Vanilla Cupcakes topped with a delicious Speculoos/Biscoff Cookie Butter Buttercream, and decorated with even more biscuits – scrumptious!
I have previously put up a recipe for a No-Bake Speculoos Cookie Butter Cheesecake, which went down an absolute hit. Seriously, its so yummy you will love it! However this lend on to me wanting a cake version of it, and cupcakes seemed ideal! I used a simple Vanilla Cupcake as the base of my cupcakes, but with the twist of using Light Brown Sugar in the cupcakes they have a lovely natural caramel taste to go with the Caramelised theme of the Biscoff! The Cookie Butter Buttercream is deliciously light and moussey even though it has the addition of the cookie butter itself!
These were an insanely good hit with my Mum’s work Colleagues, like they disappeared out of the tin in less than 2 minutes – Apparently I have become an almost celebrity where she works due to her bringing in my baked goods all the time! But anyway…
If you are a Cookie lover, you will love these.
If you are a Cookie Butter lover, you will love these.
If you are a Cupcake lover, you will love these.
I think you get the picture, enjoy!
This recipe makes 12-14 cupcakes
Ingredients
Vanilla Cupcakes
– 175g Butter/margarine
– 175g Light Brown Sugar
– 3 large free range eggs
– 175g Self Raising Flour
– 1-2 tsp vanilla
– 1-2 tbsp whole milk
Biscoff Cookie Butter Buttercream
– 150g butter
– 300g icing sugar
– 200g Speculoos/Biscoff Cookie Butter
– 40-60ml whole milk – if needed
Method
1) To make the Cupcakes – Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12-14 cases
2) Beat the butter/margerine with the light brown sugar until fluffy – Combine the eggs, self-raising flour and vanilla with the butter/sugar mix until well combined
3) If the mixture is too stiff you can add a little bit of milk at a time to get a smooth light consistency.
4) Using an ice-cream scoop (to make it the same amount per cupcake) dollop into the cupcake cases – Bake in the oven for 15-18 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – Leave to cool.
5) To make the Cookie Butter Buttercream – Beat the butter with an electric mixer for a couple of minutes to loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and mix for 3-4 minutes until thoroughly combined and smooth.
6) Add the Cookie Butter to the buttercream and continue mixing, and gradually add the milk until you reach the desired texture – I usually add it all! Keep on beating for 5 minutes until whipped!
7) To decorate the Cupcakes – I use a 1M/Large star tip for my cupcakes, and pipe the buttercream onto the cupcakes – Sprinkle on some crushed biscuits and anything else you like! I use a whole Lotus biscuit too for even more crunch!
Tips and Ideas
I have used this Vanilla Cupcake recipe for a few of my cupcakes on here, and the same rules still apply of being careful not to over bake the cakes or you might lose the light texture!
I love the taste of cookie butter, but have been told that if you bake it, it looses its taste which is why I put my buttercream onto a Vanilla Cupcake and don’t bother baking with it.
I love buttercream, especially this buttercream, but if you want less you can easily half the recipe and it’ll still cover all the cupcakes!
Enjoy!!
P.S. If you love cookie butter, you will LOVE these!
Find my other Cupcake & Buttercream recipes on my Recipes Page!
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J x
Hi do I need unsalted butter or salted butter? thank you
Unsalted x
Oh my God! This recipe is amazing. Do you think with this recipe and these quantities of the ingredients are enought to make a drip cake? Or Maybe Should I change proportions?
I’m Spanish and my English is not very well, I hope you can understand me hehe.
Anyway, this recipe is wonderfull, I’m going to subscribe to your blog!
Thank you!!
Hiya – Have a look at my Biscoff Cake, as that can be made into a drip cake.
Oh my God! This recipe is amazing. Do you think with this recipe and these quantities of the ingredients are enought to make a drip cake? Or Maybe Should I change proportions?
I’m Spanish and my English is not very well, I hope you can understand me hehe.
Anyway, this recipe is wonderfull, I’m going to subscribe to your blog!
Do you find that the biscuits soften in the buttercream if left for a few hours?
Yes they will naturally as they are out of the air tight packaging.
Hi, I’m going to make a three tier cake and would love to use the icing from this recipe to decorate with. What quantities of the ingredients for the icing would I need to ice, crumb coat and decorate a three tier cake? Xx
Hiya! Do you mean three layer or three tier? My Biscoff Cake recipe on my blog is a three layer cake already, which probably if you use 1.5x that buttercream it’ll work well!
If I was halving the recipe for a test batch, how many eggs should I use?
Best Wishes
It’s best to do 1/3 or 2/3, but that doesn’t guarantee a good bake. You want to stick with either 50g of ingredients, or 100g and so on, so it works. 1 Medium egg = 50g, so if you do 1 egg, you’d have to do 50g of the flour, butter and sugar, with 1/4tsp of Vanilla. If you do 2 medium eggs, you’d have to do 100g of the flour, butter and sugar, with 1/2tsp of Vanilla. (I know this recipe uses large eggs, but its easier to use medium if you’re doing a smaller amount) x
Hi can I use dark brown sugar instead of light?
Thanks
Yep!!
Dear Jane,
Hey! I came across your blog and love all the recipes so much! Dang! I wish I could so great as you tbh. Haha. But anyways,
I have quite a question about the sugar. Would it be bad to use caster sugar instead of brown sugar and icing sugar or is that not a good idea would you reckon?
Thanks!
Do you mean use caster sugar for the buttercream? Because you must use icing sugar for that… you can use caster sugar for the sponge, but it just changes the flavour slightly.
Hi, did you try cookie spread in the cake batter or would it not work?
Personally I don’t think its worth it – the taste disappears quite a lot so I think its a waste!
Oh dear Jane! you will kill me with cake! These little cakes with Speculoos buttecream look to die for – but so much butter!!! OMG – works out to over 1oz per cupcake.
You’re young and skinny so weight is obviously not not an issue, but what about general health? I was taken aback by how much butter is in this recipe, makes them into a very indulgent and very occasional treat for me.
Sigh. Mimsey
the amount of butter is purely that there is a lot of buttercream per cupcake, its easily halved but with these I love a lot of buttercream! 🙂 I don’t eat cake every day so I like to treat myself haha 🙂 x
I bet these are insanely good! I’ve banned myself from buying biscoff spread though. Last time I had it I kept it on my bedside table, ate it with a spoon and it was gone in a week flat 😉
Hahaha I do the same, however it lasts a lot less time than a week! Usually a day? 😛 and thanks!
Look lovely. Just want to ask – what is biscoff cookie butter? A trade name? Where will I find it?
It’s a name that can be different depending on where on the world you are – in the UK it’s Biscoff Lotus spread that you can get in the supermarkets, but the U.S. It can be Speculoos? I’m not 100% sure but it’s Biscoff in the UK 🙂 and thank you!
Thanks In UK – will look out for it.
It’ll be by the jams etc 🙂 Google it for an idea of the jar 🙂
Thanks for tip. Have googled! Know what I’m looking for now.
Omg, I am so much in love with your blog. Just love each and every post of your’s. Your cookie butter cupcakes look spectacular. Cheers.
Awwh haha that’s made my day! And thank you!!
You are welcome. I am craving for cupcakes now.. 😉
Sorry about that!! Haha 🙂
Sold! Seriously, how do you make me drool with every single post??
Hahaha thank you!! I am sorry to make you drool though, must get messy!
Yum yum yum… looks super cute too!
Thank you!! 🙂
I was wondering who gets to eat all these lovely things. I’m sure it boosts your mum’s popularity at work too! 🙂
Haha it definitely does, they always ask for more cakes!