Biscoff Swirl Cupcakes

0 6 1 minute read

Calling all Biscoff fans! This Biscoff Swirl Cupcakes recipe is sure to become a new favorite. The soft vanilla cupcakes are topped and filled with Biscoff buttercream, creating a delicious and decadent treat that is perfect for any occasion.

Biscoff spread is a popular cookie butter made from speculoos cookies. It has a rich, caramel-like flavor that is perfectly complemented by the vanilla cupcakes. The Biscoff buttercream is made by simply whipping together Biscoff spread, butter, and powdered sugar. It is light and fluffy, with a slightly crunchy texture from the speculoos cookies.

To make these cupcakes, simply combine the ingredients for the batter in a mixing bowl and beat until smooth. Then, fill cupcake liners about 3/4 full with batter. Top each cupcake with a teaspoon of Biscoff spread and drizzle with another teaspoon of Biscoff spread. Swirl the Biscoff spread into the batter using a toothpick. Bake the cupcakes for 20 minutes, or until a toothpick inserted into the center comes out clean.

Once the cupcakes have cooled completely, frost them with the Biscoff buttercream. You can use a piping bag to create a decorative swirl pattern, or simply spread the buttercream on with a knife. Enjoy!

I hope you enjoy these delicious and easy-to-make Biscoff Swirl Cupcakes!

Biscoff Swirl Cupcakes

Recipe by Tasty Visit Course: CakeCuisine: Chinese FoodDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

1187

kcal

Total time

hour

These Biscoff Swirl Cupcakes are a yummy treat! The cupcakes are soft and fluffy with a delicious Biscoff buttercream on top and inside. Biscoff is a sweet cookie butter with a caramel-like flavor that tastes great with vanilla. To make the cupcakes, mix the ingredients, put the batter in cupcake liners, and add a swirl of Biscoff spread on top. Bake them for 20 minutes, then let them cool. Finally, frost the cupcakes with more creamy Biscoff buttercream. Enjoy these easy-to-make, tasty treats!

Ingredients

125 grams 125 unsalted butter
120 grams 120 fine sugar
3 3 eggs
1 teaspoon 1 vanilla extract
200 grams 200 cake flour
1/4 teaspoons 1/4 salt
2 teaspoons 2 baking powder
Biscoff spread

Directions

Using a electric whisk, cream butter and sugar until creamy and light. Beat in eggs, one at a time, until well combined.
Beat in vanilla.
Sift in flour, salt and baking powder. Use a spatula and fold in till a smooth batter is formed.
Scoop some batter into small cup case and fill in a tsp of biscoff spread.
Top with more batter until 3/4 full.
Drizzle another tsp biscoff spread over.
Lightly swirl into the batter using a toothpick.
Bake in preheated oven at 180 deg cel for 20 mins.