5 from 3 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
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
  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
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.