Name: Biscoff Swirl Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 113 grams unsalted butter, softened; 150 grams fine sugar; 3 eggs; 1 teaspoon vanilla extract; 200 grams cake flour; 1/4 teaspoons salt; 2 teaspoons baking powder; 120 grams Biscoff spread; 120 ml whole milk

5.0 from 2 votes

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There’s nothing better than a sweet treat to enjoy with a cup of tea, and these Biscoff Swirl Cupcakes are perfect for the occasion! Soft, fluffy vanilla cupcakes are filled and topped with a rich swirl of Biscoff spread, making them an irresistible delight.

Start by softening 113 grams of unsalted butter, then cream it together with 150 grams of fine sugar using an electric whisk. Mix until the texture is light and fluffy. Add in the eggs one at a time, beating well after each addition, and then stir in 1 teaspoon of vanilla extract for extra flavor.

Next, sift 200 grams of cake flour, ¼ teaspoon of salt, and 2 teaspoons of baking powder into the mixture. Gently fold everything together using a spatula. Then pour in 120 ml of whole milk and continue folding until the batter is smooth and well combined.

Now it’s time to assemble the cupcakes. Spoon a little batter into each cupcake case, add a teaspoon of Biscoff spread in the center, and cover with more batter until each case is about three-quarters full. Drizzle another teaspoon of Biscoff spread over the top, then use a toothpick to gently swirl it into the batter for a marbled look.

Bake the cupcakes in a preheated oven at 180°C for about 20 minutes, or until they’re golden and springy to the touch. Let them cool before serving—and enjoy these delicious, Biscoff-filled cupcakes with your favorite cup of tea!

Biscoff Swirl Cupcakes

Recipe by Cambodia Recipe

5.0 from 2 votes

Course: DessertCuisine: ChineseDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Total time

minutes

Tea 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

Metric US

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.