Soft, spiced cupcakes filled with gooey caramel and topped with rich, fluffy Biscoff buttercream—these indulgent treats are a dream for cookie butter lovers.

---

🧁 Ingredients

For the Biscoff Cupcakes:

• 1½ cups (190g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup (115g) unsalted butter, softened

• ½ cup (120g) brown sugar

• ¼ cup (50g) granulated sugar

• 2 large eggs

• ½ cup (125g) Biscoff cookie butter spread

• 1 tsp vanilla extract

• ½ cup (120ml) whole milk

• ⅓ cup (80ml) sour cream

For the Caramel Filling:

• ½ cup (120g) soft caramels (store-bought or homemade)

• 2 tbsp heavy cream

For the Biscoff Buttercream:

• 1 cup (230g) unsalted butter, room temperature

• ½ cup (130g) Biscoff cookie butter spread

• 3½ cups (420g) powdered sugar, sifted

• 2–3 tbsp heavy cream or milk

• ½ tsp vanilla extract

• Pinch of salt

For Garnish (optional):

• Crushed Biscoff cookies

• Warm caramel drizzle

• Biscoff cookie halves

---

👩‍🍳 Preparation Steps

Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C).

• Line a 12-cup muffin tin with cupcake liners.

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugars

• In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).

• This step helps incorporate air for a tender crumb.

Step 4: Add Wet Ingredients

• Beat in the eggs, one at a time.

• Add the vanilla extract and Biscoff spread, mixing until completely smooth and creamy.

Step 5: Combine Batter

• Mix in half of the dry ingredients, followed by the milk and sour cream.

• Add the remaining dry ingredients and mix just until combined—do not overmix.

Step 6: Fill and Bake

• Divide batter evenly among the liners (about ¾ full).

• Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

• Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Make Caramel Filling

• In a microwave-safe bowl, melt soft caramels with heavy cream in 30-second intervals, stirring in between until smooth.

• Let it cool slightly to thicken.

Step 8: Core and Fill

• Use a cupcake corer or knife to remove a small portion from the center of each cooled cupcake.

• Fill each cavity with about 1 teaspoon of the caramel mixture.

Step 9: Make Biscoff Buttercream

• In a large bowl, beat the butter until fluffy (2–3 minutes).

• Add the Biscoff spread and beat until creamy.

• Gradually mix in the powdered sugar, vanilla, and salt.

• Add heavy cream, 1 tablespoon at a time, until you reach a smooth, pipeable consistency.

• Beat on high speed for an additional minute for extra fluffiness.

Step 10: Frost and Garnish

• Pipe the buttercream onto cupcakes using your favorite tip (a large star tip is ideal).

• Drizzle with warm caramel, and top with crushed Biscoff cookies and a cookie half for an elegant finish.

---

🍽️ Serving Tips

• Best enjoyed at room temperature.

• Store in an airtight container in the refrigerator for up to 3 days.

• Bring to room temp before serving for best flavor and texture.