Biscoff swirl cupcakes are a yummy mix of Biscoff cookies and soft cupcakes. Biscoff, also called speculoos, is a spiced caramel cookie that tastes great in desserts. When you make these at home, you swirl smooth Biscoff spread into the cupcake batter. This makes each bite a tasty mix of creamy and soft. You can find good Biscoff spread online here or learn more about it on the official Lotus Biscoff website.
People love these easy cupcakes because they taste and feel so good. The soft cupcake with the Biscoff swirl makes everyone happy. The warm spices and caramel flavor are comforting for all ages. Biscoff swirl cupcakes look nice and taste fantastic, perfect for parties or just a sweet treat. This simple guide will show you how to make them, with easy steps for the swirl and tips to make them look even better. You might need some baking tools like cupcake pans, spatulas, and mixing bowls for this.
To make these Biscoff swirl cupcakes, you’ll need some basic baking things. For the cupcake part, you need flour, sugar, soft butter, eggs, milk, baking powder, and vanilla. The special flavor comes from Biscoff spread and some crushed Biscoff cookies for the swirl. If you have food allergies, you can use gluten-free flour, dairy-free milk and butter, or egg replacements. Getting all your ingredients ready means you’re set to bake a delicious treat. You can often find these ingredients and baking supplies online.
Making the cupcake batter involves mixing dry things like flour, baking powder, and salt in one bowl. Then, you mix soft butter and sugar until fluffy, add eggs one by one, and stir in vanilla. After that, you gently mix in the dry ingredients with milk until just combined. For the Biscoff swirl, you melt some Biscoff spread so it’s easy to pour. Then, you put cupcake batter in liners, drizzle the melted Biscoff on top, and use a toothpick to swirl it in.
Baking the cupcakes is simple. Preheat your oven to 350°F (175°C) and put liners in a cupcake pan. Fill each liner about two-thirds full with batter. Bake for 18 to 20 minutes, until a toothpick comes out clean. Let them cool in the pan for a few minutes, then move them to a wire rack to cool completely before frosting. You can frost them with more melted Biscoff spread or a buttercream frosting, maybe with some Biscoff mixed in. Decorate with extra Biscoff drizzle or cookie crumbs. Enjoy your homemade Biscoff swirl cupcakes!
For more delicious recipes and baking tips, check out Sally’s Baking Addiction.
Biscoff Swirl Cupcakes
12
servings20
minutes20
minutes250
kcal40
minutesTea time just got better! If you love Biscoff, you’ll adore these soft, fluffy vanilla cupcakes swirled with rich Biscoff spread. Perfect with a cup of tea—sweet, comforting, and oh-so-delicious!
Ingredients
113 grams 113 grams unsalted butter, softened
150 grams 150 grams fine sugar
3 3 eggs
1 teaspoon 1 teaspoon vanilla extract
200 grams 200 grams cake flour
1/4 teaspoons 1/4 teaspoons salt
2 teaspoons 2 teaspoons baking powder
120 grams 120 grams Biscoff spread
120 ml 120 whole milk
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.
Equipment
Cupcake LinersBuy on Amazon
Nonstick Round Muffin Baking PanBuy on Amazon
Mixing BowlBuy on Amazon
Digital Hand MixerBuy on Amazon
Silicone Spatula SetBuy on Amazon
Stainless Steel Measuring CupsBuy on Amazon
Recipe Video
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 12
- Calories: 250kcal
- Fat: 13g
- Saturated Fat: 7g
- Trans Fat: 0g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 50mg
- Sodium: 150mg
- Potassium: 100mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 18g
- Protein: 3g
- Vitamin A: 5IU
- Vitamin C: 0mg
- Calcium: 30mg
- Iron: 1mg
- Vitamin D: 0mg
- Vitamin E: 1mg
- Vitamin K: 0mg
- Thiamin: 0.1mg
- Riboflavin: 0.2mg
- Niacin: 0.5mg
- Vitamin B6: 0.1mg
- Vitamin B12: 0mg
- Folate: 50mg
- Biotin: 0mg
- Pantothenic Acid: 0.3mg
- Phosphorus: 50mg
- Iodine: 0mg
- Magnesium: 10mg
- Zinc: 0.5mg
- Selenium: 5mg
- Copper: 0.1mg
- Manganese: 0.1mg
- Chromium: 0mg
- Molybdenum: 0mg
- Chloride: 0mg
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Frequently Asked Questions – Biscoff Swirl Cupcakes
What do Biscoff cookies and spread taste like?
Biscoff has a unique caramelized flavor with warm spices like cinnamon, and hints of nutmeg and ginger. The spread tastes like a smooth, creamy version of these cookies.
How do I get the Biscoff swirl in the cupcake batter?
Dollop Biscoff spread on top of the cupcake batter in the liners and gently swirl it in using a toothpick or a thin knife. Don’t over-mix.
Can I add crushed Biscoff cookies to the cupcake batter?
Yes, adding crushed Biscoff cookies will enhance the flavor and add some texture.
What’s the best way to get a Biscoff swirl on the frosting?
Melt some Biscoff spread until it’s easily pourable and drizzle it over the frosted cupcakes. You can then use a toothpick or knife to create a swirl pattern.
Can I freeze these cupcakes?
Yes, you can freeze unfrosted cupcakes. Wrap them well and store them in a freezer-safe container for up to 2-3 months. Thaw completely before frosting. Frosted cupcakes can also be frozen, but the frosting texture might slightly change.
How should I store the baked cupcakes?
Store unfrosted cupcakes at room temperature in an airtight container for up to 2-3 days. Frosted cupcakes are best stored in an airtight container in the refrigerator due to the frosting, and allowed to come to room temperature before serving for optimal texture.
Can I make these gluten-free?
While you can make gluten-free cupcakes using a gluten-free flour blend, standard Biscoff spread and cookies contain wheat and are not gluten-free. To make a truly gluten-free version, you would need to find gluten-free speculoos cookies and a spread made from them. According to one source, Biscoff spread contains wheat and therefore cannot be made gluten-free.
What kind of frosting works well with Biscoff cupcakes?
Popular choices include Biscoff buttercream (with Biscoff spread incorporated), vanilla buttercream, or cream cheese frosting.
Can I make this recipe into a cake instead of cupcakes?
Yes, you can typically convert cupcake recipes into cakes. You’ll need to adjust the baking time and possibly the pan size.
Do I need to refrigerate Biscoff cupcakes with Biscoff buttercream frosting?
It’s generally recommended to refrigerate cupcakes with buttercream frosting, especially if it contains dairy. However, depending on the recipe and the temperature, they can sometimes sit at a cool room temperature for a day or two. Refrigeration will extend their freshness.
