Dessert

Caramelized Biscuit (Biscoff) Cupcakes Recipe

ByMarina Montclair January 26, 2026January 26, 2026

Introduction

These Caramelized Biscuit (Biscoff) Cupcakes offer a delightful twist on a classic treat. With a moist cupcake base studded with crunchy Biscoff cookies and a creamy Biscoff-infused frosting, they are perfect for any occasion. Easy to make and irresistibly tasty, they’ll quickly become a favorite dessert.

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 gently to avoid overmixing. Then fold in the crushed Biscoff cookies.
Step 5: Fill the cupcake liners about two-thirds full and 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. Mix in the powdered sugar and Biscoff spread until the frosting is creamy and well combined. Spread or pipe onto cooled cupcakes.

Tips & Variations

For extra texture, add chopped Biscoff cookies on top of the frosting as garnish.
Use a mixer on medium speed to cream the butter and sugar for lighter cupcakes.
Swap Biscoff spread in the frosting for peanut butter for a different flavor twist.
Make mini cupcakes and reduce baking time to about 12-15 minutes for bite-sized treats.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. The frosting contains cream cheese, so freezing is not recommended as it may alter the texture when thawed.

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 another cookie instead of Biscoff?

Yes, crushed speculoos or ginger snap cookies can be used as a substitute for a similar caramelized flavor and crunch.

How do I prevent the cupcakes from drying out?

Be careful not to overbake the cupcakes and store them in an airtight container to maintain moisture. Adding the crushed cookies into the batter also helps keep them tender.