Biscoff Cupcakes

A few weeks ago, I bought a jar of Biscoff Spread with no real plans for it. For those of you unfamiliar with the product, it’s a spread made from those Biscoff cookies eaten by anyone who has ever flown Delta.

Quinn loves those Biscoff cookies so much that I usually just give him my pack and go for the peanuts instead. Still, there’s no denying their deliciousness. Their caramel-y, cinnamon-y flavor is a true winner.

Biscoff Cupcakes | Bake or Break

My first foray into the territory of this spread was actually with a local food truck. Wafels & Dinges serves up amazingly wonderful Belgian waffles with your choice of toppings, including their very own Spekuloos, which is similar to Biscoff Spread. If you’re in the city, I highly recommend finding them and enjoying a fabulous waffle with your choice of dinges.

Okay, back to the cupcakes. While I was thinking about how best to use my shiny new jar of Biscoff Spread, I remembered this recipe from Baking Bites. Based on a recipe from the fabulous Donna Hay, these cupcakes are tender and quite tasty.

Biscoff spread is swirled into the batter of these Biscoff Cupcakes for a sweet, spiced cupcake that needs no frosting.

I dolloped Biscoff right on top of these and used a knife to swirl it into the batter. The batter is a bit on the thick side, so swirling isn’t the easiest thing to do. But, because of the thickness of the batter, the swirled Biscoff stays close to the top of the cupcakes and creates a nice, almost-frosting-like topping.

If you’re looking for something a bit different, try using Nutella (as seen on Baking Bites) or peanut butter (as with Donna Hay’s original recipe) instead of Biscoff.

Biscoff Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 12 standard-sized cupcakes

Biscoff Cupcakes


  • 1 & 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/3 cup Biscoff spread


Preheat oven to 325°. Line 12 muffin cups with cupcake liners.

Whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.

Gradually add flour mixture. Mix just until combined.

Fill each lined muffin cup 3/4 full (about 1/4 cup batter in each). Place about 1 & 1/2 teaspoons Biscoff spread on top of batter. Swirl Biscoff into batter using a small knife or toothpick.

Bake for 18-20 minutes, or until a pick inserted into the center of a cupcake comes out clean. Cool completely in pan on wire rack.


Recipe adapted from Donna Hay and Baking Bites.


  1. Oh my goodness, these look tasty. I just happened to make a batch of homemade Biscoff spread and have been wondering what to do with it… I think I figured it out! :)

  2. Alyson @ Bend and Bake August 30, 2012 Reply

    Nom nom.. these look amazing! I made Biscoff Ice Cream recently that I devoured WAY too fast, haha.

  3. Mmmm these sound awesome!!

  4. Jennifer, I have just nominated you for the Very Inspiring Blogger Award on my blog, because Bake or Break is one of my favorites. If you wish to pick up the award, please come visit my blog.

Leave a reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>