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!

Oh Lotus Biscoff, how I love thee.  Whether it’s those crunchy speculoos biscuits or that dreamy Biscoff spread, I’m there for it.  And for these Biscoff Cupcakes we’ve got the spread in the cupcake batter AND the buttercream frosting.  AND topped with a Biscoff biscuit.  It really doesn’t get any better or more Biscoffy 😉

What is Biscoff?

Originating in Belgium in 1932 and created by a Belgian baker named Jan Boone Sr, the Lotus Biscoff emerged as a biscuit made from natural ingredients.  It paired perfectly with coffee and the name allegedly comes from a combination of the words “biscuit” and “coffee”.

It’s flavour can be described as caramel and nowadays the family owned business has extended past the original biscuit and now produces sandwich biscuits, ice cream and the mighty fine Biscoff spread.

And these vegan cupcakes went down a storm in my village.  As I tend to do my baking at the weekend I’ve also taken to selling my bakes to my fellow villagers.  That way, I don’t end up with 12 cupcakes, a whole cake or batch of cookies to eat myself.  No matter how much I actually could.  And I put the money to a couple of charities.  Win win.

“You’ve surpassed yourself” was the verdict on these Biscoff cupcakes.  I even managed to lock myself out of the house by accident such was the stampede of people at my door.  Nooch and Bax are NOT Lassie and just stood looking at me through the glass as I started panicking and weighing up the cost of a locksmith or new window.  Thank goodness for neighbours with spare keys.

How to make vegan Biscoff cupcakes:

Whisk the milk with the vinegar, yoghurt and oil in a small bowl or jug.  If you’re wondering what on earth vinegar is doing in baking, don’t worry, you don’t taste it!  It’s there to create a chemical reaction with the bicarb, giving vegan baking the same fluffy texture as if you’d used eggs.  Adding it to the milk also curdles it slightly, making it a bit like buttermilk and a lovely richer flavour to your vegan cake.

In a large bowl mix together the flour, sugar, baking powder and bicarb.

Gently warm the Biscoff spread in the microwave or in a saucepan.  You only want it just warm enough to be more liquid.  Whisk it into the milk mixture.

Add the wet ingredients to the dry and mix well with a spatula, stirring up from the bottom of the bowl to make sure there are no flour ‘pockets’.

Scoop into your muffin cases and bake in a preheated oven for 25 minutes.  They should be golden and lightly springy to the touch.  To test 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 mix clinging to it they’re done, otherwise return to the oven for a few more minutes.

Leave to cool in the tin for 5-10 minutes then lift out onto a wire rack to cool completely.

Beat the softened vegan butter with the icing sugar and Biscoff spread until pale and fluffy.  It’s easiest to do this with a stand mixer with the paddle attachment.

Spoon the buttercream frosting into a piping bag fitted with a star nozzle and pipe swirls on top of the cooled cupcakes.  Top with a Biscoff biscuit.

Cupcake Variations:

• Before frosting you can scoop out some of the core of the cupcakes and fill with some of the Biscoff spread.  For the die hard Biscoff fans.
• Instead of a whole biscuit you could sprinkle some crushed biscuits onto the buttercream.
• Warm a little more of the Biscoff spread and drizzle over the top of the buttercream

Looking for even more vegan cupcake recipes?  Try these:

Easy Vegan Vanilla Cupcakes

Chai Spice Chocolate Cupcakes

Funfetti Cupcakes

Creamy Buttery Caramel Cupcakes

Jack Daniels and Cola Cupcakes

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