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!
Step by Step…
In a mixing bowl I whisked together vegetable oil, plant milk, Biscoff spread and cider vinegar. In a second bowl, I stirred together self raising flour, light brown sugar and baking powder.
I poured the wet ingredients into the dry ingredients and whisked them together untl combined, then I divided the mixture between the cupcake cases.
The cupcakes baked for 20-25 minutes until well risen and golden, then I left them to cool.
Tips for making the Vegan Biscoff Cupcakes:
- Unfortunately Biscoff spread is not gluten free. So if you want to make these cupcakes gluten free, as well as using gluten free flour, you would need to use a Speculaas/Speculoos spice blend to get that Biscoff flavour.
- 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.
- If you can’t get hold of light brown sugar, you can also use caster sugar, or golden caster sugar for the cupcakes.
Recommended equipment & ingredients*
|Cupcake tin||Electric hand mixer||Piping bags|
|Jem 1E Piping nozzle||Red cupcake cases||Biscoff spread|
*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 Cheesecake Squares||Biscoff & Banana Cake with Caramel Drip||Biscoff Cheesecake (No Bake)|
|Biscoff Brownies||Biscoff Loaf Cake||Biscoff Cake|
|Biscoff Ice Cream (No Churn)||Lotus Biscoff Cupcakes|
Vegan Biscoff Cupcakes
Egg and dairy free cupcakes with Biscoff spread
For the cupcakes
- 75 ml Vegetable oil
- 225 ml Plant milk I used almond milk
- 1 tsp Cider vinegar
- 45 g Biscoff spread
- 150 g Light brown sugar
- 250 g Self raising flour
- 1 tsp Baking powder
For the buttercream
- 150 g Dairy free spread I used Vitalite
- 300 g Icing sugar
- 200 g Biscoff spread
- 1 tbsp Plant milk I used almond milk
- 12 Lotus biscoff biscuits
- 1 Lotus biscoff biscuit crushed
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, milk, biscoff spread and vinegar
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 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 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
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!
Or, you might like my Vegan recipes!
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I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy.