Posted in Recipes on 26.04.2023
prep: 20 mins / cook: 25 mins / inactive: 60 mins / total: 1 hour 45 mins / quantity: 12 cupcakes Print recipe?
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.
- 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:
If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)
prep: 20 mins / cook: 25 mins / inactive: 60 mins / total: 1 hour 45 mins / quantity: 12 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
- 1 cup (230g) vegan butter – softened
- 3 cups (400g) icing sugar
- 1/3 cup (90g) Biscoff spread
- 12 Biscoff biscuits
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a muffin tin with
- In a bowl or jug whisk together the milk, vinegar, yoghurt and oil
- In a large bowl mix together the flour, sugar, bicarb and baking powder
- Gently warm the biscoff spread for the cupcakes in a microwave or saucepan - you just want it liquid enough to whisk into the milk
- Add the warmed Biscoff spread to the milk mixture then add the wet ingredients to the bowl of dry
- Mix well using a spatula, stir up from the bottom of the bowl to make sure there are no flour 'pockets'
- Scoop into your muffin cases filling each one roughly 3/4 full
- 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
- Leave the cooked cupcakes in the tin for 5-10 minutes then lift out onto a wire rack to cool completely
- 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
- Spoon the buttercream into a piping bag fitted with a star nozzle then pipe tall swirls on top of each cupcake
- Nestle a Biscoff biscuit into the icing
- Store the cupcakes in an airtight container
- The cupcakes can be frozen either plain or decorated though I would recommend removing the cookies before freezing
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
Configure your search
and I would like to see...
Or search for a recipe or post by keyword