Biscoff Cupcakes

Biscoff Cupcakes

Friday, it’s Friday, thank goodness!  I had big plans of finishing a tile project in my bathroom this week, but I didn’t even get close.  I did lots of other things instead.  Laying tile is not my favorite thing and it’s not hard for me to find something more important to do.  Although when the project is finished I will love it.

The weather has been fabulous this week and I was happy to run around in my flip flops and capri pants as opposed to cowboy gear of boots and jeans.  I was out on the 4 wheeler checking on a cow and a calf and they were down in a thicket and I couldn’t get to them easily on the 4 wheeler.  I jumped off and saw something move close by.  It was a snake.  I jumped in the air and let out a scream.  The snake also jumped and turned in mid air, and slithered off as fast as it could go.  I’m sure I scared that snake as much as it scared me.

I did have second thoughts about checking the cows in my flip flops!  My husband is always harassing me for my poor shoe choices and as much as I hate to admit it, he’s right!

So here it is Friday and instead of laying more tile, I’ve been dreaming up more and more desserts to make with my new found love of Biscoff Spread. I made brownies last week so I thought cupcakes were the next natural dessert progression.

I wanted to make a 12 cupcakes and I didn’t want to use a cake mix so I did a little experimenting and adapted the cupcake recipe from Bridget of Bake at 350.  She is so creative and you must visit her blog and check out  her amazing creations!

I ended up with 16 cupcakes instead of 12 but that’s okay, they were so good that I ate 2 before lunch and I’m dying to have another!  I folded crushed cookies into the cupcakes, used Biscoff spread in the icing and since I am not known for my beautifully decorated baked goods, I took some advice from my sister-in-law (who is known for beautiful baked goods) and sprinkled cookies on top.  The more Biscoff the better, right!

Y’all have a wonderful weekend!

 Biscoff Cupcakes



adapted from Bake at 350

  • 1o tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup buttermilk
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 8 Biscoff cookies, crumbled


  • 4 oz cream cheese, softened
  • 2/3 cup Biscoff Spread
  • 5 cups powdered sugar
  • 2-4 tablespoons milk
  • 4 Biscoff Cookies, crushed for garnish

Cooking Directions:

Preheat oven to 350°F.

In a large mixer bowl, cream butter and sugar with electric mixer until fluffy.  Add eggs and vanilla, beating at low speed until combined.

In a small bowl, combine flour and baking powder.  Add flour mixture to mixer bowl alternating with buttermilk, beating at low speed until combined.

Raise to medium speed and beat five minutes.

Fold in crushed Biscoff cookies.

Scoop into lined or greased muffin tins 3/4 full.

Bake for 15-18 minutes or until a tooth pick inserted comes out clean.  Cool completely on a wire rack.

While cupcakes bake, make the icing.

In large mixer bowl, add cream cheese and Biscoff Spread.  Beat until thoroughly combined.  Add powdered sugar 1 cup at a time, alternating with milk until creamy.

Spread icing over cooled cupcakes and top with Biscoff Cookie crumbs.



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