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!

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.

Lotus 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  • I originally made these cupcakes using caster sugar, but I have also made them with brown sugar which adds extra caramel flavour to the sponge and I really recommend trying it!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!

Lotus Biscoff Cupcakes

Recommended equipment & ingredients*

Cupcake tin Electric hand mixer 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!

Recipe video

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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 Loaf Cake Biscoff Cake
Biscoff Brownies Biscoff Loaf Cake Biscoff Cake
Biscoff Ice Cream Vegan Biscoff Cupcakes Biscoff Blondies
Biscoff Ice Cream (No Churn) Vegan Biscoff Cupcakes Biscoff Blondies
Chocolate Biscoff Cupcakes Biscoff Slutty Brownies
Biscoff Apple Crumble Chocolate Biscoff Cupcakes Biscoff Slutty Brownies
Biscoff Swiss Roll Vegan Biscoff Cake
Biscoff Swiss Roll Vegan Biscoff Cake
Lotus Biscoff Cupcakes

Lotus Biscoff Cupcakes

Biscoff flavoured sponge topped with Biscoff spread buttercream and a Lotus biscuit
4.78 from 18 votes
Print Pin Rate
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 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 1/2 tbsp Milk or more if required

For decoration

  • 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
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!



Calories: 583kcal | Carbohydrates: 67g | Protein: 5g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 101mg | Sodium: 263mg | Potassium: 46mg | Fiber: 1g | Sugar: 47g | Vitamin A: 745IU | Calcium: 20mg | Iron: 1mg

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

If you like this, check out more of my Cupcake recipes!

Lotus Biscoff Cupcakes

Lotus Biscoff Cupcakes

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68 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. 4 stars
          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!

          1. Hi Jill, no it’s not a typo, 200g is correct! I’m glad you enjoyed the recipe anyway 🙂

  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!

  8. 5 stars
    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.

  9. The recipe looks yummy. I’ll give it a go in the week. Can you tell me if you
    Used smooth or crunchy biscoff?

    1. 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 🙂

  10. 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

    1. 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.

      1. Brilliant idea! Thank you – loved them nonetheless and have many requests to make them again x

  11. 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

    1. 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.

    1. 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 🙂

  12. 5 stars
    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! 🙂

        1. 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!

  13. 2 stars
    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.

    1. 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!

  14. 5 stars
    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 🙂

  15. 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.

    1. 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.

  16. Did the biscuit stay crunchy for a day or so in a regular cupcake box or did you put them in right before eating?

    1. 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.

  17. 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

  18. 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.

  19. Hiya,

    If I only had medium eggs how would I adjust the recipe

    Thanks so much, can’t wait to make these!

    1. Hi Stephanie, you can just use 3 medium eggs and add a couple of tablespoons of milk. I hope you enjoy the cupcakes!

  20. 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 🙁

    1. 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.

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