Biscoff Stuffed Cupcakes with Speculoos Center
These decadent cupcakes feature a moist vanilla cake with a hidden molten core of creamy Biscoff spread, topped with a luscious Biscoff buttercream. The warm, spiced speculoos flavor makes them an irresistible dessert for any occasion.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 0.75 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 0.5 cup whole milk at room temperature
- 0.5 cup Biscoff cookie butter spread for filling
- 0.5 cup unsalted butter for frosting, softened
- 2 cups powdered sugar for frosting, sifted
- 3 tbsp Biscoff cookie butter spread for frosting
- 1 tbsp whole milk for frosting, as needed
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving. Make-Ahead: Bake and fill cupcakes up to a day ahead; frost just before serving. Variations: Substitute the milk with almond milk for a dairy-free option, or add a pinch of cinnamon to the batter for extra warmth. Serving Suggestion: Pair with a cup of coffee or tea to complement the spiced cookie flavor.