I remade my cookie butter cake last week and had some leftover Biscoff cookies and cookie butter. I figured, why not make some Biscoff cupcakes while I’m at it?!

These cupcakes are made with the same delicious warm flavors that Biscoff cookies are known for.

With a generous amount of brown sugar and cinnamon, these cupcakes are packed with Biscoff flavor.

I also decided to fill them with a scoop of crunchy cookie butter and topped them a Biscoff swirled frosting. If you love Biscoff cookies, you will LOVE these cupcakes!

Substitutions and Swaps – Biscoff Cupcakes

These Biscoff cupcakes use quite a few ingredients and I know you might not have them all on hand.

Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that you can make:

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the salted butter. Just be sure to omit the salt in this cupcake recipe.
• Brown Sugar – You can use light or dark brown sugar, but I prefer this recipe with light brown sugar. I don’t recommend using regular granulated sugar because it will change the texture and taste of these cupcakes.
• Eggs – If you have an egg allergy you can use 2 flaxseed eggs or 1/2 cup of unsweetened applesauce.
• Sour Cream – You can also use full fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat, etc.) if you’re dairy free.
• Vanilla Extract – These cupcakes would also taste great with vanilla bean paste or almond extract.
• All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend or cake flour if that’s all you have on hand.
• Cookie Butter – The filling in these cupcakes is optional, but there are tons of brands of cookie butter out there and any of them will work great!

Substitutions and Swaps – Vanilla & Biscoff Buttercream Frosting

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter and omit the salt this recipe calls for. You can also use vegan butter in its place!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
• Cookie Butter – If you don’t have cookie butter you can add 2 tsp of ground cinnamon instead and top your cupcakes with cinnamon buttercream.

Tips for Making the Best Biscoff Cupcakes:

• Properly measure your flour! Either spoon it into the cup measure, then level with a knife or use a kitchen scale.
• Make sure your ingredients are at room temperature to help them mix together better.
• Use a large cookie scoop (mine is 3 TBSP) to easily fill your cupcake liners.
• Fill the center of each cupcake with crunchy cookie butter. It makes the cupcakes even more delicious!!
• Make these Biscoff cupcakes vegan or dairy free! Use your favorite type of dairy free milk to replace the heavy cream, vegan butter sticks in place of the butter, and flax seed eggs.
• Top your cupcakes with a bit of warmed cookie butter and some crushed up biscoff cookies to make the decoration match the flavor.
• If you want to make a Biscoff cake, try my Biscoff cookie butter cake recipe!

Making These Cookie Butter Cupcakes in Advance

These Biscoff cupcakes can be made in advance! If stored unfrosted in an airtight container, they can last for:

• 2 days at room temperature
• Up to a week in the fridge
• Up to 3 months in the freezer

If you have extra buttercream, it can be stored in the fridge in an airtight container or piping bag for up to a month.

I like to enjoy leftover frosting on cookies or ice cream! Frosting tastes great on just about anything sweet, trust me 🙂

Let Me Know What You Think!

If you try this Biscoff cupcake recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Tag me @chelsweets and #chelsweets so that I can see your amazing creations on social media.

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