- <\/span>
1\/4 tsp salt<\/span><\/p><\/li>- <\/span>
1\/2 cup unsalted butter, softened<\/span><\/p><\/li>- <\/span>
2 eggs<\/span><\/p><\/li>- <\/span>
2 tsp vanilla extract<\/span><\/p><\/li>- <\/span>
1\/2 cup sour cream<\/span><\/p><\/li>- <\/span>
1\/4 cup biscoff spread<\/span><\/p><\/li>- <\/span>
1 – 1.5 tbsp whole milk<\/span><\/p><\/li>- Biscoff Buttercream<\/strong><\/li>
- <\/span>
3\/4 cup + 2 tbsp butter, softened<\/span><\/p><\/li>- <\/span>
1 1\/2 cup confectioner sugar<\/span><\/p><\/li>- <\/span>
1\/4 cup biscoff cream<\/span><\/p><\/li>- <\/span>
1 – 2 tbsp whole milk<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Biscoff Cupcake<\/strong><\/li>
- Preheat oven to 350\u00b0 F. Line muffin pan with cupcake liners.<\/li>
- Mix the biscoff cookie crumbs and melted butter until combined. Press the mixture into the cupcake liner until it’s tight and compact.<\/li>
- In a medium bowl, sift cake flour, baking powder, baking soda and salt. Set aside.<\/li>
- In a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy. Add the sugar and beat on high speed for about 2 minutes. Scrape down the bowl as needed. <\/li>
- Add 2 eggs, vanilla extract, biscoff spread and beat on medium high speed until combined, then add 1\/2 cup sour cream and 1 – 1.5 tbsp of milk. <\/li>
- Slowly incorporate your dry ingredients and mix on low speed, or you can also fold the ingredients with your spatula. <\/li>
- Pour the batter (you can also use an ice cream scoop) into the liners. Make sure to fill only 2\/3 full to avoid spilling. Bake for 20 minutes or you can also do the toothpick test. <\/li>
- Allow cupcakes to cool down before decorating\/frosting.<\/li>
- Biscoff Buttercream<\/strong><\/li>
- In a stand mixer with paddle attachment, beat the butter and biscoff spread until creamy for about 2 minutes. <\/li>
- Add the sifted confectioners sugar in two batches and beat on low speed to prevent the sugar from flying around.<\/li>
- Once it’s more incorporated, increase the speed to medium-high and beat until it reaches desired consistency. Add 1 – 2 tbsp of milk if the buttercream is a little thick.<\/li>
- Transfer the buttercream into the piping bag and decorate your cupcakes! <\/li>
- Optional<\/strong><\/li>
- You can core the cupcake and fill it with biscoff spread.<\/li><\/ul><\/div>
![\"Biscoff](\"https:\/\/cookwithcatherine.com\/wp-content\/uploads\/2022\/03\/DSC02326-1-800x530.jpg\")
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