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!
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 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 Swiss Roll
- Biscoff Cake
- Biscoff Baked Donuts
Lotus Biscoff Cupcakes
Ingredients
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
For decoration
- 12 Lotus biscuits
- 1 Lotus biscuit crushed
Instructions
- 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
Video
Notes
Nutrition
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!
Monika Dabrowski
You must be the most popular employee, bringing amazing treats such as this one to work! These cupcakes look fantastic:)
thebakingexplorer
It's a easy way to buy their love!! 😀
Abbie Wilson
Hello, this recipe is great. But for some reason mine needed 10 minutes longer. 160 degrees in a fan oven.
thebakingexplorer
Hi Abbie, I'm so glad you like the recipe! Ovens all vary in temperature, you can get an oven themometer to check the temperature of yours inside as it may be running cooler than the dial says, which could explain the extra 10 minutes needed. I hope that helps!
Jhuls @ The Not So Creative Cook
It is so fun to make something and everybody loves them. And I know why - coz these sound absolutely delish! I love anything biscoff, too! 😀 Thanks for sharing, Kat.
thebakingexplorer
Thanks so much Jhuls! Glad to know you're a Biscoff fan too!
Angela / Only Crumbs Remain
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
thebakingexplorer
Yes he's a strange one!! I hope you like Biscoff 🙂
Loz
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 🙁
thebakingexplorer
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!
Jill
Was making this recipe and found it odd that 200g of biscoff was supposed to go into the buttercream. Made it with 20g and it turned out very yummy. Maybe a typo?
Great recipe with that adjustment!
thebakingexplorer
Hi Jill, no it's not a typo, 200g is correct! I'm glad you enjoyed the recipe anyway 🙂
jenny paulin
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
thebakingexplorer
Thank you Jenny!
Eb Gargano | Easy Peasy Foodie
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
thebakingexplorer
I agree Eb, it is very weird!!
Cat
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
thebakingexplorer
Very true, more for us!! I like that thinking 😀
Jessica
I love Lotus biscuits! They always remind me of going to the hairdressers! Although I definitely think hairdressers should offer these to clients instead! They look super scrummy x
http://www.jesseatsandtravels.com
thebakingexplorer
I'd be getting my hair cut every week if they did, but then maybe I wouldn't fit in the chair anymore!! 😀
Nadia
Easy to follow recipe and the cupcakes were so delicious 😋
Julie
Ah, you've ticked all the baking boxes here for me, biscuits and cake. Simply yummy. Commenting as BritMums Baking Round-up Editor. 🙂 xx
thebakingexplorer
Thank you Julie!
Liv
Fab cupcakes and my husband who doesn't like the biscuits loves these cupcakes!! Just made my 2nd batch to take into work
thebakingexplorer
Yay! Glad you like them Liv 🙂
Naythar
Hello, was just wondering. Is that salted or unsalted butter in the recipe?
thebakingexplorer
Hi, I'd always recommend using unsalted butter in cakes and buttercream 🙂
Mich
Hello. How long does this keep for? And can it be stored on the counter or needs to be refrigerated?
thebakingexplorer
They'll keep for 3 days in an airtight container in a cool place, hope you enjoy them!
Chloe
my favourite bake, & everyone loves them! ?
thebakingexplorer
Yay! Thanks Chloe!
Linda
Easy to bake, really moist. They make a generous size bun and the girls at work liked them.
Linda
These were easy to bake and very moist. The recipe gives a generous sized cup cake and plenty of icing. Took them to work and they vanished pretty quickly.
thebakingexplorer
That's great news Linda, I'm so glad you liked the recipe!
Anj
Can you replace the eggs with yogurt if you were trying to make it egg free?
thebakingexplorer
Hi Anj, for an egg free version, try my Vegan Biscoff Cupcakes: https://thebakingexplorer.com/vegan-biscoff-cupcakes/
Tina
The recipe looks yummy. I’ll give it a go in the week. Can you tell me if you
Used smooth or crunchy biscoff?
thebakingexplorer
Hi Tina, I used smooth, but I think you could use crunchy too if you wanted, just use a wider piping nozzle for the buttercream so the bits don't get stuck 🙂
Tina
Thanks for that. I’ll be giving them ago in the week. ?
Chloe
Can you use light brown sugar instead of caster?
thebakingexplorer
Yes absolutely 🙂
Ani
Hi hun can u just confirm the oven temp it needs to be on x
thebakingexplorer
Hi, it's 160C Fan/180C/350F/Gas Mark 4, all the details are in the recipe card 🙂
Joanna Culley
Made these and they have been a complete hit! Decorated them around 4pm and by 9pm the biscuits had begun to go soggy - today (the following day to baking/decorating) they are completely soggy, any idea why? Is there a way I can avoid this? X
thebakingexplorer
Hi Joanna, I'm so happy you enjoyed the cupcakes! Yes it's because of the moisture from the buttercream, this does happen after a while and is unavoidable unfortunately. I'll add a note in the recipe mentioning this! One way you could prevent it is by dipping the bottom half of the biscuits in chocolate, letting it set then adding them as the chocolate will stop the moisture getting to the biscuits.
Joanna Culley
Brilliant idea! Thank you - loved them nonetheless and have many requests to make them again x
Abi
I’ve tried making these twice, so they take longer than 20 minutes? Mine have been in for half an hour and risen but wet!
