Pumpkin Cupcakes with Biscoff Buttercream
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Today’s recipe is one I create just for you to celebrate pumpkin week: a delightfully easy pumpkin cupcake topped with a buttercream frosting made from Biscoff Spread. If you haven’t met Biscoff cookies yet, you’re in for a treat—they’re crisp, caramelized biscuits with hints of brown sugar and cinnamon.
My first taste of a Biscoff cookie happens midair on a Delta flight. From that moment on, I look forward to every Delta trip just for the cookie. It’s no surprise they’ve been Europe’s favorite coffee companion for decades, and once they land in the U.S. via airline snack trays, they quickly become a cult favorite here too.
Imagine my excitement when I spot them at my local Walgreens. I even use them last year to make the crust for a pumpkin cheesecake—until disaster strikes. While transferring the cooled cheesecake to the fridge, it flips upside down onto my kitchen floor. I nearly scream. But after all that effort, I taste the part that didn’t touch the floor. I’m not about to let my masterpiece go to waste.
So when I discover that Biscoff now makes a spread, I hunt it down at Walmart—and find the cookies there too. I know instantly what I want to make: pumpkin cupcakes with Biscoff frosting. The combo already works in my (tragically short-lived) cheesecake, so why not give it another chance?
The cupcakes turn out amazing. The moist pumpkin cupcake base is soft and spiced, and the frosting adds a rich, buttery layer of brown sugar and cinnamon flavor. Everyone who tries them gives rave reviews. I finish each cupcake with a sprinkle of crushed Biscoff cookies—their deep amber hue matches the pumpkin perfectly. Not only do they taste incredible, but they look absolutely delicious too.
Ingredients for Pumpkin Cupcake with Biscoff Buttercream
- WHITE SUGAR
- OIL (I USE CANOLA)
- PUMPKIN PUREE
- LARGE EGGS
- ALL-PURPOSE FLOUR
- BAKING SODA
- SALT
- BAKING POWDER
- GROUND CINNAMON
- BUTTER
- BISCOFF SPREAD
- POWDERED SUGAR (AKA CONFECTIONERS’ SUGAR)
- MILK
- VAILLA EXTRACT
Instructions for Pumpkin Cupcake with Biscoff Buttercream
Start by preheating your oven to 350°F and lining your muffin tins with paper cupcake liners.
In a large mixing bowl, whisk together the sugar, vegetable oil, pumpkin puree, and eggs until smooth and well combined. In a separate bowl, stir together the flour, baking soda, salt, baking powder, and cinnamon. Gradually add the dry ingredients to the pumpkin mixture, beating until everything is fully incorporated and the batter is silky.
Scoop the batter into the prepared muffin cups, filling each one about two-thirds full. I think to use a large cookie scoop to do this. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat together softened butter and Biscoff spread in a large bowl until creamy and smooth. Add half the powdered sugar, half the milk, and vanilla extract, mixing until blended. Then add the remaining sugar and milk, and beat for about 3 minutes until the frosting is light and fluffy. If needed, add a splash more milk to reach your desired consistency.
Once the cupcakes are fully cooled, pipe the Biscoff frosting on top with a piping bag and finish with a sprinkle of crushed Biscoff cookies for a little extra crunch and flavor. These cupcakes are a delicious blend of pumpkin spice and cookie butter goodness—perfect for fall gatherings or cozy afternoons at home!
Frequently Asked Questions
What is Biscoff spread, and can I substitute it?
Biscoff spread is a creamy cookie butter that is made from speculoos cookies. If you can’t find it, you can substitute with another cookie butter.
Can I make these cupcakes ahead of time?
Absolutely. You can bake the cupcakes a day in advance and store them covered at room temperature. Frost them the day you plan to serve for the best texture and flavor.
How do I know when the cupcakes are done baking?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re ready. Avoid overbaking to keep them soft and moist.
Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes in an airtight container for up to 2 months. For frosted cupcakes, freeze in a single layer first, then store with parchment between layers.
How many cupcakes does this recipe make?
This recipe typically yields 24 standard-sized cupcakes, depending on how full you fill the liners.
FOR MORE RECIPES LIKE THIS, TRY:
Pumpkin Cupcakes with Biscoff Buttercream
Real Mom Kitchen
Ingredients
- 2 cups sugar
- ¾ cup vegetable oil I used canola
- 15 oz can solid-pack pumpkin
- 4 eggs
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
Frosting:
- ½ cup unsalted butter softened
- ½ cup salted butter softened
- ¾ cup Biscoff spread
- 3 cups powdered sugar
- 3-4 Tbsp milk
- 1 Tbsp vanilla extract
- 4 Biscoff cookies crushed (optional for garnish)
Instructions
- In a large mixing bowl, combine the sugar, oil, pumpkin and eggs.
- In another bowl, whisk together the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.
- Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- To make the frosting, place the butter and Biscoff spread into a large bowl. Beat with a mixer until well blended.
- Add half the powdered sugar, half the milk, and the Tbsp vanilla to the butter mixture. Mix until blended.
- Add the remaining sugar and milk. Mix until blended and the beat with mixer for 3 minutes until nice and fluffy. Add more milk if needed to received desired consistency.
- Pipe frosting onto the cooled cupcakes and sprinkle with crushed Biscoff cookies if desired.
Nutrition
Real Mom Kitchen original recipe.
