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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

Vegan Biscoff Cupcakes!

Easy and Delicious Vegan Biscoff Cupcakes with a Biscoff Centre, and Biscoff Vegan Buttercream!
5 from 10 votes
Print Pin Rate
Category: Vegan
Type: Cupcakes
Keyword: Biscoff
Prep Time: 10 minutes
Cook Time: 20 minutes
Decorating Time: 25 minutes
Total Time: 30 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie

Ingredients

Cupcakes

  • 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

Instructions

  • Preheat your oven to 180C/160C Fan, and get 12 large cupcake cases ready. I use the Iced Jems Regular Baking Cups!
  • In a large bowl, whisk together your Flour and Sugar!
  • Pour your Milk, Vanilla, Oil and Vinegar in and whisk till smooth!
  • Split evenly between the 12 Cases, and bake in the oven for 20-22 minutes. 
  • Once baked, leave to cool fully.
  • Core out the middle of the cupcakes, and add a spoonful of Biscoff Spread. 
  • In a large bowl, beat your Dairy Free Butter till smooth. 
  • Add in the Biscoff Spread and beat again!
  • Add in the Icing Sugar and beat again till a lovely frosting is formed. 
  • Pipe onto your Cupcakes - add on a Biscoff Biscuit, some crumbs and some sprinkles!

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%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

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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!

72 Comments

  • Sarah Franks
    October 15, 2020 at 8:16 am

    Hi Jane
    Can we use lemon juice instead of white wine vinegar in the cake batter?
    Also, whenever I make this the mixture is always a bit lumpy which means the mixture is over beaten. Is there anything I can do to avoid this? Thank you

    Reply
    • Jane's Patisserie
      October 15, 2020 at 10:10 am

      I haven’t personally tried it with lemon juice, but it should work okay – and how are you mixing it? I just use a spatula or whisk and it beats out quite easily, and I don’t even sieve my flour. Maybe swap up the tool you are using and whether you sieve it or not? x

  • Dani
    August 14, 2020 at 12:14 pm

    5 stars
    Used light brown sugar and these worked perfectly for me! Got rave reviews from my colleagues who said I’d “outdone myself” and questioned whether they were vegan despite the fact that’s all my baking’s been for the past few years! 🙊 I know it can be annoying when people comment saying “I made these tweaks” but just in case it helps others: I used 1/2 tsp of caramel flavouring and 1/2 vanilla extract and I think that gave it a bit more oomph when lacking dark brown sugar, although I don’t doubt they’d be delicious with just vanilla! Also used soy milk and apple cider vinegar because that’s what I had in. Must admit I didn’t do the biscoff centre (was feeling lazy!) and that I halved the icing quantity because I find this overwhelming sometimes, this was just right for my taste. However, it was so stiff! I used Flora Buttery and even in the heatwave there was very little give to it. I didn’t even attempt to pipe it (it may have worked, but again – lazy!), so I just let it down with the tiniest splash of milk and slathered on the top of the cakes… I’m less fussed about presentation! It did almost look like it was split (probably down to the milk or room temp by this point!) but the “mouth-feel” was fine and the slightly odd appearance hidden by the crushed-up biscuit crumbs. Thank you so much for this recipe! Your blog was recommended by a non-vegan friend and we’re both so impressed with your stuff, we’ll be trying more recipes this weekend!

    Reply
  • Amy
    August 10, 2020 at 12:15 pm

    5 stars
    Thank you so much for this amazing recipe! I made them for a camping trip this weekend as a trial run for my sisters birthday in a couple of weeks. To say they went down an absolute storm would be an under statement! A massive hit with all the family and the best cupcakes I have ever made and/or tasted! Can’t wait to make (and eat) them again! You’re a genius!

    Reply
  • Darcy
    August 9, 2020 at 4:12 pm

    Hi love your cakes but every time I make these they seem to be doughy and chewy any reason why this may be, not airy at all and I did by hand to not over mix? Xxx

    Reply
    • Darcy
      August 9, 2020 at 4:18 pm

      Also can I freeze them?

    • Jane's Patisserie
      August 9, 2020 at 5:21 pm

      Yes you can!

    • Jane's Patisserie
      August 9, 2020 at 5:20 pm

      If you aren’t over mixing and are definitely using the correct ingredients there is no reason why they’d do it – however if you are somewhere else in the world the ingredients can vary and could cause it! Otherwise, it could be that they aren’t baking for long enough. x

  • Hannah
    July 23, 2020 at 9:26 am

    Hi Jane, I love the look of this recipe and I am going to use it to make my friend who is a vegan a birthday cake. I have seen the comments above saying to use the vegan Victoria sponge recipe to make this into a cake, I am just wondering what to do with the sugar as this cupcake recipe uses all dark brown sugar but the Victoria sponge uses caster sugar and light brown?

