Birthday · Cupcakes · Holidays · Valentine's Day

Triple Lotus Biscoff Cupcakes

A super soft and moist Biscoff kissed cupcake, Biscoff sauce filling and a luscious and creamy Biscoff white chocolate frosting.

If I had to give advice to anyone about baking or how to bake or develop your own recipes, it would be to find a staple base recipe that you love. This is true for anything, let it be a cake, cupcake, cookie, sweet roll, brownie etc whatever it is, but a good vanilla cake recipe is one of the best recipes you can have in your repertoire.

I’ve come to learn that if I start with my favourite vanilla cake recipe, I can tweak it in countless ways to create different flavours by just simply switching up the ingredients.

That is what happened here.

I had some butter and sour cream left over from a previous bake and I’ve been wanting to make a Biscoff – caramely sort of dessert for a while so it was the perfect opportunity. I’ve already tweaked these vanilla cupcakes into a scrumptious peanut butter cake before, so I figured I can just use the same recipe and switch out the peanut butter with Biscoff cookie butter spread.

It worked like a charm!

Please excuse this mess of a cupcake, I had an “oohh I must capture the inside deliciousness of this cupcake” moment!

The cupcakes turned out better than I expected. I was contemplating whether or not to use the vanilla cupcake as is or to add Biscoff into the batter. I already knew I was going to have a Biscoff filling and frosting and I didn’t want to over do-it with the cookie butter spread as it can be quite heavy. With just 1/2 cup of Biscoff added into a recipe that makes 15+ cupcakes, it proved to be a great choice to add.

To boost the Biscoff-y flavour I infused the cupcakes with a filling. This can be straight up Biscoff spread, warmed to make filling the cupcakes easier, or thinned out with some milk or cream. Either way I highly recommend doing this step as it just bursts with Biscoff Specaloos flavour and completes the cupcakes.

Key Ingredients

  • Cornflour/cornstarch – gives the cake a lighter crumb (super important with the addition of the Biscoff)
  • Mixture of softened butter & oil – gives the best of both worlds in terms of flavour & moisture
  • Soft brown sugar – deeper caramel flavour + soft texture
  • Biscoff cookie butter spread – flavour & tighter crumb
  • Sour cream – keeps cakes moist. A must for that irresistible crumb!

Let’s talk about this frosting. Its like a dream! I adapted it from my Nutella chocolate cake and it’s just so soft, creamy, pillow-y in texture and as light as a cloud. I added in some melted white chocolate which pairs wonderfully with the Biscoff and attributes to the silky texture of the final result. There is no extra sugar added which is perfect because that means you can pile on the frosting without the fear of the cupcakes becoming too sweet.

I was hoping to decorate the tops with some crushed Lotus biscuits and white chocolate shavings but we ended up eating most of them before I got the chance. This is a good option though and you can even drizzle some warm biscoff spread on top πŸ˜‰

Other recipes using my base vanilla cupcakes:

Tag me @dutchbakerblog on Instagram, Facebook & Twitter.

Triple Lotus Biscoff Cupcakes

Makes 16 to 18 cupcakes.

You will need 2 of the 400gm Jars of Biscoff spread (including filling and decorating)


  • 1 1/2 cups (190gms) all purpose flour
  • 2 tablespoons cornstarch/cornflour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup (50gms) softened butter
  • 1/4 cup (60mls) oil
  • 1/2 cup (100gms) sugar
  • 1/4 cup (50gms) + 2 tablespoons soft brown sugar
  • 2 large eggs
  • 1/2 cup (125 gms) Lotus Biscoff spread
  • 2 teaspoons vanilla extract
  • 1/3 cup (80gms) sour cream
  • 2/3 cup (160mls) milk
  • For filling the cupcakes: 1/2 cup (125gms) to 3/4 cup (180gms) Biscoff, warmed or thinned with 3 to 4 tblsps milk or cream

Biscoff White Chocolate Frosting

  • 3/4 cup (150gms) butter
  • 6 oz/170 gms white chocolate
  • 6 tablespoons (85gms) cream cheese
  • 1 cup (300gms) Biscoff Spread


  1. Preheat oven to 175C/350F. Line a muffin tray with cupcake cups.
  2. In a bowl, whisk together flour, cornstarch/cornflour, salt and baking powder and soda.
  3. In a separate bowl, cream the butter then add in the white sugar and brown sugars along with 2 tablespoons of the oil and cream until paled and fluffy.
  4. Add in the remaining oil then the eggs one at a time whisking well in between each. Add in vanilla extract and whisk. Whisk in the Biscoff spread.
  5. Add in a third of the flour mix and whisk until barely combined then add in the sour cream and whisk until just combined. Add in another third of the dry ingredients followed by the milk whisking each until just combined. Add in the last third of the dry mix and whisk until *just* combined and no more flour streaks remain. Batter will be slightly thick and fairly smooth but it’s okay if there are a few lumps, don’t try to whisk them out.
  6. Divide batter between cupcake cups. Bake for 14 to 16 minutes until cooked through and a toothpick comes out with a few moist crumbs or clean. Cool on a wire rack for about 15 minutes then store in an airtight container to cool completely.

For the frosting:

  1. In a microwavable bowl, place chocolate and melt in the microwave, stopping every 20 second to stir. Heat and stir until almost completely melted. The warmth of the melted chocolate will melt whatever bits of chocolate left. Set aside to cool slightly.
  2. In another medium bowl, combine the butter and cream cheese and beat using an electric mixer until smooth and well blended.
  3. Add in the Biscoff and mix until completely incorporated. Scrape down the bowl.
  4. Add in the melted chocolate and mix until everything is well combined, scraping the bowl as need.

Recipe by the dutch baker.

2 thoughts on “Triple Lotus Biscoff Cupcakes

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