Pumpkin Cupcakes with Biscoff Buttercream
These Pumpkin Cupcakes are soft, spiced, and perfectly moist—ideal for fall baking. Each one is topped with a fluffy Biscoff frosting that adds a warm, cookie-inspired twist. Finished with a sprinkle of crushed Biscoff cookies, they’re a cozy treat that’s as festive as it is irresistible.
Servings 24 servings
Calories 352kcal
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
Serving: 1 serving | Calories: 352kcal | Carbohydrates: 45g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 249mg | Potassium: 65mg | Fiber: 1g | Sugar: 35g | Vitamin A: 3037IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg