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Lotus Biscoff Cupcakes

Lotus Biscoff Cupcakes

Biscoff flavoured sponge topped with Biscoff spread buttercream and a Lotus biscuit
Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Calories 583kcal
Author thebakingexplorer


For the sponge

  • 175 g Butter or baking spread I use Stork
  • 175 g Caster sugar or light brown soft sugar
  • 3 Eggs large
  • 30 g Lotus Biscoff spread smooth
  • 175 g Self raising flour see notes

For the buttercream

  • 150 g Butter softened, unsalted
  • 300 g Icing sugar
  • 200 g Lotus Biscoff spread smooth
  • 1 ½ 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



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 cake 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. So for this recipe you'd need to add 1 + ¾ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.


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