Vegan Biscoff Cupcakes!

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Easy and Delicious Vegan Biscoff Cupcakes with a Biscoff Centre, and Biscoff Vegan Buttercream!

Let’s start this off in the best way possible… Biscoff Spread is Vegan. I know, I’m not the first person to realise this, but I’ve mentioned it to people in the past and on social media and a lot of you didn’t know this, so I thought a Vegan Biscoff Cupcakes recipe was the best way to go to show this information off.

This is essentially entirely based on my Vegan Vanilla Cupcake Recipe because it was such a success, but with little bits altered here and there to get it to suit my Biscoff ideals. Such as, instead of using Caster Sugar, I used Dark Brown Sugar to get a much stronger caramel flavour in the cupcake sponge itself, whilst still being vegan!

The thing about vegan baking, is often the colouring looks a little off, as the ingredients are different (obviously). If you change the sugar over, it really can make a big difference to the taste and the look! The glorious things about these cupcakes though, is that they taste INSANE. Like, honestly wouldn’t even know they were vegan kinda thing.

I wanted to make these as delicious as possible, so I added in a Biscoff centre to the cupcakes. I know some people would ask why I just didn’t add Biscoff Spread into the mix, but as the cupcake mix itself is so liquidy and smooth, I didn’t want to affect the bake itself. Coring out a smidge of the cupcake and adding in a teaspoon of Biscoff Spread is definitely the best alternative!

For the Vegan Biscoff Buttercream, it’s just so easy. You have to use a Dairy Free Spread (I use Vitalite) and then treat it as if it’s normal Buttercream! The key thing about using a Dairy Free Spread however, is that it’s naturally a lot softer than normal Butter, so won’t need any extra liquid added to it. Adding in the Biscoff itself is fine, as that’s so thick, but anything else? Steer clear!

My Biscoff Cupcakes are one of my favourites on my blog, so I couldn’t resist making these look similar to them – so I added on a biscuit and some crumbs too. I realise the biscuits can often look a lil’ bit like fish fingers – but trust me they are worth the weird look. I did check, and the Biscuits are vegan too – so it’s all delicious and good.

I tend to pipe my Buttercream onto cakes in only a few ways – one of those being with my Iced Jems Medium 2D Closed Star Piping tip. It makes the prettiest swirls, it’s so easy to use – and it’s so cheap! Jemma really does sell the best quality bits, for the best price. Along with the Piping Tip, I now ALWAYS use her Regular Baking Cups for my cupcakes – as they’re just so good.

These beauties are something you could easily bake for anyone in your life that want’s cake. No, they’re not gluten free (and the spread/biscuits aren’t either), but these easily cater for the Vegan, or Dairy Free people in your life! I hope you love them – enjoy! x

5 from 2 votes
Vegan Biscoff Cupcakes!
Prep Time
10 mins
Cook Time
20 mins
Decorating Time
25 mins
Total Time
30 mins

Easy and Delicious Vegan Biscoff Cupcakes with a Biscoff Centre, and Biscoff Vegan Buttercream!

Course: Vegan
Cuisine: Cupcakes
Keyword: Biscoff
Servings: 12 Cupcakes
Calories: 509 kcal
Author: Jane's Patisserie
  • 225 g Self Raising Flour
  • 200 g Dark Brown Sugar (or light brown)
  • 250 ml Almond/Soy/Dairy Free Milk
  • 1 tsp Vanilla
  • 75 ml Vegetable Oil
  • 1 tbsp White Wine Vinegar
Biscoff Centre
  • 12 tsps Biscoff Spread
Biscoff Buttercream/Extras
  • 150 g Dairy Free Spread
  • 300 g Icing Sugar
  • 125 g Biscoff Spread
  • Sprinkles
  • 12 Biscoff Biscuits
  • Biscoff Biscuit Crumbs
  1. Preheat your oven to 180C/160C Fan, and get 12 large cupcake cases ready. I use the Iced Jems Regular Baking Cups!