Many thanks xx
thebakingexplorer
Hi Abi, what temperature are you baking them on? Did you change any ingredients or do anything differently? Cupcakes rarely take longer than 20 minutes if baked on 160C Fan. I might bake them for 23 minutes max, but they've never needed any longer. So either something different happened when making them, or the oven temperature is much lower.
Millie Wignall
Just made these and they are absolutely gorgeous ?
Freda
Hey, could I use this recipe for a full cake instead of cupcakes?
thebakingexplorer
Hi Freda, you would need to double or triple the recipe depending on the size of cake you are wanting to make. I am planning on doing a Biscoff Cake recipe soon, so keep an eye out 🙂
Neda
I’m not much of a baker usually but I used your recipe to make cakes for my nephew and best friends birthdays and everyone was in awe of them! I found the recipe so easy to follow and they were lovely and moist and so delicious! Great tip about leaving the biscuits until you’re ready to serve as well so they don’t get soggy! Thanks for helping me impress everyone! 🙂
thebakingexplorer
Thank you so much Neda! I'm so glad you all enjoyed them!
Sarah Peacock
Hi is the loaf cake more moist than the cupcakes
thebakingexplorer
Hi Sarah, they are both moist in my opinion. The main reason for dry cake is that it has been overbaked, so try baking for less time or on a lower oven temperature. Always check they are done by inserting a skewer in the centre and if it comes out clean the cake is done 🙂 Good luck!
Bushra
Same happened to me as Iv seen in Loz feedback the cupcakes leaked over the cases were huge. Didn’t try the icing as the cakes looked awful. Tasted yummy tho.
thebakingexplorer
Hi Bushra, I'm sorry the cupcakes didn't turn out how you expected. Did you do anything differently such as bake on a different temperature, use any different ingredients or use a smaller tin? My best guess based on what you've described is that you baked them on too high a temperature so they baked too fast and rose too high. Try turning the oven down next time, good luck!
Smogie
This is my absolutely favourite recipe for biscoff cupcakes! I've been making them following this recipe for half a year now and EVERYBODY love these! Thank you! I'm now very popular at work 🙂
thebakingexplorer
Thank you so much for the lovely feedback!
Elizabeth
I only have a silicone muffin tray currently for baking things like this. Would that change how long I bake the cupcakes for or the temp? Can I put cupcake cases in a muffin mould? These sound amazing but I don’t want to mess it up by using the wrong tray.
thebakingexplorer
Hi Elizabeth, you can use cupcake cases but I think you'd be fine without too. It shouldn't change the baking time or temperature dramatically, but as always please check they are done by inserting a thin skewer in the centre and checking it comes out clean.
Suze
Did the biscuit stay crunchy for a day or so in a regular cupcake box or did you put them in right before eating?
thebakingexplorer
Hi Suze, the biscuit will go soft after a day so it's best to add it as close to serving the cupcakes as you can.
Natalie
Awesome recipe and so straightforward and easy enough to follow! I’ve looked and tried different types of recipes but this one by far is the best! Thank you so much
thebakingexplorer
Thank you so much for your lovely feedback Natalie! I'm so pleased to hear this 😀
Cynthia Anderson
Want to make these for my daughter's birthday but worried about converting the amounts of the ingredients. Only the milk is in tablespoons. Sigh.
thebakingexplorer
Hi Cynthia, are you wanting to convert to cups? You can check out my conversion guide here: https://thebakingexplorer.com/ingredients-conversions/ However, I highly recommend using digital kitchen scales and the gram measurements rather than cup measurements. It is a much more accurate way to measure ingredients and ensures the best results.
Stephanie Norman
Hiya,
If I only had medium eggs how would I adjust the recipe
Thanks so much, can’t wait to make these!
thebakingexplorer
Hi Stephanie, you can just use 3 medium eggs and add a couple of tablespoons of milk. I hope you enjoy the cupcakes!
Simon
These were fantastic!!! So easy to make and delicious, I love biscoff bakes.
Julie
Found this amount mixture far too much for 12 cupcakes, divided it equally into 12 cupcake cases and everyone of them exploded over the top and it became one big cake in my muffin tray 🙁
thebakingexplorer
Hi Julie, I'm sorry to here this happened to you. I've not experienced this issue or had this feedback before so I'm not sure what's gone wrong here. The only things I can think of is using too much of the ingredients, adding an extra raising agent, or using a smaller cupcake tin.
Amanda Lucas
Made these yesterday, they are gorgeous!
@cupcakesbytink89
Made these following your recipe Which was so easy to follow and worked perfectly. The cupcakes were amazing with that extra Biscoff flavour in the sponge not only the buttercream, everyone one who tried them loved them Thank you for sharing it with us.
thebakingexplorer
I'm so happy you all enjoyed them!
@puneetbhachu
Kat strikes again with another incredible recipe! I made these cupcakes twice this weekend, they are THAT good! Love the soft texture with a slight crisp top, almost like the biscuit itself (not sure that's meant to happen or if I over-baked / ze oven temp was too high but it definitely worked with the cupcakes)! Adapted using plain flour and baking powder and "accidentally" adding more biscoff to the mix, this is the one of the first recipes not using the all-in-one method that has not curdled when adding the eggs, and I thank you for that Kat 🙂 as always, your recipes are so easy to follow and super scrumptious. Can't wait to try another x
thebakingexplorer
Aww this is so lovely of you, thank you!
Gwen
I've just made another batch of these. This recipe is foolproof and they come out exactly how they should every time. Theyre amazing- everyone absolutely loves them! ❤ Thank you.
thebakingexplorer
I'm so happy you like them Gwen, thank you for the lovely feedback!