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 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.
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.
Tips for making the Lotus Biscoff Cupcakes:
- I originally made these cupcakes using caster sugar, but I have also made them with brown sugar which adds extra caramel flavour to the sponge and I really recommend trying it!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.
- You can freeze the cupcakes, with the icing or without, just make sure they are wrapped well. You can freeze them for up to 3 months.
- If you would like to make this recipe into a cake, check out my Biscoff Cake recipe!
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...
- 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
Lotus Biscoff Cupcakes
For the sponge
- 175 g Butter or baking spread I use Stork
- 175 g Caster sugar or brown sugar
- 3 Eggs large
- 30 g Lotus Biscoff spread
- 175 g Self raising flour
For the buttercream
- 150 g Butter
- 300 g Icing sugar
- 200 g Lotus Biscoff spread
- 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!