    Also, I may be missing something, but what temperature do I put the oven on if it’s a fan – I don’t understand the 2 temperatures with only one word of fan after it?

    Thanks

    Reply
    • Jane's Patisserie
      July 23, 2020 at 10:07 am

      So it’s 180c for a regular oven or 160C for a fan oven.. and the reason I use dark is because of the colour and flavour. Using different types of sugars produce different flavours, so you can use whichever sugar you prefer accordingly.

  • Julie
    July 4, 2020 at 10:24 pm

    5 stars
    Made these and was really pleased with them, never had biscoff before and the family loved them, thank you i will be making more of these xx

    Reply
  • Laura
    July 3, 2020 at 2:36 pm

    Could these be adjusted to use gluten free flour too or would there be too much going on? x

    Reply
    • Jane's Patisserie
      July 3, 2020 at 4:08 pm

      I haven’t personally made this gluten free yet (also, Biscoff isn’t gluten free) so I’m not 100% sure how they will turn out, but theoretically it should be okay! x

  • Julie
    June 26, 2020 at 9:37 am

    But normal icing sugar isn’t vegan. Which icing sugar are you using as I can’t get vegan icing sugar anywhere.

    Reply
    • Jane's Patisserie
      June 26, 2020 at 9:51 am

      Tate & Lyle is and it’s the only one I use…

    • Jasmine
      July 17, 2020 at 12:08 pm

      I want to make these for my friend who is vegan, I checked Tate & Lyle website and it says that their white icing sugar IS NOT vegan as it includes egg whites!

    • Jane's Patisserie
      July 17, 2020 at 12:37 pm

      You are mistaking royal icing sugar.. which does, and always will contain egg white. Standard T&L icing sugar IS vegan.

      Look here – it says it too. https://www.wearetateandlylesugars.com/faq

  • Poppy Rose
    June 24, 2020 at 8:34 am

    5 stars
    Hiya,
    Would you recommend unsweetened almond milk or sweetened?

    Reply
    • Jane's Patisserie
      June 24, 2020 at 8:45 am

      Hey! I naturally use unsweetened but either should work! x

  • Caroline
    June 20, 2020 at 9:18 pm

    I don’t know what I’ve done wrong! Mine didn’t rise and were very dough like in the middle, on the plus side the buttercream was lovey 😊

    Reply
    • Jane's Patisserie
      June 21, 2020 at 3:32 pm

      This typically means you have over mixed it, or an ingredient didn’t agree with another one! x

    • Caroline
      June 21, 2020 at 6:40 pm

      Thank you, I wondered if I should have whisked the mixture with the balloon whisk? I used the beater on my Kenwood. Otherwise I used the ingredients you said.

    • Jane's Patisserie
      June 22, 2020 at 9:10 am

      Ahh okay yes that will have been over beaten – I just use a bowl and my hand for the sponge mix so it can’t over mix!

  • Kay
    June 18, 2020 at 12:27 pm

    Hi,
    I’d like to use your Biscoff Buttercream recipe to ice a 7 inch cake with 2 layers. Would the measurements you have used be enough for this or would I need to double the recipe?
    Thanks! 🙂

    Reply
    • Jane's Patisserie
      June 18, 2020 at 7:35 pm

      Hey! It depends how much you like but I would double it personally!

    • Caroline
      June 21, 2020 at 6:39 pm

      Thank you, I wondered if I should have whisked the mixture with the balloon whisk? I used the beater on my Kenwood. Otherwise I used the ingredients you said.

    • Jane's Patisserie
      June 22, 2020 at 9:25 pm

      I would just use your hand and a bowl – it’s quite a liquid mixture so it doesn’t need an electric mixer!

  • Farhana Jaman
    June 16, 2020 at 7:07 pm

    Hi jane

    If I wanted to bake them at a lower temperature of 150 fan, how long would I need to leave them in there?

    Reply
    • Jane's Patisserie
      June 16, 2020 at 9:16 pm

      Hiya – I’m not sure I’m afraid as I never bake cupcakes like this at 150c, probably about 10 minutes more?

  • Carly
    June 11, 2020 at 8:41 am

    These look fabulous! Loving your page and recipes I cannot seem to frost cakes which nozzle would you recommend please?

    Reply
    • Jane's Patisserie
      June 11, 2020 at 11:47 am

      I use a 2d closed star – I tend to find supermarket ones are too small, so I recommend buying them online!

  • Charlotte Behan
    June 10, 2020 at 4:16 pm

    Hi Jane!
    I have been asked for this flavour cake but navy buttercream, do you think that is doable?? Xx

    Reply
    • Jane's Patisserie
      June 10, 2020 at 4:23 pm

      Hey! So the colour of this buttercream is really quite brown, and as it’s vegan it’s softer than normal buttercream would be. You could use a really good quality colouring such as sugar flair so you need to add as little colouring as possible though!

