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    Vegan Biscoff Cupcakes

    31/07/2020 by thebakingexplorer 30 Comments

    Jump to Recipe Jump to Video Print Recipe

    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!

    Vegan Biscoff Cupcakes

    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.

    Vegan Biscoff Cupcakes

    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.
    Vegan Biscoff Cupcakes

    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!

    Vegan Biscoff Cupcakes

    More Biscoff recipes...

    • Biscoff Cake Traybake
    • Biscoff Drip Cake
    • Vegan Biscoff Cake
    • Biscoff Rocky Road
    • Biscoff Cheesecake Squares
    • Biscoff & Banana Cake with Caramel Drip
    • Lotus Biscoff Cupcakes
    • 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 Brookies)
    • Biscoff Swiss Roll
    • Biscoff Cake
    • Biscoff Baked Donuts
    • Biscoff Millionaire's Shortbread
    • Biscoff Cookie Pie
    • Biscoff Yule Log
    Vegan Biscoff Cupcakes

    Vegan Biscoff Cupcakes

    Egg and dairy free cupcakes with Biscoff spread
    4.92 from 12 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.

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    Reader Interactions

    Comments

    1. Eb Gargano | Easy Peasy Foodie

      August 03, 2020 at 2:22 pm

      5 stars
      Wow! These look EPIC 😀 Eb x

      Reply
      • Julie

        June 05, 2021 at 9:39 am

        Hi can this recipe be used to make a biscoff loaf cake? Thank yoy

        Reply
        • thebakingexplorer

          June 05, 2021 at 1:47 pm

          Hi Julie, I've never made a vegan loaf cake with it, but you could certainly give it a try 🙂

          Reply
    2. Jacqui – Recipes Made Easy:Only Crumbs Remain

      August 03, 2020 at 10:35 pm

      Am I the only one who hasnt made anything with biscoff? I must remedy that these look fabulous. Thank you for linking to #CookBlogShare.

      Reply
      • thebakingexplorer

        August 04, 2020 at 3:05 pm

        Haha you might be Jacqui! I highly recommend remedying it soon 😀

        Reply
    3. Cat | Curly's Cooking

      August 04, 2020 at 4:19 pm

      5 stars
      You are definitely the Biscoff Queen! These look great.

      Reply
    4. Michelle Rolfe

      August 05, 2020 at 11:42 am

      5 stars
      I admit to loving these biscuits and often have to hide them from myself! This looks amazing. Thanks for linking up to #CookBlogShare. Michelle x

      Reply
    5. Kirsty

      August 15, 2020 at 2:05 pm

      5 stars
      I made these this week and the recipe was super easy to follow. The cupcakes were amazing and my friends were very impressed! Will certainly be making these again 🙂

      Reply
      • thebakingexplorer

        August 15, 2020 at 6:11 pm

        Thank you Kirsty!

        Reply
    6. Holi

      September 06, 2020 at 9:12 pm

      Can I use gluten free self raising flour? I have doves organic at home.

      Reply
      • thebakingexplorer

        September 06, 2020 at 10:07 pm

        Hi Holi, I've not tried this recipe with gluten free flour, I think it would be fine, although sometimes gluten free flour packs suggest using an extra 1-2 tbsp milk. Check the packet and see what it says, and use plant milk if you want to keep the cupcakes vegan. Let me know how it goes! It would be really helpful to know.

        Reply
    7. Kim

      September 07, 2020 at 4:50 pm

      5 stars
      Great recipe! Made these for my father in law who is vegan, but we all loved them. Definitely the best vegan cake reckons have tried so far, if I hadn’t have baked them I wouldn’t have known they were vegan!

      Reply
      • thebakingexplorer

        September 07, 2020 at 5:31 pm

        Thanks so much Kim, this is such lovely feedback!

        Reply
    8. Sahil

      November 01, 2020 at 11:56 am

      4 stars
      The recipe was fantastic. Muffins were really soft. I used 140gm of biscoff spread for the icing but it still turned out very sweet. Again a matter of personal preference, but I would probably try and use less icing sugar assuming the buttercream still consistency remains intact.

