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!
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Lotus Biscoff Cupcakes
To make the cupcakes, use an electric mixer to mix together the butter (or baking spread), sugar and biscoff spread. Then add the eggs and mix in well.
Then mix in the self raising flour. Divide the mixture between 12 cupcake cases.
Bake the cupcakes for 20 minutes until they are golden brown. Then leave them to cool completely. Make the buttercream by mixing together the butter, icing sugar, biscoff spread and milk. Pipe it on top of the cupcakes and add a Lotus biscuit to each one.
What is Biscoff?
Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It's also naturally vegan! If you would like a vegan version of this cupcake recipe, please check out my Vegan Biscoff Cupcakes.
Can you make the cupcakes with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ¾ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can the cupcakes be made gluten or dairy free?
Yes, you can make these cupcakes dairy free by replacing the butter and milk with dairy free versions. Unfortunately Biscoff spread is not gluten free, so you cannot make these cupcakes gluten free using Biscoff spread. If you are looking for an egg free recipe, check out my Vegan Biscoff Cupcakes.
How long do the cupcakes last for and can they be frozen?
The cupcakes will last for 3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid (without the biscuits), then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.
Can this recipe be made into a cake?
Yes! Check out my Biscoff Cake recipe for the details.
More tips for making the Lotus Biscoff Cupcakes:
- I originally made these cupcakes using caster sugar, but I have also made them with light brown soft sugar which adds extra caramel flavour to the sponge and I really recommend trying it!
- For extra Biscoff yummyness, you could drizzle melted Biscoff spread over the buttercream, or use a cupcake corer to cut out some of the sponge and fill it with Biscoff spread!
- The Lotus biscuit will go soft after a while sat in the buttercream because of the moisture from it. I would advise adding the biscuit as close to serving the cupcakes as you can.
Recommended equipment & ingredients*
- Cupcake tin
- Electric hand mixer
- Cooling rack
- Mixing bowls
- Piping bags
- Jem 1E Piping nozzle
- Red cupcake cases
- Biscoff spread
- Biscoff biscuits
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Biscoff recipes...
- Biscoff Cake Traybake
- Biscoff Drip Cake
- Vegan Biscoff Cake
- Vegan Biscoff Cupcakes
- Biscoff Cheesecake Squares
- Biscoff & Banana Cake with Caramel Drip
- Biscoff Rocky Road
- Biscoff Brownies
- Biscoff Cheesecake (No Bake)
- Biscoff Loaf Cake
- Biscoff Ice Cream (No Churn)
- Biscoff Blondies
- Biscoff Apple Crumble
- Chocolate Biscoff Cupcakes
- Biscoff Slutty Brownies (Biscoff Brookies)
- Biscoff Swiss Roll
- Biscoff Cake
- Biscoff Baked Donuts
- Biscoff Millionaire's Shortbread
- Biscoff Cookie Pie
- Biscoff Yule Log
Lotus Biscoff Cupcakes
For the sponge
- 175 g Butter or baking spread I use Stork
- 175 g Caster sugar or light brown soft sugar
- 3 Eggs large
- 30 g Lotus Biscoff spread smooth
- 175 g Self raising flour see notes
For the buttercream
- 150 g Butter softened, unsalted
- 300 g Icing sugar
- 200 g Lotus Biscoff spread smooth
- 1 ½ tbsp Milk or more if required
- 12 Lotus biscuits
- 1 Lotus biscuit crushed
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases
- Mix together the butter, sugar and biscoff spread, using a silicone or wooden spoon, or electric mixer, until smooth
- Add the eggs and whisk well
- Then gently whisk in the self raising flour
- Divide the mixture between the 12 cupcake cases
- Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
- 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
- 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
- The biscuits will go soft after several hours in contact with the buttercream so add them later if you're not serving the cupcakes straight away
- Store in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Cupcake recipes!
NB. This post is NOT in anyway sponsored by Lotus - I just love their product!