  • Stephanie
    June 4, 2020 at 9:12 pm

    These were great however, the icing was runny! I used flora vegan spread, added more icing sugar which made it slightly better! Any advice as i am no baker 🙂

    Reply
    • Jane's Patisserie
      June 4, 2020 at 9:15 pm

      Some spreads can definitely be runnier than others as unfortunately the best is dairy block butter, but obviously as that isn’t vegan my favourite at the moment is stork block which is – it definitely needs no added liquid, and the weather being hotter lately won’t have helped if your kitchen was hot! x

  • Georgia Barber
    May 25, 2020 at 8:38 pm

    which flavour of dairy free milk would you recommend? I can’t use almond as one of my family members has a nut allergy

    Reply
    • Jane's Patisserie
      May 26, 2020 at 11:05 am

      I’ve only made these particular ones with almond milk – but I would say soya is a good shout!

  • Georgia Barber
    May 23, 2020 at 9:01 pm

    what brand of dairy free spread would you recommend?

    Reply
    • Jane's Patisserie
      May 24, 2020 at 1:34 pm

      I love stork block (not the tub) which is naturally vegan!

  • Bethany
    May 23, 2020 at 8:43 pm

    Hi Jane,

    I’ve made these a couple of times now but today half the batch came out very odd! They looked absolutely fine when they came out of the oven but when I cored them, it was hollow in the middle and everything had sunk to the bottom!? Help!!!

    Reply
    • Jane's Patisserie
      May 24, 2020 at 1:34 pm

      Hey! Oh, that’s so weird! All I can think is maybe some of the raising agents hadn’t mixed in, or they just needed a bit longer to bake?! Did you switch anything this time like a brand of ingredient or different milk maybe?

    • Bethany
      July 7, 2020 at 11:22 am

      5 stars
      Hey, just wanted to let you know that I’ve made these again a few times and they’re honestly a completely different cake – they’re amazing! I think the problem was that I was using my kitchenaid so was over mixing it? I hand mix it now and they’re amazing! Thank you!

    • Jane's Patisserie
      July 7, 2020 at 4:39 pm

      Hey! Ahh yes if you used a kitchenaid its almost definitely over mixed! So glad it worked out in the end x

  • Sofia Castiglione
    May 19, 2020 at 6:51 pm

    Hi Jane, I’m thinking of trying these out they sound amazing! Wanted to make some to deliver to my friends during lockdown, one of my friends is gluten free! Do you think it would be ok to change the flour to gluten free self raising flour?

    Thanks, Sofia 🙂 x

    Reply
    • Jane's Patisserie
      May 20, 2020 at 1:27 pm

      Hey! So I haven’t tried my vegan cakes gluten free yet I’m afraid! It’s worth a go, but I’d also suggest adding in xantham gum if you can! x

  • Em
    May 17, 2020 at 4:03 pm

    Hi Jane! I baked these but the top of the cupcakes went a little hard after cooling – is this normal? Great recipe, an absolute hit! 🙂

    Reply
    • Jane's Patisserie
      May 19, 2020 at 2:59 pm

      It may be that they were slightly over baked or your oven was a smidge hot?! x

  • Ellie
    May 7, 2020 at 10:53 am

    Hi Jane,
    I used flora marg for the buttercream and it looks likes its curdled or something and is really oily. Is this down to the marg I’ve used? Should I just add more icing sugar as it doesnt look like it could be piped?
    Thanks.

    Reply
    • Jane's Patisserie
      May 7, 2020 at 1:17 pm

      It could be – I haven’t use flora marg before so it may have caused a split when mixed with the biscoff! You can try beating in more icing sugar but I’m not 100% sure how it will turn out!

  • Sophie
    May 4, 2020 at 11:59 am

    5 stars
    Made these this weekend and they were a hit with the family! Will definitely make them again.

    Reply
  • Saffron
    May 4, 2020 at 11:42 am

    5 stars
    You would not know that these are vegan. They are incredible! Probably the best cupcake I’ve ever tasted. Thank you for sharing this amazing recipe! 💕

    Reply
  • Arti
    April 28, 2020 at 4:38 pm

    5 stars
    was lovely definitely using the cake recipe again for fairy cakes as well as some more biscoff cupcakes 🙂

    Reply
  • 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.

    Thanks!

    Reply
    • 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?

    Reply
    • 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.

    Reply
  • Dani
    October 24, 2019 at 8:47 pm

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

    Reply
    • Jane's Patisserie
      October 24, 2019 at 9:50 pm

      Yes, it should!

    • Kin
      August 1, 2020 at 12:05 pm

      Hi,

      If using cows milk is semi-skimmed ok?

    • Jane's Patisserie
      August 1, 2020 at 2:40 pm

      I would recommend whole milk!

  • 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?

    Reply
    • 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?

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

    Any alternatives for the white win vinegar?
    Thank you!

    Reply
  • 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.

    Reply
    • 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?

    Reply
    • 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

    Reply

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