Biscoff Cupcakes with Lotus Biscuit Topping

There's something utterly irresistible about the caramelised, spiced flavour of Biscoff that turns an ordinary bake into something truly special.

What I adore about these cupcakes is their incredible versatility – perfect for afternoon tea with friends, a cheerful addition to any birthday celebration, or simply as a weekend treat when you fancy something a bit special.

What makes these special?

Lotus Biscoff spread takes centre stage in this recipe, bringing its distinctive caramelised biscuit flavour to both the sponge and the buttercream. Unlike standard vanilla cupcakes, these have a wonderfully warm, spiced quality that's instantly recognisable and absolutely moreish. The smooth, creamy Biscoff spread infuses the cakes with a rich depth that elevates them from everyday treats to something rather extraordinary.

I've crowned each cupcake with a swirl of Biscoff-infused buttercream and a signature Lotus biscuit, creating a delightful contrast of textures – soft, fluffy sponge, silky frosting and that perfect crisp biscuit on top.

Ingredients

For the cupcakes:

• 125g unsalted butter (softened)
• 150g caster sugar
• 2 large eggs
• 150g self-raising flour
• 50g plain flour
• 1 teaspoon baking powder
• ¼ teaspoon ground cinnamon
• 2 tablespoon Biscoff spread (smooth)
• 120ml whole milk
• 1 teaspoon vanilla extract

Ingredient Notes: Use room temperature butter for the best results – it'll cream much more effectively with the sugar. The combination of self-raising and plain flour creates the perfect cupcake texture, while the touch of cinnamon enhances the spiced notes already present in the Biscoff spread. Always use smooth Biscoff spread for the batter to ensure even distribution throughout the sponge.

For the Biscoff buttercream:

• 150g unsalted butter (softened)
• 200g icing sugar
• 4 tablespoon Biscoff spread (smooth)
• 1 teaspoon vanilla extract
• 1-2 tablespoon whole milk (to achieve desired consistency)

Ingredient Notes: For the buttercream, ensure your butter is properly softened but not melted – this creates the fluffiest texture. The Biscoff spread brings both colour and flavour to the frosting. Sift the icing sugar to avoid any lumps in your finished buttercream. The milk is optional, but helps achieve a perfectly pipeable consistency.

For the finish:

• 12 Biscoff biscuits (one for each cupcake)

Ingredient Notes: Keep your Biscoff biscuits in their packaging until you're ready to use them – they can absorb moisture from the air and lose their satisfying crunch if left out too long.

Equipment you'll need

• 12-hole muffin tin
• Cupcake cases
• Large mixing bowl
• Electric hand mixer or stand mixer
• Rubber spatula
• Sieve for flour
• Ice cream scoop or tablespoon (for portioning batter)
• Wire cooling rack
• Piping bag with star nozzle (optional)

Step-by-step instructions

Preparing the cupcakes

1. Preheat your oven: Begin by setting your oven to 180°C (160°C for fan ovens) and line your 12-hole muffin tin with paper cases. Proper preheating ensures even baking and that perfect rise.
2. Cream butter and sugar: In your mixing bowl, beat the softened butter and caster sugar together until the mixture becomes noticeably lighter in both colour and texture – this should take 3-5 minutes with an electric mixer. Don't rush this stage; it's crucial for incorporating air into your batter.
3. Add eggs gradually: Add the eggs one at a time, mixing thoroughly after each addition. If the mixture begins to curdle, add a tablespoon of your measured flour to bring it back together.
4. Combine dry ingredients: In a separate bowl, sift together the self-raising flour, plain flour, baking powder and cinnamon. This removes any lumps and aerates the dry ingredients.
5. Create your batter: Gently fold the dry ingredients into your butter mixture using a spatula, taking care not to overmix. Now add the Biscoff spread, vanilla extract and milk, stirring until you have a smooth, dropping consistency.
6. Fill your cases: Divide the batter evenly between your cupcake cases, filling each about two-thirds full. An ice cream scoop works brilliantly for this, ensuring uniform cakes that will bake evenly.
7. Bake to perfection: Place in the preheated oven for 18-20 minutes. You'll know they're done when they spring back when lightly touched, and a skewer inserted into the centre comes out clean.
8. Cool completely: Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack. They must be completely cool before you frost them – patience is key!

Creating the Biscoff buttercream

9. Whip the base: In a clean bowl, beat the softened butter until pale and creamy – this creates the perfect base for your frosting.
10. Add the Biscoff: Mix in the smooth Biscoff spread until fully incorporated and the mixture is uniform in colour.
11. Incorporate the sugar: Gradually add the sifted icing sugar, a couple of tablespoons at a time, beating well between each addition. This prevents your kitchen from becoming covered in a cloud of sugar!
12. Perfect the consistency: Add the vanilla extract and then the milk, a little at a time, until your buttercream reaches the ideal piping consistency – it should hold its shape but be soft enough to pipe smoothly.

Finishing touches

13. Frost with flair: Once your cupcakes are completely cool, pipe or spread a generous swirl of the Biscoff buttercream onto each one. If piping, use a star nozzle for that professional finish.
14. Crown with a biscuit: Gently press a Biscoff biscuit into the top of each frosted cupcake. Position them slightly off-centre for a more artistic arrangement.
15. Final flourish: For extra indulgence, you could drizzle a small amount of melted Biscoff spread over the tops just before serving.

Tips and variations

• Biscoff Quality Matters: Use genuine Lotus Biscoff spread and biscuits for that authentic, caramelised flavour.
• Room Temperature Ingredients: Ensure butter, eggs and milk are at room temperature for the smoothest batter and best rise.
• Piping Success: If your kitchen is warm, chill the buttercream for 10-15 minutes before piping for more defined swirls.

