Vegan Biscoff Cupcakes

There’s something about peeling back a cupcake wrapper and sinking your teeth into a cloud-soft sponge crowned with silky frosting that stops time for a moment.

Picture golden-brown vegan cupcakes, flecked with caramelized Biscoff crumbs, filling your kitchen with a warm, spiced aroma.

These are cozy, bakery-style desserts, yet they come together surprisingly fast—perfect for when you need a sweet fix without hours of work.

They’re made for sweet-tooth fans, beginner bakers, and anyone craving an easy, impressive treat for birthdays, casual gatherings, or last-minute dessert emergencies.

I still remember pulling a batch from the oven when friends dropped by unannounced; within 30 minutes, the house smelled like a café and everyone thought I’d planned it.

These cupcakes shine at Sunday suppers, office parties, and quiet evenings when you just need something comforting with a cup of tea.

Ready to bring this dessert to life?

Why You’ll Love It

• Delivers bold caramelized cookie flavor in both the cupcakes and frosting
• Stays wonderfully soft and moist thanks to plant milk and oil
• Uses easy-to-find vegan ingredients and simple pantry staples
• Impresses visually with swirled frosting, drizzle, and cookie topper
• Adapts easily for parties, bake sales, or make-ahead desserts

Ingredients

• 240 ml unsweetened plant milk — soy, oat, or almond all work well
• 1 tbsp apple cider vinegar — creates a vegan “buttermilk” for tenderness
• 200 g all-purpose flour — standard plain white flour
• 150 g granulated sugar — regular white sugar, not coarse
• 1 1/2 tsp baking powder — check it’s fresh for good rise
• 1/2 tsp baking soda — helps react with the vinegar mixture
• 1/4 tsp fine salt — fine grain blends more evenly
• 80 ml neutral oil — sunflower or canola for a light flavor
• 2 tsp vanilla extract — real vanilla gives best flavor
• 100 g Biscoff spread, melted — gently warm until pourable
• 6 vegan Biscoff cookies, crushed — leave some small chunks for texture
• 120 g vegan butter, softened — bring to room temperature for easy whipping
• 200 g Biscoff spread, room temperature — for a smooth frosting base
• 240 g powdered sugar, sifted — removes lumps for silky frosting
• 1–2 tbsp plant milk — add gradually to adjust frosting consistency
• 6 vegan Biscoff cookies, halved — for topping and decoration
• 2 tbsp Biscoff spread, melted — optional drizzle over frosted cupcakes

Step-by-Step Method

Preheat the oven and prepare the tin

Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper cupcake liners. Set the tin aside on a flat surface so the batter spreads evenly later.

Preparing the tin first guarantees you can get the batter into the oven quickly once mixed, which helps the cupcakes rise properly.

Curdle the plant milk

Whisk together the plant milk and apple cider vinegar in a medium mixing bowl. Let the mixture sit for about 5 minutes until slightly thickened and curdled.

This creates a quick vegan “buttermilk,” which helps produce light, tender cupcakes with a better crumb and improved rise in the oven.

Combine the dry ingredients

In another medium bowl, add the flour, granulated sugar, baking powder, baking soda, and salt. Whisk the ingredients thoroughly until everything looks evenly combined.

Breaking up any lumps of flour or sugar at this stage helps ensure a smooth, uniform cupcake batter without overmixing later when you add the wet ingredients.

Mix the wet ingredients

Add the oil and vanilla extract to the curdled plant milk. Melt 100 grams of Biscoff spread in a small microwave-safe bowl for 10–15 seconds until pourable.

Pour the melted spread into the milk mixture. Whisk until the mixture looks smooth and well combined, without visible streaks of oil or spread.

Bring wet and dry together

Pour the wet mixture into the bowl of dry ingredients. Gently whisk or stir until just combined and no dry pockets of flour remain.

Avoid vigorous mixing to prevent developing too much gluten. A few small lumps in the batter are fine and will help keep the cupcakes soft and tender.

Fold in the crushed cookies

Crush 6 Biscoff cookies into small chunks, not fine crumbs, for texture. Tip the crushed cookies into the batter.

Use a silicone spatula to fold them through gently until they’re evenly dispersed. Don’t over-stir at this point so the batter stays light and the cookies retain some crunch.

Fill the cupcake liners

Divide the batter evenly among the 12 prepared cupcake liners. Aim to fill each liner about two-thirds full, using a scoop or spoon for accuracy.

Try to keep the portions even so all cupcakes bake at the same rate. Gently tap the tin once on the counter to release any large air bubbles.

Bake the cupcakes

Place the muffin tin on the center oven rack. Bake for 18–20 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean or with a few moist crumbs.

Avoid opening the oven door too often, as this can reduce heat and affect how well the cupcakes rise.

Cool the cupcakes completely

Transfer the muffin tin to a wire cooling rack. Let the cupcakes cool in the tin for 10 minutes to set their structure.

Carefully remove the cupcakes from the tin and place them directly on the rack. Allow them to cool completely for at least 20 minutes before frosting so the buttercream doesn’t melt.

