Pumpkin Biscoff Cupcakes with Biscoff Buttercream Frosting
Fluffy pumpkin cupcakes loaded with warm spices, topped with silky Biscoff buttercream frosting and crunchy cookie crumbles. The perfect fall treat!
Ingredients
Pumpkin Spice Cupcakes:
- 1¼ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup pumpkin puree
- ½ cup milk room temperature
- ¼ cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
Biscoff Buttercream Frosting:
- 1 cup unsalted butter room temperature
- ½ cup Biscoff cookie butter spread
- 2½ cups powdered sugar
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 2 tablespoons heavy cream
Additional Topping:
- 6 Biscoff cookies halved
- 2 tablespoons Biscoff cookie crumbs
Instructions
Pumpkin Spice Cupcakes:
- Get Ready: Preheat your oven to 350°F. Line your cupcake pan with paper liners. This only takes two minutes tops!
- Dry Mix: Whisk together flour, sugar, pumpkin pie spice, baking powder, and salt in a bowl.
- Wet Mix: Combine pumpkin puree, milk, oil, egg, and vanilla in another bowl until smooth.
- Combine: Pour wet into dry and fold gently. Stop when you don't see any flour streaks—overmixing ruins everything.
- Fill Up: Scoop batter into each liner until about two-thirds full. Don't worry about perfection here. It's all good!
- Bake Time: Pop them in for 18-20 minutes at 350°F. Done when a toothpick comes out clean. Easy peasy!
- Cool: Let them rest in the pan for 5 minutes. Transfer to a cooling rack. They need to be completely cool.
Biscoff Buttercream Frosting:
- Butter Magic: Beat softened butter for 2-3 minutes until fluffy and light. It should look almost white.
- Cookie Love: Mix in Biscoff cookie butter spread until you see no more butter streaks anywhere.
- Add Sugar: Gradually beat in powdered sugar on low speed. High speed makes a messy kitchen!
- Flavor It: Add vanilla extract and salt. Mix until everything is smooth and dreamy.
- Texture Fix: If too thick, add heavy cream slowly until it's perfect for piping.
- Pipe Away: Fill your piping bag and create gorgeous swirls on each cooled cupcake. You're almost done here!
- Finish Strong: Top each with a halved Biscoff cookie and sprinkle cookie crumbs over everything. So pretty!
Notes
- Buy the Good Stuff: Real Biscoff spread tastes way better than knockoffs. Your taste buds will thank you for this choice.
- Temperature Matters: Warm up those cold ingredients. Room temperature mixing always gives smoother, creamier results every single time.
- Storage Hack: Keep unfrosted cupcakes in airtight containers at room temperature for three days without any worry whatsoever.
- Frosting Pro Tip: Chill frosting before piping on warm cupcakes. This keeps everything looking beautiful and prevents frosting meltdown.
- Plan Ahead: Make frosting two days early and store it covered. On serving day, just frost and go. Super convenient!