Lotus Biscoff Cupcakes

Name: Lotus Biscoff Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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; 150 g Butter (softened, unsalted); 300 g Icing sugar; 200 g Lotus Biscoff spread (smooth); 1 1/2 tbsp Milk (or more if required); 12 Lotus biscuits; 1 Lotus biscuit (crushed)

14/01/2018 by thebakingexplorer 83 Comments

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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!

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cupcakes and unsalted butter for the buttercream.
I used the smooth Biscoff spread for this recipe. You could use the crunchy one for the buttercream, just make sure if you are using a piping nozzle that it's fairly wide at the end so bits of biscuit don't get stuck in it.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

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.

For the full recipe with measurements, head to the recipe card at the end of this post.

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*

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