  2. In a large bowl, whisk together your Flour and Sugar!

  3. Pour your Milk, Vanilla, Oil and Vinegar in and whisk till smooth!

  4. Split evenly between the 12 Cases, and bake in the oven for 20-22 minutes. 

  5. Once baked, leave to cool fully.

  6. Core out the middle of the cupcakes, and add a spoonful of Biscoff Spread. 

  7. In a large bowl, beat your Dairy Free Butter till smooth. 

  8. Add in the Biscoff Spread and beat again!

  9. Add in the Icing Sugar and beat again till a lovely frosting is formed. 

  10. Pipe onto your Cupcakes - add on a Biscoff Biscuit, some crumbs and some sprinkles!

Recipe Notes
  • I used Dark Brown Sugar in these, because I think they make a more delicious flavour as they are a vegan cupcake. Light Brown Sugar works just as well though!
  • Yes, Biscoff Spread and Biscuits ARE vegan!
  • If you have any Dairy Allergies, make sure to check ingredients first yourself. 
  • These will last 2-3 days once made!
  • Don't add any extra liquid to the Buttercream as Dairy Free Butter is a lot slacker than usual Butter!
Nutrition Facts
Vegan Biscoff Cupcakes!
Amount Per Serving
Calories 509 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g56%
Sodium 180mg8%
Potassium 63mg2%
Carbohydrates 79g26%
Sugar 54g60%
Protein 4g8%
Vitamin A 475IU10%
Calcium 45mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Becky
    March 3, 2020 at 12:15 am

    Hi Jane,
    I used sunflower oil instead of vegetable and turned out fine but the cupcakes started to peel away from the cases. Any idea why this may have been? It’s happened to me before with different cupcakes.


    • Jane's Patisserie
      March 3, 2020 at 7:28 pm

      This is often down to moisture I find, or if the cake is slightly under baked! Try leaving them in the tray for a bit longer before putting on a wire rack to cool!

  • Roze
    January 27, 2020 at 2:19 pm

    If I wanted to make this into a two layer cake – should I double the quantities? How long cooking time would you recommend?

    • Jane's Patisserie
      January 27, 2020 at 9:45 pm

      Have a look at my vegan Victoria sponge for quantities and timings!

  • Emily
    November 1, 2019 at 12:30 pm

    5 stars
    Ive made these a few times now and one time for a school fete and everyone loved them and couldn’t believe they were vegan. I’m about to start another batch . Super easy and very, very tasty.

  • Dani
    October 24, 2019 at 8:47 pm

    Hello, how would this recipe work with soy milk instead?

  • Sian
    September 25, 2019 at 5:07 pm

    Most icing sugars contain dried egg white so are not vegan. Did you manage to find a vegan icing sugar in stores or did you have to search online?

    • Jane's Patisserie
      September 25, 2019 at 5:13 pm

      I use Tate and Lyle, says it’s suitable for vegans so..

  • Sian
    September 25, 2019 at 5:06 pm

    I’ve read that most icing sugars contain dried egg white so are not vegan. Can you find vegan icing sugar in stores or did you have to search online?

  • Jane Mackean
    July 22, 2019 at 3:21 pm

    Any alternatives for the white win vinegar?
    Thank you!

  • Pauline Duffy
    March 18, 2019 at 6:16 am

    Hi Jane, can these Biscoff cupcakes be made with ordinary dairy butter or does the recipe work better if you use dairy free. I’m not a vegan so was just wondering.

    • Jane's Patisserie
      March 18, 2019 at 9:25 am

      Have a look at my regular biscoff cupcakes if you’re not vegan x

  • Karen Reynolds
    March 12, 2019 at 3:52 pm

    Jane would this recipe work as a two layer sponge cake too?

    • Jane's Patisserie
      March 12, 2019 at 4:28 pm

      I believe so, each batch is one layer of a cake!

  • Suzanne
    January 30, 2019 at 11:47 am

    5 stars
    Thank you Jane, they look fabulous


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