Lotus Biscoff Cupcakes

Lotus Biscoff Cupcakes

I find it so strange that my boyfriend will eat chocolate, chocolate cookies, and even chocolate pie, but he does not like chocolate cupcakes. Instead, his absolute favourite thing is Lotus Biscoff Spread, and the Lotus caramelised biscuits. So I thought it was about time I made him these Lotus Biscoff Cupcakes! Everything about these cupcakes is biscoff! It’s in the sponge, the buttercream and the decoration is a biscoff biscuit. Absolute biscoff heaven!

Jump straight to the recipe!


To start I creamed together the butter, sugar and biscoff spread. I added the eggs and mixed well.

Then I mixed in the self raising flour.


I divided the mixture between 12 cupcake cases in a muffin tray. And baked them for 20 minutes until they were golden brown. Then I left them to cool completely.

I made the buttercream by mixing together the butter, icing sugar, biscoff spread and milk. I piped it on top of the cupcakes and added a Lotus biscuit.

Lotus Biscoff Cupcakes

The Lotus Biscoff Cupcakes were totally delicious with their yummy caramelised biscuit flavour. My boyfriend happily polished off six of them! And my colleagues took care of the rest!

More Biscoff recipes…

Biscoff Cheesecake Squares Biscoff & Banana Cake Biscoff Cheesecake
Biscoff Cheesecake Squares Biscoff & Banana Cake with Caramel Drip Biscoff Cheesecake (No Bake)
Biscoff Brownies
Biscoff Brownies


I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Bake of the Week hosted by Casa Costello, and Fiesta Friday hosted by Of Goats And Greens and Caramel Tinted Life.

Lotus Biscoff Cupcakes
5 from 6 votes

Lotus Biscoff Cupcakes

Biscoff flavoured sponge topped with Biscoff spread buttercream and a Lotus biscuit

Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Author thebakingexplorer


For the sponge

  • 175 g Butter or baking spread I use Stork
  • 175 g Caster sugar
  • 3 Eggs large
  • 30 g Lotus Biscoff spread
  • 175 g Self raising flour

For the buttercream

  • 150 g Butter or baking spread I use Stork
  • 300 g Icing sugar
  • 200 g Lotus Biscoff spread
  • 1 1/2 tbsp Milk

For decoration

  • 12 Lotus biscuits
  • 1 Lotus biscuit crushed


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases

  2. Mix together the butter, sugar and biscoff spread, using a silicone or wooden spoon, until smooth

  3. Add the eggs and whisk well

  4. Then whisk in the self raising flour

  5. Divide the mixture between the 12 cupcake cases

  6. Bake them for 20 minutes until they are golden brown. Leave to cool completely

  7. Make the buttercream by mixing together the butter and icing sugar, then add the biscoff spread and milk, and mix until smooth. You can do this by hand or with an electric whisk

  8. Spread or pipe the buttercream on top of the cupcakes and add a Lotus biscuit on each one, then sprinkle the crushed biscuit over them all

  9. Store in an airtight container in a cool place and eat within 3 days

NB. This post is NOT in anyway sponsored by Lotus – I just love their product!

You can find more of my Cupcake recipes by clicking here!

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24 comments / Add your comment below

  1. How fascinating that he loves so many chocolate bakes but not chocolate cupcakes! I must confess that I’ve never tried biscoff spread or biscuits before (I bet your boyfriend would raise his eye brows at that!) but given that you describe it as a lovely caramalised flavour I definitely will be trying them 🙂
    Angela x

      1. I made these today but they didn’t come out the same 🙁 I’m real disappointed cause I followed the recipe to a t.. not sure where I went wrong. Maybe the cup cake cases I used were too weak and thin? They weren’t all uniform some leaked out of the case. Also with the icing it didn’t look how yours did possible could be due to the size of the nozzle also the icing curdled. I used a hand whisk too 🙁

        1. It’s hard to say where you’ve gone wrong without me being there, what do you mean by leaked out of the case? Yes if you use a different nozzle it will look different to mine. Buttercream can curdle from adding too much liquid, from the butter being too warm or from over mixing. I use an electric hand whisk for the best results, or a food mixer will also produce similar results with a paddle attachment. If you’re mixing it by hand use a wooden or silicone spon. I hope that helps!

  2. 5 stars
    oooooh yes please ! This is such a heavenly flavour and I know I would adore eating these. they look so pretty too
    thank you for joining in with #Bakeoftheweek x

  3. 5 stars
    Wow this is a lotus biscuit lover’s dream. I do like them very much, so I can imagine I would enjoy them in cupcake form too. I have to say, though, I find the idea of not liking chocolate cupcakes very weird!!! Thanks for linking up to #CookBlogShare. Eb x

  4. I know a few people that like everything chocolate and don’t like chocolate cake. It’s a little odd but it means more chocolate cake for me 🙂
    These look so yummy. I only tried biscoff biscuits for the first time a couple of months ago and really liked them x

    1. I’d be getting my hair cut every week if they did, but then maybe I wouldn’t fit in the chair anymore!! 😀

  5. 5 stars
    Ah, you’ve ticked all the baking boxes here for me, biscuits and cake. Simply yummy. Commenting as BritMums Baking Round-up Editor. 🙂 xx

  6. 5 stars
    Fab cupcakes and my husband who doesn’t like the biscuits loves these cupcakes!! Just made my 2nd batch to take into work

  7. Hello. How long does this keep for? And can it be stored on the counter or needs to be refrigerated?

    1. They’ll keep for 3 days in an airtight container in a cool place, hope you enjoy them!

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