Cooking methods

• Fairy cake version: For smaller bites, use a fairy cake tin and reduce the baking time to 12-15 minutes.
• Biscoff centre method: Create a surprise centre by filling cupcake cases halfway, adding a teaspoon of Biscoff spread, then covering with remaining batter.

Flavour variations

• Chocolate Biscoff: Add 2 tablespoons of cocoa powder to the cake batter for a chocolate-Biscoff combination.
• Coffee Accent: Dissolve 1 teaspoon of instant espresso powder in the milk before adding to the batter for a subtle mocha undertone.
• Spiced Version: Enhance the warmth by adding ¼ teaspoon of mixed spice to the batter for a more festive flavour profile.

Serving suggestions

Side accompaniments

• Vanilla ice cream: A scoop of good vanilla ice cream alongside a warm cupcake (10 seconds in the microwave) creates a delightful hot-and-cold dessert.
• Fresh berries: A few raspberries or strawberries provide a tangy contrast to the sweet, spiced notes.
• Salted caramel sauce: A small drizzle of warm salted caramel sauce takes these cupcakes to new heights.

Drink Pairings

• Tea: A cup of Earl Grey or chai tea complements the spiced notes beautifully.
• Coffee: A flat white or latte enhances the caramelised flavours in the Biscoff.
• Non-alcoholic: For a truly indulgent treat, serve with a glass of cold milk or a warming hot chocolate.

Storage

Refrigeration

• These cupcakes will keep well in an airtight container at room temperature for up to 3 days.
• Avoid refrigerating if possible, as this can dry out the sponge.

Freezing

• Unfrosted cupcakes freeze extremely well for up to 3 months. Wrap individually in cling film, then place in a freezer bag.
• Thaw at room temperature for 2-3 hours before frosting.

Dietary Variations

Dairy-Free

• Substitute the butter with a good quality dairy-free spread and use plant-based milk (oat works particularly well).
• Check your Biscoff spread and biscuits – while they're typically dairy-free, always verify the packaging.

Vegan

• Replace eggs with 6 tablespoons of aquafaba (chickpea water) or 2 flaxseed eggs (2 tablespoon ground flaxseed mixed with 6 tablespoon water, left to thicken).
• Use plant-based butter and milk as above.

Lower-Sugar option

• Reduce the caster sugar to 120g in the cake batter.
• For the buttercream, you can reduce the icing sugar to 150g, though this will affect texture and stability.

Common Mistakes to Avoid

• Overfilling the cases: Fill only two-thirds full to prevent overflow during baking.
• Using cold ingredients: Cold butter and eggs won't incorporate properly, leading to dense cupcakes.
• Overmixing the batter: Once you add the flour, mix gently until just combined to maintain lightness.
• Frosting warm cakes: Ensure cupcakes are completely cool before frosting to prevent melting.
• Too much cinnamon: A little goes a long way – stick to the recommended amount to complement, not overpower, the Biscoff flavour.

Troubleshooting

Issue: The cupcakes have peaked or cracked on top

Solution: Your oven was likely too hot. Check with an oven thermometer and reduce temperature by 10-20°C next time.

Issue: The cupcakes are dense rather than fluffy

Solution: This typically happens when the batter is overmixed or ingredients weren't at room temperature. Be gentle with the flour folding stage and ensure butter and eggs aren't cold.

Issue: The buttercream is too runny

Solution: Add more icing sugar, a tablespoon at a time, until it reaches the desired consistency. If it's very warm, chill the buttercream for 10-15 minutes.

Issue: The Biscoff biscuits have gone soggy

Solution: Add the biscuits just before serving, or at least as close to serving time as possible.

FAQ

Can I make these cupcakes ahead of time?

Absolutely! The unfrosted cupcakes can be made 1-2 days in advance and kept in an airtight container. The buttercream can be made a day ahead and stored in the fridge – just bring it back to room temperature and re-whip before using. It's best to add the Biscoff biscuits just before serving to maintain their crunch.

How do I know when my cupcakes are properly baked?

Perfectly baked cupcakes will spring back when lightly touched on top and a skewer inserted into the centre will come out clean or with a few dry crumbs. They should be golden brown on top, not pale.

Can I use crunchy Biscoff spread instead of smooth?

While smooth spread is ideal for the cake batter, you can certainly use crunchy Biscoff spread in the buttercream for added texture and interest.

Why did my cupcakes sink in the middle?

Opening the oven door too early or underbaking are the most common culprits. Ensure you bake for the full time specified and check for doneness before removing from the oven.

Can I make a larger cake with this recipe instead of cupcakes?

Yes! This batter works beautifully in two 18cm round tins. Bake at the same temperature for 25-30 minutes, or until a skewer comes out clean.

Key Takeaways

• Biscoff is the Star: Allow its distinctive flavour to shine in both the sponge and buttercream.
• Temperature Matters: Room temperature ingredients create the best texture and rise.
• Gentle Mixing Technique: Fold the flour mixture carefully to maintain lightness in the sponge.
• Patience Pays Off: Cooling completely before frosting ensures the perfect finish.
• Fresh Biscuit Topper: Add the Biscoff biscuit as close to serving time as possible for maximum crunch.
• Balanced Spicing: The hint of cinnamon enhances without overwhelming the Biscoff flavour.
• Consistency Control: Aim for a buttercream that holds its shape while remaining smooth and pipeable.

I'd love to hear how your Biscoff cupcakes turn out! Did you try any of the variations? Were they a hit with family and friends? Perhaps you discovered a clever decoration technique? Your baking adventures and adaptations truly bring these recipes to life in kitchens everywhere.

Happy baking!

📖 Recipe