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These vegan Biscoff Cupcakes with Biscoff Buttercream Frosting are a spiced cookie butter lover’s dream! Soft and fluffy golden sugar cupcakes topped with whipped buttercream - the perfect afternoon treat! Recipe on thecookandhim.com | #biscoffcupcakes #vegancupcakes #buttercreamfrosting #veganbuttercream #biscoffspread #lotusbiscoff #biscoff

Biscoff Cupcakes

Prep: 20 mins | Cook: 25 mins | Total: 45 mins | Quantity: 12 cupcakes

Ingredients

Cupcakes:

  • 3/4 cup (150ml) non dairy milk
  • 1 tablespoon apple cider vinegar
  • 1/2 cup (120g) vegan plain yoghurt
  • 1/3 cup (80ml) light vegetable oil
  • 2 + 1/2 cups (200g) self raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon baking powder
  • 1 cup (200g) golden caster sugar
  • 1/3 cup (90g) Biscoff spread

Buttercream frosting:

  • 1 cup (230g) vegan butter – softened
  • 3 cups (400g) icing sugar
  • 1/3 cup (90g) Biscoff spread
  • 12 Biscoff biscuits

Equipment:

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a muffin tin with
  2. In a bowl or jug whisk together the milk, vinegar, yoghurt and oil
  3. In a large bowl mix together the flour, sugar, bicarb and baking powder
  4. Gently warm the biscoff spread for the cupcakes in a microwave or saucepan - you just want it liquid enough to whisk into the milk
  5. Add the warmed Biscoff spread to the milk mixture then add the wet ingredients to the bowl of dry
  6. Mix well using a spatula, stir up from the bottom of the bowl to make sure there are no flour 'pockets'
  7. Scoop into your muffin cases filling each one roughly 3/4 full
  8. Bake for 25 minutes - they should be well risen, golden and springy to the touch. To check if they're cooked insert a cocktail stick into the centre of one of the cupcakes - if it comes out clean with no raw cake clinging to it they're done, otherwise return to the oven for a few minutes
  9. Leave the cooked cupcakes in the tin for 5-10 minutes then lift out onto a wire rack to cool completely
  10. To make the buttercream frosting use a stand mixer with the paddle attachment to beat together the butter, icing sugar and Biscoff spread until pale and fluffy
  11. Spoon the buttercream into a piping bag fitted with a star nozzle then pipe tall swirls on top of each cupcake
  12. Nestle a Biscoff biscuit into the icing
  13. Store the cupcakes in an airtight container

Notes

  • The cupcakes can be frozen either plain or decorated though I would recommend removing the cookies before freezing

Recipe by The Cook & Him at https://thecookandhim.com/recipes/biscoff-cupcakes/