VEGAN BISCOFF CUPCAKES

These Vegan Biscoff Cupcakes are moist, tender, light, and easy to make. They are filled with Biscoff spread and topped with vegan Biscoff buttercream frosting. Dairy-free, egg-free.

Vegan cupcake filled with Biscoff spread and topped with buttercream frosting

THESE BISCOFF CUPCAKES ARE

  • vegan
  • dairy-free
  • egg-free
  • light
  • fluffy
  • moist
  • tender
  • filled with Biscoff spread
  • topped with Biscoff buttercream frosting
  • easy to make
  • delicious vegan dessert

Cupcake decorated with buttercream frosting and crushed cookies

WHAT YOU NEED TO MAKE BISCOFF CUPCAKES

You need the following ingredients to make these vegan biscoff cupcakes (the exact measurements are in the recipe card below):

  • Unsweetened almond milk – In combination with apple cider vinegar, it creates vegan buttermilk, which improves the texture of cupcakes. The milk is also used to loosen up the buttercream a little bit. Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
  • Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
  • Vegan yogurt – adds moisture to a batter and makes the cupcakes super moist. Use plain unsweetened plant-based yogurt. Make sure the yogurt has room temperature. Apple sauce should work as well instead of vegan yogurt.
  • All-purpose flour – keeps the cupcakes light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
  • Cornstarch – improves the texture.
  • Baking powder and baking soda – leaven the batter.
  • Sea salt – balances the sweetness.
  • Granulated sugar
  • Sunflower oil – improves the texture and makes the cupcakes moist. You can also use canola oil or any oil neural in flavor.
  • Lotus Biscoff cookies – For the cupcake batter, use finely crushed cookies.
  • Lotus Biscoff spread – The spread should be at room temperature to make it easier to combine into the batter.
  • Unsalted vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the buttercream frosting.
  • Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.

Equipment you need:

  • Cupcake (muffin) pan
  • 12 cupcake liners
  • Medium size bowl
  • Two large bowls
  • Whisk
  • Sifter
  • Silicon spatula
  • Cooling rack
  • Hand mixer (or stand mixer) – to make the frosting
  • Apple corer or knife
  • Piping bag and piping star tip

Ingredients for Biscoff cupcakes

HOW TO MAKE VEGAN BISCOFF CUPCAKES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

To unsweetened almond milk, add apple cider vinegar (or lemon juice). Mix and set aside.

3. Step: Combine dry ingredients

In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Set aside.

4. Step: Make cupcake batter

To a large bowl, add granulated sugar, sunflower oil, and vegan yogurt, and whisk to combine. Add vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined. Then mix in crushed Biscoff cookies.

Cupcake batter recipe steps

5. Step: Bake the cupcakes

Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.

Transfer to a cooling rack and allow to cool completely before frosting. If the cupcakes are still warm, the frosting will melt.

Cupcakes in a pan before baking

6. Step: Make Biscoff buttercream

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar, and mix until combined. Add in Biscoff spread and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy.

Vegan Biscoff buttercream frosting in a bowl

7. Step: Assemble the cupcakes

Use an apple corer or a knife to remove the center of the cupcakes, almost reaching the base of them. Fill each cupcake with melted Biscoff spread (to make it easier, add the Biscoff spread to squeeze bottle or piping bag).

Cupcakes filled with melted Biscoff spread

Using a piping bag with a star tip, pipe a swirl of Biscoff buttercream onto each cupcake.

Top with crushed Biscoff cookies and a drizzle of melted Biscoff spread.

Serve immediately or store them in the fridge in an airtight container.

Cupcakes decorated with Biscoff buttercream frosting and crushed Biscoff cookies

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE BISCOFF CUPCAKES THE DAY BEFORE FROSTING?

Yes, you can make the cupcake sponge the day before. Store them in an airtight container in a cool place and fill and frost them the next day.

HOW TO STORE BISCOFF CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN BISCOFF CUPCAKES LAST?

Biscoff cupcakes will last for about 4-5 days in the airtight container in the fridge.

CAN YOU FREEZE BISCOFF CUPCAKES?

To freeze unfrosted cupcakes, place than in an airtight container or plastic zip-lock bag, and store them in the freezer for up to 3 months. To defrost, let them thaw at room temperature. Then you can fill and frost the cupcakes.

Cupcake decorated with buttercream frosting and crushed cookies

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

 

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery

Happy baking!

Cupcake decorated with buttercream frosting and crushed cookies

VEGAN BISCOFF CUPCAKES

Plantiful Bakery
These Vegan Biscoff Cupcakes are moist, tender, light, and easy to make. They are filled with Biscoff spread and topped with vegan Biscoff buttercream frosting. Dairy-free, egg-free.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Course: Dessert
Cuisine: European
Servings: 12 cupcakes
Calories Per Serving: 470 kcal

Ingredients
  

Cupcakes:

  • 160 ml (2/3 cup) unsweetened almond milk, room temperature (or any plant-based milk)
  • 1 tbsp apple cider vinegar (or lemon juice)
  • 200 g all-purpose flour
  • 1 tbsp cornstarch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 135 g (2/3 cup) granulated sugar
  • 120 ml (1/2 cup) sunflower oil (or canola oil)
  • 60 g (¼ cup) plain vegan yogurt, unsweetened, room temperature
  • 9 finely crushed Lotus Biscoff cookies

Filling:

  • 100 g Lotus Biscoff spread melted

Buttercream Frosting:

  • 250 g unsalted vegan butter, softened *
  • 120 g Lotus Biscoff spread, room temperature
  • 145 g (1 ¼ cup) powdered sugar
  • 2-4 tbsp unsweetened almond milk, room temperature (or any plant-based milk)

Topping (optional):

  • crushed Lotus Biscoff cookies
  • 40 g Louts Biscoff spread melted

Instructions

  • Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.
  • To make vegan buttermilk, combine unsweetened almond milk and apple cider vinegar (or lemon juice). Mix well and set aside.
  • In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Set aside.
  • To a large bowl, add granulated sugar, sunflower oil, and vegan yogurt, and whisk to combine. Add vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined. Then mix in crushed Biscoff cookies.
  • Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 20 minutes or until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool completely before frosting.
  • Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar, and mix until combined. Add in Biscoff spread and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy.
  • Use an apple corer or a knife to remove the center of the cupcakes, almost reaching the base of them. Fill each cupcake with melted Biscoff spread (to make it easier, add the Biscoff spread to squeeze bottle or piping bag).
  • Using a piping bag with a star tip, pipe a swirl of Biscoff buttercream onto each cupcake.
  • Top with crushed Biscoff cookies and a drizzle of melted Biscoff spread.
  • Serve immediately or store them in the fridge in an airtight container.

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
Make sure ingredients such as vegan yogurt, almond milk, and Biscoff spread are at room temperature.

Storing:

Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months.
Please read my blog post above for tips and helpful information.
Keyword all-purpose flour, almond milk, lotus biscoff, oven, powdered sugar, sunflower oil, vegan butter, vegan yogurt

Nutrition Facts

Serving: 1 cupcake / Calories: 470kcal / Total Fat: 30,3g / Saturated Fat: 9,3g / Cholesterol: 0mg / Total Carbohydrate: 47,8g / Fiber: 0,8g / Sugar: 28,8g / Protein: 2,9g / Sodium: 241mg / Iron: 0,8mg

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