[updated pictures added 12/3/15]

I admit that I’m a pretty big fan of Biscoff. But what’s not to love? I mean come on – it’s awesome! The only problem is that I still can’t find it in my local grocery stores. Hopefully they’ll start stocking it soon, but until then I’m gonna keep on ordering it! (Remember these cookies?) I was on one of my baking sprees and decided to make some cupcakes for Jordan to take to work. I decided to make Biscoff cupcakes, partly because I’d had a recipe bookmarked for some time now and partly because I just thought they’d be delicious. And they didn’t let me down! The recipe said it only made 12 regular sized cupcakes, so I decided to make minis. I may be a hard-core cupcake lover, but I really dislike making miniature cupcakes. Everything takes longer – longer to fill, longer to get them all baked, longer to frost, etc. In the end though, I’m always glad I took the extra time because everything is cuter in miniature form – even cupcakes ;). These cupcakes were delicious and definitely a hit with Jordan’s coworkers. Enjoy!

Biscoff Cupcakes 
1 cup all-purpose flour
1 cup granulated sugar
1/4 tsp salt
1/2 tsp baking soda
1/2 cup canola oil
1/2 cup sour cream
1/2 cup Biscoff spread
2 large eggs
2 tsp pure vanilla extract

Biscoff Buttercream
2 sticks unsalted butter, softened
1/3 cup Biscoff spread
4 cups powdered sugar
1/4 cup heavy cream
dash of salt

1. Preheat the oven to 350 degrees and line a miniature muffin tin with cupcake paper liners.
2. Place flour, sugar, salt and baking soda into a large bowl, mix to combine. Set aside.
3. In a stand or electric mixer, place oil, sour cream, Biscoff spread, eggs and vanilla into the bowl. Mix on medium speed until well combined. Slowly add dry ingredients until well combined, about 30 seconds. With a cookie scoop or spoon, scoop batter into prepared cupcake liners about 3/4 full. Bake for 12-15 minutes, until cooked through. Remove and let cool completely.
4. While cakes are cooling, prepare buttercream. Place butter and biscoff spread into bowl of stand or electric mixer. Beat on medium speed until creamy and smooth. Slowly add powdered sugar until thick and creamy. Add cream until desired consistency. Frost on cooled cupcakes. Serve room temperature or chilled.
Makes about 40 miniature cupcakes
*adapted from Picky Palate

Categories: Cupcakes

2 Responses so far.

  1. YUM. Love anything biscoff… definitely want to try out these cupcakes!

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