Dessert

Caramelized Biscoff Cupcakes Recipe

ByZoe Lane January 25, 2026January 25, 2026

Introduction

These Caramelized Biscuit (Biscoff) Cupcakes combine a tender, spiced cake with the irresistible flavor of Biscoff cookies. Topped with a creamy Biscoff frosting, they make a perfect treat for any occasion.

The image shows four cupcakes on a white plate placed on a white marbled surface. Each cupcake has a dark chocolate brown base with a golden brown cake layer on top. Swirled on top of each cupcake is a light beige creamy frosting, smooth and thick, piled high in a spiral shape. Each cupcake is topped with a small, golden brown cookie piece stuck into the frosting. Some small crumbs are scattered around the plate. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 cup crushed Biscoff cookies
8 oz cream cheese, softened
2 cups powdered sugar
½ cup Biscoff spread

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: In another bowl, cream the softened butter with sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: Gradually combine the dry ingredients with the wet mixture, folding in the crushed Biscoff cookies gently.
Step 5: Fill each cupcake liner two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
Step 6: For the frosting, beat the cream cheese until smooth. Gradually add the powdered sugar and Biscoff spread, mixing until well combined and creamy.
Step 7: Frost the cooled cupcakes with the Biscoff cream cheese frosting and serve.

Tips & Variations

For extra texture, sprinkle crushed Biscoff cookies on top of the frosting before serving.
Use a piping bag with a star tip to create a professional look with the frosting.
Substitute vegan butter and cream cheese to make these cupcakes dairy-free.
If you prefer a stronger cookie flavor, stir in a tablespoon of Biscoff spread directly into the batter.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 4 days. Before serving, let them come to room temperature for about 15 minutes. Leftover cupcakes can also be frozen for up to 2 months; thaw overnight in the refrigerator before frosting or serving.

How to Serve

The image shows four cupcakes placed on a white plate with a white marbled surface underneath. Each cupcake has a dark brown paper liner and a light golden-brown cake base. On top is a thick swirl of light beige frosting with a smooth, creamy texture, finished with a small, triangular cookie piece standing upright in the center. Crumbs are scattered lightly around some of the cupcakes on the plate. The lighting is soft and natural, highlighting the creamy frosting and the texture of the cookie pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of Biscoff?

While Biscoff cookies give a unique caramelized flavor, you can substitute with other spiced or speculoos cookies for a similar taste profile.

How do I prevent the frosting from becoming too runny?

Make sure the cream cheese and butter are well chilled before whipping. Also, gradually add powdered sugar and chill the frosting if it becomes too soft.