Vegan Biscoff Cupcakes

My Biscoff Cupcakes are one of the most popular recipes on my blog, so I really wanted to create a vegan version so that everyone can enjoy them! These Vegan Biscoff Cupcakes are a lovely light sponge made with brown sugar and Biscoff, then a smooth Biscoff buttercream sits on top, and they're finished with a Lotus Biscoff biscuit. The cupcakes are dairy and egg free, so if you're vegan, or have an allergy or intolerance then you no longer need to miss out on these yummy bites of Biscoff heaven!

Ingredient Tips & Equipment Information

• I used almond milk for the cupcakes, but you can use any plant milk that you prefer.
• Smooth Biscoff spread is needed for this recipe. I don't recommend using the crunchy version of the spread.
• I really recommend using light brown soft sugar if you can, as it gives the cupcakes a lovely caramel flavour. But if you can't get hold of it, you can use golden caster sugar or regular caster sugar (superfine sugar) instead.
• I've found that the best dairy free butter for vegan buttercream is Flora Plant. Stork Baking Block is also very good. Using a block dairy free butter is much better for the buttercream. A margarine or spread style dairy free butter will make the buttercream too loose.
• You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
• 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 Vegan Biscoff Cupcakes

In a mixing bowl whisk together vegetable oil, plant milk, Biscoff spread and cider vinegar. In a second bowl, stir together self raising flour, light brown sugar and baking powder.

Pour the wet ingredients into the dry ingredients and whisk them together until combined, then divide the mixture between the cupcake cases.

Bake the cupcakes for 20-25 minutes until well risen and golden, then leave them to cool.

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!

How long do the Vegan Biscoff Cupakes last for and can you freeze them?

The cupcakes will keep in an airtight container for 3 days in a cool place. You can freeze the cupcakes either alone, or decorated (but do not freeze the biscuits). Once the cupcakes are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cupcakes and freeze them assembled. To do this and avoid damage to the decoration, freeze them either in an airtight container or let them freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take them out to defrost, if you don’t it could damage the decoration as it defrosts and softens.

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 cupcake 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. Please note, I have not tested this recipe using plain or all purpose flour.

Can this recipe be made gluten free?

Unfortunately Biscoff spread is not gluten free, so you cannot make these cupcakes gluten free using Biscoff spread. If you make the cupcakes without Biscoff spread, you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour. You may also like to add ¼ tsp Xanthan Gum for better texture.

Can you make this recipe into a cake?

Yes! For the ingredients and instructions, check out my Vegan Biscoff Cake recipe.

More tips for making the Vegan Biscoff Cupcakes:

• The Biscoff biscuits will go soft after a while due to the moisture in the buttercream. Therefore, it's best to wait until right before serving to add them.
• I like to pipe the buttercream onto the cupcakes, but you can also spread it on with a spoon or palette knife.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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!

More Biscoff recipes...

Vegan Biscoff Cupcakes

Egg and dairy free cupcakes with Biscoff spread

4.91 from 11 votes

Print Pin Rate

Course: Dessert

Cuisine: European

Keyword: Cupcake

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 12

Author: thebakingexplorer

Ingredients

For the cupcakes

• 75 ml Vegetable oil
• 225 ml Plant milk I used unsweetened almond milk
• 1 tsp Cider vinegar
• 45 g Biscoff spread
• 150 g Light brown soft sugar
• 250 g Self raising flour
• 1 tsp Baking powder

For the buttercream

• 150 g Dairy free spread I used Flora Plant
• 300 g Icing sugar
• 200 g Biscoff spread
• 2-3 tbsp Plant milk I used unsweetened almond milk

For decoration

• 12 Lotus biscoff biscuits
• 1 Lotus biscoff biscuit crushed

Metric - US Customary

Instructions

• Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases
• In a mixing bowl whisk together the vegetable oil and Biscoff, then add the milk and vinegar and whisk in
• In another mixing bowl, stir together the light brown sugar, self raising flour and baking powder
• Make a well in the centre of the flour mixture, and pour in the oil and milk mixture, whisk them together gently with a hand whisk until smooth
• 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 dairy free spread and Biscoff spread, then add the icing sugar and milk, and mix until smooth. You can do this by hand or for best results use 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 all of the cupcakes
• 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!

Video

Notes

• sed almond milk for the cupcakes, but you can use any plant milk that you prefer.
• Smooth Biscoff spread is needed for this recipe. I don't recommend using the crunchy version of the spread.
• I really recommend using light brown soft sugar if you can, as it gives the cupcakes a lovely caramel flavour. But if you can't get hold of it, you can use golden caster sugar or regular caster sugar (superfine sugar) instead.
• I've found that the best dairy free butter for vegan buttercream is Flora Plant. Stork Baking Block is also very good. Using a block dairy free butter is much better for the buttercream. A margarine or spread style dairy free butter will make the buttercream too loose.
• You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
• 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.

Nutrition

Calories: 472kcal | Carbohydrates: 63g | Protein: 4g | Fat: 23g | Saturated Fat: 9g | Sodium: 145mg | Potassium: 41mg | Fiber: 1g | Sugar: 43g | Vitamin A: 477IU | Calcium: 56mg | Iron: 1mg

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

Or, you might like my Vegan recipes!

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

I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy.