Vegan Biscoff Cupcakes
Equipment
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 small microwave-safe bowl
- 1 Whisk
- 1 Silicone spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 electric hand mixer or stand mixer
- 1 wire cooling rack
- 1 piping bag and nozzle optional
Ingredients
- 240 milliliter unsweetened plant milk such as soy, oat, or almond
- 1 tablespoon apple cider vinegar
- 200 gram all-purpose flour
- 150 gram granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 80 milliliter neutral oil such as sunflower or canola
- 2 teaspoon vanilla extract
- 100 gram Biscoff spread melted, for batter
- 6 vegan Biscoff cookies crushed, for batter
- 120 gram vegan butter softened, for frosting
- 200 gram Biscoff spread room temperature, for frosting
- 240 gram powdered sugar sifted, for frosting
- 1 1–2 tablespoons plant milk as needed, for frosting
- 6 vegan Biscoff cookies halved, for decoration
- 2 tablespoon Biscoff spread melted, for drizzle, optional
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the plant milk and apple cider vinegar, then set aside for 5 minutes to curdle.
- In another bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add the oil, vanilla extract, and 100 grams of melted Biscoff spread to the curdled plant milk and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently whisk until just combined, then fold in the 6 crushed Biscoff cookies.
- Divide the batter evenly between the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffin tin to a wire rack and let the cupcakes cool in the tin for 10 minutes.
- Remove the cupcakes from the tin and let them cool completely on the wire rack for at least 20 minutes.
- For the frosting, beat the softened vegan butter and 200 grams of Biscoff spread together with an electric mixer until light and creamy.
- Gradually add the powdered sugar, mixing on low speed at first, then increase speed until fully incorporated and fluffy.
- Add 1–2 tablespoons of plant milk, a little at a time, until you reach a smooth, pipeable frosting consistency.
- Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with your preferred nozzle.
- Pipe a generous swirl of frosting onto each cupcake.
- Melt 2 tablespoons of Biscoff spread in a small microwave-safe bowl for about 10–15 seconds until pourable, then let it cool slightly.
- Drizzle the melted Biscoff over the frosted cupcakes.
- Finish each cupcake by placing half a Biscoff cookie into the frosting as decoration.
Notes
For best results, make sure the cupcakes are fully cooled before frosting to prevent the buttercream from melting, and always start the buttercream with room-temperature vegan butter and Biscoff for a smooth, lump-free texture. If your frosting becomes too soft, chill it briefly in the fridge and re-whip before piping; if it’s too stiff, add plant milk a teaspoon at a time. Gently folding the dry ingredients into the wet will help keep the cupcakes light and tender, and slightly under-mixing is better than over-mixing. These cupcakes are best stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days (bring to room temperature before serving for the best flavor and texture).
Tried this recipe?Let us know how it was!