Beat the butter and Biscoff

Add the softened vegan butter and 200 grams of room-temperature Biscoff spread to a mixing bowl. Using an electric hand mixer or stand mixer, beat on medium speed until the mixture is smooth, light, and creamy.

Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.

Add powdered sugar and adjust consistency

Gradually add the sifted powdered sugar, mixing on low speed at first to avoid a sugar cloud. Once incorporated, increase to medium-high and beat until fluffy.

Add 1–2 tablespoons of plant milk a little at a time until the frosting is smooth, thick, and pipeable. If it becomes too soft, briefly chill then re-whip.

Pipe and decorate the cupcakes

Transfer the frosting to a piping bag fitted with your chosen nozzle, or use a spatula. Pipe a generous swirl onto each cooled cupcake.

Melt 2 tablespoons of Biscoff spread until pourable, then cool slightly. Drizzle over the frosting. Finish by pressing half a Biscoff cookie into the top of each cupcake.

Ingredient Swaps

• Use any unsweetened plant milk you have (soy, oat, almond, or coconut drink all work); white vinegar or lemon juice can replace apple cider vinegar.
• Swap neutral oil with melted coconut oil or light olive oil, and granulated sugar with light brown sugar for a deeper caramel flavor.
• If Biscoff spread or cookies aren’t available, use another smooth speculoos cookie butter and any similar spiced vegan cookies.

You Must Know

– Make-Ahead • To simplify on the day, keep unfrosted cupcakes in an airtight container at room temp for up to 2 days and refrigerate the frosting up to 3 days, then let the frosting sit 20–30 minutes and re-whip briefly until fluffy before piping.

Serving Tips

• Serve on a white platter to highlight the caramel color and cookie garnish.
• Pair with hot coffee, chai, or oat milk lattes to complement the warm spices.
• Add a scoop of vanilla dairy-free ice cream beside a cupcake for dessert plates.
• Crumble extra Biscoff cookies around the base for a rustic, bakery-style look.
• Warm slightly before serving if refrigerated to soften frosting and intensify flavor.

Storage & Make-Ahead

These cupcakes keep 3–4 days in the fridge in an airtight container.

Bring to room temperature before serving so the sponge softens and frosting loosens.

You can bake the cupcakes a day ahead and frost later.

Unfrosted cupcakes freeze well for up to 2 months.

Thaw fully before decorating.

Reheating

Reheat cupcakes gently: in a microwave for 5–10 seconds, or in a 150°C (300°F) oven for 5–8 minutes.

Avoid stovetop reheating to prevent drying or uneven warming.

Biscoff in Pop Culture

Once you’ve warmed a leftover cupcake and that spiced caramel aroma fills your kitchen again, it’s easy to see why Biscoff has slipped so easily into pop culture.

It’s that same scent curling through coffee shops, tucked beside tiny airplane cups, swirled into milkshakes, and stacked in TikTok dessert towers that crackle as they’re sliced.

I notice how Biscoff quietly shape-shifts: from humble latte-side cookie to glossy cheesecake crust, frappé topping, and ice cream swirl. It’s everywhere, yet still feels like a little secret.

When you peel back a liner and bite into a vegan Biscoff cupcake, you’re not just eating a dessert—you’re tapping into this shared, slightly nostalgic obsession that stretches from airplane trays to Instagram feeds, all in one tender, spiced crumb.

Final Thoughts

Give these Vegan Biscoff Cupcakes a try and enjoy all that spiced, caramelized cookie goodness in every bite.

Feel free to tweak the recipe with your favorite plant milk or toppings to make them your own!

Frequently Asked Questions

Can I Make These Biscoff Cupcakes Gluten-Free Without Compromising Texture?

Yes, you can, but you’ll need a good 1:1 gluten‑free baking blend with xanthan gum. I’d sift it well, rest the batter 10 minutes, and watch baking time closely for that tender, cloud‑soft crumb.

How Do I Adjust Baking Time for Mini or Jumbo Biscoff Cupcakes?

For minis, I’d start checking at 10–12 minutes; for jumbo, 22–26 minutes. I watch for domed tops, a fragrant caramel cloud, and a toothpick that emerges with just a tender crumb’s kiss.

Which Plant Milk Gives the Best Flavor and Structure for These Cupcakes?

I reach for full-bodied soy milk—it gives you tender, well-risen crumbs and a gentle creaminess. If you prefer milder flavor, use oat milk; it’s soft, slightly sweet, and makes the spiced caramel notes feel extra lush.

Can I Turn This Cupcake Recipe Into a Layered Biscoff Cake?

You can, and I’d absolutely do it. I’d double the batter, bake it in two 8‑inch pans, cool completely, then lavish each tender layer with Biscoff buttercream, cookie crumbs, and a slow, glossy drizzle.

Are These Vegan Biscoff Cupcakes Suitable for Freezing After Frosting?

Yes, you can freeze them frosted. I’d chill them first until the frosting firms, then wrap each cupcake snugly. When you’re ready, thaw at room temperature and let the Biscoff aroma slowly bloom.