Baking

Easy Biscoff cupcakes

Name: Easy Biscoff cupcakes recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 335g self-raising flour; 90g salted butter, chopped; 170g brown sugar; 250ml milk; 2 eggs, lightly beaten; 180g Biscoff paste; Biscoff biscuits, to serve; 250g unsalted butter, softened; 360g icing sugar mixture; 140g caramel

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by Lucy Nunes

Delicious Team

May 01, 2025

These moreish little cakes are just as perfect un-iced for a lunchbox or afternoon tea treat, or served with Biscoff icing for a party or high tea.

Recipe note: You’ll need a 12-hole, 1/3-cup-capacity muffin pan.

2 1/4 cups (335g) self-raising flour
90g salted butter, chopped
3/4 cup (170g) firmly packed brown sugar
1 cup (250ml) milk
2 eggs, lightly beaten
180g Biscoff paste
Biscoff biscuits, to serve

Biscoff icing (optional)

250g unsalted butter, softened
3 cups (360g) icing sugar mixture
1/2 cup (140g) Biscoff paste

Method

1.

Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, ⅓-cup-capacity muffin pan with paper cases.
2.

Sift flour into a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar. Make a well in centre of flour mixture. Add milk and egg. Gently stir until just combined. Spoon two-thirds of mixture into prepared pan holes. Dollop 1 heaped tsp (15g) of Biscoff paste into the centre of each. Spoon over remaining batter. Bake for 25 minutes, or until a skewer inserted in centre of one muffin comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely (cupcakes need to cool before icing).
3.

If icing the cupcakes, make the icing. Using a stand mixer fitted with the paddle attachment, beat butter until light and fluffy. Gradually beat in icing sugar until well combined and icing sugar has dissolved. Add paste and beat until combined.
4.

Generously spoon icing over cooled muffins, and top with crumbled biscuits. Serve.

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Recipe Notes

The icing makes enough for a very generous dollop. You can spoon it or pipe it over the cakes. If you prefer a smaller amount of icing, simply halve all icing ingredients. Cakes will keep stored in an airtight container for up to 3 days. If making a bigger batch and wanting to freeze some, once cool, wrap un-iced cakes individually in plastic wrap and freeze for up to 1 month. Thaw on kitchen bench.