These Biscoff cupcakes start with a simple box of cake mix and turn it into something that’ll have people asking for your “secret recipe.” These cupcakes combine the iconic Biscoff cookie butter taste with soft, fluffy cake and a dreamy cookie butter frosting.
I came up with this combination when I wanted something fun and impressive for a potluck, but I didn’t want to make a trip to the grocery store. I had a box of vanilla cake mix staring at me from the pantry and a jar of Biscoff spread I’d been hoarding. Turns out, that little jar of cookie butter was all I needed to turn basic cupcakes into something special.
The Biscoff spread does double duty as both filling and the star of the frosting. So you get that warm, spiced cookie flavor running through every bite. The cake stays moist, the filling adds a surprise center, and the frosting tastes like something from a fancy bakery.
I know that cupcakes with filling sound complicated. But this isn’t one of those recipes where you need special tools or pastry skills. You literally cut holes in the baked cupcakes and spoon in the filling. That’s it!
Let me show you the simple steps to turn a standard cake mix into Biscoff cupcakes! These cupcakes are perfect for everything from birthday parties to holiday gatherings – or anytime you’re craving something deliciously different.
Looking for more cake or brownie mix-based desserts? Try my recipes for slow cooker s’mores cake, cherry cola brownies, or strawberry dump cake.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Cake mix: Use yellow or white cake mix.
- Ingredients to make cake mix: My cake mix box called for eggs, water, and oil.
- Biscoff spread – You’ll need this dreamy spread for both the filling and the frosting.
- Ground cinnamon
- Butter
- Powdered sugar
- Heavy cream
- Biscoff cookies: For garnishing.
- Salt
How to Make Biscoff Cupcakes
- Start by preheating your oven to 350 degrees F and lining your muffin tins with paper liners.
- Whisk together the cake mix with the ingredients called for on the box. This typically consists of water, eggs, and oil. Add one teaspoon of ground cinnamon for extra flavor.
- Fill each cupcake liner about 70% full with batter. You should be able to get about 24 cupcakes from this mixture.
- Bake the cupcakes for 15-17 minutes until they’re lightly browned on top. You know they’re done when a toothpick comes out clean. Let them cool in the pan for 5 minutes before transferring to a cooling rack.
- Once cooled, use an apple corer or sharp knife to remove the middle of each cupcake. Only go halfway down, not all the way to the bottom.
- Fill each hole with a teaspoon of Biscoff spread. Pop the cake cores back in (or snack on them—I won’t judge!).
- To make the frosting, beat the butter and Biscoff spread on high speed for 2-3 minutes until it’s super fluffy.
- Add salt, powdered sugar, and heavy cream to your butter mixture. Beat until smooth and creamy. Transfer the frosting to a piping bag or spread it on with a knife.
- Frost each cupcake generously and top with half a Biscoff cookie for that perfect finishing touch.
Serving Ideas
These Biscoff-stuffed cupcakes are showstoppers! For a party, try arranging them on a tiered cake stand with some extra Lotus cookies scattered around the base – it makes such a pretty presentation!
For a coffee shop vibe at home, serve these alongside a hot cup of coffee or tea. The spicy cookie flavor in the cupcakes pairs perfectly with a warm beverage.
How to Store
These cupcakes stay fresh at room temperature for up to 4 days. Just make sure to keep them in an airtight container to maintain their moisture and prevent the frosting from crusting.
Tips & Tricks
Be sure to check out the step by step instructions
- When using the cake mix, always opt for the whole egg version rather than just egg whites. The whole eggs create a sturdier cupcake, which is better for holding the filling.
- Try a chocolate cake mix for a different but equally delicious chocolate Biscoff cupcake.
- When coring the cupcakes, core only about halfway down and leave a small border around the edges.
- You can also skip the coring step and have Biscoff-frosted cupcakes instead.
- Melt some Biscoff spread in the microwave and drizzle it over the frosted cupcakes to make it even more spectacular.
- Use a piping bag or a Ziploc bag with the corner cut off to pipe on swirls of frosting. Or just spread it on with a knife if you prefer.
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Biscoff Cupcakes Recipe
Ingredients
For the Cupcake:
- 1 white or vanilla cake mix plus the ingredients to make the cake
- 1 cup water
- 3 eggs
- 1/2 cup oil
- 1 teaspoon ground cinnamon
- 1/2 cup Biscoff spread
For the Biscoff buttercream:
- 3/4 cup butter
- 3/4 cup Biscoff spread
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 10-12 Biscoff cookies for garnish
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
- In a medium mixing bowl, whisk together the cake mix, the required cake ingredients, and the ground cinnamon. My cake mix called for water, eggs, and oil.1 white or vanilla cake mix, 1 cup water, 3 eggs, 1/2 cup oil, 1 teaspoon ground cinnamon
- Fill each cupcake liner about 70% full. You should be able to get 24 cupcakes, but check the box for the final amount.
- Bake for 15-17 minutes or until the tops of the cupcakes are browned. Cool the cupcakes in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
- Once the cupcakes have cooled, core out the middle of each cupcake. I used an apple corer, but a sharp knife will work too. Don’t core all the way to the bottom of the cupcake; only go about halfway.
- Fill each empty core with a teaspoon of Biscoff spread and replace the cake core. You don’t have to put the cake back in; you can eat it as a little snack. I won’t tell!1/2 cup Biscoff spread
- Once that is done, we can start the frosting. In the bowl of your stand mixer, beat the butter and Biscoff spread on high for 2-3 minutes or until it is fluffy and smooth.3/4 cup butter, 3/4 cup Biscoff spread
- Add the salt, powdered sugar, and heavy cream, and continue beating until the frosting is smooth. Transfer to a piping bag (if using).1/4 teaspoon salt, 2 cups powdered sugar, 2 tablespoons heavy cream
- Top each cupcake with the frosting and garnish each with half of a Biscoff cookie.10-12 Biscoff cookies
Notes
- When using the cake mix, always opt for the whole egg version rather than just egg whites. The whole eggs create a sturdier cupcake, which is better for holding the filling.
- Try a chocolate cake mix for a different but equally delicious chocolate Biscoff cupcake.
- When coring the cupcakes, core only about halfway down and leave a small border around the edges.
- You can also skip the coring step and have Biscoff-frosted cupcakes instead.
- Melt some Biscoff spread in the microwave and drizzle it over the frosted cupcakes to make it even more spectacular.
- Use a piping bag or a Ziploc bag with the corner cut off to pipe on swirls of frosting. Or just spread it on with a knife if you prefer.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
