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)
Ingredients:
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
Method:
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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These look incredibly scrumptious, Jess! I’m also obsessed with Biscoff. I may or may not have eaten it out the jar 😉 Pinned!
Thanks Marsha! They were really delicious – just wish I’d made more now! 😀 Thanks so much for the pin too!
Speculoos biscuits are the best! When I went to the Netherlands a few years ago, they were selling Speculoos Latte´s at Starbucks. I was hooked immediately! These cupcakes are so pretty!!
Thanks Johlene! Speculoos are super yummy! Love the sound the the Speculoos latte, that must have tasted incredible! Glad you like the cupcakes.
Wow these cupcakes sound amazing, Jess! I’m practically addicted to cookie butter, so I know I would love these. What a creative idea!
Thanks so much, Gayle! Cookie butter is super addictive! So happy you like the cupcakes – they’re definitely great for cookie butter lovers!
Yes, chocolate is ALWAYS the answer! Love these cupcakes ! I need to get my hands on Biscoff ASAP! It sounds so decadent!
Thanks Samina! Chocolate always makes any bake even better, right?! 😉 You have to try Biscoff, it’s SO good!
Yes!! I love Biscoff cookies, and therefore I’m fairly certain I will love these cupcakes. They look awesome, Jess!!
Thanks David! If you like Biscoff, then you will definitely love these cupcakes!
Those cupcakes look delicious – what a great idea! Absolutely love Speculoos, can’t wait to try this out someday!
Thank you, Rosemary! 😀
I want all the Biscoff spread. All. Of. It. Your cupcakes look epic, and I’m ready to eat your entire batch!!
Thanks Eva!
Self rising flour substitute is plain flour + 2tsp of what?
Hi Hala! Sorry it was typo, forgot to add to add that to the post. It’s + 2 tsp baking powder.
Oh my goodness – these look delicious – I could eat one right now … and it’s early in the morning lol!
Thanks Phi!
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.
Thanks Amanda! Cookie butter is my favourite, I’m addicted to it! 😉 Thank you for the lovely words – I’m pleased you like them!
These are the answer to questions I didn’t even know I had, needs I didn’t even know weren’t being met. Beautiful.
Thanks so much, Jessie! 😀
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!
Thanks Harriet!
These are stunning! Love that presentation and cookie butter is just the BEST 🙂
Thanks Medha!
I love biscoff so much! These cupcakes look incredible!!!
Thanks Jessica!
Jess, these look gorgeous! I love the flavors you’ve described here. Just lovely!
Thanks so much, Andrea!
I love cookie butter with white chocolate — it’s such a delicious combination! These cupcakes look amazing, Jessica!
Thanks Marcie!
This sounds like such a yummy cupcake! Love how you decorated them!
Thank you!
That cookie butter frosting looks so good, I love the addition of spiced specula spread! 🙂
Thanks Claudia!
What beautiful cupcakes! They look delicious too!
Thanks Julie!
These cupcakes look amazing, Jess! Love the biscoff in here! So fun and delicious!
Thanks so much, Kelly!
These look incredibly delish, Jess. Addition of biscoff sounds fun and so delicious! And that That cookie butter frosting is ah-mazing.
Thanks so much, Anu! The frosting was delicious on the fluffy cake! 😀
What I love most about your recipes is the combination of flavors. It seems like nothing can go wrong with that! 🙂 Next time I’ll add white chocolate chips to my cupcake batter, too!
Thanks Shiran! The white chocolate chips are delicious in the cupcakes, definitely recommend adding them to your next cupcake batter! 😀
What cute little cupcakes! I always go with chocolate cupcakes when I have a cupcake craving, but you have made me think that I need to try something else.
Thanks Dannii! Love chocolate cupcakes, but these ones were fantastic!
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!
Thanks Jasline! Whatever the name they’re pretty damn delicious! Glad you like the cupcakes! 😀
These cupcakes are adorable!!! I LOVE Biscoff cookie biscuits!
Thanks so much, Alice!
Jess your cupcakes are just gorgeous. so pretty and perfect treat for a gathering I will be hosting at the end of the week. Sharing!
Thank you, Bobbi! That’s such a sweet thing to say! I hope you all enjoy them! 😀
These look amazing! Love biscoff! Gorgeous pictures as always!
Thanks so much, Mira!
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!
Thanks so much, Cheyanne! Your comments always make my day! 😉 I’m so pleased you like the cupcakes – white chocolate goes so well with Biscoff! Thanks for pinning!
These cupcakes have captured my heart and my stomach. I could eat biscoff by the jarfull.
Haha! Thanks Nicole! Biscoff is SO good! Pleased you like the cupcakes. 🙂
What a gorgeous cupcakes! I can imagine eat one of these with a nice cup of tea! What a great idea for fall!
Thanks Eva! 😀
Yessss! I have an undying love for Biscoff!! These cupcakes are so beautiful! Love that you used a white chocolate chip vanilla cupcake and all of those gorgeous cookie crumbs on top! Yum!!
Thanks so much, Michelle! Biscoff is the best thing ever, right?! 😉 The white chocolate chip cupcake worked really well with the spiced cookie butter frosting!
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 😉
Thanks Kathleen!
These cupcakes are adorable!! I think I have been missing out on speculoos cookie butter spread. It sounds amazing!
Thanks so much, Thao! You have to try the cookie butter spread! It is SO addictive!
This looks delicious and too beautiful to eat. Yum! 😀
Thanks Anna! 😀
My pleasure, Jess! Have a fabulous weekend! 😀
Thanks Anna! Have a great weekend too! x
These look incredible! Absolutely gorgeous.
Thanks Michelle!
These are beautiful. I do believe cookie butter anything is to be consumed by the cook and not shared. Maybe I’m the only one who feels this way.
Thanks Maureen! I definitely could’ve devour the entire batch of these cupcakes! Cookie butter is way too tasty! 😉
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.
Haha! Thanks Joanne! 😀
What beautiful cupcakes! That cookie dough frosting sounds amazing!
Thanks Christin! The frosting was delicious!
Wow Jess, these cupcakes are beautiful! I can’t believe I’ve never had cookie butter before- now I definitely need to try it!
Thanks Shelby! 😀
My goodness!! These cupcakes 🙂 It only made sense to follow that cookie butter frosting with the appropriate cupcakes!!
Thanks Zainab!
I so need to get me som Biscoff spread. These cupcakes look heavenly, my tummy is grumbling! Fantastic combination of flavours. Sammie.
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
Thank you so much for your lovely comment! It’s made my day. 🙂 Biscoff is SO delicious, I’m definitely going to bake with it again soon! Really happy you’re enjoying my blog. x
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
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!
The cupcakes themselves are delicious! I browned some of the butter for the icing and I thought it made the icing even better!
Hey Marylou – brown butter is delicious and I bet it made this buttercream taste incredible! Glad you liked the cupcakes, thank you for your lovely message. 🙂