Can I use a different spread instead of Biscoff?

Yes, but the flavor will change significantly. Peanut butter or other cookie spreads work, but Biscoff's unique caramel-spiced taste is hard to beat.

Can I make these cupcakes ahead of time?

Definitely! Bake and store unfrosted cupcakes in an airtight container for up to 2 days. Keep the frosting in the fridge for up to 3 days.

Store frosted cupcakes at room temperature for 2 days or in the fridge for up to 5 days. Let them sit at room temperature before serving.

Yes, you can freeze unfrosted cupcakes wrapped in plastic for up to 3 months. Thaw before frosting and serving.

Reduce powdered sugar by 30-50 grams and add a pinch of salt for balance.

Soft, fluffy cupcakes filled with luscious Biscoff spread and topped with creamy Biscoff buttercream—an irresistible treat for cookie butter lovers.

Scale

Preheat oven to 160ºC (320ºF) and line a 12-cup muffin tray with cupcake liners.
In a large bowl, whisk together granulated sugar, brown sugar, flour, baking powder, baking soda, and salt.
In a separate bowl, mix sour cream and Biscoff spread until smooth. Add milk, oil, eggs, and vanilla extract, stirring well.
Combine wet and dry ingredients gently, avoiding overmixing.
Divide batter among liners, filling two-thirds full. Bake for 20-23 minutes. Cool completely.
Beat butter until fluffy, add Biscoff spread, then gradually add powdered sugar, vanilla extract, and milk until smooth.
Pipe frosting onto cooled cupcakes and drizzle with melted Biscoff spread. Sprinkle with crumbled cookies.

For the best texture, ensure ingredients are at room temperature and avoid overmixing the batter.

Keywords: Biscoff cupcakes, cookie butter cupcakes, Biscoff buttercream