A Peek at the Fun: This Biscoff cupcake recipe is super yummy and easy to make. If you love Biscoff, these are a must try!
Have you tried Biscoff Cookie Butter yet? If not, you are missing out…seriously so delicious. We eat it on almost everything because it’s that good. So naturally I needed to give it a try on cupcakes. And guess what? It is even better than I expected. These Biscoff cupcakes have quickly become a new family favorite. We find every excuse to make a batch of them.
So if you are ready for a life changing dessert, keep reading! 🙂
Biscoff Cupcake Recipe:
Aren’t they so cute? I love the way they look with a Biscoff sandwich cookie on the top, and the cookies are really good.
Here’s what you’ll need from the store.
- White Cake Mix
- Large Box Vanilla Pudding
- Vegetable Oil
- Sour Cream
- Biscoff Cookie Butter
- Biscoff Cookies (Optional)
- Powdered Sugar
- Cupcake Liners
Delicious Biscoff Cupcake Recipe
- Prep Time: 15 Minutes
- Cook Time: 18 Minutes
- Total Time: 33 minutes
- Yield: 24 1x
- 1 White Cake Mix
- 1 Large Box Vanilla Pudding
- 1/2 Cup Water
- 1 Cup Vegetable Oil
- 1 Cup Sour Cream
- 4 Eggs
- 1 TBSP Vanilla
- 3 Sticks Butter
- 1 Cup Biscoff Cookie Butter
- 4–5 Cups Powdered Sugar
- 5 Tsp. Milk
- Preheat Oven 350 degrees
- With a mixer, mix all of the ingredients together until well blended
- Scoop into 24 cupcake liners, filling them 3/4 of the way full
- Bake at 350 degrees for 18 Minutes
- Soften butter and add to mixing bowl
- Add Biscoff Cookie Butter and milk to the bowl and mix together with butter
- Add powdered sugar to mixture one cup at a time. Mix until you have the desired consistency. I like it on the thicker side so it holds it’s shape when piped on the cupcake.
- Fill a plastic bag with frosting and cut the corner to pipe frosting on the cupcake. Make sure cupcakes are completely cooled before frosting.
- Add Biscoff cookie to the top (optional)
- The consistency of the frosting matters a lot. If it’s too thin it won’t pipe on the cupcake and hold it’s shape. Go on the thicker side.
- Make the cut in the baggie smaller to start. You can always cut more if needed. If you do too big of a slit it’s harder to control the frosting.
- Place your cookie right after you frost the cupcake. The frosting will start to set up pretty quick.
- Once your cupcakes are cooled place them in another liner for a cuter look.
If you want to simplify the process you can simply make the cake as directed on the cake mix. Adding the pudding and sour cream makes the cupcakes extra moist and so yummy.
Have FUN eating these delicious cupcakes!
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