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Vegan biscoff cupcakes topped with frosting and biscoff cookies on a gray plate.
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4.95 from 17 votes

Vegan Biscoff Cupcakes

These vegan biscoff cupcakes are fluffy, moist and simply divine. Loaded with biscoff flavor and topped with vegan biscoff buttercream and crushed biscoff cookies.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Cupcakes, Dessert
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 644kcal

Ingredients

Vegan Biscoff Cupcakes:

  • 1 ¾ cups All Purpose Flour (218g)
  • 1 cup Light Brown Sugar (200g)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Vegan Buttermilk (240ml) 1 Tablespoon lemon juice + soy milk up to the 1 cup line
  • ¼ cup Biscoff Cookie Butter (63g) Melted
  • ½ cup Canola Oil (120ml) or Vegetable Oil
  • 2 teaspoons Vanilla Extract

Vegan Biscoff Buttercream Frosting:

  • 1 cup Vegan Butter (225g)
  • 1 cup Biscoff Cookie Butter (250g)
  • 3 cups Powdered Sugar (360g)
  • 1-3 Tablespoons Soy Milk or other non-dairy milk

Decoration (Optional)

Instructions

Cupcakes:

  • Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.
  • Sift all purpose flour into a mixing bowl and add light brown sugar, baking soda and salt. Mix together.
  • Prepare your vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup line. Let it curdle.
  • Add vegan buttermilk, melted biscoff cookie butter, canola oil and vanilla extract and mix into a batter. Don't overmix.
  • Divide the batter evenly between the 12 cupcake liners in your cupcake tray.
  • Bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
  • Let the cupcakes cool for a couple of minutes and then transfer them to a wire cooling rack to cool completely.

Frosting:

  • Add vegan butter and biscoff cookie butter to the bowl of your stand mixer and beat together until smooth.
  • Add powdered sugar and soy milk (start with 1 tablespoon and only add more if needed) and beat in until smooth and fluffy.
  • When the cupcakes are completely cooled, pipe on the frosting and decorate them with crushed biscoff cookies and cookie halves (optional).

Notes

  1. Weigh your flour. Either weigh your flour out on a food scale or use the spoon and level method to measure the flour. To spoon and level, simply spoon the flour into your measuring cup and then level off the top with the back of a knife. Don't scoop it or pack it into the cup.
  2. Vegan buttermilk - is ideally made with a mix of soy milk and lemon juice, that curdles beautifully into vegan buttermilk. Soy milk is my favorite choice since it makes a really rich and creamy buttermilk. However, if you can't do soy, then almond milk also works.
  3. Biscoff cookie butter - can usually be found near the peanut butter in your supermarket. If not though, then you can easily order it online. If you're in the USA then feel free to use Trader Joe's Speculoos Cookie Butter instead.
  4. Biscoff cookies - are completely optional, but they do look awesome! If you have any struggle finding them locally, then you can also order them online.
  5. To melt biscoff cookie butter: The easiest way to melt biscoff cookie butter is to place it into a microwave safe bowl and microwave in 15-second intervals, bringing it out to stir every 15-seconds until melted.
  6. Make them gluten free:Use a gluten free all purpose baking blend in the same quantity for a gluten free version.
  7. Make a layer cake: This recipe will make a three layer 6-inch cake. Bake for 20 minutes.
  8. Storing: Store your cupcakes at room temperature in a covered container for 2-3 days or in the fridge (covered) for up to a week.
  9. Freezing: They are freezer friendly for up to 3 months (frosted or unfrosted). Let them thaw in the fridge. Bring to room temperature on the countertop before serving.
  10. Nutritional information is for everything including frosting and biscoff cookie topping. 

Nutrition

Serving: 1Cupcake | Calories: 644kcal | Carbohydrates: 83g | Protein: 5g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 389mg | Potassium: 99mg | Fiber: 1g | Sugar: 58g | Vitamin A: 806IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg