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These vegan biscoff cupcakes are fluffy, moist and simply divine. Loaded with biscoff flavor and topped with vegan biscoff buttercream and crushed biscoff cookies.
These vegan biscoff cupcakes are a dream come true for biscoff lovers everywhere! And I count myself very firmly in that camp. Ever since I first tasted biscoff cookie butter I have been in love with it.
So it’s no surprise that we made a vegan biscoff cake and vegan biscoff brownies and now here we are with these vegan biscoff cupcakes.
They are super easy to make, heaps of fun and look absolutely gorgeous too.
And if you love cupcakes then you’ll also love our vegan banana cupcakes and our vegan carrot cake cupcakes.
Ingredients You’ll Need For The Cupcakes:
Ingredients For The Frosting:
Ingredient Notes
- Canola oil – can be replaced with vegetable oil.
- 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.
- Biscoff cookie butter – can usually be found near the peanut butter in your supermarket. If not though, then you can easily order it online (which is what I do). If you’re in the USA then feel free to use Trader Joe’s Speculoos Cookie Butter instead.
- Biscoff cookies – (not pictured) are used to decorate these cupcakes. They’re completely optional, but they do look awesome! If you have any struggle finding them locally, then you can get them online.
How To Make Vegan Biscoff Cupcakes
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Cupcakes:
- 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 at 350°F 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 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).
Baker’s Tips
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.
Melt the biscoff cookie butter before using it in your cupcake batter. The easiest way to melt biscoff 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.
Don’t overmix the batter. Mix it briefly until just mixed and then stop mixing.
Bake the cupcakes right away. Once you’ve divided the batter between your cupcake liners, bake them right away. Letting the batter sit for too long can prevent them from rising properly.
Recipe Q&A
Can you make these cupcakes gluten-free? Use a gluten free all purpose baking blend in the same quantity for a gluten free version.
Can you make this recipe into a cake? This recipe will make a three layer 6-inch cake. Bake for 20 minutes.
Storing and Freezing
Store your cupcakes at room temperature in a covered container for 2-3 days or in the fridge (covered) for up to a week.
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.
More Delicious Vegan Cupcakes
- Vegan Chocolate Cupcakes
- Vegan Lemon Cupcakes
- Vegan Vanilla Cupcakes
- Vegan Strawberry Cupcakes
- Vegan Red Velvet Cupcakes
- Vegan Funfetti Cupcakes
Did you make this recipe? Be sure to leave a comment and rating below!
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.
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Servings: 12
Calories: 644kcal
Ingredients
Vegan Biscoff Buttercream Frosting:
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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
- 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.
- 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.
- 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.
- 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.
- 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.
- Make them gluten free:Use a gluten free all purpose baking blend in the same quantity for a gluten free version.
- Make a layer cake: This recipe will make a three layer 6-inch cake. Bake for 20 minutes.
- 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.
- 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.
- 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
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