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Inspiration & Solutions

Biscoff Coffee Cupcakes Recipe

It may seem hard to believe, but Biscoff spread is even more scrumptious in cupcake form. And with Biscoff in the cupcakes AND the frosting, these easy-to-bake sweets hit a new level of yum.



  • 1 stick (½ cup) of unsalted butter, softened
  • 1 cup plus 2 Tbsp. of flour
  • ½ cup of brown sugar
  • ¼ tsp. of salt
  • 1 tsp. vanilla
  • ¼ cup plus 2 Tbsp. of heavy cream
  • 2 Tbsp. of instant coffee
  • 2 large eggs
  • ¼ cup Biscoff spread


Preheat oven to 350 degrees. Mix dry ingredients together. Add butter and Biscoff; blend until mixture is made up of fine crumbs. Heat cream slightly and add instant coffee to dissolve, then add to mixture along with vanilla. Blend until smooth, then add eggs one at a time. Divide batter between 12 cupcake liners. Bake 17-20 minutes or until cake tester comes out clean. Cool in the pan for 10 minutes and then cool completely on wire rack before frosting.



  • 1 8 oz block of cream cheese, softened
  • 1 stick (½ cup) of butter, softened
  • 1 tsp. vanilla
  • ¼ Biscoff spread
  • 1 cup powdered sugar


Blend cream cheese and butter together until creamy. Add vanilla and Biscoff. Slowly add in powdered sugar until smooth. Do not overwork. Use immediately or refrigerate. If refrigerated, let mixture come to room temperature before using.

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