      Reply
      • thebakingexplorer

        November 01, 2020 at 1:29 pm

        Hi Sahil, I'm so glad you enjoyed the recipe! Buttercream is very sweet by nature, you could probably reduce the icing sugar amount a bit, but too much could make the buttercream too runny.

        Reply
    9. Jade

      November 05, 2020 at 3:26 pm

      Hi do you think i could adapt this recipe by adding 2 mushed bananas to make banana cupcakes or do uou think this will compromise the texture/taste/something? I’ve never baked vegan and want to try this but i have some really ripe bananas that need using up

      Reply
      • thebakingexplorer

        November 05, 2020 at 8:30 pm

        Hi Jade, sorry but this is a Biscoff cupcake recipe so I wouldn't suggest adding bananas. If you'd like to use up your bananas I would advise searching for a vegan banana cupcake recipe, or another banana recipe. I have several banana recipes on my website, but none are vegan unfortunately.

        Reply
    10. Komal

      January 22, 2021 at 2:23 pm

      Hi
      Incase i want to use dairy cream for frosting. What shd i use. I do not have vitalite. & i am ok with not been vegan

      Reply
      • thebakingexplorer

        January 22, 2021 at 4:33 pm

        Hi, you can use any butter or baking spread like Stork if you don't mind them not being vegan. I have a non-vegan Biscoff Cupcake recipe if that's what you're looking for: https://thebakingexplorer.com/lotus-biscoff-cupcakes/

        Reply
    11. Matt & Lorna

      February 27, 2021 at 5:21 pm

      5 stars
      Tastes great

      Reply
    12. Maria

      April 24, 2021 at 12:22 pm

      Is it okay to use regular flour instead of self raising flour?

      Reply
      • thebakingexplorer

        April 24, 2021 at 1:26 pm

        Hi Maria, self raising flour contains baking powder which is essential for helping these cupcakes to rise. If you swap it out for plain/all purpose flour you will need to add baking powder. The general advise is 2 teaspoons (proper measuring spoons, not the kind you stir your coffee with) of baking powder per 200g plain/AP flour. I hope that helps!

        Reply
    13. Kinjal

      May 01, 2021 at 12:36 am

      5 stars
      Thank you for this recipe! Super easy and super delicious!!

      Reply
    14. Lizzie

      May 31, 2021 at 7:51 pm

      5 stars
      These were so easy and quick to make. They were such a huge hit that I'm making more for next week. It's my go to recipe now, with such a fluffy cake mixture and gorgeous taste. Could not recommend enough! I can't wait to try more of The Baking Explorer' recipes ☺️

      Reply
      • thebakingexplorer

        May 31, 2021 at 9:36 pm

        Thank you so much for such lovely feedback Lizzie!!

        Reply
    15. Dahlia Wong

      January 16, 2022 at 8:04 pm

      5 stars
      These were so easy to make and the instructions easy to follow, they were delicious too! I cannot wait to make them again. I've tried a few of the baking explorers recipes and they have all been a great hit for any occasion!

      Reply
      • thebakingexplorer

        January 16, 2022 at 11:02 pm

        Thank you so much Dahlia!

        Reply
    16. Renae

      March 10, 2022 at 4:12 am

      5 stars
      Excellent recipe. They stayed fresh overnight and just popped the biccies on top right before sharing. Had to share the recipe with everyone I shared the cupcakes with. Will try next time with gluten free flour to see if I can cover all the main dietary restrictions.

      Reply
    17. Sarah

      September 17, 2022 at 12:33 pm

      5 stars
      Fantastic recipe - made these for a vegan colleague at work and even the non-vegans said they were the best cakes they had ever had! I was pleasantly surprised by the rise of the cakes as I've not made vegan cake batter before and the icing was delicious too. I also put a lotus sandwich cream biscuit at the bottom of each cupcake case before putting the batter on top for an extra hidden biscuit suprise! Would 100% make again.

      Reply
      • thebakingexplorer

        September 17, 2022 at 11:37 pm

        Thanks for such a lovely review Sarah! I'm so happy they were enjoyed so much 😀

        Reply

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