Instructions
Step 1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2. Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3. Cream Butter & Sugars:
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Step 4. Add Eggs & Flavorings:
- Add the eggs one at a time, beating well after each addition. Mix in the Biscoff spread and vanilla extract until smooth and creamy.
Step 5. Combine Wet & Dry:
- Alternatively, add the dry ingredients and milk to the wet mixture, starting and ending with the dry. Mix until just combined, don’t overmix.
Step 6. Bake the Cupcakes:
- Divide the batter evenly between the cupcake liners, filling about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7. Make the Biscoff Buttercream:
- Beat the butter and Biscoff spread until creamy. Gradually add powdered sugar, mixing until well incorporated.
- Add 1–2 tablespoons of cream or milk to achieve your desired consistency. Beat for 2–3 minutes until light and fluffy. Add a pinch of salt to balance the sweetness.
Step 8. Frost the Cupcakes:
- Once the cupcakes are completely cooled, pipe or spread the Biscoff buttercream on top. Garnish with crushed Biscoff cookies or a drizzle of melted cookie butter if desired.