Baking · Biscuits and Cookies · Chocolate · Cupcakes

Biscoff Cookie Butter Cupcakes

Vanilla white chocolate chip cupcakes topped with a creamy swirl of Biscoff buttercream frosting!

From one cupcake recipe to another! This time I’m sharing my delicious recipe for cookie butter cupcakes. I’m pretty much obsessed with Biscoff, so it was definitely about time to share a Biscoff cupcake recipe on here. I’ve used my popular Perfect Vanilla Cupcakes as a base but this time decided to add some white chocolate chips to the batter. How do you make a vanilla cupcake EVEN more yummy? Adding chocolate is the answer! 😉

If you’re wondering what cookie butter is exactly, then if you ask me I will tell you it is one of the most heavenly foods out there! The spread is made of ground Speculoos biscuits and just like Nutella I could it by the spoonful jar. Speculoos (or speculaas) is a traditional Dutch spiced biscuit very popular here in Europe. They’re crunchy in texture and have a gorgeous warming flavour from spices such as cinnamon, nutmeg, ginger, cloves and cardamom.

So to make these scrumptious cupcakes I start off with an easy no-fail cupcake batter. I went for a classic vanilla cupcake because I wanted the creamy cookie butter frosting to be the star of the show. The sponge cupcakes are moist, buttery and bake perfectly every single time. They have a beautiful light vanilla flavour and a hidden white chocolate chip surprise. 🙂

Once the cupcakes are fully baked and have had a chance to cool, I made my frosting. You may be tempted to devour the frosting straight from the bowl. To make it, simply cream the butter until pale, then add the icing sugar along with the vanilla extract and beat for about 5 minutes until the frosting is light and fluffy.

Then all that is left to do is add the Biscoff cookie spread and mix. Make sure you adjust the consistency with a splash of cream or milk as this will make it easier to pipe onto the cupcakes.

Swirl each cupcake with the frosting and then decorate with a sprinkle of Speculoos biscuit crumbs, white chocolate chips and half a Speculoos biscuit. These were really easy to make and will certainly impress all your family and friends.

(Makes 12)


Vanilla Cupcakes:

150g butter or margarine, softened

150g caster sugar or light brown sugar

1 teaspoon vanilla extract

3 medium or large free-range eggs, at room temperature

150g self-raising flour, sifted

100g white chocolate chips (optional)

2-3 tablespoons milk

Cookie Butter Frosting:

150g butter, softened

250-300g icing sugar, sifted

1 teaspoon vanilla extract

200g Biscoff or speculoos cookie butter spread

2-3 tablespoons milk or double cream


1. Preheat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a cupcake tin with 12 cupcake paper liners and set aside.

2. To make the cupcakes: Cream the butter, sugar and vanilla together until light in colour and very fluffy. Add eggs one by one and mix to combine. Toss the white chocolate chips with about a tablespoon of the weighed out flour, then add to the bowl along with the remaining flour and the milk and mix until just combined and no lumps of flour remain.

3. Evenly distribute the cupcake batter between the cupcake liners. Bake in the preheated oven for 15-20 minutes or until a cake tester comes out completely clean of any uncooked batter. Leave to cool in the tin for 5 minutes, then when cool enough to touch remove from the tin and transport to a wire rack to finish cooling completely.

4. To make the buttercream: Cream the butter until really pale in colour. Add the sifted icing sugar and the vanilla extract and mix together until the butter and sugar has combined. Continue to beat until fluffy and very creamy in colour and texture. Once the buttercream is fluffy add the cookie butter spread, and mix until combined. If the mixture if too stiff loosen with the cream or milk until you reach the desired piping consistency.

5. To decorate: Fit a large disposable piping bag with your favourite nozzle – I love the large star tip for cupcakes. Fill the piping bag with the frosting. Pipe even swirls on the top of each cupcake, or use a small cake palette knife and spread the frosting onto each cupcake. Finish by decorating with biscoff crumbs and biscuit halves, and or white chocolate chips. Note: I recommend topping the cupcakes with the biscuit half just before serving, otherwise it loses its crunchiness.

Recipe Notes:

  • Baking time will depend on your oven. This recipe recommends 15-20 minutes, but different ovens may cause the baking time to differ slightly.
  • This cupcake recipe can easily be doubled or tripled to make more.
  • For the frosting I like to add a few tablespoons of double (heavy) cream. The cream makes the frosting lighter and it will have a creamier texture. If preferred you can substitute with milk but please note that frosting will not have such a creamy texture. I also reduced the sugar in the frosting so it wasn’t too sweet. But you can adjust the frosting to your own taste.
  • The frosted cupcakes will keep in an airtight container for up to 3 days. Cupcakes never last that long in our house!

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90 thoughts on “Biscoff Cookie Butter Cupcakes

  1. Yes!! I love Biscoff cookies, and therefore I’m fairly certain I will love these cupcakes. They look awesome, Jess!!

  2. Isn’t cookie butter just the best? I can get into trouble with a jar of that. These cupcakes look so good. And you’re right, they would really impress anyone you served them to.

  3. These are gorgeous Jess! I love the sound of these cupcakes! The decoration is stunning too – love the way you topped them with cookies and white chocolate. Delicious!

  4. These are stunning! Love that presentation and cookie butter is just the BEST 🙂

  5. That cookie butter frosting looks so good, I love the addition of spiced specula spread! 🙂

  6. I have no idea why but I’ve always called these cookies Lotus cookies instead of biscoff! I love these cookies to bits and incorporating them into cupcakes look so amazing and delicious!

  7. Wowza! These cupcakes are TOTALLY speaking my language!! I’m allergic to cocoa, so white chocolate is my heaven on earth splurge! I am just dying over these, girlfriend! Vanilla and white chocolate chip cupcakes, on their own, sound amazing! But that Biscoff Buttercream Frosting on top?! YES YES YES YESSSSSS! Pinned! Cheers!

  8. What a gorgeous cupcakes! I can imagine eat one of these with a nice cup of tea! What a great idea for fall!

  9. Oh my, my, don’t these just look like a little piece of heaven?! The white chocolate, buttercream, and the Biscoff cookie make this an insanely tasty dessert. Or breakfast, lunch, and dinner if you’re me 😉

  10. You can probably just hand me a bowl of that cookie butter frosting and I’ll be content for the rest of my days. AMAZING.

  11. Wow Jess, these cupcakes are beautiful! I can’t believe I’ve never had cookie butter before- now I definitely need to try it!

  12. My goodness!! These cupcakes 🙂 It only made sense to follow that cookie butter frosting with the appropriate cupcakes!!

  13. I so need to get me som Biscoff spread. These cupcakes look heavenly, my tummy is grumbling! Fantastic combination of flavours. Sammie.

  14. What a brilliant way to make use of Biscoff spread! Maybe making these will make me stop eating it straight from the jar haha!!
    I’ve just discovered your blog and think it’s really fab! looking forward to keeping up with more of your recipes xx

  15. Hey, are the White chocolate chips just to sprinkle on the top or do they go in the cake mix? I’m struggling to see it in the recipe haha. Will definitely be making these though! They look scrummy

    1. Hi – sorry about that! It was a typo, I forgot to add that step to the recipe! Apologies but thanks so much for letting me know. 🙂 I’ve just updated now, the white chocolate chips are tossed in a little bit of the flour and then folded into the cupcake batter.
      Hope you enjoy the cupcakes!

  16. The cupcakes themselves are delicious! I browned some of the butter for the icing and I thought it made the icing even better!

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